Recipe: Lemon Poppy Seed Cupcakes with Lavender Honey

Lemon Poppy Seed Cupcakes with Lavender Honey


These cupcakes are not only delicious but also a healthier alternative with the natural sweetness of honey. Perfect for a sweet treat without the refined sugar. These are also dairy free. Enjoy!

Mixing the Lemon Poppy Seed Batter

For the Cupcakes:


• 2 cups all-purpose flour

• 1 teaspoon baking powder 

• 1/2 teaspoon baking soda 

• 1/4 teaspoon salt 

• 1 cup almond milk

• 1/2 cup coconut oil, melted 

• 1/2 cup Fool's Gold Lavender Infused Honey 

• 1/4 cup fresh lemon juice 

• Zest of 2 lemons 

• 1 teaspoon vanilla extract 

• 2 tablespoons poppy seeds

For the Lemon Glaze: 

• 1/2 cup powdered sugar 

• 2 tablespoons fresh lemon juice

For the Frosting:

• 1 cup dairy-free margarine (room temperature)

• 3 cups powdered sugar 

• 1 teaspoon vanilla extract 

• 2-3 tablespoons almond milk 

• Pinch of salt (optional)

Lavender Honey Lemon Poppyseed Cupcakes - Dairy Free & Health Baked Goods

How to Make the Cupcakes


1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners. 

2. Prepare Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. 

3. Prepare Wet Ingredients: In a separate large bowl, combine the almond milk, melted coconut oil, honey, lemon juice, lemon zest, and vanilla extract. Mix until well combined. 

4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix. Gently fold in the poppy seeds. 

5. Fill Cupcake Liners: Spoon the batter into the prepared cupcake liners, filling each about two-thirds full. 

6. Bake: Bake in the oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely. 

7. Prepare Lemon Glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more sugar or juice if needed. 


Prepare the Vanilla Frosting: In a large mixing bowl, cream the softened margarine using a hand mixer or a stand mixer until it's smooth and fluffy. Gradually add the powdered sugar to the creamed margarine, one cup at a time, while continuing to mix. Scrape down the sides of the bowl as needed. Add the vanilla extract and pinch of salt to the mixture and continue to mix until well incorporated. Depending on your desired frosting consistency, add dairy-free milk, one tablespoon at a time, until you achieve the desired smoothness. If the frosting is too thick, add more milk; if it's too thin, add more powdered sugar.

8. Glaze the Cupcakes: Once the cupcakes are completely cool, drizzle each with the lemon glaze. 


Frost the Cupcakes: Once your dairy-free vanilla frosting is ready, use it to frost your cooled cupcakes by spreading with a knife or spatula or pipe onto the top with a piping bag.

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