This is optional, but a great way to infuse more lavender flavor into the cupcakes. I recommend making the lavender milk the night before you plan to make the cupcakes so that it has time to fully cool.
Add the milk and lavender flowers to a small pot. Over medium heat, bring the milk up to a simmer. As soon as the milk starts to bubble, remove from the heat.
Let cool completely to room temperature then strain out the lavender flowers.
Cupcakes
Preheat oven to 350°F and line a cupcake pan with cupcake liners.
Whisk the cake flour, baking powder, and salt together in a large bowl.
In a separate bowl, whisk together the melted butter and sugar until smooth. Then whisk in the eggs, vanilla, and lavender extract until combined.
Next whisk in the honey until fully incorporated.
Stir in about half of the flour mixture. Then stir in the ½ cup of the cooled lavender milk and the rest of the flour mixture and mix until fully combined. The batter will be thick.
Pour about ¼ cup of batter into each cupcake liner (they should be about halfway full).
Bake at 350°F for 18-22 minutes or until a cake tester comes out clean.
Remove from pan and let cool on wire rack.
Let cupcakes cool completely before frosting.
Lavender Buttercream
In a large bowl using a handheld or stand mixer fitted with a paddle attachment, cream together the butter and honey until smooth.
Add in the powdered sugar 1 cup at a time until fully combined and smooth.
Set the mixer to low speed and slowly drizzle in the lavender milk until it's fully incorporated into the buttercream.
Add in the salt, lavender extract, and food coloring, then beat the frosting on high for 4-5 minutes until light and fluffy.
If the frosting in too thick, you can add in 1 tablespoon of lavender milk at a time to thin it out a bit.
Frost the cooled cupcakes and top with sprigs of dried lavender and a drizzle of honey.
Notes
The cupcakes are best the same day, but will keep in an airtight container in the fridge for up to 3 days! However, they taste best when served at room temperature! I like to let them sit at room temperature for about an hour before serving.