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Lawrence D. Smith

Velvety Blackberry Lavender Cupcakes

Soft vanilla cupcakes studded with fresh blackberries and delicately flavored with lavender, topped with fluffy blackberry lavender buttercream and finished with elegant berry and sugar decorations.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 18 Cupcakes
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Cupcakes
  • ¾ cup unsalted butter softened to room temperature
  • ¾ cup granulated sugar
  • 1 tablespoon fresh lemon zest
  • 3 large egg whites at room temperature
  • 1¾ cups cake flour fluffed, spooned, and leveled
  • ¼ teaspoon coarse kosher salt if using table salt, use half the amount
  • 1½ teaspoons baking powder
  • 1 teaspoon dried edible lavender finely ground
  • ½ cup whole milk
  • ½ cup full-fat sour cream
  • 1½ teaspoons vanilla extract
  • 1 cup fresh blackberries cut into ¼-inch chunks
Buttercream
  • 1½ cups unsalted butter softened to room temperature
  • ¼ cup blackberry preserves
  • 2 teaspoons vanilla extract
  • 3 cups powdered sugar
  • 2 teaspoons meringue powder
  • ¼ teaspoon coarse kosher salt if using table salt, use half the amount
  • 1 teaspoon dried edible lavender finely ground
  • Fresh blackberries for decorating
  • Sparkling sugar
  • Nonpareils

Equipment

  • Stand mixer fitted with a paddle attachment
  • Two standard-size muffin pans
  • 18 paper cupcake liners
  • Mixing bowls
  • Fine-mesh sieve
  • Whisk
  • Glass measuring cup or small bowl
  • Rubber spatula
  • Cooling rack
  • Piping bag
  • 1M piping tip

Method
 

  1. Prepare the Oven and Pans: Preheat the oven to 350°F and position a rack in the center. Line two standard-size muffin pans with 18 paper cupcake liners.
  2. Cream the Butter Mixture: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and fresh lemon zest on medium speed for about 5 minutes, scraping down the bowl occasionally, until the mixture is light and fluffy.
  3. Add the Egg Whites: Add the room-temperature egg whites and beat for 1 minute, until thoroughly combined.
  4. Combine the Dry Ingredients: Sift together the cake flour, kosher salt, and baking powder in a bowl. Whisk in the finely ground dried lavender until evenly distributed.
  5. Mix the Wet Ingredients: In a separate bowl or glass measuring cup, whisk together the whole milk, full-fat sour cream, and vanilla extract until combined.
  6. Alternate the Mixtures: With the mixer running on low speed, add the flour mixture in three additions, alternating with the milk mixture.
    Begin and finish with the flour mixture. Increase the mixer speed to medium and mix for 15 seconds.
  7. Fold in the Blackberries: Gently fold the chopped fresh blackberries into the batter using a spatula, taking care to distribute the fruit evenly.
  8. Fill the Liners: Divide the batter evenly among the 18 prepared paper liners.
  9. Bake the Cupcakes: Bake for about 18–22 minutes, until the cupcake tops spring back when gently touched or a toothpick inserted into the center comes out clean.
  10. Cool the Cupcakes: Let the cupcakes cool in the pans for several minutes, then carefully transfer them to a cooling rack and allow them to cool completely before frosting.
  11. Begin the Buttercream: Place the softened butter in the stand mixer fitted with the paddle attachment. Beat on medium speed for 1 minute, until smooth.
  12. Add Blackberry and Vanilla: Add the blackberry preserves and vanilla extract to the butter and beat for 1 minute, until smooth and well combined.
  13. Add the Remaining Ingredients: Reduce the mixer speed to low and gradually add the powdered sugar by spoonfuls, followed by the meringue powder, kosher salt, and finely ground dried lavender.
  14. Whip the Buttercream: Increase the mixer speed to medium and whip for 4–5 minutes, scraping down the bowl several times, until the buttercream is very light and fluffy. Reduce the speed to “stir” and mix for 1 additional minute.
  15. Fill the Piping Bag: Fit a piping bag with a 1M piping tip and fill the bag halfway with the prepared buttercream.
  16. Pipe the Cupcakes: Pipe the buttercream onto the completely cooled cupcakes, using swirls, rosettes, or hydrangea-style flowers as desired.
  17. Decorate the Cupcakes: Finish the frosted cupcakes with fresh blackberries, dried lavender, nonpareils, and sparkling sugar.

Notes

  • Use unsalted butter softened to room temperature for both the cupcakes and buttercream so it creams smoothly.
  • Measure the cake flour by fluffing it, spooning it into the measuring cup, then leveling it for the specified amount.
  • If using table salt instead of coarse kosher salt, use half the stated amount.
  • Use finely ground dried edible lavender so the floral flavor is evenly distributed throughout the cupcake batter and buttercream.
  • Fold the chopped blackberries in gently to help keep the fruit pieces intact.
  • Allow the cupcakes to cool completely before piping the buttercream so the frosting maintains its shape.
  • Store leftover cupcakes in an airtight container at room temperature for up to 1 day or in the refrigerator for up to 3 days.