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Delicious chamomile cupcakes with honey buttercream icing on a decorative plate

Chamomile Cupcakes with Honey Buttercream

These warm, floral cupcakes feature a delicate chamomile flavor and are topped with a rich honey buttercream, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 250
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • ½ cup hot water This helps to brew the chamomile tea, infusing the cupcakes with flavor.
  • 2 bags chamomile tea The star ingredient that brings a calming essence to these delightful cupcakes.
  • 1 ½ cups all-purpose flour The base that provides the perfect structure for fluffy cupcakes.
  • 1 teaspoon baking powder Ensures your cupcakes rise beautifully and maintain a light texture.
  • ½ teaspoon baking soda Aiding in leavening, it ensures your cupcakes are perfectly fluffy.
  • ¼ teaspoon kosher salt A pinch of salt enhances the sweetness and balances flavors.
  • ½ cup unsalted butter Adds richness and moisture to the cupcake batter.
  • 1 cup granulated sugar Sweetens your cupcakes to perfection, creating a tender crumb.
  • 2 large eggs Provide structure and stability to your cupcakes.
  • 1 teaspoon pure vanilla extract Elevates the flavor profile with its warm notes.
Frosting Ingredients
  • 1 cup unsalted butter Creates a rich and creamy base for the frosting.
  • ¼ cup honey Infuses the frosting with a sweet floral essence that complements the cupcakes beautifully.
  • 3 ½ cups powdered sugar For that perfect sweetness and stable texture in your frosting.
  • 2 tablespoons heavy cream Helps achieve a smooth and spreadable frosting consistency.
  • to taste chamomile flowers Adds a beautiful, rustic touch, making your cupcakes as pretty as they are delicious.

Method
 

Preparation
  1. Brew the chamomile tea: Pour ½ cup of very hot water over 2 tea bags and steep for 5–7 minutes. Remove the bags and let the tea cool slightly.
  2. Whisk together the dry ingredients: Sift 1 ½ cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon kosher salt in a bowl.
Mixing and Baking
  1. Cream ½ cup unsalted butter with 1 cup granulated sugar until pale and fluffy (about 3–4 minutes). Add eggs one at a time.
  2. Stir in 1 teaspoon vanilla and the warm chamomile infusion into the butter and sugar mixture.
  3. Gently fold the dry ingredients into the wet mixture until just combined. Spoon batter into lined muffin tins about two-thirds full.
  4. Bake at 350°F (175°C) for 16–20 minutes, until a toothpick comes out clean.
Cooling and Frosting
  1. Cool cupcakes completely before frosting.
  2. Beat 1 cup unsalted butter until pale, then slowly add 3 ½ cups powdered sugar, ¼ cup honey, and 2 tablespoons heavy cream.
  3. Adjust the cream to reach the desired frosting texture.
Garnishing
  1. Pipe or spread buttercream onto cooled cupcakes and top with a small sprinkle of chamomile flowers.
  2. Serve at room temperature for the best texture.

Notes

Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze unfrosted cupcakes tightly wrapped for up to 3 months.