Preheat the oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Gently fold in the dandelion petals.
In a separate bowl, whisk together the flour, baking powder, and salt.
Add the dry ingredients to the wet mixture in three parts, alternating with the milk.
Scoop the batter into the lined cupcake pan, filling each liner about 2/3 full.
Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack.
Meanwhile, prepare the lemon buttercream frosting by creaming the butter and powdered sugar together.
Add the lemon juice and lemon zest, mixing until fully combined.
Frost the cooled cupcakes with the lemon buttercream to your liking.
