Ingredients
Method
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Steep the lavender buds in warm milk, then strain and cool.
- Whisk dry ingredients together.
- Beat butter and sugar until fluffy, then add eggs, honey, and lavender milk.
- Gradually add dry ingredients. Mix until combined.
- Spoon batter into cupcake liners, filling 2/3 full.
- Bake for 18-20 minutes and cool completely.
- For frosting, beat butter, add powdered sugar, and lavender syrup. Frost cupcakes and garnish with lavender buds.