Lemon Lavender Cupcakes

INGREDIENTS

1 1/2 cups

all-purpose flour

2 tsp

baking powder

1/2 tsp

salt

1/2 cup

unsalted butter (brought to room temperature)

1 cup

granulated sugar

large eggs (brought to room temperature)

1 1/2 tsp

vanilla extract

1/2 cup

whole milk

zest and juice from two medium lemons

3/4 cup

(1 and 1/2 sticks) unsalted butter (brought to room temperature)

3 1/2 cups

confectioner's/powdered sugar

1 1/2 tsp

finely chopped culinary lavender buds

1 tsp

vanilla extract

1 tbsp

whole milk (if needed)

drops of blue/red food coloring or 1-2 drops of purple food coloring (optional)