Luscious Lavender Blackberry Cupcake Recipe

A moist cupcake kissed with lavender surrounds a juicy blackberry to create the perfect summer dessert.

Luscious Lavender Blackberry Cupcakes with Buttercream Frosting

Lavender is the Paul McCartney of herbs: both make me swoon. I love lavender’s color, scent, and taste. Although Sir Paul is completely out of my reach, I can indulge my love of lavender with these Luscious Lavender Blackberry Cupcakes. The dried lavender flowers and fresh blackberries provide a taste of summer’s best.

Two things make these cupcakes so special. First, a baker of any skill can achieve this boutique bakery result because the recipe starts with a boxed white cake mix. Second, the lavender comes from a local farm in Edwardsville, Illinois.

Tenderloin Farms has been part of southern Illinois for over 100 years. Sisters Kim Hansen and Kris Straub’s great grandfather, John Henry Stahlhut, started the farm in 1917. Over the years, the family raised dairy cows and hogs, plus corn and beans. The animals are gone but the corn and beans remain, and the sisters added the lavender a few years ago.

The sisters cultivated 1,000 lavender plants, both French and English varieties, and opened the you-pick field to the public in June 2021. There’s also a renovated barn that serves as the farm’s shop and a greenhouse from which visitors can select a lavender plant to try growing at home.

Lavender’s season is relatively short, but after the blooms have been harvested, there are patches of wildflowers at the farm throughout the summer to enjoy. Great spot for family photos or a picnic.

French lavender at Tenderloin Farms in Edwardsville. French varietals bloom once annually, while English lavender has a second bloom in late summer.

Tenderloin Farms is one of just three lavender farms about an hour or less from St. Louis. In the city, Seeds of Grace lavender farm is operated by the College Hill Foundation and provides beauty and a few jobs for this challenged neighborhood. West of the city is Longrow Lavender that, like Tenderloin Farms, offers you-pick options plus a shop. I'll bet there's a lavender farm near you, too.

But back to cupcakes. Because the batter utilizes a white cake mix and a few secrets, a baker of any skill can impress with these big and beautiful creations. The cupcake has a sturdy crumb and the blackberry is a delightful surprise in the center, providing an extra flavor bomb.

To make my Luscious Lavender Blackberry Cupcakes, which makes 10 servings, you’ll need these ingredients:

• 1 (15.25-ounce) white cake mix

• ¼ cup melted better

• 1 egg plus two egg whites

• ¾ cup plain yogurt

• 2 tablespoons water

• 1½ teaspoons dried lavender flowers

• 1 teaspoon vanilla

• 20 fresh blackberries

The delicate buds easily come off dried lavender stalks.

Using a hand-held mixer, add cake mix, melted butter, water, and yogurt to the bowl. Mix on a lower speed until combined, then add the egg and two egg whites one at a time. Add vanilla and mix for about 3 minutes on medium. The batter will be slightly thicker than a cake batter (it won’t pour).

To pick the flowers off the lavender stems, hold the stem in one hand and using your index finger and thumb, run along the head of the flower pinching off the buds. They come off easily and in no time, you’ll have the 1½ teaspoons. This amount of lavender flavored the batter with lovely floral notes. If you want less lavender, just use 1 teaspoon. (Tenderloin Farm advises to steep the stems with tea for added flavor. It worked!)

Put the buds in a small bowl of warm water and let them bloom for a minute or two before draining and folding into the cupcake batter.

Line a cupcake pan with large liners (smaller cupcake liners also are fine to use, but the cupcakes won’t turn out as big). Add a heaping tablespoon to each cup and nestle one blackberry in the middle. Fill the rest of the liners ¾ full.

I was fortunate to get locally grown blackberries from another southern Illinois farm (Eckerts). Each one looked like a perfect jewel. Unlike what's usually at my grocer, these berries were super sweet and very large.

Bold blackberries will provide a surprise flavor bomb in baked lavender cupcakes.

Place the cupcake pan on a baking sheet (to catch any spills and protect the bottoms from over browning) and bake in a preheated 350-degree F oven for 18 minutes or until the toothpick comes out clean.

Allow the cupcakes to cool completely to the touch before frosting. I love traditional buttercream on a cupcake. You probably have a favorite recipe, but it’s generally 1 cup unsalted butter (softened), 3 cups powdered sugar and 2 teaspoons of milk or cream. The ingredients are creamed together using a mixer, adding the sugar one cup at a time. But for these Luscious Lavender Blackberry Cupcakes, use one drop of purple food coloring. If you don’t have purple in the pantry, start with several drops of red and two drops of blue. Then sprinkle the tops with additional lavender buds (just a few) and top with a blackberry.

Kitchen confession: My buttercream separated, and I should have made another batch. But I didn’t have an additional 3 cups sugar, so I couldn’t scrape off the frosting and start over! It wasn’t “Instagram worthy,” but the taste was adequate. You, I’m sure, will turn out a perfect frosting.

Of course, another idea is to buy prepared frosting and add the purple food coloring. Honestly, I’ll do that next time.

