Preheat your oven to 350°F (175°C) and prepare your cupcake pan by placing liners into each cup.

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

Add the eggs one at a time into the creamed mixture, mixing well before adding the next. Follow with honey and vanilla extract.

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

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

Spoon the mixture into prepared liners, filling each about two-thirds full. Bake for 18-20 minutes.

Once baked, allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack.

In a mixing bowl, beat softened butter until creamy, then gradually add sifted powdered sugar, honey, and vanilla extract, mixing well.

Once cupcakes are cool, frost them and sprinkle dried lavender on top, if desired.