In a medium bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the honey, eggs, buttermilk and vanilla. Combine the flour, baking powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly.
Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack.
Submitted By: Dellaina
Original Source: All Recipes
I doubled the (original source) recipe and left the cupcakes unfrosted. I also substituted 1 of the cups of flour with whole wheat, which I won't do next time. My family really liked them, but I'd like to see what they taste like without the wheat flour. Almost more of a muffin than a cupcake, maybe because of the whole wheat flour?