Add the milk and lavender flowers to a small pot and bring to a simmer. Remove from heat, let steep until cooled, then strain.

Preheat oven to 350°F and line a cupcake pan.

In a medium bowl, whisk together cake flour, baking powder, and salt.

In another bowl, whisk together the melted butter and sugar.

Add the eggs, vanilla, and honey, then whisk until smooth.

Stir in the lavender milk.

Add the dry ingredients and mix until just combined.

Fill cupcake liners about halfway.

Bake for 18 to 22 minutes, or until a toothpick inserted comes out clean. Cool completely.

For the frosting, beat the butter until smooth. Add powdered sugar and mix until combined. Add lavender milk as needed, then mix in the food coloring and lavender extract paste if using.

Frost the cooled cupcakes and garnish with dried lavender sprigs.