Description
These Chamomile Cupcakes are light, delicate, and infused with floral notes from chamomile tea. Soft vanilla cake paired with a subtle honey sweetness makes them elegant and perfect for tea time.
Ingredients
Scale
Ingredients
Cupcakes
- 1 cup milk
- 2 chamomile tea bags
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 tbsp honey
Honey Buttercream
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tbsp honey
- 1–2 tbsp chamomile milk (from above)
- 1/2 tsp vanilla extract
Instructions
Instructions
- Infuse milk: Heat milk and steep chamomile tea bags for 10 minutes. Cool completely.
- Preheat oven: Set to 350°F (175°C) and line a cupcake pan.
- Mix dry ingredients: Whisk flour, baking powder, and salt.
- Cream butter & sugar: Beat until light and fluffy. Add eggs one at a time, then vanilla and honey.
- Combine: Alternate adding dry ingredients and chamomile milk until smooth.
- Bake: Fill liners and bake 18–20 minutes until set.
- Make frosting: Beat butter, powdered sugar, honey, vanilla, and chamomile milk until creamy.
- Frost & serve: Cool cupcakes completely before frosting.
Notes
Garnish with dried chamomile flowers for a beautiful finish. For extra floral flavor, steep the tea longer or use loose-leaf chamomile.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Modern
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 28g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 60mg
Keywords: chamomile cupcakes, floral cupcakes, tea cupcakes, honey cupcakes
