These vegan lavender cupcakes are a unique twist on a classic favorite. The subtle flavor of lavender is complemented by a light and fluffy vegan cupcake. The cupcakes are topped with a vegan cream cheese frosting and a sprinkle of lavender buds for a beautiful presentation. These cupcakes are sure to be a hit at any gathering! To make the cupcakes, start by preheating the oven to 350 degrees. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, cream together the vegan butter and sugar until light and fluffy. Add the vegan egg replacer, almond milk, and lavender extract and mix until combined. Slowly add the dry ingredients to the wet ingredients and mix until just combined. Fill cupcake liners with the batter and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before frosting. To make the frosting, cream together the vegan cream cheese and vegan butter until light and fluffy. Slowly add the powdered sugar and mix until combined. Add the lavender extract and mix until combined. Frost the cupcakes with the lavender frosting and top with a sprinkle of lavender buds. Enjoy!