• Preheat the oven to 350℉. Line a 12-muffin pan with paper liners. In a bowl, mix together flour, almond meal, baking powder, and salt. Set aside.
  
• Add the sugar, eggs, and Meyer lemon zest to the bowl of an electric mixer. Beat on medium to medium-high speed until the mixture is pale and fluffy.
  
• Add the milk and olive oil to the mixer bowl and continue to mix.
  
• Add the flour mixture and thyme leaves, reserving a pinch of the leaves for decoration. Mix until just combined.
  
• Fill each hole of the muffin pan about 2/3 of the way to the top. Sprinkle the tops with a few thyme leaves for decoration.
  
• Bake in the preheated oven for 18 to 22 minutes. Let them cool in the pan for 5 minutes, then completely on a rack, approximately 1 hour.
  

Make The Honey Cream:

• Whip the heavy cream with a mixer until the cream begins to thicken. Add the Meyer lemon juice, honey (to taste), and vanilla. Continue to beat until soft peaks form.
  
• Cut the cupcakes in half horizontally, and fill them with the cream.