Line 1½-by-1½ inch-cup mini muffin tins with paper liners.
In a medium bowl, mix flour, baking powder and salt. In a separate bowl, combine milk, vanilla and almond extract. In a third bowl, beat egg whites with cream of tartar and ¼ cup sugar until stiff.
Using an electric mixer fitted with a bowl, cream butter and remaining 1½ cups sugar together until light and fluffy, about 5 minutes.
Add egg yolks one at a time to mixing bowl, beating well between each addition. Gradually add flour and milk
mixtures, starting and ending with flour mixture. Gently fold in egg white mixture until blended and batter is smooth but not overworked.
Pour batter in to prepared muffin tins, filling cups halfway. Bake 15 to 20 minutes.
For the frosting
Using a heavy-duty mixer, cream butter and cream cheese together until light and fluffy.
Gradually add all remaining ingredients and continue to mix until frosting is well-blended and has a smooth texture.
Spread frosting evenly over top of each cupcake. If desired, garnish with lavender blossoms. Serve immediately.