Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.

In a large mixing bowl, cream together ½ cup unsalted butter and 1 cup granulated sugar for 2-3 minutes.

Add 2 eggs one at a time, mixing well after each. Stir in ¼ cup honey and 1 tsp vanilla extract.

Whisk together 1.5 cups all-purpose flour, 2 tsp baking powder, 1 tbsp lavender, and a pinch of salt in a separate bowl.

Gradually mix dry ingredients into wet, alternating with ½ cup milk, until just combined.

Fill cupcake liners ⅔ full and bake for 18-20 minutes until golden, and a toothpick comes out clean.

Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Beat ½ cup softened butter until creamy, then add 2 cups sifted powdered sugar, ¼ cup honey, and 1 tsp vanilla.

Frost cooled cupcakes and optionally garnish with dried lavender and honey.