Instructions

1. Preheat the oven to 350 degrees and line a muffin tin with cupcake papers.
2. In the bowl of a stand mixer, whip together the butter and sugar until it is light and creamy, scraping the sides every minute or so.
3. In a medium bowl, whisk together the flour, baking powder, and salt.
4. In a small bowl, whisk the buttermilk and honey together.
5. Add the eggs to the creamed butter, one at a time, mixing each addition in completely. Scrape the sides and then mix in the vanilla.
6. Add the flour mixture and the milk & honey mixture in turn, beginning and ending with the flour. Beat the batter for several seconds after each addition so that it gets mixed in before adding the next one. Scrape the sides between additions.
7. Spoon the batter among the cupcake papers, filling them about ⅔ of the way.
8. Bake for 18-22 minutes until the top springs back when lightly touched.
9. When they are cool enough to touch, transfer them to a cooling rack to finish cooling before frosting.
10. For the frosting, whip all of the ingredients together, adding additional powdered sugar a quarter cup at a time if it's too wet or a splash of milk or two if it's too dry. Pipe onto your cupcakes and enjoy!