In the bowl of a stand mixer, combine the yellow cake mix, peanut butter, honey, eggs and buttermilk. Beat until well combined, about 2 minutes.
Place cupcake wrappers in a cupcake pan and scoop the batter evenly into the wrappers, filling about 2/3 of the way full. (I did not want mine to overflow so actually made 26 cupcakes instead of 24.)
Bake at 350 degrees for 20 minutes, or until the top of the cupcake bounces back when you touch it.
While the cupcakes are baking, prepare the frosting. In the bowl of a stand mixer, whip the butter and peanut butter until it is creamy and fluffy. Add in the powdered sugar and honey. Beat on medium speed for about 2 minutes until the frosting is well-mixed. (This frosting will not get light and airy because there is no cream in it.)
Once the cupcakes are cooled, use an ice cream scoop to place a scoop of frosting on the top of each cupcake. Use a knife to gently spread the frosting out just a bit to the sides. Top with crushed honey roasted peanuts.
If you don't like much frosting on your cupcakes, feel free to make half a recipe of the frosting so you don't have a lot leftover.