Lavender Berry Cupcakes
Servings: 12 cupcakes
Ingredients
For the cupcakes:
- 1 ½ cups flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter room temp
- 1 cup granulated sugar
- 1 egg + 1 egg white
- 2 tablespoon neutral oil
- ½ tablespoon vanilla extract
- 1 teaspoon lavender
- ½ cup whole milk
For the filling:
- 12 tablespoon berry preserves
For the frosting:
- ½ cup unsalted butter room temp
- 2 cups powdered sugar
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- pinch of salt
- assorted food coloring
Instructions
For the cupcakes:
- Preheat your oven to 350ºF and prepare a cupcake tin with 12 paper liners.
- In a medium bowl, mix your flour, baking powder, and salt together and set aside.
- In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar together on medium speed until fluffy.
- Add the egg and egg white and mix until combined, then add the oil, vanilla, and lavender and mix until combined.
- Add the dry ingredients to the wet ingredients and mix until combined. Lastly, add the milk and mix on low-medium speed until just combined.
- Use a ½ cup cookie scoop to portion your cupcake batter into each paper liner. Bake cupcakes for about 20-25 minutes or until a toothpick comes out clean. Let cupcakes cool completely before filling.
For the filling:
- Once cupcakes are cooled, take a knife and cut a small circle of cake out of the center of each cupcake.
- Spoon in the berry preserves and either leave the cupcake open or place the tops back over the preserves before frosting.
For the frosting:
- In the bowl of a standard mixer with the paddle attachment, beat the butter on medium speed until light and fluffy.
- Add the powdered sugar one cup at a time, mixing until fully combined and smooth.
- Add the milk and vanilla extract to thin the frosting slightly, mixing until fully combined.
- If you're adding more than one food coloring, divide your frosting and mix in your colors fully.
- Frost your cupcakes as desired and serve!