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These Honey Cupcakes with Chamomile Frosting are the prettiest and perfect dessert for spring. The cupcakes are sweetened with the flavors of honey and the buttercream is steeped in chamomile tea. So delicious and cute!
I love pretty food. It’s a part of the A Cozy Kitchen aesthetic. These are the type of cupcakes that make people want to eat them because they’re just so pretty (they’re the cupcake version of these citrus curd meringues). Let’s get into them!
Ingredients You’ll Need for Honey Cupcakes with Chamomile Frosting
- Chamomile tea bags. We’re steeping these into melted butter to provide a natural chamomile flavor.
- Honey. I like to use a really floral wildflower honey for this recipe so you really taste the honey in the cupcakes.
- Sour cream or yogurt. I find that this brings a super moist texture to the cupcakes (I do this same thing in my lemon loaf).
For the rest of the ingredients, please see the recipe index card below!
How to Make Honey Cupcakes with Chamomile Frosting
- Mix the dry ingredients together.
- Whisk together the milk and yogurt or sour cream. I like to do this in a measuring cup to save some dirty dishes.
- Beat together the butter and sugar. Then I add in the honey and eggs. Pour in the milk mixture.
- And then lastly add in the flour.
- Fill the cupcake liners about 3/4 of the way with the batter. And bake.
- To make the frosting, I like to melt the butter. And then add in the chamomile leaves. This will steep the butter with the flavor of the tea.
- Transfer it to the fridge so the butter can solidify to room temperature.
- Beat the butter with the powdered sugar, heavy cream and a pinch of salt.
- Decorate the cupcakes how you like. I did a simple topping and then garnished them with nasturium sprigs, blackberries and organic chamomile leaves.
Recipe Tip
- Ganish with mint sprigs. I know nasturtium leaves can be hard to find. (They’re everywhere where I live!) But garnish the cupcakes with mint sprigs if you like!
- Freeze the cupcakes. I find that cakes and cupcakes freeze really well. To do so, put them on a baking sheet in the freezer. Freeze for 20 minutes and then transfer to an airtight freezer bag. Thaw and garnish and serve.
More Spring Recipes to Bake
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To Make the Cupcakes:
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Preheat oven to 350 degrees F. Insert cupcake liners into a cupcake tin. In a medium bowl, whisk together the flour, baking powder and salt. In a measuring cup, measure out the milk and then whisk in the sour cream or yogurt. Set aside.
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In the bowl of a stand-up mixer, add the butter, sugar and honey. Cream together until light and fluffy, about 2 minutes. Crack in the eggs and mix until combined. Add the flour in a few batches, alternating with the milk/yogurt mixture, until combined.
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Divide the batter amongst the 12 cupcake liners, filling them up about 3/4 of the way. Transfer to the oven to bake for 15 to 18 minutes, until a skewer when inserted into the center comes out clean. Allow to cool for 5 minutes before moving cupcakes to a cooling rack.
To Make the Chamomile Buttercream:
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In a saucepan, add the butter and melt over medium-low heat. Turn the heat off and open the tea bags and pour the chamomile leaves into the butter. Allow to steep for 10 minutes. Pour the melted butter through a sieve to remove and discard the chamomile leaves. Place the strained and melted butter in the fridge to cool for 45 minutes to 1 hour. The butter should be softened but not rock hard.
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Transfer the butter to a stand-up mixer, along with the sifted powdered sugar, salt and heavy cream. Beat until light and fluffy, about 1 to 2 minutes.
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Frost the cupcakes how you like. My favorite way recently is the super lazy way: I place two small scoops of frosting on top and then smooth it out into one layer with a small offset spatula.
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Then I run an offset spatula all the way around the edges’ of the cupcakes. Lastly, there’s a little swoop I make on the center. I decorated these with organic chamomile leaves, nasturtium leaves and a blackberry. And then! i dusted them with powdered sugar.
Calories: 375kcal | Carbohydrates: 52g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 118mg | Potassium: 144mg | Fiber: 1g | Sugar: 35g | Vitamin A: 587IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
