1. Prepare Oven and Muffin Tin:

Preheat the oven to 350°F (175°C).

Line a 12-cup muffin tin with paper liners.

2. Combine Dry Ingredients (Cupcakes): In a small bowl, whisk together the sifted all-purpose flour, baking powder, and fine sea salt. Set aside.

3. Cream Butter and Sugar:

In the bowl of your electric mixer (or using a hand mixer and a large bowl), beat the softened unsalted butter until creamy.

Add in the granulated sugar and beat on medium speed, scraping down the sides if needed.

Increase the speed to high and beat for 2 to 3 minutes, until the mixture is light and fluffy.

4. Add Eggs and Extracts: Beat in each egg and egg white until incorporated.

Then add the vegetable oil, vanilla extract, and almond extract until combined.

5. Alternate Adding Dry and Wet Ingredients:

With the mixer on low speed, add the flour mixture in 3 additions.

Alternating with the milk, beginning and ending with the flour.

Beat just until combined, scraping the sides and bottom of the bowl as needed. Be careful not to overmix.  

6. Fill Cupcake Liners: Using an ice cream scoop or a ¼ cup measure, scoop the batter into the lined muffin cups.

Filling them about ¾ of the way full.

7. Bake:

Bake for 16–18 minutes, or until the tops are set and a toothpick inserted into the center of a cupcake comes out clean.

8. Cool: Let the cupcakes cool in the muffin tin for 10 minutes.

Then remove them to a wire rack to cool completely.

9. Make the Lavender Frosting:

While the cupcakes are cooling, make the lavender frosting.

Add the softened unsalted butter to the bowl of your electric mixer fitted with the paddle attachment.

Beat until creamy.

With the mixer on low speed, gradually add the sifted powdered sugar and the finely chopped dried culinary lavender.

Increase the speed of the mixer, scraping down the sides if needed.

Beating the frosting until fluffy and combined.

Beat in the vanilla extract.

10. Adjust Frosting Consistency (and Color): If the frosting seems too thick, beat in the tablespoon of milk (or cream).

If it seems too runny or too thin, you can beat in more powdered sugar, ¼ cup at a time.

Once the frosting is a spreadable consistency, drop in the purple food coloring (if using).

Mix until evenly colored.

11. Frost and Decorate:

Frost the completely cooled cupcakes with the lavender frosting.

Top with a few fresh lavender flowers, if desired. Serve and enjoy!