Lavender Cupcakes with Blueberry Jam and Lemon Buttercream

Last week one of my cousins had a baby shower, and for this event I was asked if I would be willing to make cupcakes as one of the desserts. Always one of my favorite things to make, of course I said yes! I was so excited to have a reason to make cake, and also excited when I found out that creative liberties were being handed to me. The mother-to-be's sister, another one of my cousins, said that she didn't care what kind of cupcakes they were. All she wanted to be able to do was finish them off with some mustache cupcake toppers to match the shower theme, easy enough!

After brainstorming some ideas with Lara we came up with a game plan. I wanted to do lavender cupcakes because the lavender just popped out the last few weeks and I'm loving it! Delicious and seasonal. We thought lemon sounded like a nice combination with the lavender so lemon buttercream was decided for the frosting, and to finish them off with something a little extra special we decided to fill them with a little blackberry jam. Lavender, lemon and blackberry, how could it be bad? 

To answer the above question; it couldn't be bad, and it wasn't! If fact, this may be my favorite cupcake flavor combination yet. They turned out fabulously, the lavender flavor came through very mildly which is what I wanted - I didn't want a cupcake that smelled or tasted like perfume or potpourri. The buttercream was perfectly tart and sweet from the lemon, and the blueberry filling really put it all over the top. Could you skip it, sure, but I don't think they'll be as good!! :) 


Lavender Cupcakes with Blueberry Jam
From Delectably Mine

  • 3/4 cup (6 ounces) milk
  • 1-2 tablespoons fresh lavender flowers
  • 2 1/4 cups (10 1/2 ounces) all purpose flour
  • 1 1/3 cups (9 ounces) granulated sugar
  • 1 7/8 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 3/4 cup (1 1/2 sticks) butter, softened, cut into small cubes
  • 3 eggs
  • 1 teaspoon vanilla extract
  • Blueberry jam, for filling

Preheat the oven to 350 degrees F and line cupcake pan(s) with liners.

Place the milk in a microwave safe bowl and microwave for 1-2 minutes until simmering. Remove from microwave and add the lavender flowers to the milk, stirring to combine. Let milk sit and cool for about 45 minutes. 

Meanwhile, place the flour, sugar, baking powder, and salt in a mixing bowl and stir to combine.

Add the butter and mix on low speed, until mixture resembles coarse crumbs (2-3 minutes). Add the eggs, one at a time, followed by the vanilla, and scrape the bottom of the bowl to make sure all the ingredients are well-combined. 

Once the milk has cooled to around room temperature, use a fine mesh strainer to remove the flowers. Add half of the strained milk and beat on medium speed for 1½ minutes, scrape the bottom and sides of the bowl, then add the remaining milk, and beat for another 30 seconds.

Fill prepared muffin pans ⅔ full with batter, and bake for 18-20 minutes, or until a tester inserted in the center of the cupcake comes out with a few moist crumbs. Let cool in pans for a couple of minutes, than transfer cupcakes to a wire rack to cool.

Once cool, take a sharp knife and cut out a cone shaped wedge of cake from the top of each cupcake forming a little well. Place a spoonful of blueberry jam into each well. Frost with lemon buttercream (recipe below). 

Yields: 18 cupcakes

Lemon Buttercream
From Delectably Mine

  • 2 1/4 sticks (10 ounces) unsalted butter, at room temperature
  • 5 cups (20 ounces) powdered sugar
  • pinch salt
  • 1/2 lemon, zested
  • 2 tablespoons fresh lemon juice

Place the butter in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until smooth, about 1 minute. Add the confectioners’ sugar, salt and lemon zest to the bowl and mix on medium-low speed just until incorporated. Continue to beat on medium-high speed until smooth, about 1-2 minutes. Mix in the lemon juice on low speed just until incorporated. Increase the mixer speed and whip on high speed until light and fluffy, scraping down the bowl as needed, about 4-5 minutes. 

* Note: I wanted a little more stable frosting since it was hot out. After a quick internet search, seemed like a lot of people use a 1:2 ratio of fat to sugar so that's what we did. Worked great, a nice stiff frosting that held up well. The final frosting is very sweet this way, so if it's not as hot I would probably not use this high of a ratio of sugar to butter, but it definitely worked great for this situation!

S'mores Cupcakes

April 1 is a special day in my family. We get to celebrate not just one, but two birthdays! My cousin Bailey and my grandpa get to share their special day with each other. In honor of their birthday's, Bailey invited us all over for a "112th birthday party" this past Sunday. Since my favorite part about birthday celebrations is the cake, I offered to make some cupcakes to bring along. In my opinion you cannot have a birthday party without cake, it just isn't right. 