How do I store these lavender cupcakes?

Put the cupcakes in a taller airtight container. A cake carrier will work beautifully! The cupcakes can be stored for up to three days.

Can you freeze the cupcakes?

Absolutely. Place unfrosted, cooled cupcakes in a zip-top freezer bag. When ready to serve, unzip the bag and allow the cupcakes to thaw at room temperature before frosting.

Luscious Lavender Blackberry Cupcakes would be a delightful addition to a summer bridal or baby shower. Bring some along to a romantic picnic or just enjoy one with a glass of iced tea in the afternoon. Let me know how yours turned out!

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Looking for more easy dessert recipes? Check these out!

Blueberry Dump Cobbler and Moist Lemon Loaf both begin with a box mix but are made special with a few homemade touches. Download these additional recipes now!

About the blog

Three Women in the Kitchen is an award-winning food blog offering today’s home cooks comforting, hearty recipes with a personal touch. The website also pays tribute to Deborah’s mother, Katie Reinhardt, and paternal grandmother, Dorothy Reinhardt (the “three women” in the kitchen). Whether you’re an experienced or a novice cook, you’ll find inspiration here to feed your families and warm your heart. Subscribe today so you won’t miss a single delicious detail.

Tasty Zucchini Fritters Recipe

Even picky eaters will love this easy, delicious fritter recipe using garden-fresh zucchini.

Tasty Zucchini Fritters

Gardeners know zucchini can be compared to that relative who visits over the winter holidays but doesn’t leave until Valentine’s Day. The plants seem to produce squash almost all summer long. Did you know Aug. 8 has been set aside to sneak unwanted zucchini onto your neighbor’s porch? You’ve been warned.

Certainly, zucchini is available in markets throughout the year, but it’s better when in season. And because it’s virtually tasteless on its own, zucchini plays well with any ingredients in almost any recipe. Slice it in salads, use in a summer quiche, make dozens of zucchini bread loaves, or any number of other recipes. But I think fritters are a great way to use this summer veggie. It feels a little bit naughty, but because it’s a vegetable fritter, I convince myself it’s acceptable to “indulge.”

Zucchini Fritters are a tasty side dish to grilled fish or chicken, creating a delicious light summer dinner. I paired these fritters with fresh cantaloupe for lunch. This easy recipe makes eight fritters; two would be a nice dinner side or add one more for a lunch.

Sour cream or plain yogurt with fresh herbs—like dill or chives—are acceptable garnishes. A remoulade would make a nice Southern touch, too. I’m getting hungry, so let’s start cooking!

To make Tasy Zucchini Fritters, which makes eight fritters, you’ll need these ingredients:

1½ pounds fresh zucchini, grated

¼ cup flour

¾ teaspoon salt

1 large egg, beaten

1 teaspoon granulated garlic

1 teaspoon dry yellow mustard

1 teaspoon dry onion flakes

2 tablespoons olive oil

Salt and pepper to taste

Sour cream and fresh chives (optional) to garnish

How to make Tasty Zucchini Fritters

Zucchini can be up to 95 percent water and while vegetables like zucchini, cucumbers, lettuce, and tomatoes are important to help keep our bodies hydrated, you don’t want all this liquid in a fritter. That’s why it’s crucial the zucchini is salted and allowed to stand for a while. Salt helps pull the water out of the vegetable and squeezing the squash that’s been wrapped in cheesecloth finishes the job. You’ve now got a shot at a crispy fritter.

I mean, look at how much water I squeezed out of the pile of grated zucchini! It’s about a ½ cup!

Look at the liquid that came out of about two grated zucchini.

The squished squash is then added to the dry ingredients and beaten egg to create a thick batter. Be sure the oil is hot enough before adding the zucchini mixture. You can tell when the oil starts to shimmer in the skillet.

After adding the scoop of squash mix to the frying oil, flatten it with the back of a spoon or a spatula. And then let it be (to quote my favorite singer, Sir Paul McCartney). Watch for the edges to start browning before you attempt to flip the fritter, or you’ll wind up with broken goop in the skillet. Give the fritters at least 3 minutes on each side and remember not to overcrowd the pan.

I also just kissed each fritter with a small amount of kosher salt when they were cooling on the wire racks. Full instructions are in the downloadable recipe card below. If you have any leftovers (and that’s a big “if”), store the fritters between wax paper in an air-tight container in the refrigerator for a few days.

Make these Tasty Zucchini Fritters this summer. A platter of these will be much more appreciated by your neighbors than unwanted squash dumped on their porch!

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Zucchini Quiche is another recipe you can try. It's perfect for any meal. Want more summer vegetable ideas. This month and next, we'll see the local sweet corn coming in. Try the St. Louis Style Street Corn that pairs perfectly with grilled burgers. Baked Peppers with Herbs, from the Saint Louis Herb Society, is another dish to showcase fresh summer produce.

