Preheat the oven to 350°F and line a 12-cup muffin tin with baking cups.

Whisk together the flour, baking powder, baking soda, and salt in a medium bowl until evenly combined.

Beat the butter and sugar until fluffy, then mix in the honey and eggs one at a time until smooth and creamy.

Alternate adding the buttermilk and dry ingredients on low speed until a thick batter forms, then stir in the lemon zest and dandelion petals.

Fill each muffin cup with about 1/4 cup batter and bake for 20–25 minutes until lightly golden and fully set in the center.

Cool the cupcakes in the pan for 15 minutes, then transfer them to a wire rack until completely cooled.

Beat the butter, lemon juice, lemon zest, and salt together, then add powdered sugar gradually until the frosting becomes smooth and spreadable.

Frost the cooled cupcakes evenly and garnish with extra dandelion petals if desired.