Preheat oven to 350 F. Line cupcake tin with paper liners. 

In a medium bowl, whisk to combine the  all purpose flour, almond flour, baking powder, lavender and salt. Set aside.

In a standing mixer fitted with the paddle attachment or in a large bowl using a hand held mixer cream the butter, sugar, and lemon zest for 4-5 minutes until light and fluffy.

Add the egg.* Scrape down the sides of the bowl. Add the vanilla extract and mix two more minutes on medium high speed. 

Stir in half the dry ingredients with a spatula. Stir in the sour cream (or yogurt)  followed by the milk. Stir in the remaining dry ingredients. 

Use a 1/4 cup measure or an ice cream scoop to scoop the batter and evenly fill the liners 3/4 of the way full. Stick one blackberry in the center of each cupcake. Bake for 15-19 minutes, until a toothpick comes out clean when inserted into the center. Remove from oven. Cool cupcakes in tin for ten minutes then remove and transfer them to a cooling rack. Cool completely before frosting. 

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and the cream cheese on medium until combined. Turn  the mixer to low and add the powdered sugar, 1/4 tablespoon of the pureed blackberries (milk or cream), lemon zest, vanilla extract  and salt. Beat 2-3 minutes or until light and fluffy. If the frosting is too thick, add up to a little more blackberry puree or milk until desired consistency. If it's too thin, add more powdered sugar.

To frost the cupcakes like hydrangea flowers, use a star tip (I used a Wilton 1M). Start piping along the outer edge of the cupcake and spiral inward.