Lavender Cupcakes with Blackberry Frosting - My Love For Cooking

Ingredients

• 1 cup (240ml) whole milk
• 2 tsp dried culinary lavender
• 1/2 cup (120ml) water
• 1/2 cup (100g) granulated sugar
• 1/4 cup (60g) sour cream, at room temperature
• 2 1/2 cups (295g) cake flour (spoon u0026 leveled)
• 1 1/2 cups (300g) granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup (2 sticks; 230g) unsalted butter, diced u0026 softened to room temperature
• 1 1/2 tsp pure vanilla extract
• 4 large eggs, at room temperature
• 1 cup (2 sticks; 230g) unsalted butter, softened to room temperature
• 8 oz block (224g) full-fat cream cheese, softened to room temperature*
• 5 1/2 cups (660g) confectioners’ sugar
• 2 tbsp (30ml) whole milk
• 2 tsp pure vanilla extract
• 1/8 tsp salt
• 3/4 cup (120ml-240ml) blackberry jam
• optional: purple or mauve food coloring
• optional: blackberries for garnish
• 1 stick unsalted butter, soft at room temp
• 1 1/2 cups powdered sugar
• 1/8 tsp fine sea salt
• 8 oz 1 stick cream cheese, softened to room temp and cut into 8 pieces
• 1/2 cup about 15 Blackberries to puree