Vegan Lemon Cupcakes with Lavender Icing

When Sugar Plum Scrubs hosted Soul Care Sunday: An intimate holiday spa day, we wanted to ensure our guests were pampered in every way possible. Dessert was a special treat, so we contacted Sweet Spot Vegan to create something delightful. The cupcakes were absolutely divine! Soft with a sweet, aromatic icing that left a subtle lavender aftertaste, and the tangy lemon cupcake was just right. The best part is they were dairy-free and completely vegan!

When I tried them, I knew I needed to make more and share them with my family. Now, I have no idea how Sweet Spot Vegan managed to make hers so perfectly—I'm sure there are secret ingredients. Until the next time I host Soul Care Sunday, I had to formulate my own recipe.

While they didn't turn out nearly as beautiful, I'm almost positive you will enjoy this recipe with your loved ones.

Ingredients

For the Lemon Cupcakes:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking soda
• ½ tsp salt
• 1 cup almond milk (or any plant-based milk)
• ⅓ cup vegetable oil
• 1 tbsp apple cider vinegar
• 2 tsp vanilla extract
• 2 tbsp lemon zest
• ¼ cup fresh lemon juice

For the Lavender Icing:

• 1 ½ cups powdered sugar
• 2 tbsp vegan butter, softened
• 2-3 tbsp almond milk (or any plant-based milk)
• 1 tsp vanilla extract
• 1 tsp dried culinary lavender (finely ground)
• A few drops of purple food coloring (optional)

Garnish:

• Dried lemon wedges

Instructions

1. Preheat and Prep:

• Preheat your oven to 350°F (175°C).
• Line a cupcake tin with 12 cupcake liners.

2. Make the Lemon Cupcake Batter:

• In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt.
• In a separate bowl, combine the almond milk, vegetable oil, apple cider vinegar, vanilla extract, lemon zest, and lemon juice.
• Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.

3. Bake the Cupcakes:

• Divide the batter evenly among the 12 cupcake liners.
• Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
• Let the cupcakes cool completely on a wire rack.

4. Prepare the Lavender Icing:

• In a medium bowl, beat the vegan butter until smooth and creamy.
• Gradually add the powdered sugar, beating well after each addition.
• Add the almond milk, one tablespoon at a time, until the icing reaches your desired consistency.
• Mix in the vanilla extract and ground lavender. Add a few drops of purple food coloring if you want a lavender hue.
• Beat the icing until fluffy and smooth.

5. Decorate the Cupcakes:

• Once the cupcakes are completely cool, frost them with the lavender icing.
• Garnish each cupcake with a dried lemon wedge for a beautiful and tasty touch.

Hosting your own gathering? I can guarantee you don't want to be stuck in the kitchen making this. Sweet Spot Vegan delivered my cupcakes on time and we left no crumbs (literally).  Be sure to follow and message Sweet Spot Vegan and tell them Sugar Plum Scrubs sent you!