Step 1

Preheat your oven to 350F and line 12 muffin tins with paper liners.

Step 2

In a large bowl, whisk together the milk, vegetable oil, honey, eggs, and vanilla.

Step 3

Next, add the sugar and whisk to combine.

Step 4

Add the flour, baking powder, and salt. Mix just until no large lumps of flour remain.

Step 5

Divide the cake batter between the muffin tins, filling each one 2/3 of the way full.

Step 6

Bake for 15-17 minutes, or until a toothpick inserted into the center comes out clean.

Step 7

Remove the cupcakes to a wire rack and cool completely before making the buttercream.

Step 8

Add the softened butter and honey to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until well combined - about 30 seconds.

Step 9

With the mixer on low speed, slowly add the powdered sugar, vanilla, and salt.

Step 10

Turn the mixer to high speed and beat for 1-2 minutes, or until the frosting is light and fluffy.

Step 11

Transfer the buttercream to a piping bag fitted with your choice of tip and frost the cupcakes as desired.

Step 12

Storage - Store any leftover cupcakes in an airtight container in the fridge for up to three days.