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
- Total Time: 42 minutes
- Yield: 12 cupcakes 1x
- Diet: Gluten Free
Description
Light and fluffy lavender cupcakes with a hint of citrus, made entirely gluten-free and topped with a creamy buttercream frosting.
Ingredients
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
Instructions
Cupcakes:
- Preheat Oven: Set your oven to 350°F (175°C) and line a cupcake tin with liners.
- Mix Dry Ingredients: In a bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and ground lavender.
- Cream Butter & Sugar: In a separate bowl, beat the butter and sugar until light and fluffy. This takes about 2-3 minutes.
- Add Wet Ingredients: Beat in the eggs, one at a time. Mix in the milk, yogurt, vanilla, and lemon zest until smooth.
- Combine: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix!
- 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.
- Cool: Let the cupcakes cool completely on a wire rack before frosting.
Frosting:
- Whip Butter: Beat the butter until creamy. Add the powdered sugar gradually.
- Add Flavorings: Mix in the heavy cream, vanilla, and ground lavender. Add food coloring if desired.
- 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