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 sugar until light and fluffy.

Add the honey and mix until well combined.

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

In another bowl, whisk together the flour, baking powder, salt, and crushed lavender.

Gradually add the dry ingredients to the wet mixture, alternating with the milk and vanilla extract, mixing until just combined.

Spoon the batter into the prepared muffin tin, filling each liner 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 completely before frosting.

In a mixing bowl, beat together the softened butter and powdered sugar until smooth.

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

Add milk as needed to achieve a spreadable consistency.

Frost the cooled cupcakes with the lavender honey frosting.