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–+ servings
cupcakes on marble serving board with blackberries, lavender, white flowers, and a spoon

Vanilla Cupcakes with Blackberry Jam Filling and Lavender Frosting

4.86 from 14 votes
Prep Time: 45 minutes
Cook Time: 20 minutes
Additional Time 20 minutes
Total Time: 1 hour 25 minutes
Author: Traci Crossland
Sweet, floral, jammy, and oh so delicious! These Vanilla Cupcakes with Blackberry Jam Filling and Lavender Frosting are everything you need for Spring.

Ingredients

Blackberry Jam

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

Cupcakes

  • 3 large eggs separated
  • ¼ cup sugar
  • ¼ teaspoon cream of tartar
  • 2 cups all purpose flour
  • 1 cup 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
  • 3¾ teaspoons dried culinary lavender
  • 2½ cups salted butter
  • ⅔ teaspoon vanilla extract
  • 2½ Tablespoons heavy cream
US Customary - Metric

Instructions

Blackberry Jam

  • Combine blackberries, sugar, and lemon juice in a 4-quart saucepan.
  • Place over medium low heat.
  • Cook, stirring occasionally, until blackberries have burst and jam starts to thicken, about 20 minutes.
  • Remove from heat.

Cupcakes

  • Preheat oven to 350 degrees F.
  • Line muffin cups with cupcake liners, or spray with baking spray. Set aside.
  • In a medium bowl, beat egg whites, 1/4 cup sugar, and cream of tartar to medium peaks. Set aside.
  • Whisk together flour, 1 cup sugar, baking powder, and salt. Set aside.
  • In a large bowl, combine egg yolks, vegetable oil, milk, and vanilla.
  • Whisk until blended.
  • Slowly mix dry ingredients into wet ingredients.
  • Continue whisking until smooth.
  • Fold in meringue in 2 parts.
  • Divide batter into prepared pans, filling each cup 3/4 full.
  • Bake for 15-20 minutes until cupcakes test done.

Lavender Frosting

  • Place powdered sugar and lavender flowers in the bowl of a food processor.
  • Process until flowers are ground and completely incorporated with the powdered sugar.
  • Sift and set aside.
  • In the bowl of an electric mixer, cream butter.
  • Add powdered sugar, a little at a time, beating well after each addition.
  • Beat in vanilla and cream.

Putting It Together

  • Core the cupcakes.
  • Using a pastry bag, fill cupcakes with jam.
  • Pipe buttercream on top.

Notes

Substitutions:
  • You can use store-bought jam rather than make your own.
  • Frozen blackberries can be used to make the jam instead of fresh.
Expert Tips:
  • The butter and eggs need to be room temperature for this recipe.
  • Don't over beat the meringue! Just beat until medium peaks.
  • Fold in the meringue, don't mix it! This is what makes your cupcakes so light and airy.
  • Also, don't over-mix the cupcake batter!
  • If you want a little bit stronger lavender flavor in the frosting, leave the lavender and the powdered sugar mixed together overnight.
  • If you don't having piping bags, you can actually use a ziploc to pipe the jam (or the frosting)!
  • The food dye is optional.
  • Make sure you store these cupcakes in the refrigerator!
  • You can use frozen blackberries instead of fresh.

Nutrition

Serving: 1CupcakeCalories: 552kcalCarbohydrates: 66gProtein: 3gFat: 32gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 89mgSodium: 338mgPotassium: 101mgFiber: 2gSugar: 54gVitamin A: 851IUVitamin C: 7mgCalcium: 58mgIron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.