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.