Berry Lavender Cupcakes

by Erin

Fresh blackberries and blueberries are waiting to burst inside these cupcakes and then topped with a refreshing lavender buttercream.

Blackberry-Blueberry Cupcakes with Lavender Buttercream

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Welcome to the 4th Annual #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. We’re celebrating all things summer with a week-long event that is absolutely filled with some of the best summer dessert recipes! Follow the hashtag #SummerDessertWeek on social media to find recipes and make sure to check out the bottom of this post for even more summer desserts!

This is another recipe that I made for my #BakersAgainstRacism fundraiser I did last month (previously shared the recipe for the coconut lemon bars).

I was a bit nervous feeding people a cupcake flavored with lavender because my husband is often very offended by floral flavors, but even he admitted that the frosting has just enough to be tasty and refreshing without taking over as the predominant flavor – a blend of blackberry and blueberry.

Others loved the flavor as well and they are so stinking pretty too!

#BakersAgainstRacism fundrasier bake sale

I baked these during the days when it was raining frequently and the temperatures were not over 90 every day. Now I try to avoid turning on my oven. A fact that will prove itself with my second recipe for #SummerDessertWeek I have planned to share on Friday.

Check out the amazing #SummerDessertWeek recipes from our bloggers today!

Ice Cream & Chilled Desserts:

Summertime Pies:

Sweet Summertime Cakes and Cupcakes:

No Bake Treats:

Baked Desserts:

Berry Lavender Cupcakes

Four years ago: Strawberry Avocado Salad with Pistachio-Crusted Goat Cheese

Five years ago: Gluten-Free Cherry-Berry Galette

Six years ago: Single Serving Oven-Fried Onion Rings

Eight years ago: Orzo with Parmesan and Basil

Nine years ago: Italian Herb & Cheese Fettucine

Blackberry-Blueberry Cupcakes with Lavender Buttercream


Yield: 12 cupcakes Cooking Time:
Nutrition facts: 200 calories 20 grams fat



  • 1 cup sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 2 eggs, room temperature
  • 2 tsp vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1-1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 cup chopped blackberries and blueberries


  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1-1/2 cups powdered sugar
  • 1/2 tsp lavender extract
  • 1 Tbsp heavy cream (or milk)
  • A couple drops of purple food coloring
  • Extra berries and dried lavender, for garnish


  1. For the cupcakes: Preheat oven to 350 degrees F. Line a cupcake pan with liners, and set side.
  2. Beat butter and sugar together in the bowl of an electric mixer until fluffy, about 2-3 minutes. Add eggs and vanilla extract and mix until combined. Add flour, baking powder and salt with the mixer on low speed, then gradually increase speed. Add in chopped berries, and beat on medium speed until evenly distributed.
  3. Pour into cupcake liners, filling 2/3 of the way full, and bake for 20-25 minutes or until set. Let cool before frosting.
  4. For the frosting: While the cupcakes cool, prepare the frosting.  In a large bowl, beat butter and sugar until light and fluffy. Mix in lavender and cream until distributed. Add drops of food coloring until it reaches a light purple color. Add more powdered sugar or cream to reach desired consistency.
  5. When the cupcakes are completely cool, frost and top with berries and dried lavender.
Did You Make This Recipe?
I want to see! Tag me on Instagram at @TheSpiffyCookie and hashtag it #TheSpiffyCookie.

Source: Cupcakes adapted from my Strawberry Basil Cupcakes and frosting from my Cinnamon Buttercream.

Did you make this recipe? I want to see!

Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

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1 comment

Wendy Klik July 7, 2020 - 8:52 pm

These sound wonderful. The lavender brings them up to a whole new level.


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