Lavender Vanilla Cupcakes with Honey Buttercream

INGREDIENTS

For the cupcake:

1 tbsp

dried edible lavendar

3/4 cup

milk (or almond milk)

and 2/3 cup flour

1/2 tsp

baking powder

1/4 tsp

baking soda

1/2 tsp

salt

1 cup

granulated sugar

1/2 cup

unsalted butter (melted)

large egg whites

1/4 cup

vanilla greek yogurt

2 tsp

vanilla extract

seeds scraped from 1/2 split vanilla bean

For the frosting:

1 cup

unsalted butter, room temperature

4 cups

powdered sugar

1/4 cup

heavy cream

1/2 tsp

almond extract

1/4 cup

raw honey

salt (to taste)