Blueberry Lavender Cupcakes
with a blueberry lemon compote filling
(Discloser: This is a sponsored post and I received free product from Nature’s Flavors; However, all opinions are my own. Thank you for supporting the brands that keep Inspiration Apron running!)
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These dairy-free Blueberry Lavender Cupcakes are such an enchanting and delicious bite. If you are longing for summer, these are full of flavors that will excite you. The cupcakes have a vanilla and slight hint of lavender flavor. The center filling is a blueberry lemon compote made with fresh blueberries and lemon rum (you can substitute with lemon juice, if desired) and the frosting is a lavender vanilla buttercream tinted with a touch of purple. This recipe makes 12 regular cupcakes, so double if needed.
The lovely hint of lavender flavor in these cupcakes are thanks to Nature’s Flavors Organic Lavender Flavor Extract. It adds the captivating taste of summer elegance to take these cupcakes to the next level and blends wonderfully with the blueberry, lemon and vanilla flavors.
Visit Nature’s Flavors to find the Organic Lavender Flavor Extract. Their products are all-natural and made in the USA by a family owned and operated business of over 40 years.
Use this organic, vegan, kosher, and gluten-free flavor extract in culinary creations, ice cream bases, flavored teas, pie fillings, and in flavored whipped cream recipes.
Let’s begin!
Ingredients:
For cupcakes:
1 1/2 cups all-purpose flour
1 1/4 tsp baking powder
1/4 tsp salt
3/4 cup plant butter, softened
1 cup + 2 tbsp granulate sugar
2 large eggs
1/2 tsp vanilla extract
1/2 cup unsweetened vanilla almond milk
For Blueberry Lemon Compote Filling:
1 cup fresh or frozen blueberries
6 tbsp granulated sugar
splash of water (about 1 tbsp or slightly more)
1 tbsp lemon rum (I used Bacardi Limon Rum or you can also use a light rum and grate some fresh lemon peel in)
Optional substitution: Use can substitute lemon juice for the rum; however, the alcohol exquisitely amplifies the flavor of the fruit.
For Lavender Vanilla Buttercream Frosting:
1/2 cup plant butter
2 cups confectioners’ sugar
1/2 tsp vanilla extract
pinch of salt
1-2 tbsp vanilla almond milk
1/2 drops purple food color gel
Instructions:
In a medium bowl, whisk together the flour, baking soda, and salt, then set aside.
In a large bowl, cream together the butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition. Then add flavor extracts and beat until incorporated.
Add flour mixture, a little at a time, alternating with almond milk, beating after each addition.
Spoon batter into baking cups, slightly over halfway full.
If using stand-alone baking cups, (as shown) you will want to place them on a baking sheet before putting in oven.
Bake for 19-24 minutes until a wooden toothpick inserted in center, comes out with a few moist crumbs.
Remove from oven and let cool completely on a cooling rack.
How to make compote:
While cupcakes are cooking and cooling, you can make your compote:
Place blueberries, sugar and water in a medium sauce pot and turn on medium-high. (If you are adding lemon zest, also add at this time.)
Bring to a boil, stirring occasionally, then reduce heat slightly and simmer for 5-6minutes, stirring frequently until blueberries break down and mixture thickens.
Remove from heat, then add lemon rum and stir. Let cool for at least 10 minutes before adding to cupcake centers.
Use a sharp paring knife to cut a roughly one-inch diameter hole and approximately 1 1/2 inches deep.
Then use a serrated spoon to scoop out the hole (as shown.) Use the discards for a delicious parfait or snack.
Spoon a teaspoon portion of cooled compote into each cupcake hole.
How to make Buttercream Frosting:
For Lavender Vanilla Buttercream Frosting:
Place butter in a large bowl and cream for 1-2 minutes on med-high speed or until lightened in color. Add sugar, about 1/2 cup at a time, beating well after each addition.
Add extracts and pinch of salt, then beat until well incorporated.
Add milk, 1 tbsp at a time beating until desired consistency is achieved. (Sometimes it only takes 1 1/2 tbsp.)
Add 1-2 drops of food color gel and start incorporating with a toothpick. Then stir and beat until evenly incorporated. Repeat process if a deeper shade of lavender is desired.
For the frosting swirl effect, I used a Wilton 1M tip (find HERE) attached to a piping bag and used a swirling and circling motion from outside to inside while slightly squeezing my frosting bag. (Alternatively, you can add frosting to a plastic baggie and snip off about 1/2 inch of corner and pipe.)
The Wilton 1M tip is my go-to favorite for a lovely frosting presentation and works extremely well with my buttercream recipe.
Save any leftover Blueberry Lemon Compote in the refrigerator (up to a week) and use for an extra delicious topping when serving these lovely cupcakes or you can also spread on toast or pancakes.
Enjoy!
💜Julie
Blueberry Lavender Cupcakes w/Blueberry Lemon Compote filling
Ingredients
Instructions
- Preheat oven to 350℉ / 176℃ and line a muffin pan with paper baking cups or use sturdy paper baking cups. Alternatively, you can spray pan with cooking spray or use BPA free silicone molds.
- In a medium bowl, whisk together the flour, baking soda, and salt, then set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition. Then add flavor extracts and beat until incorporated.
- Add flour mixture, a little at a time, alternating with almond milk, beating after each addition.
- Spoon batter into baking cups, slightly over halfway full. If using stand-alone baking cups, (as shown) you will want to place them on a baking sheet before putting in oven.
- Bake for 19-24 minutes until a wooden toothpick inserted in center, comes out with a few moist crumbs. Remove from oven and let cool completely on a cooling rack.
- Place blueberries, sugar and water in a medium sauce pot and turn on medium-high. (If you are adding lemon zest, also add at this time.)
- Bring to a boil, stirring occasionally, then reduce heat slightly and simmer for 5-6minutes, stirring frequently until blueberries break down and mixture thickens.
- Remove from heat, then add lemon rum and stir. Let cool for at least 10 minutes before adding to cupcake centers.
- Use a sharp paring knife to cut a roughly one-inch diameter hole and approximately 1 1/2 inches deep. Then use a serrated spoon to scoop out the hole. (Use the cupcake discards for a delicious parfait or snack.)
- Spoon a teaspoon portion of cooled compote into each cupcake hole.
- Place butter in a large bowl and cream for 1-2 minutes on med-high speed or until lightened in color. Add sugar, about 1/2 cup at a time, beating well after each addition.
- Add extracts and pinch of salt, then beat until well incorporated.
- Add milk, 1 tbsp at a time beating until desired consistency is achieved. (Sometimes it only takes 1 1/2 tbsp.)
- To color, add 1-2 drops of food color gel and start incorporating with a toothpick. Then stir and beat until evenly incorporated. Repeat process if a deeper shade of lavender is desired.
- For the frosting swirl effect, I used a Wilton 1M tip (find HERE) attached to a frosting bag and used a swirling and circling motion from outside to inside while slightly squeezing my frosting bag. (Alternatively, you can add frosting to a plastic baggie and snip off about 1/2 inch of corner and pipe.)
- Enjoy immediately or store in refrigerator (air-tight container) for up to four days. You can also use the leftover compote to spoon on top of cupcakes before serving, but you will need to store compote in refrigerator, (will keep safely for up to one week in an air-tight container.)
