Lemon Lavender Cupcakes with Greek Yogurt Frosting

These cupcakes are a family favorite and inspired from Cooking Light magazine. If you wish to keep the cupcakes dairy free you can substitute the buttermilk for diary-free milk (just mix 1 tsp lemon juice with the milk before adding to recipe) and the Greek yogurt for non-dairy yogurt.

Lemon Lavender Cupcakes

1 cup whole wheat flour

2 tsp dried lavender

1 tsp baking powder

1/2 tsp salt

3 TBSP vegan butter (I used sunflower spread)

3/4 cup sugar

1 egg

2 TBSP fresh lemon juice

1 TBSP lemon zest

1/2 cup buttermilk (or 1 cup dairy-free milk plus 1 tsp lemon juice)

Icing- Greek Yogurt (Preferred)

1 cup 2% Fage Greek Yogurt (or dairy-free yogurt)

1/2 cup powdered sugar

1 tsp vanilla extract

dried lavender

Icing- Sugar glaze

3/4 cup powdered sugar

3 tsp lemon juice

1 tsp lemon zest

dried lavender

1. Beat butter and sugar till creamy. Add in egg, lemon juice and lemon zest.

2. Mix dry ingredients in a bowl.

3. Add 1/2 dry mixture to wet mixture and 1/4 cup buttermilk. Add last half of dry mixture and then last of buttermilk. Stir lightly and make sure not to over-mix.

4. Fill cupcake liners 2/3 full and bake at 180C for 25-30 minutes.

5. Greek frosting: Combine frosting ingredients and set in fridge for one hour. Sugar glaze: Combine ingredients and pour over cupcakes after removing from oven and let sit for about an hour to set.

Fantastic with a cup of tea!!