This is so simple, you’ll wonder why you haven’t tried this before!

First off prep your lavender by removing the flower pods and flowers from the stem. Place them in a coffee filter and set aside.

Put milk in a microwave safe cup or bowl and nuke for a few seconds until hot.

Set the lavender and coffee filter into the heated milk and let it steep for 5-10 minutes. Dunk it like a tea bag, and make sure it gets its aroma and essence in there. Squeeze the excess milk out of the filter and then you’ll discard the filter and lavender.

In a mixer, combine butter and half of your powdered sugar. Mix until smooth. Gradually add in additional sugar and the infused milk, alternating between additions so that you can monitor the stiffness of your frosting.

You may or may not need all of the milk you’ve prepared, so you be the judge. If the frosting becomes too runny, add a little more sugar. If the frosting is too stiff and will break your cupcakes while frosting, add a little more milk/lavender infusion.

To top it off, place a little purple food coloring in there to give it that gorgeous lavender tint.

Top cupcakes or a cake, eat and relax away!