Prepare Lavender Milk: Boil 1 cup of whole milk, steep with 2 teaspoons of dried lavender buds for 15-20 minutes. Strain and cool.

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

Combine Dry Ingredients: Whisk together 1.5 cups of flour, 1.5 teaspoons of baking powder, and a pinch of salt.

Cream Butter and Sugar: Beat 0.5 cup of butter on medium speed, gradually add 1 cup of sugar, and beat until fluffy.

Add Wet Ingredients: Mix in 2 eggs, 2 teaspoons of vanilla, and 0.33 cup of oil until combined.

Incorporate Dry Ingredients & Lavender Milk: Alternate adding dry mix and lavender milk to wet mix until just combined.

Bake: Fill muffin tins ⅔ full and bake for 18-20 minutes or until a toothpick comes out clean.

Cool: Allow cupcakes to cool in pan for 5 minutes, then transfer to a cooling rack.

Prepare Honey Buttercream: Beat 0.5 cup of butter until creamy, gradually add 2 cups of powdered sugar and 0.25 cup of honey until fluffy.

Frost Cupcakes: Once cool, frost cupcakes using a piping bag and optionally sprinkle dried lavender on top.