Honey Cupcakes with Chamomile Frosting
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5.0
12 reviews
Excellent
Honey Cupcakes with Chamomile Frosting
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Sweet and moist honey cupcakes are topped with a buttercream that's been steeped in sweet chamomile tea. This dessert is perfect for spring.
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Ingredients
Cupcakes:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 3/4 cup whole milk
- 1/4 cup sour cream or yogurt
- 1 teaspoon pure vanilla extract homemade or store-bought
- 1/2 cup unsalted butter at room temperature
- 1/2 cup white granulated sugar
- 4 tablespoons honey
- 2 large eggs
Chamomile Buttercream:
- 1/2 cup unsalted butter at room temperature
- 4 bags chamomile tea
- 2 cups powdered sugar sifted
- Pinch kosher salt
- 2 tablespoons heavy cream
Topping:
- Fresh nasturtium leaves
- Organic chamomile leaves
- 1/2 cup blackberries
Instructions
To Make the Cupcakes:
- 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.
- 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.
- 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:
- 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.
- 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.
- 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.
- 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.
Equipments used:
Nutrition Information
Show Details
Calories
375kcal
(19%)
Carbohydrates
52g
(17%)
Protein
4g
(8%)
Fat
18g
(28%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
73mg
(24%)
Sodium
118mg
(5%)
Potassium
144mg
(4%)
Fiber
1g
(4%)
Sugar
35g
(70%)
Vitamin A
587IU
(12%)
Vitamin C
1mg
(1%)
Calcium
64mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 375 kcal
% Daily Value*
| Calories | 375kcal | 19% |
| Carbohydrates | 52g | 17% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 118mg | 5% |
| Potassium | 144mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 35g | 70% |
| Vitamin A | 587IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 64mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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