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Blueberry Lavender Cupcakes

Delightful cupcakes combining sweet blueberries with floral lavender, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Bakery
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, softened
  • 2 pieces eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup milk
Flavor Additions
  • 1/2 cup blueberries (fresh or frozen) If using frozen, do not thaw.
  • 1 tablespoon dried lavender buds For a more intense flavor, steep in milk for 15 minutes.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
  2. In a mixing bowl, combine the dry ingredients: flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, cream the butter until smooth, then beat in the eggs one at a time, followed by the vanilla extract.
  4. Gradually mix the dry ingredients into the wet ingredients, alternating with the milk.
  5. Gently fold in the blueberries and lavender buds.
  6. Fill each cupcake liner about 2/3 full with batter.
Baking
  1. Bake for 18-20 minutes or until a toothpick comes out clean.
  2. Allow to cool before serving.

Notes

These cupcakes can be decorated with powdered sugar or extra blueberries. Best served fresh, pairs well with tea or coffee. Store in an airtight container: up to 3 days at room temp, 1 week in the fridge. Bring to room temperature before serving.