• Heat your oven to 340 degrees and line 2 cupcake tins with liners.
• In a small bowl, combine the milk and lemon juice, and set aside.
• In a large bowl, combine the flour, baking powder, baking soda, and salt.
• In a medium bowl, combine the sugar, milk/lemon juice mixture, oil, and lemon zest. Slowly pour this mixture into the flour mixture, removing all clumps.
• Pour the batter into the tins (filling about 3/4 of the way to the top) and bake at 340 degrees for about 25 minutes, until a toothpick comes out clean. Cool completely.

Lavender Icing

• In a medium mixing bowl, beat the butter with the powdered sugar (add only 1/2 cup of sugar at a time) until creamy. Add the almond milk (1 tsp. at a time) and then add the lavender.
• Spread the icing on the cupcakes, top with additional lavender, and enjoy!