Preheat oven to 350 degrees and line cupcake tins with paper liners.

In a clean coffee grinder, measure 2 tablespoons dried culinary lavender.

Pulse until finely ground. You may need to shake the coffee grinder while pulsing -- just make sure to hold the lid tightly in place!

Make sure lemonade concentrate is fully thawed and cream cheese is softened before beginning to mix the batter.

In a large mixing bowl or stand mixer, add cake mix, ground lavender, sour cream, cream cheese, and eggs. Mix on medium speed until combined,

Discard 3 tablespoons of lemonade concentrate from can. Add remainder of can to the cake batter and mix on high speed until thoroughly combined, about 3 minutes.

Batter will be naturally speckled with lavender. Add 5 drops of Americolor Electric Purple and 2 drops Americolor Electric Blue gel food color to batter and mix to combine, if purple cupcakes are desired. Adjust food coloring to achieve desired shade.

Use ice cream scoop to fill cupcake liners about two-thirds full with batter.

This recipe makes 36 small cupcakes. To make 24 larger cupcakes, fill cupcake liners about three-quarters full.

Bake for 15 minutes or until toothpick inserted in center comes out clean.

Allow cupcakes to cool completely before frosting.

In a medium mixing bowl, add softened stick of butter and softened brick of cream cheese and mix on high to combine until fluffy.

Add vanilla extract and 1/2 cup + 2 Tbsp raw honey. Mix on high to combine. Frosting will be smooth and thin.

Add 1 drop of culinary-grade lavender essential oil (such as Young Living Vitality) or 1/8 tsp lavender extract and mix once more to combine. For a deeper lavender flavor, use 2 drops essential oil or 1/4 tsp extract.

Allow frosting to chill in refrigerator for 30 minutes before adding to a piping bag and piping cupcakes.

Top each cupcake with lemon candy slice and sprinkle of dried lavender. (I cut my lemon candy slices into thirds.)

Store in refrigerator until ready to serve -- frosting softens quickly at room temperature.