Preheat oven to 350°F (175°C).

In a bowl, cream together 1/2 cup softened unsalted butter and 1 cup granulated sugar until light and fluffy.

Beat in 2 large eggs one at a time.

Mix in 1/2 cup honey, 1 tbsp dried culinary lavender, 1 tbsp baking powder, 1/4 tsp salt, 1/2 cup milk, and 1 tsp vanilla extract until well combined.

Gradually mix in 1 cup all-purpose flour until just combined.

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

Bake for 20 minutes or until a toothpick inserted into the center comes out clean.

Allow to cool completely.

For the frosting, cream together 1 cup softened unsalted butter and 4 cups powdered sugar until smooth.

Add 1/4 cup honey, 2 tbsp heavy cream, 1 tbsp dried culinary lavender, and 1 tsp vanilla extract; mix until well combined.

Frost the cooled cupcakes and garnish with extra dried lavender.