Mix the dry ingredients (all-purpose flour, baking powder and caster sugar) in a mixing bowl. Mix thoroughly using a spatula/ an electric mixer.

Add the butter, honey, lemon juice and eggs to the mixing bowl. For the best results, use an electric mixer.

Place the cupcake cases into the baking tray. Then pour the mixture into each case. Allow the cases to fill about 70-80% of the case.

Bake in the oven for about 30 minutes. Keep an eye on the cupcakes in the oven. The oven should already be preheated.

Check to see if the cupcakes are baked all the way through by putting a wooden pick/ cake tester into the middle of each. If the pick comes out clean, then they are fully baked through.

Take the cupcakes out of the oven and transfer to a cooling rack. Allow the cupcakes for fully cool. For optimal results, leave the cupcakes to cool for about an hour.

In a mixing bowl, make the buttercream. Combine the butter, lemon juice and icing sugar. Use an electric mixer.

Frost the cupcakes with buttercream. If you have any gluten-free sprinkles, feel free to add them to the buttercream!

Enjoy! 😊 If you want to cut the cupcakes into butterfly style or leave them whole, it is up to you.