Vegan Cupcake Recipe Lavender Blueberry Frosting

I always find myself craving something special, yet easy, for our family dessert nights. This vegan cupcake recipe with Lavender Blueberry Frosting delivers just that, with its delicate aroma of lavender and the vibrant pop of fresh blueberries making it truly irresistible. Perfect for busy parents and home bakers seeking a delightful dessert without the fuss, this recipe has been perfected through countless family gatherings. Get ready to bake fluffy vegan cupcakes topped with a truly unforgettable floral and fruity frosting – a delicious triumph you’ll want to make again and again.

Ingredient Guide with Flavor & Function

• All-Purpose Flour: 1 ½ cups (180g) – The essential base for light, fluffy cupcakes. (For best gluten-free recipes, swap for a 1:1 gluten-free baking blend for a healthy gluten-free option.)
• Granulated Sugar: 1 cup (200g) – Sweetens the cupcakes; can be swapped for cane sugar to ensure vegan. (For low-sugar options, use erythritol or stevia blend, adjusting to taste.)
• Vegan Butter: ½ cup (113g), softened – Provides richness and moisture for both cupcakes and frosting. Opt for a high-quality stick variety (my favorite is Miyoko’s or Earth Balance sticks).
• Plant Milk (e.g., Almond, Oat): 1 cup (240ml), room temperature – Replaces dairy milk for a creamy texture. (Oat milk provides a slightly richer crumb, but almond milk also works well if that’s what’s in your fridge.)
• Baking Powder: 1 ½ teaspoons – Essential leavening agent for that perfect rise.
• Baking Soda: ½ teaspoon – Works with the acid in the batter to create lightness.
• Vanilla Extract: 1 teaspoon – Enhances overall flavor, adding warmth.
• Salt: ¼ teaspoon – Balances sweetness and brightens flavors.
• Fresh Blueberries: ¾ cup (115g) – Bursts of tangy fruit in the frosting. Use organic when possible for vibrant color and taste.
• Dried Culinary Lavender: 1 ½ teaspoons, finely ground – Provides a unique, aromatic floral note to the frosting. Source from reputable spice shops or online specialty stores for freshness.
• Powdered Sugar: 3 cups (360g) – The foundation for smooth, creamy frosting. Ensure it’s organic or marked vegan to avoid bone char processed sugar.

Cooking Instructions Made Simple

1. Prepare the Oven & Pans: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. The oven should feel warm and evenly heated.
2. Combine Dry & Wet Ingredients: In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt until well combined. In a separate medium bowl, combine the wet ingredients: melted vegan butter, plant milk, and vanilla extract until smooth.
3. Mix Batter Gently: Pour the wet ingredients into the dry mixture and stir until just combined. Do not overmix; a few lumps are perfectly okay for tender vegan cupcakes. I’ve found overmixing leads to tough cupcakes, so stop as soon as the flour streaks disappear.
4. Bake the Cupcakes: Fill each cupcake liner about 2/3 full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden. Let them cool completely on a wire rack until they are cool to the touch before frosting.
5. Prepare the Lavender Blueberry Frosting: In a stand mixer or with a hand mixer, cream the softened vegan butter until it’s light and fluffy, about 2-3 minutes. Gradually add the powdered sugar, a splash of plant milk (start with 1-2 tablespoons), and blend until smooth and creamy. Gently fold in the mashed fresh blueberries and finely ground dried lavender until just combined, yielding a beautiful purple hue. (For a bolder lavender flavor in your vegan cupcake recipe, steep 1 teaspoon of lavender in ¼ cup warm plant milk for 10 minutes, strain, chill, then use in the frosting.)
6. Frost & Serve: Once your vegan cupcakes are completely cooled, pipe or spread the Lavender Blueberry Frosting generously on top. Frosting warm cupcakes will result in a melty mess! Enjoy these delightful family-friendly treats immediately.

Perfect Moments to Serve Vegan Cupcake Recipe Lavender Blueberry Frosting

• Celebrations: Ideal for birthdays, baby showers, or elegant garden parties.
• Casual Dinners: A delightful, easy dessert for any weeknight meal.
• Afternoon Tea: Pair these vegan cupcakes with herbal teas or sparkling lemonade.
• Make-Ahead Magic: Bake unfrosted cupcakes 2 days ahead, store airtight. Prepare frosting a day prior; re-whip before use. Unfrosted vegan cupcakes freeze 2 months. Great for meal prep.

Nutrition & Wellness Spotlight

• Dairy-Free Indulgence: Enjoy a rich, creamy dessert without dairy, perfect for sensitive stomachs.
• Plant-Powered Treat: Wholesome plant-based ingredients offer a healthy alternative.
• Gluten-Free Option: Easily adaptable with a 1:1 gluten-free flour blend.
• Mindful Sweetness: Portion-controlled treat satisfies cravings deliciously, supporting healthy eating.

