Take Two Tuesday: Blueberry, Lavender Cupcakes with a Lemon Cream Cheese Frosting

My second Take Two Tuesday post is featuring an early W.A.L.T. treat: Blueberry, Lavender Cupcakes with a Lemon Cream Cheese Frosting. I know, it's a mouthful, and your mouth will be full once you bake these up. The egg whites give these cupcakes almost an angel cake texture and they will truly just melt in your mouth. I made these for Mother's Day this year and my mom didn't even notice the Tiffany's necklace that I got her. They're that scrumptious. Anyways, I thought this is a perfect redo seeing that my original post has been getting a great amount of traffic over the past couple of months. Hope you all enjoy!

With A Lil' Twist's Blueberry, Lavender Cupcake with Lemon Cream Cheese Frosting
Serving: 24 Cupcakes / Prep Time: 20 minutes / Bake Time: 20 minutes

Note: All ingredients should be at room temperature

Ingredients:
Cupcake

• 2 3/4 Cups Cake Flour
• 2 Cups Sugar
• 1 Tbsp Baking Powder
• 3/4 Tsp Salt
• 12 Tbsp Unsalted Butter, Softened and Cubed
• 4 Egg Whites
• 1 Whole Egg
• 1/2 Cup Whole Milk
• 1/2 Cup Buttermilk
• 2 Tsp Vanilla Extract
• 1 Tsp Almond Extract
• 1 1/2 Cups Fresh Blueberries, Frozen
• 1/4 Cup Dried Lavender

Frosting

• 8 oz. Package of Cream Cheese
• 4 Tbsp Unsalted Butter, Softened
• 2 Tbsp Lemon Zest
• 2 Tbsp Fresh Lemon Juice
• 1 Tsp Vanilla Extract
• 4 Cups Powdered Sugar

Directions:

Preheat the oven to 350 degrees and line two cupcake trays with holders.

Sift the cake flour, sugar, baking powder and salt into the bowl of an electric mixer. 

Place the butter in the flour mixture and mix on low until the texture resembles sand.

Pour the milk and buttermilk into a measuring cup and add the vanilla extract and almond extract.

With the mixture on medium-low, slowly pour in the egg whites and then the egg. Once combined, drizzle in the milk mixture. Mix until just combined. 

In a grinder, roughly grind the dried lavender. 

Take the blueberries out of the freezer and into a bowl. Lightly coat the blueberries with flour (this helps the blueberries not sink while baking).

Place the blueberries and lavender into the cupcake mixture and fold in using a spatula. 

With an ice cream scoop, place the cupcake mixture into the pans. 

Bake for 18-20 minutes and until a toothpick comes out clean.

Frosting:

While the cupcakes bake, get the frosting ready. Add butter and cream cheese into the bowl of an electric mixture with the paddle attached. Mix on medium-high until smooth.

Zest the lemon and add the zest and juice to the mixture. Add vanilla.

With the mixer on low, slowly add in the powdered sugar. 

Once mixed, add to piping bag. 

Take the cupcakes out of the oven once done and let cool completely on a cooling rack. 

Once cooled, pipe frosting and garnish with sprinkles and frozen blueberries.

Serve and enjoy!