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About the blog

Three Women in the Kitchen is a national award-winning food blog offering today’s home cooks comforting, hearty recipes with a personal touch. The website also pays tribute to Deborah’s mother, Katie Reinhardt, and paternal grandmother, Dorothy Reinhardt (the “three women” in the kitchen). Whether you’re an experienced or a novice cook, you’ll find inspiration here to feed your families and warm your heart. Subscribe today so you won’t miss a single delicious detail.

Moist Oatmeal Breakfast Bars

These satisfying baked squares of oatmeal goodness are a healthy on-the-go breakfast or snack.

Moist Oatmeal Breakfast Bars

Is anybody else bored with breakfast?

I hear Mom’s voice in my head, “It’s the most important meal of the day,” but let’s face facts: Breakfast foods for busy people are either filled with sugar, sodium or ingredients that are hard to pronounce. So, we might grab a bagel with our cup of coffee as we dash out the door only to realize small hunger twinges in two hours.

In short, weekday breakfast is a challenge! No wonder that the The American Journal of Clinical Nutrition several years ago estimated a quarter of Americans skip breakfast all together. However, adults who do not eat breakfast (I presume the same would be true for children) miss out on important nutrients such as Vitamin C, calcium, and fiber.

Remember the campaign about ten years ago that promoted oatmeal as being good for your heart? Ads suggested a serving of oatmeal would be all your ticker needed to get/stay healthy. Well, that’s certainly a stretch, but oatmeal is a good choice for breakfast if you cook it in a pan (not microwave those sugary instant packets).

A bowl of oatmeal when it’s fall or winter is a comforting breakfast for me, but when it’s hot outside, the appeal is lost. Which is why I was interested to try a recipe for oatmeal bars. You’ll find plenty oatmeal bar recipes online that ranges from simple to something that looks like banana bread with chocolate chips. This recipe for Moist Oatmeal Breakfast Bars keeps the ingredient list simple while the baked bars will fill your tummy and offer a nice chew and sweetness. Pair it with a cup of coffee and a bit of fruit for a great start to your day. In a hurry? Grab one for the road because they are beautifully portable. Let’s bake!

Ingredients are simple for Moist Oatmeal Breakfast Bars, but I decided to omit the tablespoon of white sugar (although it's shown here) because the dried fruit would add sweetness.

To make Moist Oatmeal Breakfast Bars which makes 12 servings, you’ll need these ingredients:

• 2 cups old-fashioned oats (I used quick-cooking oats because that’s what is in my pantry)

• 1/3 cup packed brown sugar

• 1½ teaspoons baking powder

• ½ teaspoon salt

• 1 teaspoon cinnamon

• 4 ounces dried cherries (or substitute other dried fruit)

• 1 cup milk

• 2 eggs

• 2 tablespoons vegetable oil

• 1 teaspoon vanilla extract

Old-fashioned (rolled) or quick-cooking oats can be used in this application but don't swap out for instant oatmeal. Quick oats have a slightly finer consistency, although it didn’t affect the quality of these bars.

Cranberries, raisins, or other dried fruit would work well in the recipe, but don’t use fresh fruit. Adding chopped pecans or almonds also would be a nice addition.

How to make Moist Oatmeal Breakfast Bars

1. Preheat oven to 350 degrees F and grease an 8-by-8-inch baking pan. (I sprayed with vegetable oil.)

2. Combine the dry ingredients—oats, sugar, salt, baking powder, and cinnamon—in a bowl.

3. In a separate bowl, whisk together milk, eggs, oil, and vanilla. Stir into dry ingredients and fold in the dried cherries. Allow to stand about 15 minutes until flavors are combined.

4. Spread the mixture into the prepared pan and bake for 30 minutes; the edges will turn a slight golden brown.

5. Allow the pan to cool before cutting into 12 squares.

Moist Oatmeal Bars cooling in the pan.

Can you freeze Moist Oatmeal Breakfast Bars?

Absolutely! I gave a small bag of frozen oatmeal bars to my daughter to take on a road trip. You can thaw these overnight in the refrigerator or pack in a cooler to take along for the ride. I think these are a natural for the car.

How do I store the baked oatmeal bars?

If these will be eaten within 48 hours, you can keep them in an air-tight container on the counter. Beyond that, store them in the refrigerator.

These soft, moist oatmeal bars are a nice change from overnight oats or cooked oatmeal. I found that one bar with fruit and coffee kept me sated for over three hours. Give this recipe a try and let us know how you modified it for your personal taste!

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Looking for more breakfast inspiration?

Breakfast Casserole with Biscuits and Bacon is a dish to make on Sunday and enjoy into the next week. For the sweeter side of breakfast, Stuffed French Toast is a winner!

About the blog

Three Women in the Kitchen is an award-winning food blog offering today’s home cooks comforting, hearty recipes with a personal touch. The website also pays tribute to Deborah’s mother, Katie Reinhardt, and paternal grandmother, Dorothy Reinhardt (the “three women” in the kitchen). Whether you’re an experienced or a novice cook, you’ll find inspiration here to feed your families and warm your heart. Subscribe today so you won’t miss a single delicious detail.