For this occasion I had a few more restraints than normal. Dairy products don't agree well with Bailey so the only cake options I had were dairy free ones. This can be a challenge for me; I am partial to good old butter cakes piled high with sweet and fluffy buttercream, neither of which were an option for this party. I toyed around with a couple of different ideas before having that aha moment. Early on I had decided that a chocolate cupcake made with cocoa powder would work really well for the base. Cocoa is dairy free, and although I know you can find dairy free chocolate out there, I just wasn't going to get around to buying any in time. 

What was really stumping me was the frosting. I am not a fan of using butter substitutes, I just don't think they taste good. Even the really nice brands without trans fats and all that other junk don't taste like butter. I like butter, and there really is no replacement in my book. I toyed with the idea of using coconut cream but I'm not a huge coconut fan and I'd never tried it before so didn't know how it would work. Then I came across a recipe for marshmallow frosting, basically just a meringue, and it all came together. Marshmallow frosting on a chocolate cake, only one thing is missing.... graham crackers! Who can resist a good old s'more, especially in cupcake form? The perfect dairy free cupcake to celebrate a couple of extra special people. 

This cupcake recipe is a cinch to make, all you need is one bowl and you are good to go. The recipe said it would make 1 dozen, but I always like to make a few mini cupcakes too as testers and it worked out great. I managed to get 1 dozen regular cupcakes and 6 minis.

As for the frosting; I'd never made marshmallow frosting before, but I have made marshmallows, and it was pretty much the same thing, just without the gelatin. Pretty easy to whip together, but incredibly sticky! I thought the combination of the dark chocolate cake with the sweet and light marshmallow frosting was a winner; the two complemented each other so well. I finished the whole thing off with some homemade graham crackers (dairy free of course) and some graham cracker crumbs. 

All I have left to say is: Happy Birthday Bailey and Grandpa! Have a wonderful day!

S'mores Cupcakes

Adapted from 

King Arthur Flour



  • 1 cup (7 ounces) sugar
  • 1 cups (4 1/2 ounces) All-Purpose Flour
  • 1 tablespoon cornstarch
  • 3/8 cup (1 1/8 ounces) Dutch-process cocoa
  • 1 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 3/8 cup (2 5/8 ounces) vegetable oil
  • 1 teaspoons vanilla extract
  • 1/2 cup plus 2 tablespoons (5 ounces) coffee


  • 2 large egg whites
  • 1 cup sugar
  • 1/4 teaspoon cream of tartar (I actually didn't have any and it worked fine without, cream of tarter just helps stabilize the egg whites, but you can go without if you have to)
  • 1/3 cup water
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract


Preheat the oven to 350°F. Line cupcake or muffin pans with papers.

Prepare the cake batter. Whisk together the sugar, flour, cornstarch, cocoa, baking powder, baking soda and salt. Add the eggs, oil, and vanilla, beating until smooth. Gradually add the coffee, beating until smooth. 

Divide the batter evenly among the cupcake cups; you'll pour a scant 1/4 cup batter (about 58g) into each cup. Bake the cupcakes for about 20-22 minutes, until a cake tester or toothpick inserted into the center of one of the cakes in the middle of the pan comes out clean. Remove the cupcakes from the oven. In about 5 minutes, or as soon as you can handle them, remove them from the pan, and place them on a rack to cool.

When the cupcakes are cool, make the frosting. Place the 2 egg whites in a large mixing bowl or the bowl of your stand mixer. Beat until the egg whites are foamy and thick; they should mound in the bowl, without holding a peak. Set them aside while you prepare the sugar syrup.

Combine the sugar, cream of tartar, water, and salt in a saucepan. Bring to a boil, stirring frequently; the sugar should be dissolved. If the sugar hasn't dissolved, cook and stir a bit more, until it has. Once the sugar has dissolved, boil the syrup, undisturbed, for 2 minutes, or until the syrup registers 240°F on a candy thermometer or instant-read thermometer.

Begin to beat the egg whites, and immediately pour the boiling sugar syrup into the egg whites in a slow stream, beating all the while. As you beat, the mixture will thicken. Once all the syrup is added, stir in the vanilla, and continue to beat until the frosting is thick and will hold a peak.

Spoon the hot frosting atop the cooled cupcakes, swirling it decoratively.

Decorate while the frosting is still warm with graham crackers crumbs. You can also toast the edges of the frosting with a kitchen blow torch, or how I did it, using the flame on your gas stove. Just watch your fingers!

Yield: 1 dozen cupcakes + 6 mini cupcakes

Thomas Train 2nd Birthday Cupcakes

Just a couple of weeks ago my nephew turned 2 years old. It's amazing how fast he's grown. (Check out his first birthday here). All of a sudden it seems like he is talking nonstop and running around everywhere, it's so much fun, and super cute! My sister-in-law Lindsey once again asked Lara and I if we would be willing to make some cupcakes for his birthday party. Of course I said yes! It's only one of my all time favorite reasons to bake. I love baking cakes and cupcakes for birthdays and other special occasions. They are so fun to make, and can be so festive and celebratory. 

