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Vanilla Cupcakes with Blackberry Jam Filling and Lavender Frosting Recipe

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4.1 from 9 reviews

These Vanilla Cupcakes with Blackberry Jam Filling and Lavender Frosting are a delightful treat combining light, airy cupcakes filled with homemade blackberry jam and topped with a fragrant lavender buttercream. Perfect for special occasions or an elegant dessert, these cupcakes bring fresh, floral, and fruity flavors together with a soft, moist texture.

Ingredients

Blackberry Jam

  • 4 cups blackberries, fresh or frozen
  • 1 cup granulated sugar
  • ¼ cup lemon juice

Cupcakes

  • 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

Lavender Buttercream

  • 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

  1. Make Blackberry Jam: Combine blackberries, sugar, and lemon juice in a 4-quart saucepan. Place over medium-low heat and cook, stirring occasionally, until the blackberries have burst and the jam starts to thicken, about 20 minutes. Remove from heat and allow to cool.
  2. Prep Cupcakes: Heat oven to 350℉ (177℃). Line muffin cups with cupcake liners or spray with baking spray and set aside.
  3. Whip Egg Whites: In a medium bowl, beat the egg whites with ¼ cup sugar and cream of tartar to medium peaks. Set aside carefully.
  4. Mix Dry Ingredients: In another bowl, whisk together the flour, 1 cup sugar, baking powder, and salt. Set aside.
  5. Combine Wet Ingredients: In a large bowl, whisk egg yolks, vegetable oil, milk, and vanilla extract until blended.
  6. Combine Wet and Dry Ingredients: Slowly incorporate the dry ingredients into the wet ingredients, whisking until smooth but do not over mix.
  7. Fold in Meringue: Gently fold in the whipped egg whites in two additions, preserving the airy texture of the meringue to keep cupcakes light and fluffy.
  8. Bake Cupcakes: Divide the batter into prepared muffin cups, filling each about ¾ full. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
  9. Make Lavender Buttercream: Place powdered sugar and dried lavender in a food processor and blend until the lavender is finely ground and well incorporated. Sift the mixture and set aside. In a mixer bowl, cream the salted butter until smooth, then gradually beat in the lavender powdered sugar mixture. Add vanilla extract and heavy cream, beating until fluffy.
  10. Assemble Cupcakes: Once cupcakes are cooled, core out the center of each cupcake carefully. Use a pastry bag to fill the hollow center with blackberry jam. Pipe the lavender buttercream on top to finish.

Notes

  • You can use store-bought jam as a convenient substitute for homemade blackberry jam.
  • Frozen blackberries work perfectly well for making the jam if fresh are unavailable.
  • If using unsalted butter instead of salted in the frosting, add 1 teaspoon of salt to the powdered sugar to maintain flavor balance.
  • Use room temperature butter and eggs (about 70℉/21℃) for best results.
  • Do not overbeat the meringue; beat only to medium peaks to maintain lightness.
  • Fold the meringue gently into the batter without mixing aggressively to keep the cupcakes airy.
  • For a stronger lavender flavor in the frosting, let the lavender and powdered sugar mixture sit overnight before using.
  • If you don’t have a piping bag, use a plastic zip-top bag with a small corner cut off for piping jam or frosting.
  • Store cupcakes in the refrigerator to keep them fresh and maintain the integrity of the buttercream frosting.

Find it online: https://flavorspath.com/vanilla-cupcakes-with-blackberry-jam-filling-and-lavender-frosting-recipe/