1. Heat 1 cup of milk in a saucepan over medium heat until it starts to simmer. Add in 3 earl grey tea bags to the saucepan and let that steep for about 2 minutes. Remove from heat and pour it into a measuring cup.

2. The milk may reduce while heating, so if needed, add more milk to make it 1 cup. Set it aside to cool.

3. To a small bowl, add in 1 + 3/4 cups all-purpose flour, 1 cup white sugar, 1 tsp. baking powder, 1/2 tsp. baking soda, and 1/4 tsp. salt. Whisk that until combined.

4. To a large bowl, add in the tea from earlier, 1/2 melted butter, 1 tsp. white vinegar, and 1 tsp. vanilla extract. Whisk that, then add in the dry ingredients. Whisk that once more until fully combined.

5. Divide the batter into 13 cupcake liners and bake at 350F for about 15 minutes, or until a toothpick inserted comes out clean. Let the cupcakes cool completely.

6. To make the frosting, with an electric hand mixer, beat together 4 oz. softened cream cheese, 3/4 cup powdered sugar, and 1 Tbsp. lavender honey.

7. In a separate bowl, whip 1 + 1/2 cup heavy whipping cream until stiff peaks form. Now add the whipped cream into the cream cheese mixture. Fold until combined.

8. Pipe the cooled cupcakes and optional top with a drizzle of lavender honey!

9. Enjoy!