La La Lavender & Lemon Cloud Cupcakes

INGREDIENTS

1 cup

(8 oz) buttermilk, at room temperature

eggs + 1 egg yolk, at room temperature

1/4 tsp

pure vanilla extract

2 cups

cake flour, sifted

1 1/4 cups

granulated sugar

1 1/2 tsp

baking powder

1/2 tsp

baking soda

1/4 tsp

salt

1/2 cup

(115 grams) unsalted butter, at room temperature

Finely grated lemon zest (rind) of two medium-large lemons

3 sticks

unsalted butter, softened and cut into cubes

3 1/2 cups

confectioners’ sugar, sifted

3 tbsp

whipping cream (35% cream), or whole milk

1 tbsp

dried Culinary Lavender

1 tsp

pure vanilla extract

1 pinch

salt