Creating Lavender Infused Vanilla Cupcakes can be straightforward if you follow these simple steps:

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. Infuse the Milk: In a small saucepan, heat the milk over low heat. Add the dried lavender and let it steep for about 10 minutes. Remove from heat and strain the milk to remove the lavender. Allow it to cool slightly.
3. Mix Dry Ingredients: In a large bowl, sift together the flour, baking powder, and salt.
4. Cream Butter and Sugar: In another bowl, cream together the softened butter and granulated sugar until light and fluffy.
5. Add Eggs: Beat in the eggs one at a time, mixing well after each addition.
6. Combine Wet Ingredients: Stir in the infused milk and vanilla extract until well combined.
7. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
8. Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
9. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
10. Cool: Remove from the oven and let the cupcakes cool in the tin for about 10 minutes. Then transfer them to a wire rack to cool completely.
11. Garnish: Once cooled, dust with powdered sugar and garnish with fresh lavender sprigs, if desired.

These steps will guide you in creating these incredible cupcakes effortlessly.