5.0 from 12 votes
Honey Cupcakes with Chamomile Frosting
Sweet and moist honey cupcakes are topped with a buttercream that's been steeped in sweet chamomile tea. This dessert is perfect for spring.
Prep Time
15 mins
Cook Time
15 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 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.
Cup of Yum
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
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
% 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.