Lavender Blueberry Cupcakes

If you’re looking for a nontraditional dessert to make for Valentine's Day, look no further. Here is a cupcake recipe made with blueberries and lavender.


The cupcakes are made with blueberries heated up in the microwave before being added into the batter. Heating the blueberries allows them to pop and fully incorporate into batter once mixed in, making the batter a blue/purple color.

The cupcakes are topped with a sweet buttercream made with lavender buds. The lavender adds a floral flavor and aroma reminiscent of a large bouquet of flowers. 

Ingredients
  • For the blueberry cupcakes:
  • 6 ounces Fresh Driscoll's Blueberries
  • 2 3/4 cups Cake Flour
  • 1 1/2 tablespoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 12 tablespoons Unsalted Butter, at Room Temperature
  • 1 1/2 cups Sugar
  • 2 Eggs
  • 1 teaspoon Pure Vanilla Extract
  • 1 cup Milk
  • For the lavender buttercream:
  • 1 cup (2 sticks) Unsalted Buttercream, at Room Temperature
  • 3 cups Confectioners Sugar
  • 3 tablespoons Milk
  • 1/2 teaspoon Pure Vanilla Extract
  • 2 teaspoons Dried Lavender Buds
Directions

To make the blueberry cupcakes, preheat the oven to 350 degrees F. Line 2 cupcake pans with baking liners, set aside until needed.

Place the blueberries in a small microwave-safe bowl. Microwave for 1 minute until the blueberries puff up and some begin to pop.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.  Set aside.

In the bowl of a stand mixer, beat together the butter and sugar until light and creamy. Add the eggs, one at a time, and mix until fully incorporated. Mix in the vanilla. With the mixer running on low speed, slowly add the flour mixture in three additions, alternating with the milk. Increase the speed to medium and beat until the batter is smooth. 

Add the blueberries and mix until all of the blueberries have broken down are fully incorporated into the batter. 

Using an ice cream scoop, divide the batter among the prepared cupcake liners, filling the liners 2/3 of the way.

Bake the cupcakes until a toothpick inserted into a few of the cupcakes comes out clean, about 20 minutes. Allow the cupcakes to cool in the pan for 2 minutes and then transfer to a cooling rack to cool completely.

While the cupcakes are cooling, make the lavender buttercream. Cream the butter in the bowl of stand mixer fitted with the whisk attachment until light and fluffy, about 5 minutes. Add the confectioners sugar and salt and mix (gradually increasing in speed) until the sugar is fully incorporated, about 5 minutes. You may need to stop the mixer and scrape down the sides of the bowl a couple times. 

Add the vanilla and whisk until the buttercream is light and fluffy, about 3 minutes.  Stir in the lavender buds. 

To frost the cupcakes, place the buttercream in a piping bag fitted with a large open star tip. Pipe in a circular motion onto the top of each cupcake. 

Note: These cupcakes last about 3 days in a sealed container.

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