Preheat your oven to 325°F (163°C) and spray mini cake trays with non-stick baking spray.

In a medium bowl, whisk together all-purpose flour, kosher salt, and baking soda until evenly combined.

In a stand mixer, cream softened unsalted butter with granulated and light brown sugars on medium speed for about 3 minutes until light and fluffy.

Add large eggs to the mixture one at a time, beating well after each addition.

In a separate bowl, mix sour cream, whole milk, and vanilla extract together until smooth. Gradually add this mixture to the batter, alternating with the dry ingredients.

Evenly divide the batter among the prepared trays, filling each about two-thirds full. Bake for 18-20 minutes until a toothpick comes out clean.

Let the cakes cool in the trays for about 10 minutes, then transfer to a wire rack to cool completely for about 1 hour.

In a small saucepan, heat whole milk and add culinary lavender. Allow to steep for about 10 minutes.

Strain the steeped milk to remove lavender pieces, then mix with powdered sugar and vanilla extract until smooth glaze consistency is achieved.

Once cooled, drizzle the lavender glaze over each mini cake and garnish with edible flowers if desired.