• 1/4 cup softened butter
• 1/4 cup sugar
• 3/4 cup honey
• 2 eggs
• 1/2 cup buttermilk
• 1/2 tsp. vanilla
• 2 cups all-purpose flour
• 1 Tbsp. baking powder
• 1/4 tsp. salt

• 2 cups powdered sugar
• 1/2 cup honey
• 3 Tbsp. lemon juice

To make the cupcakes: Preheat the oven to 350°. Line a 12-cup muffin tin with cupcake papers.

In a stand mixer, cream the butter and sugar until light and fluffy. Mix in honey, eggs, buttermilk and vanilla. Combine the flour, baking powder and salt. Mix into the batter until just blended. Scoop the batter into the cups evenly.

Cupcakes are ready when the tops spring back when lightly pressed, about 20 minutes.

To make the icing: Stir all ingredients over medium heat until sugar is dissolved. Pour over cupcakes.