Cupcakes and Muffins (no egg no milk no butter) Recipes

Vegan Lemon Lavender Cupcakes

Eggless Dairy free Lemon Lavender Cupcakes

These Vegan LEMON LAVENDER CUPCAKES are super moist, with fresh lemon taste that pairs well with lavender flavour.
Eggless, dairy free lemon lavender cupcakes, perfect for afternoon tea or anytime of the day.
Servings 12 cupcakes


Lavender Sugar Mix

  • 2 tsp Culinary Lavender
  • 3 tbsp (36 g) Superfine (White Granulated) Sugar

Cupcakes Batter

  • 3/4 cup (150 g) Superfine (Granulated) Sugar
  • 3/4 cup (180 ml) Water
  • 1/4 cup (60 ml) Vegetable Oil
  • 1 tbsp (15 ml) Lemon Juice
  • 1 ½ cup (210 g) All-Purpose Flour
  • 1 ½ tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1 tbsp Lavender Sugar Mix


Lavender Sugar Mix

  • Place lavender and sugar in bowl or mortar, and crush. Set aside.

Cupcakes Batter

  • Preheat oven to 350oF (180oC).
    Line a standard 6 cups cupcake pan with paper liners. Set aside.
  • To a bowl, add sugar, water, oil and lemon juice. Whisk until sugar is completely dissolved.
  • Sift in flour and baking powder.
  • Mix until dry flour is no longer visible. DO NOT OVER MIX (mix until dry and wet ingredients are just combined).
  • Add 1 tablespoon of lavender sugar mix to batter. Mix until just combined.
  • Spoon batter into cupcake liner until 2/3 full. Then sprinkle top with lavender sugar.
  • Bake in preheated oven to 350oF (180oC), rack middle position, 20 minutes, or until toothpick inserted in the middle of cake comes out clean.
  • Let cupcakes cool down in pan for 10 minutes. Then transfer cupcakes to wire rack to cool down completely.