Preheat the oven to 350°F (175°C). Place cupcake liners in a muffin tin and set aside.

In a medium mixing bowl, whisk together eggs, vegetable oil, milk, and vanilla extract until well combined.

Slowly add in all-purpose flour, granulated sugar, cinnamon, baking powder, baking soda, and salt to the wet ingredients. Mix until just combined, being careful not to overmix.

Fill each cupcake liner about 3/4 of the way with batter. Bake at 350°F (175°C) for 20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool completely on a wire rack.

While the cupcakes are cooling, prepare the pecan pie filling. In a small saucepan over medium heat, combine brown sugar, honey, and salted butter. Stir constantly until the butter is melted and the brown sugar is dissolved, about 3-5 minutes.

Remove the saucepan from the heat and mix in the chopped pecans. Set aside to cool slightly.

Once the cupcakes are cool, use a cupcake corer or a small knife to carefully remove the middle from each cupcake. Fill each hole with the prepared pecan mixture.

In a medium bowl, cream together the softened salted butter, powdered sugar, and vanilla extract until smooth and fluffy. Beat until the frosting reaches your desired consistency.

Pipe the buttercream frosting onto each filled cupcake using a piping bag with your favorite tip, or spread it on with a knife.