Add eggs to large bowl with butter mixture and beat well.
2 eggs
Add half of the dry ingredient mixture and mix well, then add half of the wet mixture and mix well. Repeat for the remaining mixtures.
Fill each cup of prepared pan 3/4 full and bake for 15-18 minutes. A toothpick inserted into the center of one of the mini cupcakes should come out clean.
Let cupcakes cool in pan for 5-10 minutes, then move to cooling rack to cool completely.
Frosting
In a large bowl, cream together butter and cream cheese until well combined. It's easiest to slice the butter and cream cheese into small cubes to make this process go more quickly and smoothly.
3/4 cup unsalted butter, 4 ounces cream cheese (block, not spread)
Add powdered sugar, 1 cup at a time, mixing well in between each addition.
3 cups confectioners’ sugar (powdered sugar)
Add honey and vanilla. Mix until well combined.
4 tablespoons honey, 1 tablespoon pure vanilla extract
Frost cupcakes as desired (I used a piping bag with a decorative tip for mine), add sprinkles and top with a piece of Honeycomb cereal. Enjoy!