Preheat your oven to 350 degrees F and prepare a muffin pan with 12 liners. Set aside.
In medium mixing bowl, whisk together flour, baking powder, and salt. Set aside.
In a smaller bowl, whisk together milk, honey, and vanilla. Set aside.
In the bowl of a stand mixer, or using a bowl and hand mixer, beat together the butter and sugar on medium speed until combined. (About 2-3 minutes).
Add the eggs, one at a time. Beat well after each. Add sour cream and mix again. Scrape down sides of the bowl.
Alternatingly, add the flour and wet mixtures. Start and end with the flour. Mix until combined after each addition.
Scoop and fill muffin liners until they’re ⅔ full.
Bake 18-20 minutes until a toothpick comes out clean.
Let cupcakes cool 5 minutes before transferring to a rack to finish cooling.
Top with honey buttercream frosting and enjoy!
How to Make Honey Buttercream Frosting
In the bowl of a stand mixer, or in a medium sized bowl with an electric hand mixer, cream the butter, cream cheese, and honey until it's well combined.
Slowly add in the powdered sugar 1 cup at a time, beating well after each addition.
Add in milk as needed (1 teaspoon at a time) until the desired consistency is reached. It's okay if you don't need any milk at all!
Make sure you scrape down the sides of the bowl while mixing.
Notes
Allow the cupcakes to cool completely before adding the frosting to prevent it from melting.You can make the frosting in advance and refrigerate it until you're ready to use it.When piping the frosting, use a Ziploc bag with the corner snipped off or a frosting bag with a fitted tip. Avoid overfilling the bag.Different types of honey will result in varying honey flavors; for a stronger honey flavor, use raw honey, and for a milder taste, opt for clover or processed honey.Leftover frosting can be stored in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.Store frosted cupcakes in an airtight container in the fridge for 3-5 days.