Instructions

1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Heat the milk until warm and add the dried lavender. Let steep for 10 minutes, then strain and allow to cool.
3. In a bowl, whisk together flour, baking powder, and salt.
4. In a separate bowl, beat butter, sugar, and honey until light and fluffy.
5. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
6. Alternate adding the flour mixture and lavender milk to the batter, mixing until just combined.
7. Divide batter evenly among cupcake liners, filling about 2/3 full.
8. Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean.
9. Allow cupcakes to cool completely before frosting.
10. For the frosting, beat butter until creamy. Add powdered sugar, honey, milk, and vanilla and beat until smooth and fluffy.
11. Frost cupcakes and garnish with lavender buds or a drizzle of honey if desired.