Honey Cupcakes with Chamomile Frosting

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5 from 12 votes

Honey Cupcakes with Chamomile Frosting are soft, moist cupcakes flavored with honey and a hint of vanilla, paired with a delicate chamomile-infused buttercream. The cupcakes have a tender crumb thanks to the combination of sour cream and milk in the batter. The chamomile buttercream lends a floral note by steeping chamomile tea leaves directly into melted butter before mixing with powdered sugar and cream. Finished with fresh nasturtium and chamomile leaves along with blackberries, this cupcake balances gentle sweetness with floral accents.

Prep Time

15 mins

Cook Time

18 mins

Decorating Time

15 mins

Total Time

48 mins

Servings: 12 cupcakes

Calories: 375 kcal

Course: Dessert, Cake

Cuisine: American

Ingredients

Cupcakes:

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
3/4 cup milk whole
1/4 cup sour cream or yogurt
1 teaspoon vanilla extract homemade or store-bought, pure
1/2 cup butter at room temperature, unsalted
1/2 cup granulated sugar white
4 tablespoons honey
2 egg large

Chamomile Buttercream:

1/2 cup butter at room temperature, unsalted
4 bags chamomile tea
2 cups powdered sugar sifted
Pinch kosher salt
2 tablespoons heavy cream

Topping:

nasturtium leaf fresh
chamomile leaf organic
1/2 cup blackberry

Instructions

To Make the Cupcakes:

Cup of Yum

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.

Nutrition Information

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%)

Nutrition Facts

Serving: 12 cupcakes

Amount Per Serving

Calories 375

% 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.