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Spring Garden Lemon  Vanilla Cupcakes


Inspired by a blooming Spring garden, these fluffy vanilla cupcakes are accented with bright citrus and sweet vanilla bean. Garnished with edible flowers to bring colour and character to any table!



Prep Time 25 mins prep time  •  20 mins cook time •  45 mins total


Serving Amount Makes 12 cupcakes


Dish Type Dessert



  Berry Layered Chia Cup






  • 1 1/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup Organic Meadow Butter, room temperature
  • 1 cup sugar
  • 2 eggs
  • 2 tsp lemon zest
  • 1/2 split vanilla bean, scraped
  • 1/2 cup Organic Meadow 3.8% whole milk
  • 1 tbsp lemon juice

Buttercream Frosting:

  • 3/4 cup Organic Meadow Butter, room temperature
  • 4 cups powdered sugar
  • 3 tbsp Organic Meadow Whipping Cream
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • Green gel food colouring (optional)


  • Edible Flowers, for garnish



1. Cupcakes: Preheat oven to 350°F. Line standard 12-cup muffin tin with paper liners; set aside. Whisk together flour, baking powder, baking soda, and salt. In a separate large bowl, beat butter with sugar until fluffy. Add in eggs one at time, scraping down sides of bowl between each addition. Add in lemon zest and vanilla bean.


2. Add 1/3 of the flour mixture and combine then add half of the milk and gently mix, repeat once more, finishing with the flour mixture, then lastly adding the lemon juice, mixing until smooth and combined.


3. Divide batter evenly among prepared muffin cups, each one being two-thirds of the way full. Bake for 18 to 20 minutes or until tester comes out clean when inserted into center and cupcakes are lightly golden. Let cool.


4. Butter Cream Frosting: Beat butter with powdered sugar for 3 to 5 minutes, or until soft and fluffy. Slowly add in whipping cream, lemon juice, and lemon zest. Beat until frosting is light and fluffy. Fold in small drops of gel food colouring to create pastel shade of green, if desired. Transfer frosting to piping bag fitted with large star tip and pipe evenly onto cooled cupcakes.


5. Assembly: Garnish cupcakes with edible flowers.



Tip: Cupcakes can be refrigerated for up to 1 week in airtight container. Bring to room temperature before enjoying.




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