Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.

Cream together 0.5 cups of softened unsalted butter and 1 cup of granulated sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition, then blend in 0.5 cups of honey and 1 teaspoon of vanilla extract.

In a separate bowl, whisk together 1.5 cups of all-purpose flour, 1.5 teaspoons of baking powder, 2 tablespoons of dried culinary lavender, and a pinch of salt.

Gradually add the dry mixture to the wet batter, alternating with 0.5 cups of milk.

Fill each cupcake liner about 2/3 full with the batter and bake for 18-20 minutes.

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

Make frosting by beating 0.5 cups of softened unsalted butter until creamy, then mix in 2 cups of sifted powdered sugar, 2 tablespoons of honey, and a pinch of salt.

Frost each cooled cupcake with the honey buttercream and garnish with dried lavender.