Heavenly Lavender Bliss: Gluten-Free Cupcakes Recipe

There’s just something about lavender—it’s calming, comforting, and feels like a warm hug for your senses.

The first time I made these cupcakes, I was in my garden, surrounded by the smell of blooming lavender.

I thought, “Why not bring this calming aroma into my baking?”

These Gluten-Free Lavender Cupcakes are not only beautiful but a delightful mix of floral sweetness and buttery goodness. Perfect for spring brunches or when you need a little edible self-care.

Variations & Tips

• Substitutions: Replace butter with vegan butter for a dairy-free version. Coconut sugar can be used for a refined sugar-free option.
• Decorating: Garnish with a sprinkle of dried lavender or edible flowers for a stunning finish.
• Extra Flavor: Add a drizzle of honey over the frosting if you want a sweeter touch.

Serving Suggestions

I like to pair these cupcakes with a steaming cup of chamomile tea or a lavender-infused lemonade. They’re perfect for bridal showers, tea parties, or simply indulging yourself on a quiet evening.

Enjoy the soothing magic of lavender in every bite!

Gluten-Free Lavender Cupcakes

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• Author: Judy Goudy
• Total Time: 42 minutes
• Yield: 12 cupcakes 1x
• Diet: Gluten Free

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Description

Light and fluffy lavender cupcakes with a hint of citrus, made entirely gluten-free and topped with a creamy buttercream frosting.

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Ingredients

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For the Cupcakes:

• 1 1/4 cups gluten-free all-purpose flour (with xanthan gum)
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon dried culinary lavender (ground finely)
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs, room temperature
• 1/3 cup milk (or almond milk for dairy-free)
• 1/4 cup plain yogurt (or dairy-free alternative)
• 1 teaspoon vanilla extract
• Zest of 1 lemon

For the Frosting:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 2 tablespoons heavy cream (or coconut cream for dairy-free)
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon dried culinary lavender (ground finely)
• Optional: Purple food coloring for a soft lavender hue

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Instructions

Cupcakes:

1. Preheat Oven: Set your oven to 350°F (175°C) and line a cupcake tin with liners.
2. Mix Dry Ingredients: In a bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and ground lavender.
3. Cream Butter & Sugar: In a separate bowl, beat the butter and sugar until light and fluffy. This takes about 2-3 minutes.
4. Add Wet Ingredients: Beat in the eggs, one at a time. Mix in the milk, yogurt, vanilla, and lemon zest until smooth.
5. Combine: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix!
6. Bake: Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-22 minutes or until a toothpick comes out clean.
7. Cool: Let the cupcakes cool completely on a wire rack before frosting.

Frosting:

1. Whip Butter: Beat the butter until creamy. Add the powdered sugar gradually.
2. Add Flavorings: Mix in the heavy cream, vanilla, and ground lavender. Add food coloring if desired.
3. Frost: Spread or pipe the frosting onto cooled cupcakes.

Notes

For best results, use culinary-grade dried lavender. Adjust sweetness in the frosting to your liking.

• Prep Time: 20 minutes
• Cook Time: 22 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cupcake
• Calories: 240
• Sugar: 19g
• Sodium: 95mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 45mg