Preheat oven to 350 degrees. Spray muffin tin or line with cupcake liners.
Whisk flour, baking powder and salt together, set aside.
Stir milk, lemon juice and zest together, set aside.
In a large mixing bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
Add in almond extract and honey and mix until just combined.
Tip: spray measuring cup with non-stick spray before measuring the honey, it will come out so much easier!
Starting with the wet ingredients, alternate adding the wet and dry ingredients, mixing until just barely combined at each stage.
Pour evenly into muffin tins, they will be about 3/4 full. Bake about 15-18 minutes, checking for doneness at 15. A toothpick should come out with a few crumbs if they are done.
Let cool before icing.
For the icing
Let the butter and cream cheese come to room temperature.
Whisk butter, cream cheese, honey, and almond extract together on until fluffy, about 2 minutes.
Add 4 cups powdered sugar.
Whisk on high speed for 3 more minutes.
Adjust thickness with lemon juice or milk.
Put icing into a piping bag or just a quart size zipper top bag. Put in the freezer for 15-20 minutes. If you'd like to sprinkle lemon zest on the top of the cupcakes, zest one lemon and let it sit out so it can slightly dry before you sprinkle it on top. If you're using a zipper top bag, cut the corner off about 1/4 inch up from the corner once it's done sitting in the freezer. Ice however you would like!