Lavender Cupcakes with Blackberry Frosting

Name: Lavender Cupcakes with Blackberry Frosting
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

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Lavender Cupcakes with Blackberry Frosting - Learn to make lavender cupcakes with blackberry frosting with this light and delicious recipe.

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Cooking tools:

Blender
Fine-mesh sieve
Saucepan
Hand mixer
Muffin tin
Cupcake liner
Piping bag
Cooling rack
Cake tester
Mixing bowl
Whisk
Measuring cup
Measuring spoon
Spatula
Oven

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