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Heat oven to 350 degrees and line 24 muffin cups with liners.
Whisk together flour, baking soda, baking powder and salt in a medium bowl.
In a separate bowl, whisk together sour cream, milk, lemon zest and lemon juice.
In bowl of stand mixer, beat butter, honey and sugar until light and fluffy. Add eggs, one at a time, mixing well after each.
With mixer on low speed, add half of flour mixture, then the sour cream mixture, and then the remaining flour until just combined.
Spoon about ¼ cup batter into each cupcake tin. Bake 18 minutes or until toothpick comes out clean. Cool 10 minutes. Remove to rack to cool completely.
Poke each cupcake with several small holes using toothpick. Brush Bärenjäger on tops of each cupcake.
For frosting, beat butter, honey and zest in bowl of stand mixer until creamed. On low speed, add confectioners sugar until blended.
Add Bärenjäger and 2 tablespoons lemon juice. Beat at high speed for several minutes until light and fluffy, adding more lemon juice if needed or to taste.
Frost as desired. Decorate with sugar or honey drizzle, if desired.