Chamomile Cupcakes with Honey Buttercream Frosting
These chamomile cupcakes are topped with a generous swirl of honey buttercream frosting, taste like a sweet cup of chamomile tea, and are perfect for Spring and/or Easter!
Servings: 12 servings
Calories: 495kcal
Ingredients
Chamomile cupcakes
- 1/2 cup water
- 2 chamomile tea bags
- 1/2 cup unsalted butter softened to room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- pinch of salt
Honey buttercream
- 1 cup unsalted butter softened to room temperature
- 1/4 cup honey
- 3 1/2 cups powdered sugar whisked to remove any lumps
- pinch of salt
- chamomile flowers for garnish (optional)
Instructions
Prepare
- Preheat oven to 350°F. Line muffin tins with cupcake liners or spray with nonstick cooking spray. Set aside.
Brew tea
- Bring water to a simmer (on the stovetop or in the microwave), then add the chamomile tea bags and let steep for 10 minutes. After 10 minutes has passed, discard the tea bags and let the tea sit to cool while you move ahead with the recipe.
Combine dry ingredients
- In a smaller mixing bowl, add the flour, baking powder, baking soda, and salt. Whisk to combine, then set aside.
Cream butter and sugar
- To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and use a hand mixer), add butter and sugar. Beat on MED speed until light in color and fluffy.
Make batter
- Add the eggs one at a time, beating after each addition, scraping down the sides as needed. Add vanilla, beating until combined.
- Add about half of the flour mixture, beating on LOW until just combined. Add half the brewed chamomile tea and beat to combine. Repeat with remaining flour mixture and tea, mixing until just combined and no flour streaks remain.
Bake
- Scoop the batter into the cupcake liners (using a cookie scoop is super helpful), filling them about 2/3 of the way full.
- Bake in separate batches for best results, with the muffin pan in the center of the middle rack.
- Bake for 16-18 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
Cool
- Remove from the oven and let sit for a minute, then transfer cupcakes to a wire cooling rack to cool completely.
Make buttercream
- Add butter and honey to a large mixing bowl (or the bowl of a stand mixer), and beat with a mixer until creamy.
- Add in powdered sugar and salt, a little at a time, mixing on a lower speed to prevent the sugar from flying out of the mixer.
- Increase the mixer speed to medium, and beat for another 2 minutes or until the frosting is smooth and fluffy.
Frost cupcakes
- Transfer frosting to piping bag fitted with a large open star tip (or your desired tip), and once the cupcakes are completely cooled, pipe swirls of frosting onto cupcakes.
- Garnish with chamomile flowers if desired, and serve.
Notes
- This recipe makes a dozen (12) cupcakes, which you're free to divide into as many servings as you'd like.
Nutrition
Calories: 495kcal | Carbohydrates: 70g | Protein: 3g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 63mg | Potassium: 74mg | Fiber: 0.4g | Sugar: 57g | Vitamin A: 754IU | Vitamin C: 0.03mg | Calcium: 30mg | Iron: 1mg