Preheat the oven to 180°C. Line a mini muffin tin with 24 silicone muffin cups.
Pour the milk into a measuring jug and add the lemon juice: this will cause the milk to curdle. Set aside.
In a large mixing bowl, add the butter, sugar and honey, then cream all together using electric beaters. Add the vanilla and salt, and beat to combine.
Once the mixture is pale and fluffy, add the eggs in one at a time, beating well after each addition.
Into a separate bowl, sift the flour and bicarbonate of soda, then add the almond meal and chai masala and combine all ingredients well.
Fold the combined dry ingredients and the milk mixture into the creamed butter mixture, alternating between the two until well combined.
Pour the mixture into the prepared muffin cups. Place in the oven on the middle rack and bake for 10 minutes or until risen and golden brown. The cupcakes are ready when a skewer inserted comes out clean.
Leave to cool in the tin before turning out.
To make the icing
Beat the cream cheese, butter and vanilla with electric beaters until smooth.
Add in the icing sugar, beating in a little at a time. Add chai masala and beat until fluffy.
Ice each cupcake with a generous amount of the mixture.