Preheat your oven to 350°F. Line a muffin tin with cupcake liners.

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Beat in the honey, followed by the eggs, one at a time. Stir in the vanilla extract.

In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add to the wet mixture, alternating with milk, beginning and ending with the flour mixture.

Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

For the frosting, beat the butter in a bowl until creamy. Gradually add the confectioners' sugar, honey, and vanilla extract, beating until smooth. Add the heavy cream and beat until the frosting is light and fluffy.

Once the cupcakes are completely cool, pipe or spread the honey buttercream frosting on top. Serve immediately or store as described.

Unfrosted cupcakes can be stored in an airtight container at room temperature for up to 2 days. Frosted cupcakes should be stored in the refrigerator and brought to room temperature before serving.