Heat milk in a saucepan on the stovetop over medium-high heat until steaming. Add tea bags and steep 15-20 minutes. Let cool to room temperature.
Preheat oven to 350F.
In a large mixing bowl combine flour, baking powder, the 2 teaspoons lavender, and the salt.
In the bowl of an electric mixer, beat butter with on medium-high speed for 30 seconds. Add sugar, honey, and vanilla. Mix until combined. Add eggs, one at a time; beat well after each addition. Add flour mixture and milk alternately to butter mixture, beating on low speed after each addition just until mixture is combined. Begin and end with flour
Potion batter into prepared muffin cups, filling each about 3/4.
Bake for 18 minutes or until a toothpick inserted in centers comes out clean. Cool completely on wire racks.
In the bowl of an electric mixer fitted with the whip attachment, beat mascarpone, butter, honey, and vanilla with mixer on medium until light and fluffy. Gradually add powdered sugar. Beat until light and fluffy. Add more powdered sugar if mixture is lax.
Using a decorator piping bag fitted with a large open star tip, pipe frosting in a circle on top of each cupcake leaving an open hole in the centers. Fill centers with a spoonful of honey. Garnish with cookies, if desired, or serve them alongside cupcakes.