• Preheat the oven to 350°F and line a muffin pan with paper liners.
• In a medium bowl, whisk together flour, baking powder, and salt.
• 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.
• Fold in the dry ingredients until just combined and no lumps remain.
• Scoop or pour batter into lined muffin pan, filling the cups about ¾ full.
• Bake for 14 -16 minutes until a toothpick inserted in the center comes out clean.
• Cool for a few minutes in the pan, then remove and cool completely on a rack.

Make the frosting:

• With a stand mixer or hand beaters, beat the cream cheese until smooth and fluffy.
• Add the honey and vanilla and beat until smooth and light.
• Add the cream, beating until the frosting is light and fluffy and completely smooth, 2-3 minutes more on high.
• Cover the frosting and chill in the fridge until ready to pipe.
• 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.