1. Preheat the oven to 350°F; line a 12 count muffin pan with paper liners. Put the sugar and lavender flowers in a food processor. Process briefly to combine.

2. Mix lavender sugar into a bowl with your butter and beat together until light and fluffy. Beat the eggs into the butter mixture, one at a time, then sift in the flour and fold gently. Stir in the milk, then fill the muffin cups 2/3 full with your lavender cupcake batter.

3. Bake for about 15-20 minutes until risen and your cake tester inserted in the center comes out clean, then transfer to a wire rack to cool for about 30 minutes.

4. For your butter cream frosting : beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes. Reduce speed to medium. Add sugar, 1/2 cup at a time, beating after each addition, about 5 minutes. Add your vanilla, and beat until butter cream is smooth. (a drop or two of violet food coloring is optional)

5. Once your lavender cupcakes have cooled, frost with your butter cream. If you have additional lavender flowers, you can use as a garnish as well