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Lemon and Lavender Cupcakes

Beautiful dainty cakes for everyone to enjoy



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  • 330g plain flour

  • 300g golden caster sugar

  • 1½ tsps baking powder

  • 3/4 tsp salt

  • 360ml non-dairy milk

  • 120ml vegetable oil

  • 1 tbsp apple cider vinegar

  • 2 tsps lemon extract 

  • 2 tbsps lemon zest 

  • 1 tbsp roughly ground lavender buds


  • 200g icing sugar

  • 100g non-dairy butter spread

  • 2 tsps non-dairy milk

  • A few drops of lavender essential oil

  • A few drops of vegan purple colouring 

  • Additional lavender buds to decorate, optional

  • Slices of fresh lemon to decorate, optional 


  1. Preheat the oven to 180°C /350°F gas mark 4

  2. Fill a cupcake tin with cupcake cases

  3. Sift the flour into a mixing bowl and add the sugar, baking powder and salt

  4. Then add the milk, oil, apple cider vinegar, lemon extract, lemon zest and ground lavender buds. Whisk briefly until nicely combined and there are no big lumps remaining

  5. Spoon the cake batter into the cupcake cakes and put in the oven to bake for 30 minutes or until a toothpick inserted into the centre of a cake comes out clean

  6. Remove the cupcakes from the tin and place onto a wire cooling rack to cool 

  7. To make the buttercream, sieve the icing sugar into a bowl. Then add the vegan butter, milk and lavender oil, and whisk with a balloon whisk until thick and smooth

  8. Add a few drops of colouring at a time and mix in. Repeat until you have the desired lavender colour

  9. Pipe or spoon the buttercream onto the cooled cakes

  10. Decorate with additional lavender buds

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