Description
These Blackberry Lavender Cupcakes combine the floral aroma of lavender with the sweet tartness of blackberries, creating a delightful and elegant dessert. Featuring a homemade blackberry lavender jam, soft lavender-infused cupcakes, and a smooth lavender buttercream frosting, this recipe is perfect for special occasions or anytime you crave a unique twist on classic cupcakes.
Ingredients
Blackberry Lavender Jam
- 16 ounces blackberries (fresh or frozen)
- 2/3 cup granulated sugar
- 2 teaspoons lemon juice (optional)
- 1/4 teaspoon lavender extract paste (or 1/2 teaspoon dried lavender flowers)
Lavender Cupcakes
- 1/2 cup unsalted butter (melted)
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1/2 teaspoon lavender extract paste
- 1 1/2 cups cake flour (or substitute all purpose flour)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1/2 cup milk
Lavender Buttercream
- 1 cup unsalted butter (room temperature)
- 3 cups powdered sugar
- 1/4 teaspoon lavender extract paste
- 1 drop purple food coloring (optional)
- 2 teaspoons heavy cream
Instructions
- Make Blackberry Lavender Jam: In a large saucepan over medium-low heat, combine blackberries, granulated sugar, lemon juice, and lavender extract paste. Simmer for about 20 minutes, stirring frequently until the mixture thickens into a jam consistency. Transfer to a glass jar and let cool to room temperature. Refrigerate for up to two weeks. It’s best to prepare this jam the night before making the cupcakes to ensure it has fully cooled.
- Prepare Cupcakes: Preheat your oven to 350°F (175°C) and line a 12-cup cupcake pan with cupcake liners. Whisk together the cake flour, baking powder, and kosher salt in a large bowl.
- Mix Wet Ingredients: In a separate bowl, whisk the melted butter, sugar, eggs, vanilla extract, and lavender extract paste until well combined.
- Combine Batter: Stir approximately half of the dry flour mixture into the wet ingredients, then add the milk followed by the remaining flour mixture. Mix just until fully combined; the batter will be thin.
- Fill Cupcake Liners: Pour about ¼ cup of batter into each cupcake liner, filling them roughly halfway.
- Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick or cake tester inserted in the center comes out clean.
- Cool Cupcakes: Remove the cupcakes from the oven and allow them to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
- Core and Fill: Once cooled, use a cupcake corer or knife to remove the center of each cupcake. Fill each hollow with 1 to 2 teaspoons of the cooled blackberry lavender jam.
- Prepare Lavender Buttercream: In a stand mixer fitted with a paddle attachment, beat the softened butter and powdered sugar together until smooth and creamy.
- Add Flavor and Color: Incorporate the lavender extract paste, purple food coloring (if using), and heavy cream. Continue beating on high speed for 3 to 4 minutes until the frosting is light and fluffy.
- Frost Cupcakes: Spread or pipe the lavender buttercream onto the filled cupcakes. A Wilton 1M tip is recommended for a visually appealing swirl.
Notes
- Making the blackberry lavender jam a day ahead allows it to cool and thicken properly.
- If you don’t have cake flour, you can substitute all-purpose flour for a slightly denser texture.
- Lavender extract paste is preferred for a more natural flavor; however, dried lavender flowers can be used in the jam, and lavender extract in the batter and frosting.
- Use fresh or frozen blackberries interchangeably for the jam.
- Ensure cupcakes are completely cool before coring and filling to prevent jam seepage.
- The purple food coloring is optional but adds a pretty lavender hue to the frosting.
- Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
