For the cupcakes

1. Preheat oven to 350ºF and line a 12 cup muffin pan with cupcake liners. Set aside.
2. In a liquid measuring cup, stir together the milk and 1/4 cup Honey Nut Cheerios. Microwave for 30 seconds, stir, and set aside while you prepare the batter.
3. In the bowl of a stand mixer, cream together the butter and sugar on medium speed until light and fluffy. Add in the eggs on at the time, scraping the bowl as necessary.
4. In a separate bowl, whisk together the flour, baking powder, and salt. Using a fork or your clean fingers, remove the cereal from the milk. Discard the cereal. Make sure you still have 1/2 cup milk and add more if necessary. Add the honey and vanilla extract to the milk and whisk together.
5. Gradually add 1/3 of the dry ingredients, mix to combine. Add 1/2 of the wet ingredients, mix. Repeat, ending with dry ingredients.
6. Divide the batter between 12 muffin cups, they should be about 2/3 of the way full. Bake for 17-20 minutes, or until a toothpick comes out clean. Let cool in the pan for 10 minutes, and then remove to a wire rack to cool completely.

For the buttercream

1. In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 5 minutes on medium speed. Butter will become pale & creamy.
2. Add the powdered sugar, honey, milk or heavy cream, and vanilla extract. Mix on low speed for 1 minute, and then on medium speed for 5 minutes. Add in crushed Honey Nut Cheerios and mix to incorporate completely, about 1 minute.
3. Frost cooled cupcakes immediately.