Preheat your oven to 350°F (175°C). Line a cupcake tin with cupcake liners to prevent sticking.

In a mixing bowl, whisk together the sifted flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents.

In another bowl, cream the softened butter and honey using an electric mixer on medium speed until light and fluffy, about 3-4 minutes. This incorporates air into the batter, helping the cupcakes rise.

Add the eggs one at a time, mixing well after each addition. This helps to emulsify the mixture.

Mix in the milk, crushed lavender, and vanilla extract until just combined.

Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix, as this can lead to dense cupcakes.

Scoop the batter into the prepared cupcake liners, filling each about 2/3 full.

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. This ensures the cupcakes are fully cooked.

Remove from the oven and let the cupcakes cool in the tin for 5 minutes before transferring them to a cooling rack to cool completely.

In a mixing bowl, beat the softened butter until creamy using an electric mixer.

Gradually add the sifted powdered sugar, mixing on low speed until combined. This prevents a sugar cloud.

Add the honey, milk, and vanilla extract, and beat on medium speed until the frosting is light and fluffy, about 3-5 minutes. Adjust the consistency with more milk if necessary.

Once the cupcakes are completely cool, frost them generously with the honey buttercream using a spatula or piping bag.

If desired, drizzle a little honey over the frosted cupcakes and sprinkle with dried lavender for an elegant touch.