Making Lavender Infused Vanilla Cupcakes can be easy if you follow these steps:

1. Preheat Your Oven: Set your oven to 350°F (175°C) and line a cupcake tin with paper liners.
2. Infuse the Milk: In a small saucepan, heat the milk over low heat. Add the dried lavender flowers and let them steep for about 10 minutes. Strain the milk to remove the flowers and set aside to cool.
3. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
4. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
5. Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract.
6. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, alternating with the lavender-infused milk. Mix until just combined; do not overmix.
7. Fill Cupcake Liners: Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
8. Bake: Place in the oven and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool: Remove the cupcakes from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
10. Prepare Frosting: In a bowl, mix the powdered sugar with the lavender-infused milk until smooth. Adjust the consistency as needed.
11. Frost the Cupcakes: Once the cupcakes are completely cool, frost them with the lavender-infused frosting using a piping bag for a beautiful presentation.

With these steps, you’ll create a batch of Lavender Infused Vanilla Cupcakes that are sure to impress everyone!