Gather the cupcake ingredients - * Milk * Vegetable oil * Honey * Eggs * Vanilla extract * Sugar * Flour * Baking powder * Salt
In a large bowl, whisk together the milk, vegetable oil, honey, eggs, and vanilla.
– Next, add the sugar and whisk to combine. – Add the flour, baking powder, and salt. Mix just until no large lumps of flour remain.
– Divide the cake batter between the muffin tins. – Bake for 15-17 minutes. – Remove the cupcakes to a wire rack to cool.
Gather the frosting ingredients - * Powdered sugar * Butter * Honey * Vanilla extract
Add the softened butter and honey to the bowl of a stand mixer. Beat on medium speed until well combined - about 30 seconds.
– With the mixer on low speed, slowly add the powdered sugar, vanilla, and salt. – Turn the mixer to high speed and beat until the frosting is light and fluffy.
Transfer the buttercream to a piping bag fitted with your choice of tip and frost the cupcakes as desired.
Store any leftover cupcakes in an airtight container in the fridge for up to three days.