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1
Preheat the oven to 350 degrees F. Line cupcake pans with 24 liners.
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2
In a medium bowl, stir together the flour, baking powder and salt.
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3
In a large mixing bowl, using a electric mixer with paddle attachment, beat the butter on medium to medium-high speed for 30 seconds, gradually adding the granulated sugar about 1/4 cup at a time, until combined.
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4
Scrape the sides of the bowl down and beat until light and fluffy, about 2 minutes more.
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5
Add the eggs one at a time, beating well after each addition.
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6
Add the honey and vanilla.
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7
Alternately add the flour mixture and the milk, beating on low speed after each addition just until combined.
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8
Fold in the chopped peanuts.
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9
Spoon the batter into the lined pans, filling the cups half to two-thirds full.
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10
Bake until a wooden toothpick inserted in the cupcake center comes out clean, 18 to 22 minutes.
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11
Cool the cupcakes completely.
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12
Frost the cupcakes with Vanilla Buttercream Frosting.
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13
Place caramel popcorn on top of the frosting in a mounded fashion, pressing gently to secure.
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14
Using an electric mixer with paddle attachment, beat the butter until smooth.
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15
Add the vanilla extract.
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16
Alternately add the powdered sugar and heavy whipping cream, beating on high after each addition until the frosting reaches piping consistency.
