• Preheat the oven to 350°F/180°C. Fill a cupcake pan with paper liners and set aside.
• Add both flours, sugar ,baking powder, and salt to the bowl of a stand mixer or hand mixer. Mix on low speed until combined.
  140 grams all purpose flour, 60 grams cake flour, 200 grams granulated sugar, 1 ½ teaspoon baking powder, ¼ teaspoon salt
• Add softened butter and beat on low for 3-5 minutes until the mixture looks like wet sand.
  114 grams unsalted butter
• Mix in the eggs, vanilla, and honey until a thick batter forms.
  2 large eggs, 2 teaspoon vanilla extract, 3 tablespoon honey
• With mixer still on low, slowly stream in the buttermilk. Mix for 2 minutes until the batter is smooth, scraping sides and bottom of the bowl as needed.
  160 grams buttermilk
• Spoon cupcake batter evenly between the cupcake liners, filling each ⅔ full. Bake for 15-18 minutes or until a toothpick inserted in the center comes out mostly clean.
• Remove from the oven and cool for 5 minutes. Carefully transfer the cupcakes to a wire cooling rack. Let cool completely.

Honey Buttercream

• In the bowl of a stand mixer fitted with the paddle attachment or hand mixer, cream the butter on medium-high speed for 10 minutes until pale and fluffy.
  227 grams salted butter
• Slowly mix in the powdered sugar on low 1 cup at a time. Then add the cinnamon. Scrape the sides of the bowl if necessary.
  240 grams powdered sugar, ¼ teaspoon cinnamon
• Mix in the honey and vanilla on medium speed for 3-5 minutes until well combined and fluffy.
• Frost the cupcakes using a piping bag fitted with a large star tip. Garnish with a drizzle of honey and enjoy!
  2 tablespoon honey, 1 teaspoon vanilla extract