These cupcakes are delicate and dreamy. Blueberry muffin filled with lavender blueberry compote frosted with lavender Swiss meringue buttercream - the floral notes harmoniously pair with the sweet berries making these cupcakes absolutely irresistible!

How to make blueberry lavender cupcakes?

First make the blueberry lavender filling. In a food processor blend 1/2 cup sugar and 1 tsp lavender until the buds have broken down a bit. Place frozen blueberries and the lavender sugar in a small pot and bring to boil. Lower the heat to medium low-low and cook for about 30 minutes, stirring frequently, until almost all the liquid is gone. Place in an airtight container and refrigerate. Preheat oven to 375f and line 2 cupcake tins. In a small bowl whisk together flour, salt, and baking powder. Place blueberries in a medium bowl and take 2 tbsp of the flour mixture and toss the blueberries with it. Set aside. In a large bowl cream 1/2 cup butter and 1 1/4 sugar until light and fluffy. Beat in the eggs and vanilla. Gradually add the flour mixture and buttermilk, mix until well combined. Fold in the blueberries. Fill the liners 1/2-3/4 way full and bake for 22-25 minutes. Cool on a wire rack. Start lavender Swiss meringue buttercream by bringing 1” of water to boil in a small pot. In a food processor blend 1 1/2 cups of sugar and 1 tsp lavender until the buds break down quite a bit. Then in a large heat proof bowl whisk together egg whites, lavender sugar, and a pinch of salt. Place the bowl over the boiling water and lower the heat to medium. Whisk constantly until the temperature reaches 165f, then remove from heat and whisk on high speed until the meringue is room temperature. Switch to paddle attachment in your kitchen aid to beat in 2 cups of butter 1 tbsp at a time. Keep it on medium high speed until light and fluffy, about 15-20 minutes. Add food coloring if desired. Cut a thumb sized hole in the middle of each cupcake. Fill each hole with the blueberry lavender compote. Then frost each cupcake with the lavender Swiss meringue buttercream and garnish with dried lavender.

Tips

Properly creaming butter and sugar together is the key for light and fluffy texture. This step is not about mixing the ingredients together, it’s about aerating the butter - the sharp sugar crystals puncture the butter which traps in air that is needed for leavening. The butter usually starts to lighten after only a few minutes of beating but it takes around 10 minutes to turn it into the almost white fluff that you want!