Preheat oven to 350℉ / 176℃ and line a muffin pan with paper baking cups or use sturdy paper baking cups. Alternatively, you can spray pan with cooking spray or use BPA free silicone molds.
In a medium bowl, whisk together the flour, baking soda, and salt, then set aside.
In a large bowl, cream together the butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition. Then add flavor extracts and beat until incorporated.
Add flour mixture, a little at a time, alternating with almond milk, beating after each addition.
Spoon batter into baking cups, slightly over halfway full. If using stand-alone baking cups, (as shown) you will want to place them on a baking sheet before putting in oven.
Bake for 19-24 minutes until a wooden toothpick inserted in center, comes out with a few moist crumbs. Remove from oven and let cool completely on a cooling rack.
Place blueberries, sugar and water in a medium sauce pot and turn on medium-high. (If you are adding lemon zest, also add at this time.)
Bring to a boil, stirring occasionally, then reduce heat slightly and simmer for 5-6minutes, stirring frequently until blueberries break down and mixture thickens.
Remove from heat, then add lemon rum and stir. Let cool for at least 10 minutes before adding to cupcake centers.
Use a sharp paring knife to cut a roughly one-inch diameter hole and approximately 1 1/2 inches deep. Then use a serrated spoon to scoop out the hole. (Use the cupcake discards for a delicious parfait or snack.)
Spoon a teaspoon portion of cooled compote into each cupcake hole.
Place butter in a large bowl and cream for 1-2 minutes on med-high speed or until lightened in color. Add sugar, about 1/2 cup at a time, beating well after each addition.
Add extracts and pinch of salt, then beat until well incorporated.
Add milk, 1 tbsp at a time beating until desired consistency is achieved. (Sometimes it only takes 1 1/2 tbsp.)
To color, add 1-2 drops of food color gel and start incorporating with a toothpick. Then stir and beat until evenly incorporated. Repeat process if a deeper shade of lavender is desired.
For the frosting swirl effect, I used a Wilton 1M tip (find HERE) attached to a frosting bag and used a swirling and circling motion from outside to inside while slightly squeezing my frosting bag. (Alternatively, you can add frosting to a plastic baggie and snip off about 1/2 inch of corner and pipe.)
Enjoy immediately or store in refrigerator (air-tight container) for up to four days. You can also use the leftover compote to spoon on top of cupcakes before serving, but you will need to store compote in refrigerator, (will keep safely for up to one week in an air-tight container.)