Put the Dry Ingredients (Flour, Baking Powder, Salt) in a bowl and SET IT TO THE SIDE… You’ll need it in a bit.
In the stand mixer bowl with the paddle attachment add the BUTTER & SUGAR and mix on medium until it’s light yellow.
Add EGGS ONE AT A TIME. Don’t add the next one until it’s completely disappeared.
*Scrape down the sides and bottom of the bowl, and mix it again briefly*
Tricky part. Add ⅓ ish of the FLOUR mixture (don’t panic, it doesn’t have to be exact) and mix until combined.... then ½ of the MILK and mix.
*Scrape down the bowl* Add another ⅓ of the FLOUR mixture - mix...Add the remaining ½ cup of the MILK - mix
Dump the rest of the FLOUR mixture in - mix
ADD VANILLA and HONEY at the end - mix
At this point, I taste the batter but for legal reasons, I can't suggest you do so. I'm a bad example. Sorry, not sorry.
Bake for 22 minutes @ 350 degrees or until lightly golden in color and slightly firm to touch.
Remove from cupcake pan and let cool completely before adding frosting.
Enjoy!
Video
Notes
Scraping down the bowl as much as possible is always good practice. This helps make sure all the sugar/butter gets distributed evenly throughout the batter.
Using a portioned scoop to fill up your cupcake wrappers speeds up the process while also giving you the most consistent size cupcakes.
Wrappers are a personal preference and generally picked by design/theme but I love tuliped cupcake wrappers. They fold out into mini plates which I love. Especially for kids' birthdays or weddings when everyone just snatches and runs.
Vanilla prices have been astronomical lately but are finally starting to come down so make sure to shop around if the price tag looks extra high. I've found Costco has the best quality/size/cost around.
* Consuming raw eggs & flour can cause you to become sick with food born illness. Please taste at your own risk.