Cup of Yum
1. Preheat the oven to 350°F and line a muffin pan with paper liners.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, whisk the eggs with the sugar until well blended. Add the vanilla and vegetable oil, beating until incorporated. Add the yogurt and whisk until everything is smooth.
4. Fold in the dry ingredients until just combined and no lumps remain.
5. Scoop or pour batter into lined muffin pan, filling the cups about ¾ full.
6. Bake for 14 -16 minutes until a toothpick inserted in the center comes out clean.
7. Cool for a few minutes in the pan, then remove and cool completely on a rack.

Make the frosting:

Cup of Yum
1. With a stand mixer or hand beaters, beat the cream cheese until smooth and fluffy.
2. Add the honey and vanilla and beat until smooth and light.
3. Add the cream, beating until the frosting is light and fluffy and completely smooth, 2-3 minutes more on high.
4. Cover the frosting and chill in the fridge until ready to pipe.
5. When the cupcakes are cooled, pipe on the cream cheese frosting using a large tipped piping nozzle or a Ziploc bag with a hole cut from one corner.