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High-Altitude Blackberry Lavender Cupcakes

These cupcakes are light and fluffy, featuring fresh blackberries and a hint of floral lavender. The batter is mixed gently to incorporate the berries, then baked until golden with a moist interior and a slight spring in the crumb. Their appearance showcases vibrant berries and a delicate lavender scent, making them both visually appealing and aromatic.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup whole milk
  • 2 teaspoons vanilla extract
  • 1 cup fresh blackberries, halved or frozen, thawed
  • 1 teaspoon dried lavender flowers finely chopped or ground
  • 2 cups powdered sugar for frosting, optional

Equipment

  • Mixing bowls
  • Hand or stand mixer
  • Measuring cups and spoons
  • Cupcake pan
  • Cupcake liners
  • Rubber spatula
  • Sifter or fine mesh sieve
  • Cooling rack

Method
 

  1. Preheat your oven to 375°F (190°C) and line a cupcake pan with paper liners.
  2. Sift together the flour and ground lavender into a bowl to combine evenly.
  3. Cream the softened butter and sugar with a hand or stand mixer until the mixture is pale and fluffy, about 2-3 minutes.
  4. Add eggs one at a time, beating well after each addition, until the batter is smooth and glossy.
  5. Mix in the vanilla extract and milk, blending until combined and the batter is slightly thin but uniform.
  6. Gradually fold in the sifted flour and lavender mixture using a rubber spatula, just until the dry ingredients are incorporated.
  7. Gently fold in the halved blackberries, being careful not to crush them to keep the batter vibrant and the berries whole.
  8. Spoon the batter into the prepared cupcake liners, filling each about two-thirds full to allow for rising.
  9. Bake the cupcakes in the preheated oven for 20–25 minutes, or until they turn golden and a toothpick inserted into the center comes out clean.
  10. Remove the cupcakes from the oven and let them cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
  11. If desired, whisk together powdered sugar and a little milk to make a simple glaze or frosting, then decorate the cooled cupcakes.
  12. Enjoy these tender cupcakes layered with fresh berries and aromatic lavender, perfect for a summer treat or teatime.

Notes

For extra flavor, sprinkle some additional dried lavender on top before baking or after frosting. Use fresh berries for the best color and taste. Adjust baking time slightly if using larger or smaller cupcake molds.