Since the theme of the birthday party was going to be Thomas the Tank Engine she asked that we just make a couple dozen cupcakes of any flavor and frost them simply with red and blue frosting to match the theme. This was simple enough to do of course. I just went to my trusty Martha cookbook,

Martha Stewart's Baking Handbook

 and picked out her yellow and a chocolate cupcake recipes and whipped them together. Simple and delicious! Lara frosted them in the Thomas blue and red and then Linsey finished them off with some super cute Thomas flags. I think they turned out adorable, and at the party Lindsey had them arranged as the cars of a Thomas train, super cute. It was a wonderful party and a great way to celebrate Tyce's second birthday!

Yellow Butter Cupcakes


  • 1 stick butter, at room temperature
  • 3/4 cup all-purpose flour, plus more for dusting pans
  • 3/4 cups cake flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup + 2 tablespoons sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup plus 2 tablespoons milk


Preheat the oven to 350˚ F. Line cupcake pan with paper liners. In a medium bowl, combine the all-purpose flour, cake flour, baking powder, and salt; whisk together to blend well and set aside.

In the bowl of an electric mixer, combine the butter and sugar. Beat on medium-high speed until light and fluffy, about 4 minutes, scraping down the bowl as needed. Mix in the eggs one at a time, beating well after each addition. Blend in the vanilla. With the mixer on low speed, add in the dry ingredients in three additions, alternating with the milk. Beat each addition just until incorporated.

Spoon the batter into lined cupcake pan. Bake, rotating the pans halfway through baking, until the cakes are golden and a toothpick inserted in the center comes out clean, 17-18 minutes. Remove cupcakes from pan and cool on a wire rack. Let the cakes cool completely before frosting. 

Yields: 12-14 cupcakes

One Bowl Chocolate Cupcakes


  • 1 1/4 cups all-purpose flour
  • 1/2 cup plus 2 tablespoons (100g) dutch-process cocoa powder
  • 1 1/4 cups sugar
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoon plus 1/8 teaspoon baking powder
  • 1/2 teaspoon plus 1/8 teaspoon salt
  • 1 large eggs
  • 1/2 cup plus 2 tablespoons milk
  • 1/4 cup vegetable oil
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup plus 2 tablespoons warm water


Preheat oven to 350F and line or spray two standard 12-cup muffin pans. 

Sift into the mixer bowl: flour, cocoa powder, sugar, baking soda, baking powder and salt. Add the eggs, yolk, milk, oil, vanilla and warm water. 

Beat with a paddle attachment on low speed until smooth and combined, about 3 minutes; scrape down the sides of the bowl if needed.

Divide batter evenly among the muffin cups. Fill each muffin cup about 1/2 full. The batter is quite runny and if you overfill them they can make a mess as they rise in the oven. 

Bake, rotating pans halfway through the baking time, until a cake tester inserted in the center of a cupcake comes out clean, 18-20 minutes. Cool in the pan for a little bit and then transfer onto a wire rack or board to cool completely.

Yields: 14-16 cupcakes

First Birthday Cupcakes

A couple of weeks ago, my nephew celebrated his first birthday. I can't believe he is a year old already! It went so fast, he is growing up right in front of my eyes. Since I was always the youngest on both sides of my family, I'm not used to having a little person around to watch grow and change. It is amazing to see his development progress from week to week. 

Of course I was ready and hoping I would be able to make him some kind of cake for his birthday, so when my sister-in-law asked if I could make a couple dozen cupcakes for his birthday party I was super excited and raring to go. She requested a batch of chocolate cupcakes with green frosting and a batch of chocolate chip cookie dough cupcakes with blue frosting. I had such a fun time with these, and think they turned out really well, it was a great way to celebrate this special birthday. 

For the party I went with two

cupcake recipes I've made many times already and know will always be great. The always popular chocolate chip cookie dough cupcakes which I changed up this time by coloring the frosting blue. I wasn't quite sure how they would look since they wouldn't be quite as cookie dough-ish with blue frosting on top, but I needn't have worried, they turned out beautifully, and tasted great too! 

The second choice were these ultimate chocolate cupcakes for which I skipped the ganache filling this time (mostly because I didn't have any cream, and didn't feel like going to the store) and they still turned out wonderfully. I made a swiss buttercream to finish them off which I colored bright green. The dark chocolate cupcakes contrasted beautifully with the bright frosting which I topped of with some little round candies. 

My sister in law finished off the cupcakes with these super cute little flags. My mouth was watering the whole party, it can be so difficult to wait for dessert!

The birthday boy got the first cupcake. At first I think he was a little unsure as to what he was supposed to do. It was his first party after all.  

He figured it out in the end though, what a cutie! Happy birthday little guy!