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)