Yields 10-12 cupcakes For Lavender Cupcakes 1/2 cup (121g) whole milk 3 tbsp (6g) dried culinary lavender - you're going to combine the milk and dried lavender into a bowl with a lid and set in the refrigerator for 6-8 hours, preferably overnight, to infuse 1 cup (140g) all-purpose flour 1 tsp (3g) baking powder pinch of salt 3/4 cup (150g) granulated sugar 3 tbsp (43g) unsalted butter - softened 1 (50g) egg - room temperature For Lavender Buttercream Frosting 2 tbsp (30g) whole milk 1 tbsp (2g) dried lavender - you're going to combine the milk and dried lavender into a bowl with a lid and set in the refrigerator for 6-8 hours, preferably overnight, to infuse 2 cups (230g) confectioners sugar (powdered sugar) 5 tbsp (71g) unsalted butter- softened to room temperature Instructions: For Lavender Cupcakes 1) Infuse the milk and dried lavender as stated above in ingredients. 2) Preheat oven to 325 degrees (F). 3) Using a strainer, strain the infused lavender milk to remove the dried lavender. We used our mini strainer. 4) In the bowl of your stand mixer (or mixing bowl if using a handheld mixer), sift together the flour, baking powder, and salt. 5) Add in sugar and softened butter to your dry ingredients from step 4. Mix with the paddle attachment on low until all is combined and the texture is sandy (the butter mixed with the dry ingredients should feel crumbly/sand-like). 6) With the stand mixer on low, slowly pour the infused milk into the flour mixture and mix just until the last of the milk is combined. Now add in the egg. 7) Mix for 15 seconds on medium speed, and then scrape the sides and the bottom of the bowl to make sure all ingredients are combined. Make sure not to overmix (over-mixing results in a dry cake). 8) Fill the cupcake liners 2/3rd's full, bake cupcakes at 325 degrees (F) for 20-23 minutes or when a toothpick or cake tester comes out clean. 9) Remove cupcakes and set on a wire cooling rack until completely cool For Lavender Buttercream Frosting 1) Infuse the milk and dried lavender as stated above in ingredients. 2) Using a strainer, strain the infused lavender milk to remove the dried lavender. We used our mini strainer. 3) Sift powdered sugar into the bowl of your stand mixer (or mixing bowl if using a handheld mixer) and add in softened butter. 4) Mix with the paddle attachment of your stand mixer on low until combined. 5) Slowly pour in the infused milk on low. When mixed together, increase your speed to high for 5 minutes until frosting is light and fluffy (you can add your food coloring at this point if you would like). 6) Decorate your cooled cupcakes as you prefer. NOTES: - If you're piping a design onto your cupcake, then we suggest to double the lavender buttercream frosting recipe. - This lavender cupcake would taste great with American buttercream, cream cheese frosting, and and swiss meringue buttercream. - We suggest to let the milk and dried lavender steep and infuse overnight to get the maximum lavender flavor.