• Preheat your oven to 180°C (350°F) and line a 12-cup cupcake pan with paper cupcake liners.
• In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until thoroughly combined.
• In a separate large bowl, whisk together the room-temperature egg, vegetable oil, vanilla extract, and honey until smooth. Slowly pour in the lukewarm black tea and whisk to combine.
• Pour the dry ingredients into the bowl with the wet ingredients. Gently fold with a rubber spatula or wooden spoon just until the flour mostly disappears. Do not overmix, or the cupcakes will turn out dense!
• Divide the batter evenly among your cupcake liners (about ⅔ full). Bake at 180°C (350°F) for 18–23 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
• The very second the cupcakes come out of the oven, drizzle a small spoon of fresh honey directly over the top of each hot cupcake. Use the back of a spoon to smooth it out.
• Let the cupcakes sit in the pan for 10 minutes, then transfer them to a wire rack to cool completely to room temperature before frosting.

Make the Whipped Cream Cheese Frosting

• In a large mixing bowl, beat the room-temperature cream cheese, powdered sugar, and vanilla extract with an electric hand mixer on medium-high speed for 1–2 minutes until completely smooth, creamy, and free of lumps.
• With the mixer running on low speed, slowly pour in the cold heavy cream in a steady stream.
• Once all the cream is added, increase the speed to medium-high and whip until the frosting is thick, fluffy, and holds stiff peaks that are sturdy enough to pipe.

Assembly:

• Transfer your whipped cream cheese frosting to a piping bag fitted with an open star tip. Pipe a generous swirl onto each completely cooled cupcake. Right before serving, finish with an extra drizzle of fresh honey over the top!