Preheat the oven to 325°F and line a cupcake/muffin pan with cupcake liners.
In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
In the bowl of an electric mixer, beat butter and sugar on medium-high speed 5 minutes until thick and fluffy, scraping down the bowl as needed.
Add eggs one at a time, beating well with each addition then scrape down the bowl. Add vanilla and beat to combine. The mixture will look broken, don't worry it will come back together with the flour.
Reduce mixer speed to medium and add the flour mixture in thirds alternating with the buttermilk, mixing to incorporate with each addition. Scrape down the bowl as needed and beat until just combined and smooth. Divide the batter evenly into a 12-count lined muffin or cupcake pan, filling 2/3 full.
Bake for 18-23 minutes at 325 °F, or until a toothpick inserted in the center comes out clean. Make Sure not to overbake honey tends to bake quickly. Let them cool in the pan for 5 minutes, then transfer to a wire rack and cool to room temperature before frosting.
