Make the Honey Cupcakes:

1. Preheat oven to 350 degrees and line a 12 cup muffin pan with cupcake liners.
2. In medium bowl mix together dry ingredients: flour, baking powder and salt.   Set aside.
3. In small bowl mix together wet ingredients: buttermilk, honey and vanilla.  Set aside.
4. In bowl of stand mixer fitted with the paddle attachment, beat butter and sugar on medium speed until combined.
5. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl as needed.
6. Gradually add the dry and wet ingredients, alternating starting and ending with dry ingredients and mix until combined.
7. Using ice cream scoop fill cupcake liners about 2/3 full.
8. Bake for 18-20 minutes, until toothpick inserted into cupcake comes out clean.
9. Let cupcakes cool in pans for 5 minutes, then remove to wire rack to finish cooling.

Make the Honey Cream Cheese Frosting

1. In bowl of stand mixer fitted with the paddle attachment, beat butter and cream cheese until combined.
2. Gradually add confectioners’ sugar and continue to mixing scraping down sides of bowl as needed.
3. Mix in honey.
4. If desired, add a few drops of yellow food coloring to slightly tint the icing.
5. Place the icing in a piping bag fitted with a round decorating tip and swirl the frosting on top of the cooled cupcake, going in a circular motion.
6. Top with yellow sugar sprinkles.