Preheat the oven to 350 degrees F (177 degrees C). Line a cupcake tin with cupcake liners.

Place the eggs, sugar, and vanilla extract into a large mixing bowl. Using the whisk attachment, whisk on high speed for about 7 minutes until the eggs are pale and thick with a creamy texture. Pour in the honey and whisk for another minute.

In a separate bowl, add the flour, almond flour, and baking powder. Mix together with a fork.

Take the mixing bowl off the mixer. Sift half of the dry ingredients into the egg mixture. Gently fold in to incorporate. Then sift in the rest of the dry ingredients and gently fold in.

Add the chopped pecans at the end and gently fold in.

Divide the cake batter among the cupcake liners, filling each about 3/4 full. You should have about 16 to 18 cupcakes.

Bake for about 12-14 minutes until the tops are set. Remove from the oven and allow to cool.

For the syrup combine the sweetened condensed milk and heavy cream. While the cupcakes are still slightly warm, poke the cupcakes with a toothpick about halfway through and gently pour the syrup over the top. Allow the syrup to absorb in the cupcakes, then add a bit more of the syrup to each cupcake.

To make the frosting add the butter to a large mixing bowl. Using the whisk attachment, whisk the butter until light and fluffy, about 3 to 4 minutes. Scrape the sides of the bowl a few times. Add the dulce de leche, vanilla extract, and salt to the butter. Whisk again for about 3 minutes until well combined. Add the powdered sugar and whisk some more until completely combined.

Frost the cupcakes and serve.