Description
Delightful cupcakes combining the sweetness of blackberries with floral notes of lavender, perfect for spring gatherings.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/4 cup milk
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp dried lavender
- 1 cup fresh blackberries
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the milk and vanilla extract.
- Whisk together the flour, baking powder, salt, and dried lavender in a separate bowl.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the fresh blackberries gently.
- Fill the cupcake liners about two-thirds full with batter.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Dust with powdered sugar or drizzle with a lavender-infused glaze for serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 10g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg