Preheat oven to 325 degrees F. Line cupcake tin with desired papers.
Boil water, and pour over dried lavender. Let this steep, set aside.
In large mixing bowl, sift together flour, corn starch, baking soda, baking powder and salt. Make a well in the center of the dry ingredients.
In medium mixing bowl, whisk together lemon zest, mayo, eggs, vegetable oil and honey.
Add the egg mixture into dry ingredients, using whisk to just barely incorporate.
Strain the lavender from the hot water. Add hot water in 2 parts to cake batter and whisk to fully incorporate. Batter will be thin.
Fill cupcake papers 2/3 of the way full. Place on center rack of preheated oven. Bake 15-18 minutes, or until golden in color and a toothpick inserted in center comes out clean.
Cool 2 minutes in cupcake tin. Remove from tin and cool completely before frosting.
In the bowl of an electric mixer, using a whisk attachment, cream butter and honey until light in color.
Add in 2 1/2 cups confectioner's sugar, 1 cup at a time, fully incorporating each addition. Scrape sides of bowl in between each addition.
Add in lemon juice and lemon zest, fully incorporating. If needed, add in the remaining 1/2 cup confectioner's sugar, to taste preference
Slowly add in heavy cream, 1 Tbsp. at a time, mixing until frosting is light and fluffy. Do not over-mix.
Fill piping bag fit with a decorating tip with frosting. Frost cupcakes with desired design.
Sprinkle dried lavender on top of cupcakes.