Preheat your oven to 325°F (163°C) and prepare mini cake trays with non-stick spray.

In a medium bowl, whisk together 1.5 cups of all-purpose flour, 0.5 teaspoon kosher salt, and 1 teaspoon baking soda.

In a large bowl, beat 0.5 cup softened unsalted butter, 0.75 cup granulated sugar, and 0.25 cup light brown sugar until light and fluffy.

Add 2 large eggs, one at a time, beating until creamy after each addition.

In a separate bowl, whisk together 0.5 cup sour cream, 0.5 cup whole milk, and 1 teaspoon vanilla extract. Gradually mix into the butter mixture alternately with the dry ingredients.

Divide the batter evenly among the mini cake trays, filling 2/3 of the way full, and tap gently to release air bubbles.

Bake for 18-20 minutes or until a toothpick comes out clean.

Let the mini cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

For the glaze, microwave 0.25 cup whole milk until hot, then add 1 tablespoon dried culinary lavender and steep for 10 minutes.

Strain the lavender mixture and whisk in 1 cup powdered sugar until smooth.

Drizzle the lavender glaze over the cooled cakes and garnish as desired.