Preheat the oven to 350 degrees F. Fill a cupcake tin with liners.

In a small bowl, whisk together the flour, baking powder and salt. Set it aside.

Add the butter to the bowl of an electric mixer and beat it until creamy. Add the sugar and beat with the butter on high speed until fluffy, 2 to 3 minutes. Add in the egg and egg white, mixing well on medium speed until combined. Scrape down the sides of the bowl if needed. Add in the oil, vanilla and lavender extracts, beating on medium speed for another minute. With the mixer on low speed, add in half of the dry ingredients. Pour in the milk. Add in the other half of the dry ingredients and mix them on medium speed until the batter is combined.

Fill each liner about 2/3 of the way full. Bake until the tops are set, about 18 to 22 minutes. Let cool completely before frosting.

Beat the cream cheese and butter together until creamy. Beat in the sugar until combined. Beat in the vanilla extract. Frost the cooled cupcakes! Before serving, top with fresh lavender springs or flowers. If desired, you can add a drop of food coloring in (pink or purple) to color the frosting!