Preparation

• Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners to prepare for the batter.
• In a large mixing bowl, combine all-purpose flour, baking powder, and salt. Stir well to combine and set aside.
• In another bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy, about 2-3 minutes.
• Add the eggs one at a time to the butter mixture, beating well after each addition. Then mix in the vanilla extract.
• Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with the dry ingredients. Mix until just combined.
• Gently fold in the dried lavender buds until evenly distributed throughout the batter.
• Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
• Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely on a wire rack.
• To make the frosting, beat the butter until creamy. Gradually add powdered sugar, honey, and vanilla extract. Beat until smooth, adding milk as needed to reach desired consistency.
• Once the cupcakes are completely cool, use a piping bag to frost each cupcake with the honey buttercream.
• Serve the cupcakes immediately or store in an airtight container for up to three days. Enjoy your elegant lavender spring cupcakes!