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Lemon Lavender Cupcakes

By Holly Darnell, RD

March 29, 2024

Spring is here! That means that you must make cupcakes, right? (These also make for a great Easter treat.) Only issue is that the typical cupcake is a sugar bomb.

But not these beauties. Using monk fruit instead of sugar, these only have 2.4 grams of sugar per cupcake yet remain delicious.

Lavender is one of the most precious and beautiful plants from the America West, but few of us cook with it. If you visit New Mexico or Colorado, however, you’ll see plenty of lavender-inspired foods. Dried lavender imparts a floral flavor that’s both subtle and unique. And it goes perfectly with lemon.

Vanilla is another flavor that works well in these lemon lavender cupcakes, and that flavor (along with collagen protein) comes courtesy of our Multi Collagen Protein Vanilla powder.

How to Make Lemon Lavender Cupcakes

Preheat the oven to 350 degrees and line a cupcake tin with paper liners.

In the bowl of an electric mixer, add in butter and monk fruit sweetener and beat on high until creamy, about 2 to 3 minutes. You can also use vegan butter.

Add in the egg and mix on medium speed until combined. Scrape down the sides of the bowl and add in lemon juice, almond milk and vanilla extract. Mix on medium speed until combined.

In a separate bowl, add in the gluten-free flour. You can also make your own gluten-free flour blend with 1½ cups almond flour, 1 cup arrowroot flour, 1 cup coconut flour and ½ cup tapioca flour. Mix all ingredients in a bowl. Put in an airtight container and store in a dry place.

Add in 3 tablespoons of arrowroot flour. Add in Vanilla Multi Collagen Protein powder, baking powder and sea salt and mix until combined.

Add dry ingredients to the standing mixer and mix on medium speed until combined, scraping down the sides as needed. 

Add in lavender and combine on low speed. 

Set the batter in the refrigerator for 30 minutes. For optimal cupcakes, store batter in the refrigerator overnight and bake the next day.

Fill each cupcake liner ⅔ full (about ½ cup of batter) and bake for 20 to 25 minutes, or until a toothpick inserted comes out clean. Remove from the oven and allow to cool completely before frosting.

While the cupcakes are cooking, make the frosting. In the bowl of an electric mixer, add butter and cream cheese and beat on high until creamy, about 2 to 3 minutes. You can also go with vegan butter and vegan cream cheese.

Add in lemon zest, lemon juice, and powdered monkfruit. Keep adding powdered monkfruit sweetener until you get desired sweetness and thickness.

The recipe can be doubled to have 16 cupcakes.Place the cupcakes in an airtight container away from sunlight on the countertop for a day or in a refrigerator for up to 4 days.

Other Healthy Desserts

• Mexican chocolate cake with cinnamon buttercream

• Gluten-free apple pie

• Lemon cheesecake bars

• Matcha cake pops

• Flourless chocolate cake

• Coconut chocolate mousse

• Strawberry oatmeal cookies

Recipe developed by Holly Darnell, RD. Holly is a registered dietitian nutritionist who unlocked self-love at the intersection of exceptional food and practical solutions for healthy living. She’s passionate about helping others make simple, positive lifestyle changes on their individual path to healing.