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  • Rebecca Washuta

Lavender Vanilla Cupcakes



These sophisticated cupcakes are the perfect desert for a fancy spring brunch, and are so good the kids will love them to!


While I love baking from scratch when I have the time, Simple Mills is my go to for fast healthy-ish boxed mixes. They have clean thoughtful ingredients with no preservatives, artificial colors, or "natural" flavors. Almond flour as opposed to traditional flour means these cupcakes are grain free, gluten free, and have a lower glycemic index, so they won't take a big toll on your blood sugar. None of this is sponsored! Just a dietitian and mom passionate about healthy food and grateful for companies that make eating healthy easier.




Lavender - in addition to being a gorgeous flower with a lovely scent, it has a ton of heath benefits. Lavender can reduce anxiety and has anti-inflammatory and antifungal properties. I bought a big bag of dried organic lavender flowers off Amazon and I use it for cooking, infuse it in teas, as potpourri, and you can even sprinkle them outside as a natural mosquito repellant.



For the icing, you want to look for brands that use organic high quality ingredients (or at the very least avoid those that have hydrogenated oils!). I used Miss Jones Organic Vanilla Buttercream, which is coconut oil-based so completely dairy free.




Ingredients

  • Simple Mills Almond Flour Vanilla Cake Mix

  • 3 eggs

  • 1/3 cup avocado oil

  • 1/3 cup water

  • 1 tablespoon vanilla

  • 1 tablespoon dried lavender flowers

  • Icing of your choice

Directions

  • Follow the directions for cupcakes on the box

  • Add dried lavender to batter

  • Spoon batter into cups and bake 18-22mins

  • For mini cupcakes adjust baking time to 12-15mins

  • Remove from oven and let cupcakes cool

  • Top with icing and sprinkle with additional lavender

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