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

Cream softened butter and granulated sugar until light and fluffy, about 2-3 minutes.

Add eggs one at a time, mixing well if each addition, then stir in honey and vanilla extract.

In a separate bowl, whisk together flour, baking powder, dried lavender, and salt.

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

Fill cupcake liners about 2/3 full with the batter.

Bake for 18-20 minutes, checking for doneness with a toothpick.

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

Beat butter until creamy, then gradually mix in powdered sugar, honey, vanilla, and salt for frosting.

Frost cupcakes with prepared frosting and garnish with dried lavender buds if desired.