Make the Cupcakes: Preheat oven to 350 degrees and line 12 cup muffin pan with cupcake liners.
In medium bowl mix together dry ingredients: flour, baking powder and salt, set aside. In a small bowl mix together wet ingredients: buttermilk, honey and vanilla, set aside. In the bowl of a stand mixer cream butter and sugar on medium speed until combined. Add eggs, one at a time beating well after each addition and scraping down sides of bowl as needed. Gradually add the dry and wet ingredients, alternating starting and ending with dry ingredients and mix until combined.
Fill the cupcake liners about 2/3 full with the batter and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cupcakes cool in pans for 5 minutes, then remove to wire rack to finish cooling.
Make the Frosting: In the bowl of a stand mixer, cream butter and cream cheese until smooth. Gradually add confectioners' sugar and continue mixing, scraping down the sides of the bowl as needed. Mix in the honey until combined. Frost the cupcakes once they are completely cool.
- 1 stick butter, room temperature
- ¾ cup sugar
- 2 eggs
- 1½ cups all-purpose flour
- 1 tsp. baking powder
- ½ tsp. salt
- ½ cup buttermilk
- 2 tbsp. honey
- 1 tsp. vanilla
- 1½ sticks unsalted butter, room temperature
- 4 oz. cream cheese, softened
- 3 cups confectioner’s sugar
- 1 tbsp. honey