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

In a large mixing bowl, cream the softened unsalted butter and granulated sugar for 2-3 minutes until light and fluffy.

Add eggs one at a time, mixing well before adding the next. Stir in honey and vanilla extract, mixing until smooth.

In a separate bowl, whisk together all-purpose flour, baking powder, dried culinary lavender, and a pinch of salt.

Gradually add the dry mixture to the wet ingredients, alternating with milk, mixing gently until just combined.

Fill the cupcake liners about two-thirds full with batter and tap the pan gently to release air bubbles.

Bake for 18-20 minutes or until a toothpick inserted comes out clean. Let cool for 5 minutes in the pan.

Transfer cupcakes to a wire rack to cool completely before frosting.

To prepare frosting, beat softened butter until creamy, then mix in sifted powdered sugar, honey, vanilla extract, and a pinch of salt.

Frost cooled cupcakes generously with honey frosting and garnish with a sprinkle of dried lavender.