Chamomile Cupcakes with Honey Buttercream Frosting
Hey there, and welcome back, friends.
You are in for a delicious spring treat!
These Chamomile cupcakes have a fluffy and moist cupcake base with a delicate flavor of chamomile and creamy honey-infused frosting. These unique and delicious cupcakes will calm your senses.
These cupcakes are made with chamomile tea that has been steeped and added to the cupcake batter. The frosting is a buttercream with a touch of honey added to it to compliment the chamomile cupcake.
If you’ve been looking for a unique and tasty twist on the traditional cupcake, honey chamomile cupcakes are the answer this spring!
There’s something so special about the delicate flavor of chamomile. It’s the perfect combination of sweet and subtle that will impress.
From the fluffy, moist cake to the creamy frosting, these cupcakes will surely be a hit at any gathering. They will be perfect for springtime celebrations, tea parties or showers.
Chamomile Cupcakes Ingredients
Use a few simple ingredients to make these delicious honey chamomile cupcakes.
- hot water
- some chamomile tea bags
- all-purpose flour
- baking powder & baking soda
- unsalted butter
- granulated sugar
- a few large eggs
- pure vanilla extract
- powdered sugar
- Chamomile flowers for garnish
How to Make Chamomile Cupcakes
Preheat the oven to 350 F. Line a standard 12-count cupcake pan with cupcake liners.
Add the tea bags to the hot water, and allow them to steep for 10 minutes. Set aside.
Whisk together the flour, baking powder, and baking soda in a medium mixing bowl. Set aside.
Cream the butter and sugar until light and fluffy in a separate large mixing bowl. Mix in the eggs, one at a time.
Mix until just combined. Add in the vanilla extract.
Alternately add in the flour mixture and tea, starting and ending with the flour, and mixing until just combined after each addition.
Fill each liner about ⅔ of the way with the batter.
Bake the cupcakes for about 16-18 minutes until a toothpick inserted in the center comes out clean.
Allow the cupcakes to cool on a cooling rack while making the frosting.
To make the buttercream, beat the softened butter and honey until smooth and creamy.
Gradually add the powdered sugar until completely combined and the buttercream is smooth.
Use a piping bag and pipe onto the cooled cupcakes.
Garnish with chamomile flowers, and enjoy!
How to Store Chamomile Cupcakes
Store cupcakes in an airtight container for up to two days at room temperature or up to 5 days in the refrigerator. These cupcakes can also be stored in the freezer for up to 3 months.
More Cupcake Recipes
I love making cupcakes and these are a few of my cupcake recipes that you will love.
- Strawberry Shortcake Cupcakes
- Pink Velvet Cupcakes
- Chai Cupcakes
- Lemon Blueberry Cupcakes
- Passionfruit Coconut Cupcakes
What do you think of these amazing chamomile and honey cupcakes? What would you serve with these cupcakes? Let me know in the comment section below.
If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!
Happy baking, friends!
Chamomile Cupcake Recipe
- ½ cup hot water
- 2 chamomile tea bags
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1/4 teaspoon kosher salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
Honey buttercream frosting
- 1 cup unsalted butter, softened at room temperature
- ¼ cup honey
- 3 ½ cups powdered sugar
- 2 tablespoons heavy cream, cold
- Chamomile flowers for garnish
For the cupcakes
- Preheat the oven to 350 F. Line a standard 12-count cupcake pan with cupcake liners.
- Add the tea bags to the hot water, and allow them to steep for 10 minutes. Set aside.
- Whisk the flour, baking powder, baking soda, and salt in a medium mixing bowl. Set aside.
- Cream the butter and sugar until light and fluffy in a separate large mixing bowl. Mix in the eggs, one at a time. Mix until just combined. Add in the vanilla extract.
- Alternately add the flour mixture and tea, starting and ending with the flour, and mixing until just combined after each addition.
- Fill each liner about ⅔ of the way with the batter. Bake the cupcakes for about 12-16 minutes until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool on a cooling rack while making the frosting.
For the buttercream
- Beat the softened butter and honey until smooth and creamy for about 2-3 minutes on medium speed.
- Gradually add the powdered sugar and heavy cream until thoroughly combined and the buttercream is smooth. Beat on high speed for 2-3 minutes until fluff.
- Use a piping bag, and pipe onto the cooled cupcakes using your favorite piping tip
- Garnish with chamomile flowers, and enjoy!
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Amount Per Serving: Calories: 485Total Fat: 24gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 92mgSodium: 110mgCarbohydrates: 67gFiber: 0gSugar: 54gProtein: 3g