Lemon Lavender Cupcakes with Blackberry Buttercream

A perfect cupcake for summer, these Lemon Lavender Cupcakes are topped with a sweet homemade blackberry buttercream frosting and stuffed with an optional blackberry filling. 

Lemon Lavender Cupcake with Blackberry Buttercream

These beauties are a delightful, fruity, summer treat! Lemon and lavender are the perfect pair! The floral notes of the lavender compliment the zesty citrus of the lemon. The blackberry buttercream and optional blackberry compote filling really ties it all together with it’s fresh, sweet flavor. 

Lemon Lavender Cupcakes with Blackberry Buttercream

 

How to Make Lemon Lavender Cupcakes

 

This recipe is based off my classic vanilla cupcake recipe. To the vanilla recipe I added lemon juice, lemon zest and ground lavender, otherwise all the ingredients are the same!

You start by creaming together the butter, sugar, eggs and vanilla. Next you whisk together the dry ingredients (flour, baking powder and salt). Alternating with adds of whole milk, slowly add the dry ingredients until fully combined. The last step is mixing in the lemon juice, zest and lavender for flavoring. 

Bake the cupcakes at 350°F for about 25 minutes. Allow them to cool completely before frosting. 

 

Lemon Lavender Cupcakes with Blackberry Buttercream

How to make Blackberry Buttercream

 

The frosting is a 2 step process because we first make a blackberry compote to add to the buttercream. 

The blackberry compote is easy to make with just 3 ingredients – fresh blackberries, sugar and lemon juice. Bring all the ingredients to a simmer over low heat on the stove top. Smash the blackberries and stir regularly until the mixture turns into a jam like consistency. Cool the compote completely before adding it to the frosting. 

The buttercream starts out like any other by beating together butter and confectioners’ sugar. To that we add 4 tablespoons of the blackberry compote. This will transform the plain buttercream into a blackberry buttercream that is not only a beautiful pinkish-purple color, but also delicious! 

 

Blackberry Filled Lemon Lavender Cupcakes

 

Optional Blackberry Filling

 

When you make the blackberry compote to add to the blackberry buttercream you will have more than you need for the frosting. If you like, you can use the extra to fill the cupcakes! 

 

HOW TO FILL A CUPCAKE

 

There are a bunch of fancy cupcake tools out there, but you really don’t need anything special to fill a cupcake. Use a small knife to carefully cut a small hole in the center of the cupcake. Take a small spoon and hollow out as much of the inside as you can without cracking the hole you cut in the top or breaking the structure of the cupcake. Spoon the blackberry compote into the hole and fill almost to the top. Replace the piece you cut out of the top so the cupcake top is flat and you can’t see the filling. This may sound tedious and time consuming, but it really is quite simple once you get started.

 

Blackberry Filled Lemon Lavender Cupcakes

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Lemon Lavender Cupcakes with Blackberry Buttercream


  • Author: Laura
  • Prep Time: 45 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 16 cupcakes 1x

Description

A perfect cupcake for summer, these Lemon Lavender Cupcakes are topped with a sweet homemade blackberry buttercream frosting and stuffed with an optional blackberry filling. 


Scale

Ingredients

Lemon Lavender Cupcakes

1 stick unsalted butter, room temperature

1 1/2 cups white granulated sugar

2 large eggs, room temperature

1 tsp vanilla extract

2 cups white all-purpose flour

2 tsp baking powder

1 tsp salt

1 cup whole milk

1/4 cup fresh lemon juice

zest of 1 large lemon

1 tsp ground lavender

Blackberry Compote**

8oz fresh blackberries

3 tbsp white sugar

1 tbsp lemon juice

Blackberry Buttercream

2 sticks unsalted butter, room temperature

5 1/2 cups confectioners’ sugar, sifted

4 tbsp Blackberry Compote

1/4 tsp salt


Instructions

Lemon Lavender Cupcakes

Preheat oven to 350°F

In the bowl of an electric mixer fitted with blade attachment, beat the butter until smooth

Add the sugar, beat until fluffy

Add the eggs one at a time, mixing in between

Add the vanilla extract, mix

In a medium sized bowl, sift together the flour, baking powder and salt

Slowly add the flour mixture to the wet ingredients

Alternate adds of flour mixture with adds of whole milk until everything is fully combined

Add the lemon juice, lemon zest and ground lavender, mix

Line a cupcake tin with cupcake liners

Spoon the cupcake mixture into the cupcake liners, filling them 3/4 of the way full

Bake for about 25 minutes, cupcakes are done when a toothpick when inserted in the center comes out clean

Cool cupcakes for about 5 minutes in the pan, then transfer to a cooling rack to cool to room temperature

Blackberry Compote**

Add all the ingredients to a small, heavy bottomed sauce pan

Put the pan on the stovetop over low heat

Allow sugar to melt stirring with a wooden spoon

Bring to a simmer

Use a potato masher to crush the blackberries

Continue to stir under mixture is cooked down and thickened, about 15 minutes

Remove from heat, let cool

Blackberry Buttercream

Add the butter to the bowl of your electric mixer fitted with blade attachment

Beat on high for about 2 minutes until smooth

Use a rubber spatula to scrap down the sides of the mixing bowl

Add confectioners’ sugar 1 cup at a time, mixing between adds

Add the blackberry compote and salt

Beat on high about 5 minutes until frosting is smooth and fluffy

Pipe frosting on to cooled cupcakes

Top with a fresh blackberry for garnish

Optional Blackberry Filling** (see post for instructions)


Notes

**The blackberry compote recipe makes more than you need for the frosting. If you like, you can use it to fill the cupcakes!

  • Category: Cupcakes

Keywords: #lemonlavendercupcakes, #summerbaking, #summerrecipes, #summerrecipeideas

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Lemon Lavender Cupcakes with Blackberry Buttercream

If you make these Lemon Lavender Cupcakes with Blackberry Buttercream let me know how you like them!  Leave a star rating and comment here! If you snap a photo, I’d love to see it – share it over on Instagram and tag me @sprinklesandseasalt!

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