Cupcakes

1. Preheat oven to 350ºF. Line 2 cupcake pans with liners.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a small pan melt butter and cook until it begins to crackle and pop, about 3 minutes. On medium low heat continue to cook the butter until it forms brown solids on bottom of pan and becomes fragrant. Immediately transfer the butter and brown solids to a small bowl and let cool.
4. In an electric mixer fitted with a paddle attachment, beat together the brown butter, sugar, lemon zest, and honey. Add the eggs, one at a time. Add half of the flour mixture and beat on low speed until just incorporated. Add buttermilk, lemon juice, and vanilla and beat together. Add remaining flour mixture and beat until combined.
5. Fill cupcake pans between 1/2-2/3 full. Bake for 18-20 minutes, or until a tester comes out clean.
6. Let cool in pans for 20 minutes before transferring to wire racks to cool completely.
7. Frost with honey lemon cream cheese frosting.

Frosting

1. In an electric mixer, with the paddle attachment, beat cream cheese and butter together until well incorporated. Add the honey, vanilla, and salt and mix well. Add lemon zest and juice, mix. Turn off mixer and add 2 cups powdered sugar, then slowly mix. With mixer on low speed gradually add more sugar, alternately with the milk, until you reach the desired consistency. Beat on medium speed a few minutes more until frosting is smooth and fluffy.