Vanilla Cupcakes with Blackberry Jam Filling and Lavender Frosting

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

Vanilla Cupcakes with Blackberry Jam Filling and Lavender Frosting

Sweet, floral, jammy, and oh so delicious! These Vanilla Cupcakes with Blackberry Jam Filling and Lavender Frosting are everything you need for Spring.

Course: Cakes and Cupcakes

Cuisine: American

Prep Time: 45

Cook Time: 20

Additional Time: 20

Total Time: 1 25

Servings: cupcakes

Calories: 554kcal

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

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

Heat oven to 350℉/177℃.
Line muffin cups with cupcake liners, or spray with baking spray. Set aside.
In a medium bowl, beat egg whites, ¼ 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 ¾ 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.

Assembly

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.
To substitute unsalted butter for the salted in the buttercream, add 1 teaspoon of salt in with the powdered sugar.

Expert Tips:

The butter and eggs need to be room temperature for this recipe.
Room temperature is about 70℉/21℃.
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 plastic zip top bag with the corner snipped off 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