Chamomile Cupcakes with Honey Buttercream

As impressive as massive layer cakes are, I definitely prefer cupcakes. They’re so cute, easy to decorate, easily feed a crowd, and are easily freeze-able.

Plus I feel they’re a lot easier to store than a big layer cake.

This version is the epitome of Spring… sweet, light, and made with soothing, real chamomile tea.

The honey buttercream is the perfect accompaniment, mimicking a cup of chamomile tea sweetened lightly with floral honey!

What do I need to make this recipe?

• All purpose flour – I find there’s no need to use specialty flours (like cake flour) for this recipe, the cupcakes are plenty soft and fluffy without it.
• Eggs – this recipe was tested using large eggs, using other sizes isn’t recommended.
• Chamomile tea – I typically use Celestial Seasonings brand, but any brand will do.
• Granulated sugar – this obviously adds sweetness, but also helps the edges of the cupcake get slightly golden.
• Water – this may seem like an odd ingredient for cupcakes, but it’s just to steep the tea bags in.
• Baking powder and soda – these are chemical leavening agents that help your cookies rise and be light and fluffy.
• Vanilla extract – this recipe works best with real vanilla, not the clear imitation type.
• Butter – I prefer to use unsalted butter, so I can control the salt level. It should be softened to room temperature, but not melted or overly warm. A good trick is to gently press your finger into the stick of butter. It should indent, but not completely smush under the gentle pressure.
• Honey – honey adds a floral sweetness to the buttercream.
• Powdered sugar – for the buttercream frosting, powdered sugar (also called confectioner’s sugar) is used so it adds sweetness without grittiness.
• Flowers – these are completely optional, all they add is a pretty look.

How to make chamomile cupcakes with honey buttercream frosting?

This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.

1. Brew tea. I like to do this for 10 minutes, setting it aside afterwards to cool.
2. Whisk dry ingredients. This is done so they will incorporate better into the batter.
3. Cream the butter and sugar. Despite the name, there’s no cream added here, it’s just the act of beating the butter and sugar together until creamy.
4. Add eggs and vanilla. Beat them in, until just combined.
5. Add the dry ingredients and tea. Add about half of the mixed dry ingredients, and beat until just combined. Add half of the tea and beat until just combined. Repeat with remaining dry ingredients and tea.
6. Scoop and bake. Fill the liners about 2/3 of the way through, then bake until a toothpick inserted comes out clean.
7. Cool. It’s important to let the cupcakes cool before frosting them.
8. Make frosting and decorate. Beat the butter and honey first, until creamy, then add the sugar a cup at a time, until the frosting is smooth and fluffy.

Variations of this recipe

• Tea – if you’d like to try a flavored chamomile tea (such as honey vanilla, or lavender), you’re certainly free to.
• Salted butter – for the cupcakes and/or frosting, if you only have salted butter, you can use that. Just omit the salt.
• Vanilla bean paste – instead of the vanilla extract, for a more robust vanilla flavor, feel free to use vanilla bean paste.
• Garnish – the flowers are a pretty garnish, and are edible. They’re also completely optional, so please feel free to omit them, or use a different garnish all together.
• Sifted – as written, I don’t call for the powdered sugar in the frosting to be sifted. Instead I just give it a whisk to remove any lumps before using it. However, if you’d prefer to sift it, please feel free to do so.

Making cupcakes ahead of time

Cupcakes are great to make ahead of time, because when stored properly, they can last a couple of days before frosting.

Although, for the best moist texture and fluffiness, I don’t usually like to make mine more than a day ahead of time.

Storage

Leftover, frosted cupcakes can be stored in the refrigerator for up to 4-5 days, in an airtight container.

Unfrosted cupcakes can be stored at room temperature for up to 5-7 days, in an airtight container.

Unfrosted cupcakes can also be frozen for up to 3 months.

Freezing

To freeze unfrosted cupcakes, add cupcakes to a baking sheet and place the whole thing in the freezer for about 2 hours, or until hard.

Wrap frozen cupcakes individually in plastic wrap, then transfer to an airtight freezer-safe container, label it with the date, then freeze.

Thaw overnight in the refrigerator before frosting.