Preheat the oven to 350°F and line a 12 cup muffin pan with cupcake liners.
Whisk the cake flour, cornmeal, baking powder, and salt together in a large bowl.
In a separate bowl, whisk together the brown butter, sugar, and honey until smooth.
Then stir in the eggs and vanilla until fully combined.
Stir in half the flour mixture and the buttermilk. Then mix in the rest of the flour until fully incorporated. The batter will be thin.
Pour about ¼ cup of batter into each cupcake liner (they should be about halfway full).
Bake at 350°F for 18-22 minutes or until a cake tester comes out clean.
Remove from pan and let cool on wire rack.
Honey Brown Butter Buttercream
In a large bowl using a handheld or stand mixer fitted with a paddle attachment, cream the room temperature brown butter, honey, and powdered sugar until smooth.
Add in vanilla and salt until fully combined.
Beat the frosting on high for 4-5 minutes until lightly and fluffy.
Frost cooled cupcakes. I used a Wilton 1M tip for these photos. Then drizzle with more honey!
Store cupcakes in the fridge for up to 3 days.Brown the butter: In a small saucepan, melt butter over medium heat. Once melted, stir frequently and watch closely for the formation of brown specs on the bottom of the pan and a nutty aroma. Once you see brown specs, stir for just a few more seconds (it browns super quickly). Remove from the heat and immediately pour into a different bowl to prevent it from burning. Let cool for at least 10 minutes.