Chamomile Cupcakes with Honey Buttercream Frosting
User Reviews
5
Chamomile Cupcakes with Honey Buttercream Frosting
Description
The cupcakes start by steeping chamomile tea bags in hot water to extract floral flavors, which are then cooled and incorporated into the batter alongside all-purpose flour, baking powder, baking soda, and a pinch of salt for leavening. The butter and sugar are creamed until fluffy, eggs and vanilla are added for structure and aroma, and then dry ingredients alternate with chamomile tea for a tender crumb.
The honey buttercream is a simple blend of softened unsalted butter, honey, powdered sugar, and a pinch of salt. Whisking achieves a smooth, pipeable texture that contrasts nicely with the delicate cupcakes. The floral notes from the chamomile tea in the cupcakes complement the sweetness of the honey in the frosting.
These cupcakes are ideal for occasions where a subtle tea flavor is appreciated. They pair well with tea or light beverages and can be garnished with chamomile flowers for presentation. The recipe yields a dozen cupcakes but servings can vary according to preference.
Ingredients
Chamomile cupcakes
- 1/2 cup water
- 2 Chamomile tea bags
- 1/2 cup butter softened to room temperature, unsalted
- 1 cup granulated sugar
- 2 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- salt pinch
Honey buttercream
- 1 cup butter softened to room temperature, unsalted
- 1/4 cup honey
- 3 1/2 cups powdered sugar whisked to remove any lumps
- salt pinch
- Chamomile for garnish (optional, flowers
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 yields 12 cupcakes; you can divide servings as desired.
- Steeping chamomile tea thoroughly and cooling it before mixing ensures even flavor without overhydrating the batter.
- The honey buttercream frosting balances floral and sweet notes and can be decorated with chamomile flowers for added aroma and appearance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 495 kcal
% Daily Value*
| Calories | 495kcal | 25% |
| Carbohydrates | 70g | 23% |
| Protein | 3g | 6% |
| Fat | 24g | 37% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 92mg | 31% |
| Sodium | 63mg | 3% |
| Potassium | 74mg | 2% |
| Fiber | 0.4g | 2% |
| Sugar | 57g | 114% |
| Vitamin A | 754IU | 15% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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