Sopapilla Cupcakes

Preheat oven to 325 degrees F (165 degrees C). Line 18 muffin cups with paper liners.

Mix cake mix water egg whites oil 1 tablespoon cinnamon vanilla extract and lemon extract together in the bowl of a stand mixer; mix on low for 30 seconds. Increase speed to medium and mix batter for 2 minutes. Fill muffin cups 2/3-full with batter.

Combine white sugar and 1 tablespoon cinnamon together in a small bowl; sprinkle over batter.

Bake in the preheated oven until a toothpick inserted in a cupcake comes out clean about 15 minutes. Cool cupcakes to room temperature.

Beat butter in a bowl using an electric mixer until creamy and fluffy 1 to 2 minutes. Add confectioners' sugar 3 tablespoons honey and 1/2 teaspoon cinnamon; beat until just combined. Mix milk 1 tablespoon at a time into creamed butter mixture until desired consistency of frosting is reached. Spoon frosting into a piping bag or a plastic bag with a snipped corner; pipe onto each cupcake. Drizzle honey over each frosted cupcake.