Preheat your oven to 350 degrees Fahrenheit first. Line your cupcake pan with the paper liners now. This keeps your workspace clean and ready for baking.

Grind the dried lavender into a very fine powder. You can use a mortar or a spice grinder. This releases the scent and the floral flavor better.

Whisk the flour and baking powder in a bowl. Add the ground lavender and a pinch of salt. Set this dry mixture aside for a few minutes.

Cream the butter and honey in a large bowl. Use your electric mixer until the mixture looks pale. It should look very light and feel quite fluffy.

Add the eggs one at a time to the bowl. Beat well after you add each egg into it. This makes sure the batter stays very consistent and smooth.

Pour in half of your dry flour mixture now. Then add the milk and the sweet vanilla extract. Mix it on a low speed very slowly today.

Add the rest of the flour mixture to the bowl. Do not overmix the batter at this late stage. Overmixing can make the cupcakes very tough and hard.

Fill each cupcake liner about two-thirds of the way. Do not fill them to the very top edge. This gives them room to grow while they bake.

Bake the cupcakes for eighteen to twenty minutes total. Insert a toothpick to check if they are done. The toothpick should come out clean and very dry.

Let the cakes cool in the pan for five minutes. Then move them to the wire rack to cool. They must be cold before you add any frosting.