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a vegan earl grey cupcake on a white plate

Vegan Earl Grey Cupcakes with Lavender Frosting

These Vegan Earl Grey Cupcakes are moist, fluffy and infused with finely ground black tea leaves, then topped with an all natural dairy free lavender frosting.

Course Dessert
Cuisine Vegan
Keyword earl grey cupcakes, vegan cupcakes, vegan recipe for cupcakes
Prep Time 30 minutes
Cook Time 27 minutes
Total Time 57 minutes
Servings 12
Calories 120 kcal
Author Denisse

Ingredients

For the cupcakes:

  • 1 cup non-dairy milk
  • 1 teaspoon apple cider vinegar
  • 1-2 droppers Zadaka calm blend
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup organic granulated sugar
  • 1 1/2 cups unbleached all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 tsp salt
  • 1 ½ tbsp Earl Grey tea leaves finely ground

For the frosting:

  • 1/2 cup vegan butter softened
  • 2 teaspoons dried culinary lavender
  • 2 tablespoons organic granulated sugar
  • 1/4 teaspoon vanilla extract
  • 2 1/2 - 3 cups powdered sugar sifted
  • 2-3 tablespoons blueberry juice

Instructions

  1. Preheat oven to 300 degrees and line a standard muffin holder with 12 paper liners.
  2. Add non-dairy milk and vinegar to a large mixing bowl and set aside for a few minutes to curdle, then add oil, Zadaka Calm Blend CBD tincture and vanilla. Whisk to combine, then add sugar and whisk again.
  3. In a small bowl, whisk together the flour, baking soda, baking powder, salt, and Earl Grey tea leaves.
  4. Sift over wet ingredients and use a whisk or hand mixer to blend until well incorporated and no large lumps remain. The texture should be somewhere between thick and thin, pourable but not scoop-able.
  5. Divide batter evenly among cupcake holders, filling about 3/4 of the way up.

  6. Bake on a center rack for 24-27 minutes, or until a toothpick inserted into the center comes out clean.

  7. Let cool completely on a cooling rack.
  8. Meanwhile, make the lavender frosting. In a food processor combine the dried lavender buds with the granulated sugar. Pulse until a fine powder is formed. Set aside.
  9. Place softened vegan butter and vanilla in the bowl of stand mixer. With the whisk attachment, beat the butter until light and fluffy. Add blueberry juice and the lavender sugar mixture. Add powdered sugar gradually, continuing to mix until combined. You want this frosting to be very thick so it will hold its shape once on the cupcakes. If it gets too thin, thicken with more powdered sugar.
  10. Frost the cooled cupcakes with the lavender frosting just before serving.

Recipe Notes

  • For the lavender frosting, I used Miyokos coconut butter, powdered sugar and dried lavender buds that have been pulsed into a fine powder with a little bit of granulated sugar in a blender or food processor. The lavender color is derived from blueberry juice!
  • Make sure to use organic sugar to keep this recipe vegan. Certified U.S. Department of Agriculture organic sugar cannot be filtered through bone char, so filtered/non-organic sugar that has been bleached is not always vegan. Coconut sugar or beet sugar is vegan friendly, so that’s another option.