Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, cream the softened butter and sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract and honey until combined.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the flour mixture.
Gently fold in the dried lavender.
Fill each cupcake liner about two-thirds full with batter.
Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
For a simple glaze, mix the milk with a tablespoon of honey and drizzle over the cooled cupcakes.