Blueberry Lavender Cream Cheese Cupcakes
Fragrant lavender and juicy blueberries join forces in these SUPER soft blueberry lavender cream cheese cupcakes crowned with a silky cream cheese frosting.
Servings 12 cupcakes
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!