Remove the purple flowers from the lavender sprigs and keep them aside to use later on in the recipe. Cut the sprigs into smaller bits and add them to a medium saucepan. Pour in the whole milk.

Place the pan over medium-low heat and gently warm the milk. Don’t let it boil and cook! After 5 minutes when the milk is warm, turn the heat off and let the lavender sprigs and milk infuse and cool down again. Leave it there for at least 1 hours so the flavors can develop fully. In the meantime add the soft unsalted butter and caster sugar to a large mixing bowl.

Stir for a couple of minutes until creamy and very smooth. Then add the egg.

Stir and add the the plain flour, the baking powder and a tiny pinch of salt.

Stir well again into a smooth batter. Strain the infused milk over the mixing bowl.

Discard the sprigs and stir the cake batter well now. Right in the end add the purple lavender flowers you kept aside in the beginning.

Give the batter one last stir. Line a cupcake tray with paper casings and scoop the batter in it.

Bake the cupcakes in a preheated oven at 325°F (170°C) for 20 to 25 minutes until set in the middle. Remove the baked cupcakes and let them cool down fully at room temperature.

You can top them with some cream cheese frosting and extra lavender flowers if you like.