Lemon Lavender Cupcake Ideas

Ingredients

• 1 ½ cups (180g) all-purpose flour, spooned and leveled
• 1 ½ teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• ½ cup (1 stick/113g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• ½ teaspoon lemon extract
• 1 tablespoon lemon zest, finely grated
• 1 cup (240ml) buttermilk, at room temperature
• 1 teaspoon dried culinary lavender buds, finely crushed
• 3 cups (360g) powdered sugar
• 3 tablespoons honey
• 2 tablespoons milk
• Pinch of salt
• Lemon zest for garnish (optional)