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In a large mixing bowl, cream together cream cheese and butter until smooth.
Add honey, cornstarch, extracts, salt and mix until icing is fluffy and very creamy. It will end up having an off-white or pale beige color to it.
Chill in the refrigerator for about 20 minutes to make it firmer.
Fill a piping bag with this buttercream and attach Wilton tip 1M (big star tip) and pipe a swirl on cupcakes. You can also use a spatula to spread icing instead of piping. Enjoy!