Preheat the oven: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.

Prepare the lavender milk: In a small saucepan, heat the milk over low heat until warm (not boiling). Add the dried lavender buds and stir for 1-2 minutes. Remove from heat and let it steep for 5-10 minutes. Strain the milk to remove the lavender buds and set the milk aside to cool slightly.

Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Cream the butter and sugar: In a large bowl, cream the softened butter and sugar together until light and fluffy, about 3-4 minutes.

Add the eggs and vanilla: Beat in the eggs, one at a time, followed by the vanilla extract, until fully incorporated.

Alternate adding dry ingredients and lavender milk: Gradually add the dry ingredients to the wet ingredients, alternating with the lavender-infused milk. Begin and end with the dry ingredients, mixing just until combined.

Fill the cupcake liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

Bake the cupcakes: Bake for 18-20 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean. Allow them to cool completely on a wire rack.

Make the honey buttercream: In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar, honey, and vanilla extract. Beat for 3-4 minutes until light and fluffy. If the buttercream is too thick, add 1-2 tablespoons of heavy cream to reach the desired consistency.

Frost the cupcakes: Once the cupcakes are completely cooled, frost them with the honey buttercream using a piping bag or spatula.