• Preheat oven to 350 degrees.
• In a medium bowl, combine flour, baking powder, and salt together.
• In the bowl of a stand mixer or in a large bowl with a hand mixer, cream together butter and sugar on medium-high speed until light and fluffy, about 3-5 minutes.
• Add eggs in one at a time, mixing well after each addition.
• Beat in ¼ cup honey and vanilla extract.
• With mixer on low speed, beat in dry ingredients in 3 additions, alternating with the milk. Mix in each addition until just incorporated.
• Line cupcake tin with 12 papers and fill about ¾ of the way full.
• Bake at 350 degrees for 17-20 minutes, until edges are golden and tester comes out clean.
• Cool cupcakes in tins for a few minutes before moving to wire racks to cool completely.
• Once cooled, core the center of each cupcake (either with a knife or a cupcake corer) and spoon in about a tablespoon of white chocolate honey ganache.
• Fit a pastry bag with a 1A pastry tip and fill with vanilla buttercream. Starting at the outside of the cupcake, pipe frosting around, moving toward the center and gently lifting the tip up in the middle.
• Drizzle remaining 2 tablespoon honey over the tops of the cupcakes and top with bee decorations, if using.

White Chocolate Honey Ganache

• Place finely chopped white chocolate in a medium-sized bowl and add honey to bowl.
• In a small saucepan, bring heavy cream just to a boil.
• Pour cream over white chocolate and let sit for a minute. Then, stir until chocolate is completely melted and smooth.
• Cool completely.

Vanilla Buttercream

• In the bowl of a stand mixer or in a large bowl with a hand mixer, beat butter until creamy.
• With mixer on low, slowly blend in the powdered sugar, cup by cup until well-combined.
• Mix in vanilla and 1 tablespoon milk. If buttercream is too thick, add additional tablespoon milk.