Recipe created by Corillian Frank

Yields 12 small or 6 jumbo cupcakes

This recipe is vegan


1 cup nondairy milk

1 teaspoon apple cider vinegar

1 1/4 cups all purpose flower

2 tablespoons cornstarch

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3 teaspoons fresh ground lavender

1/2 cup soy free earth balance vegan butter

3/4 cup organic sugar 

2 teaspoon vanilla extract


1. Preheat oven to 350 and line muffin pan with cupcake liners.

2. Whisk the nondairy milk and vinegar in a measuring cup and set aside a few minutes to get good and curdled.

3. Sift the flour, cornstarch, baking powder, baking soda, salt, and lavender into a large bowl and mix.

4. In separate large bowl, use a handheld mixer or kitchen Aid at medium speed to cream the earth balance and sugar for about 2 minutes until light and fluffy. Beat in vanilla then alternate beating in the nondairy milk mixture and dry ingredients, stopping to scrape down sides of the bowl a few times.

5. Fill cupcake liners two-thirds of the way and bake 20-22 minutes or until golden brown and toothpick comes out clean. Transfer to cooling rack and let cool completely before frosting.


1/2 cup soy free earth balance vegan butter

1/2 cup coconut oil

2 cups powdered sugar

1 1/2 teaspoons vanilla extract

1/4 cup nondairy milk 

zest of two lemons


1. Beat earth balance and coconut oil together until smooth and fluffy. Add the sugar and beat for about 3 more minutes. Add vanilla, nondairy milk and zest, beat for another 5 to 7 minutes.

2. Pipe onto cooled cupcakes, top with more fresh lavender for decoration and enjoy!