Cream the butter with sugar until light and fluffy - for a few minutes.

Meanwhile, sift the flour with baking powder through a sieve.

Add honey to the butter mixture and mix briefly.

Add one egg at a time and a tablespoon of flour - mix until combined.

Add roughly half of the remaining flour and mix briefly.

Add buttermilk and the rest of the flour - mix briefly - just until combined.

Transfer the batter to the prepared cupcake liners - do not overfill, so the batter doesn't overflow during baking.

Bake at 180 degrees Celsius (top/bottom heat) for about 20 minutes - until a wooden skewer comes out clean.

After baking, let the cupcakes cool.

Transfer the soft butter to a mixer bowl and beat until white - I beat for about 10 minutes.

Scrape the butter from the sides of the bowl, add condensed milk and mix briefly.

Add mascarpone cheese one tablespoon at a time and mix briefly.

If your cream has curdled, read my tips on how to save the cream above the photos!

You can color the finished cream any color you like.

Transfer it to a piping bag and decorate the cupcakes.

If they are to be served on the same day, you don't need to store them in the refrigerator - unless it's very hot.