Fragrant lavender and juicy blueberries join forces in these SUPER soft blueberry lavender cream cheese cupcakes crowned with a silky cream cheese frosting.
Why is the blueberry lavender combo not as mainstream popular as I think it should be??
Seriously, I’m talkin’ peanut butter/chocolate combo kinda popular. These blueberry lavender cream cheese cupcakes have clearly blown my mind.
ARE THEY NOT THE PRETTIEST?? Heck, yeah spring/summer. Our cupcakes are ready for you.
Trend setters that we are, we are about to make blueberry + lavender a thing! Better taste test a few blueberry lavender cream cheese cupcakes first though.
First things first, let’s get our cupcake base underway! It’s just a simple yellow cupcake batter with the addition of chopped dried lavender (you can find it in most spice aisles!) and juicy fresh blueberries (frozen also do the job fine). They bake up BEAUTIFULLY and you might be tempted to eat them muffin style.
BUT WAIT. A good ‘ol cream cheese frosting never hurt anything and certainly never hurt a cupcake. Frost these beauties high with zero regrets and excess taste testing.
The delicate flower-y taste of the lavender seriously sings AMAZING flavors when combined with the juicy pockets of blueberries! Throw some silky cream cheese frosting into the deal and oh gosh, I caaaaan’t.
Ready for a cupcake to blow your mind in the best way? Trust me on this one, guys.
Blueberry Lavender Cream Cheese Cupcakes
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Ingredients
Cupcakes
- 1/2 cup butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup milk
- 1-1/2 cups white whole wheat flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 teaspoons finely chopped dried lavender blossoms
- 1 cup fresh blueberries (if using frozen, do not thaw)
Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons half and half cream
- Lavender blossoms and blueberries for garnishing
Instructions
Cupcakes
- Preheat oven to 350F. Line a 12-cup muffin tin with wrappers and set aside.
- In a large bowl, beat butter and sugar together until completely smooth. Beat in eggs, vanilla, and milk until smooth. Add flour, baking powder, salt, and lavender. Fold until batter is just combined. Fold in blueberries.
- Fill prepared muffin tin 3/4 full of batter and smooth tops. Bake cupcakes at 350F 20-25 minutes or until golden and a toothpick tests done. Cool cupcakes completely on a wire cooling rack.
Cream Cheese Frosting
- In a large bowl, beat cream cheese and powdered sugar until completely smooth and creamy. Beat in vanilla and just enough cream to achieve a frosting consistency.
- Frost cooled cupcakes and garnish with lavender and blueberries. Enjoy!
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