Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.

In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition.

Stir in the honey, crushed lavender, vanilla extract, and buttermilk until well combined.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

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

In a mixing bowl, beat the softened butter until creamy.

Gradually add the powdered sugar, mixing until smooth.

Add the honey and crushed lavender, mixing until well combined.

If the frosting is too thick, add milk a tablespoon at a time until desired consistency is reached.

Frost the cooled cupcakes with the lavender honey frosting.