• Preheat oven to 350°F. Line a 12-cup muffin pan and spray with baking spray.
  baking spray
• In a large bowl, beat together eggs, lemon zest, vanilla extract, and lavender extract until fluffy and light.
  2 large egg – room temperature, 2 teaspoon lemon zest, 1 teaspoon pure vanilla extract, 2 teaspoon lavender extract
• Add in granulated sugar and whip until fluffy and well combined.
  1 cup granulated sugar
• Mix in vegetable oil and sour cream until smooth.
  6 tablespoon vegetable oil, ⅔ cup sour cream – room temperature
• Sift in flour, baking powder, baking soda, and salt. Fold until just combined.
  1 ¼ cup cake flour 163g, 0.5 teaspoon salt, 0.25 teaspoon baking soda, 1.5 teaspoon baking powder
• Use a cupcake scoop or measuring cup to fill cupcake liners two-thirds full. Drop onto counter from 3 inches high to eliminate air bubbles.
• Bake in preheated oven 18-20 minutes or until centers are springy to the touch and a toothpick comes out with a few moist crumbs. Allow to cool completely before decorating.

Lemon Cream Cheese Buttercream Frosting

• Using a hand mixer or in the bowl of a stand mixer with the paddle attachment, beat softened cream cheese and butter until smooth.
  8 oz cream cheese, 5 tablespoon salted butter
• Mix in lemon zest and lemon juice until well combined.
  1 tablespoon lemon zest, 1 ½ tablespoon fresh lemon juice
• Gradually add powdered sugar while continuing to mix until you've achieved your desired consistency. Beat an additional 1-2 minutes.
  4½ cups powdered sugar
• Spread or pipe over cooled cupcakes.