Berry Lavender Cupcakes

Fresh blackberries and blueberries are waiting to burst inside these cupcakes and then topped with a refreshing lavender buttercream.

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Welcome to the 4th Annual #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. We’re celebrating all things summer with a week-long event that is absolutely filled with some of the best summer dessert recipes! Follow the hashtag #SummerDessertWeek on social media to find recipes and make sure to check out the bottom of this post for even more summer desserts!

This is another recipe that I made for my #BakersAgainstRacism fundraiser I did last month (previously shared the recipe for the coconut lemon bars).

I was a bit nervous feeding people a cupcake flavored with lavender because my husband is often very offended by floral flavors, but even he admitted that the frosting has just enough to be tasty and refreshing without taking over as the predominant flavor – a blend of blackberry and blueberry.

Others loved the flavor as well and they are so stinking pretty too!

I baked these during the days when it was raining frequently and the temperatures were not over 90 every day. Now I try to avoid turning on my oven. A fact that will prove itself with my second recipe for #SummerDessertWeek I have planned to share on Friday.

Check out the amazing #SummerDessertWeek recipes from our bloggers today!

Ice Cream & Chilled Desserts:

• CopyCat Disney Dole Whip from Big Bear’s Wife 
• Tropical Icebox Cake from A Kitchen Hoor’s Adventures
• Birthday Cake Ice Cream from Simply Inspired Meals
• Fresh Peach Sorbet from Blogghetti
• Key Lime Pie Milkshakes from Love and Confections
• Lemon Corn Panna Cotta from Pastry Chef Online

Summertime Pies:

• Blueberry Pie from A Day in the Life on the Farm

Sweet Summertime Cakes and Cupcakes:

• Rainbow Tie Dye Cake from Hezzi-D’s Books and Cooks
• Sour Cream Pound Cake from Savory Experiments
• Blueberry-Lemon Ricotta Pound Cake from Nik Snacks
• Slab Strawberry Shortcake from Cheese Curd In Paradise
• Berry Lavender Cupcakes from The Spiffy Cookie
• Mini Tropical Fruit Upside Down Cakes from For the Love of Food
• Chocolate Zucchini Cream Cheese Cupcakes from Cindy’s Recipes and Writings

No Bake Treats:

• Orange Creamsicle Fruit Dip from Sweet Beginnings
• Banana Split Cheesecake Cheeseball from Sweet ReciPEAs
• No Bake Birthday Cake Bites from It’s Shanaka

Baked Desserts:

• Southern Peach Cobbler from Back To My Southern Roots
• Raspberry-Blueberry Crisps from Karen’s Kitchen Stories
• Blackberry Dumplings from Palatable Pastime
• S’mores Creme Brulee from Jolene’s Recipe Journal
• Mini Cherry Pies from Our Sutton Place

Four years ago: Strawberry Avocado Salad with Pistachio-Crusted Goat Cheese

Five years ago: Gluten-Free Cherry-Berry Galette

Six years ago: Single Serving Oven-Fried Onion Rings

Eight years ago: Orzo with Parmesan and Basil

Nine years ago: Italian Herb & Cheese Fettucine

BERRY LAVENDER CUPCAKES

Print

Yield: 12 cupcakes Cooking Time: 25 MInutes 25 MInutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CUPCAKES

• 1 cup sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 2 eggs, room temperature
• 2 tsp vanilla extract
• 1-1/2 cups all-purpose flour
• 1-1/4 tsp baking powder
• 1/4 tsp salt
• 1 cup chopped blackberries and blueberries

FROSTING

• 1/2 cup (1 stick) unsalted butter, room temperature
• 1-1/2 cups powdered sugar
• 1/2 tsp lavender extract
• 1 Tbsp heavy cream (or milk)
• A couple drops of purple food coloring
• Extra berries and dried lavender, for garnish

Directions

1. For the cupcakes: Preheat oven to 350 degrees F. Line a cupcake pan with liners, and set side.
2. Beat butter and sugar together in the bowl of an electric mixer until fluffy, about 2-3 minutes. Add eggs and vanilla extract and mix until combined. Add flour, baking powder and salt with the mixer on low speed, then gradually increase speed. Add in chopped berries, and beat on medium speed until evenly distributed.
3. Pour into cupcake liners, filling 2/3 of the way full, and bake for 20-25 minutes or until set. Let cool before frosting.
4. For the frosting: While the cupcakes cool, prepare the frosting.  In a large bowl, beat butter and sugar until light and fluffy. Mix in lavender and cream until distributed. Add drops of food coloring until it reaches a light purple color. Add more powdered sugar or cream to reach desired consistency.
5. When the cupcakes are completely cool, frost and top with berries and dried lavender.

Did you make this recipe? I want to see!

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