Everyday Benefits Beyond the Plate

• Time-Saving Elegance: Simple steps for impressive treats, even on busy schedules.
• Budget-Friendly Baking: Affordable ingredients for gourmet taste.
• Family Fun: Involve kids in the kitchen, creating sweet memories.
• Allergy-Friendly: Fantastic option for guests with dairy allergies or vegan preferences.

Expert Tips & Adaptations for Vegan Cupcake Recipe Lavender Blueberry Frosting

My little ones prefer a lighter lavender touch, so I often adjust the amount.

• Temperature Matters: Use room temperature vegan butter and plant milk for better emulsification.
• Adjust Lavender: For subtle hint, use less; for pronounced aroma, increase or steep in plant milk.
• Zesty Twist: A teaspoon of lemon zest in batter brightens blueberry notes.
• Dietary Adaptations: For sugar-free frosting, use powdered erythritol (1:1). Ensure nut-free for allergy-conscious guests.

Questions Readers Often Ask

Can Vegan Cupcake Recipe Lavender Blueberry Frosting be prepped ahead?

Yes! Unfrosted cupcakes keep airtight at room temp for 2 days, or frozen 2 months. Frosting can be made a day ahead; re-whip before use.

What are the healthiest substitutes for Vegan Cupcake Recipe Lavender Blueberry Frosting ingredients?

Swap sugar for coconut sugar (1:1) or maple syrup (3/4 cup for 1 cup sugar, reduce liquid). Use organic blueberries and culinary lavender. Powdered erythritol replaces powdered sugar 1:1 for frosting.

Conclusion

This Vegan Cupcake Recipe Lavender Blueberry Frosting is truly a delightful escape, offering a unique blend of elegant flavors in a wholesome, easy-to-make package perfect for family dinners. Pin this recipe now on Pinterest to easily find it next time you’re craving a special, convenient treat!

vegan cupcake recipe Lavender Blueberry Frosting

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• Author: Sarah Williams
• Total Time: 90 minutes
• Yield: 12 cupcakes 1x
• Diet: Vegan

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Description

This vegan cupcake recipe features a delicate aroma of lavender and vibrant fresh blueberries in the frosting, creating an irresistible dessert. It delivers fluffy vegan cupcakes topped with a unique floral and fruity frosting.

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Ingredients

Scale 1x2x3x

• 1.5 cups (180 g) all-purpose flour
• 1 cup (200 g) granulated sugar
• 0.5 cup (113 g) vegan butter, softened
• 1 cup (240 ml) plant milk (e.g., almond, oat), room temperature, plus 1-2 tablespoons for frosting
• 1.5 teaspoons baking powder
• 0.5 teaspoon baking soda
• 1 teaspoon vanilla extract
• 0.25 teaspoon salt
• 0.75 cup (115 g) fresh blueberries
• 1.5 teaspoons dried culinary lavender, finely ground
• 3 cups (360 g) powdered sugar

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Instructions

1. Prepare Oven & Pans: Preheat your oven to 350(deg)F (175(deg)C) and line a 12-cup muffin tin with paper liners.
2. Combine Dry & Wet Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined. In a separate medium bowl, combine the melted vegan butter, plant milk, and vanilla extract until smooth.
3. Mix Batter Gently: Pour the wet ingredients into the dry mixture and stir until just combined. Do not overmix; a few lumps are perfectly okay for tender vegan cupcakes. Stop as soon as the flour streaks disappear.
4. Bake the Cupcakes: Fill each cupcake liner about 2/3 full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden. Let them cool completely on a wire rack.
5. Prepare Lavender Blueberry Frosting: In a stand mixer or with a hand mixer, cream the softened vegan butter for 2-3 minutes until light and fluffy. Gradually add the powdered sugar, 1-2 tablespoons plant milk, and blend until smooth and creamy. Gently fold in the mashed fresh blueberries and finely ground dried lavender until just combined.
6. Frost & Serve: Once the vegan cupcakes are completely cooled, pipe or spread the Lavender Blueberry Frosting generously on top. Enjoy immediately.

Notes

For best gluten-free recipes, swap all-purpose flour for a 1:1 gluten-free baking blend. For low-sugar options, use erythritol or stevia blend, adjusting to taste. Oat milk provides a slightly richer crumb, but almond milk also works well. Do not overmix cupcake batter to avoid tough cupcakes; stop as soon as flour streaks disappear. Cool cupcakes completely on a wire rack until they are cool to the touch before frosting, as frosting warm cupcakes will result in a melty mess. For a bolder lavender flavor in the frosting, steep 1 teaspoon of lavender in 0.25 cup warm plant milk for 10 minutes, strain, chill, then use it. Ensure powdered sugar is organic or marked vegan to avoid bone char processed sugar. Use organic blueberries when possible for vibrant color and taste. Source dried culinary lavender from reputable spice shops.

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cupcake
• Calories: 320 calories
• Sugar: 45 g
• Sodium: 200 mg
• Fat: 17 g
• Saturated Fat: 8 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 60 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 0 mg

Keywords: vegan cupcakes, lavender, blueberry, frosting, easy dessert, home baking, family gatherings, plant-based, floral, fruity