Introduction
You’ll adore the elegant pairing of sweet vanilla, tart blackberry, and floral lavender in these cupcakes. The tender crumb, hidden jam surprise, and uniquely fragrant frosting create a sophisticated treat perfect for celebrations. It’s a beautiful dessert that feels both classic and delightfully special.
Prep & Cook Time
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 5 minutes
- Servings: 20 cupcakes
Ingredients
- 4 cups blackberries (fresh or frozen)
- 1 cup granulated sugar
- ¼ cup lemon juice
- 3 large eggs (separated)
- ¼ cup granulated sugar
- ¼ teaspoon cream of tartar
- 2 cups all purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ⅔ teaspoon salt
- ⅔ cup vegetable oil
- ¾ cup whole milk
- 1½ teaspoons vanilla extract
- 5 cups powdered sugar (sifted)
- 3¾ teaspoons dried culinary lavender
- 2½ cups salted butter (room temperature)
- ⅔ teaspoon vanilla extract
- 2½ Tablespoons heavy cream
Instructions
- Make the Blackberry Jam: In a medium saucepan, combine 4 cups blackberries, 1 cup granulated sugar, and ¼ cup lemon juice. Cook over medium heat, mashing the berries as they soften. Bring to a simmer and cook, stirring frequently, until thickened (about 15-20 minutes). Remove from heat, let cool completely, then refrigerate until needed.
- Preheat & Prep: Preheat your oven to 350°F (175°C). Line two 12-cup muffin tins with 20 paper liners.
- Prepare Meringue: In a clean, dry bowl, beat the 3 egg whites with ¼ teaspoon cream of tartar on medium speed until foamy. Gradually add the ¼ cup granulated sugar and beat until stiff, glossy peaks form. Set aside.
- Make Cupcake Batter: In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, and ⅔ teaspoon salt. In another bowl, whisk together the 3 egg yolks, ⅔ cup vegetable oil, ¾ cup whole milk, and 1½ teaspoons vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fold in Meringue: Gently fold the prepared meringue into the batter in three additions, being careful not to deflate it, until no white streaks remain.
- Bake: Divide the batter evenly among the 20 lined cups, filling each about ⅔ full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cupcakes cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare Lavender Frosting: While cupcakes cool, place 3¾ teaspoons dried culinary lavender in a small, heatproof bowl. Heat the 2½ Tablespoons heavy cream until just simmering, then pour it over the lavender. Steep for 30 minutes, then strain, pressing on the solids to extract all cream. Discard the lavender solids and let the infused cream cool completely.
- Finish Frosting: In a large bowl, beat 2½ cups room-temperature salted butter on medium-high speed until pale and fluffy (about 3 minutes). Gradually add the 5 cups of sifted powdered sugar, mixing on low speed until incorporated. Add the cooled lavender cream and ⅔ teaspoon vanilla extract. Beat on medium-high speed for 2-3 minutes until very light and fluffy.
- Fill Cupcakes: Use a small paring knife or a cupcake corer to cut a small plug from the center of each cooled cupcake (about 1-inch deep). Spoon or pipe about 1 teaspoon of the chilled blackberry jam into each hole. Replace the top of the plug or simply cover with frosting later.
- Frost & Serve: Frost the filled cupcakes using a piping bag or an offset spatula with the lavender frosting. You can garnish with a fresh blackberry or a tiny pinch of lavender if desired.
Variations
- Mini Cupcakes: Bake as mini cupcakes for bite-sized treats; reduce baking time to 10-12 minutes.
- Swirl Technique: Instead of filling, swirl a few teaspoons of the blackberry jam directly into the cupcake batter before baking for a marbled effect.
- Frosting Style: For a rustic look, use an offset spatula to create a smooth, swooped “naked” frosting that lets the cake peek through.
- Serving Idea: Crumble a few extra cupcakes to make a layered dessert in a glass with jam and frosting for an instant trifle.
Tips for Success
- Ensure your egg whites are in a completely clean, grease-free bowl for the meringue to reach stiff peaks properly.
- For a smoother frosting, sift your powdered sugar even if it says “pre-sifted” to avoid any lumps.
- Let the cupcakes cool completely before filling and frosting; warm cupcakes will melt the buttercream.
- When filling cupcakes, don’t overfill with jam, or it may seep out and make frosting difficult.
Storage & Reheating
Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Frosted or filled cupcakes must be stored in the refrigerator in an airtight container for up to 3 days. Let them sit at room temperature for 30 minutes before serving for the best texture and flavor. These cupcakes are best served fresh and are not ideal for reheating.
FAQ
Can I use seedless blackberry jam from the store instead?
Yes, you can substitute about 1 cup of store-bought blackberry jam for the homemade version to save time.
My frosting seems too soft. What can I do?
If your frosting is too soft, the butter may have been too warm. Place the bowl in the refrigerator for 15-20 minutes, then re-whip until it reaches the desired consistency.
Can I use lavender extract instead of dried lavender?
This recipe is designed for an infusion. Using extract would change the flavor profile and ingredient list, so it’s not recommended for this exact recipe.
What if I don’t have cream of tartar?
You can omit it, but it helps stabilize the meringue. A small squeeze of lemon juice can be used as a substitute.
Why do I need to separate the eggs?
Separating the eggs and beating the whites into a meringue is what gives these cupcakes their exceptionally light and tender texture.
Can I make the components ahead of time?
Absolutely. The blackberry jam can be made up to 5 days in advance. The cupcakes can be baked 1 day ahead, and the lavender cream can be infused and refrigerated overnight. Assemble and frost the day you plan to serve them.