Preheat oven to 350°F (180°C)
Grease mini cupcake molds with butter or non-stick spray
In a bowl, whisk together flour, kosher salt, and baking soda
In a separate bowl, cream softened butter with granulated and brown sugars until light and fluffy
Beat in lemon zest, eggs, one at a time, then stir in vanilla extract
Alternately mix in half of the dry ingredients with a blend of sour cream and slightly warmed milk in a slow, steady stream
Divide batter evenly into prepared molds and bake for 18-20 minutes until golden and a toothpick inserted comes out clean
Cool completely on a wire rack
For the glaze, steep lavender buds in 1/4 cup warm milk for 5-7 minutes, strain, and compost solids
Mix 1 1/2 cups powdered sugar with 1/4 tsp. sea salt and 1/8 tsp. French vanilla extract
Gradually stir in strained lavender milk until glaze reaches a smooth drizzle consistency
Once cakes are cooled, drizzle glaze over each and garnish with edible flowers and lemon zest as desired