Creating these delightful Lemon Lavender Cupcakes is straightforward with the following steps:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and lavender buds. Set aside.
3. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
4. Add Eggs: Add the eggs one at a time, mixing well after each addition. Ensure they are fully incorporated.
5. Incorporate Wet Ingredients: Pour in the milk, lemon juice, lemon zest, and vanilla extract. Mix until just combined.
6. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until no lumps remain. Be careful not to overmix.
7. Fill the Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
8. Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean.
9. Cool: Remove the cupcakes from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
10. Prepare the Frosting: In a large mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing until well combined.
11. Add Cream and Flavor: Pour in the heavy cream, lemon juice, lemon zest, finely ground lavender, and a pinch of salt. Beat the mixture until smooth and fluffy.
12. Frost the Cupcakes: Once the cupcakes are completely cool, use a piping bag or a knife to frost the tops with the lemon lavender buttercream.