Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a large bowl, cream the softened butter and sugar together until light and fluffy.
Add the eggs one at a time, mixing well after each addition until fully incorporated.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternately with the milk, beginning and ending with flour.
Fold in the dandelion petals gently, ensuring even distribution throughout the batter.
Spoon the batter into the prepared cupcake liners, filling them about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
While the cupcakes cool, prepare the lemon buttercream frosting by creaming the softened butter until smooth.
Gradually add in the powdered sugar, mixing well on low speed until fully combined.
Add the lemon juice and lemon zest, mixing until well combined and fluffy.
Once the cupcakes are completely cool, pipe or spread the lemon buttercream frosting on top.
