The Ultimate Vegan Lavender Honey Cupcakes
These elegant vegan cupcakes feature a delicate lavender-infused crumb, a glossy honey-style glaze, and a cloud of fluffy vanilla frosting. A sophisticated, plant-based treat that’s surprisingly easy to bake!
Servings 12 cupcakes
Calories 285kcal
Ingredients
The Lavender Infusion
- 1 cup Plant-based milk Oat or Almond works best
- 1 ½ tbsp Culinary-grade dried lavender
The Cupcake Base
- 1 ½ cups All-purpose flour Spoon and leveled
- 1 tsp Baking soda
- ½ tsp Salt The "pro-tip" flavor balancer!
- ¾ cup Cane sugar
- ⅓ cup Melted coconut oil or vegan butter
- 1 tbsp Apple cider vinegar The "magic" lift ingredient
- 1 whole Fresh vanilla bean Seeds scraped
The Honey Glaze
- 2 tbsp Vegan honey alternative or Agave
- 1 cup Powdered sugar
- 1-2 tsp Plant-based milk Adjust for "pourable" consistency
The Fluffy Vanilla Frosting
- ½ cup Vegan butter Room temperature
- 2 ½ cups Powdered sugar
- 1 tsp Vanilla extract
- 1 pinch Salt
- 1 tbsp Plant-based milk
Instructions
- Infuse the Milk: In a small saucepan, heat the plant-based milk and culinary-grade lavender over low heat until it just begins to simmer. Remove from heat and let it steep for 10–15 minutes. Strain the milk through a fine-mesh sieve into a bowl, discarding the lavender buds. Let the milk cool to room temperature.
- Prep the Oven: Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking soda, and salt.
- Combine Wet Ingredients: To your cooled lavender milk, add the melted coconut oil (or vegan butter), apple cider vinegar, and the seeds scraped from the vanilla bean. Whisk until well combined.
- Make the Batter: Pour the wet ingredients into the dry ingredients. Mix just until combined—do not overmix, or the cupcakes will be dense!
- Bake: Fill the cupcake liners about 2/3 full. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a wire rack to cool completely.
- The Double-Dip Glaze: Whisk the vegan honey, powdered sugar, and a splash of milk until smooth. Once the cupcakes are cool, dip the tops into the glaze. Let them set for 10 minutes, then dip a second time for that professional, high-gloss finish.
- Frost & Garnish: Beat the room-temperature vegan butter and powdered sugar until pale and fluffy (about 3-4 minutes). Pipe a swirl onto each glazed cupcake and garnish with a tiny sprinkle of dried lavender.
Notes
Lavender Choice: Always ensure you are using "Culinary Grade" lavender. Decorative lavender from craft stores can contain harmful pesticides.
The Glaze Trick: For the most professional look, wait until the cupcakes are completely cool before dipping. Doing two thin coats of glaze creates a much better shine than one thick one.
Vanilla Tip: If you can't find fresh vanilla beans, 1 tablespoon of vanilla bean paste is a perfect 1:1 substitute to keep those beautiful black specks in the batter.
