Preheat your oven to 325°F (163°C) and generously spray two 6-cup mini cake trays with baking spray.

In a medium bowl, whisk together the all-purpose flour, kosher salt, and baking soda.

Cream the softened butter, granulated sugar, and light brown sugar in a stand mixer on medium speed for about 3 minutes.

Add the eggs one at a time, mixing well after each addition.

In a separate bowl, whisk together the sour cream, whole milk, and vanilla extract until smooth. Gradually add this to the butter mixture, alternating with the flour mixture.

Evenly distribute the cake batter into the prepared trays, filling each cup about two-thirds full. Tap the trays on the counter to release air bubbles.

Bake for 18-20 minutes, checking for doneness with a wooden pick.

While the cakes cool, prepare the glaze by microwaving the whole milk and stirring in the dried culinary lavender. Let it infuse for 10 minutes, then strain it.

Combine the powdered sugar with kosher salt and whisk in the lavender-infused milk until smooth.

Drizzle the lavender glaze over the top of each cool mini cake.