Preheat the oven to 400 F (200 C).
Prepare a muffin tin by lining it with 8 cupcake liners.

Pit the apricots, reserving the kernels, and cut them into small pieces.
Melt 2 tablespoons of butter in a pan, taken from the initial quantity, and cook the apricots with the honey for 10 minutes, stirring regularly so they caramelize on all sides.
Crack open the apricot kernels to recover the almonds. Dip them in boiling water for a minute, then remove the skin that covers them.
Chop the almonds coarsely and set aside.

Whisk the eggs with the sugar using an electric mixer, then add the vanilla.
Add the flour and baking powder, then the remaining melted butter, almond powder, chopped apricot almonds, and apricots.

Divide the mixture among the prepared muffin tin and bake for 25 to 30 minutes, or until the small cakes are golden brown and a toothpick inserted in the center comes out clean.
Remove from the oven and let cool on a rack.