Last Updated on February 26, 2026 by recipeinspire

How to Make 5-Star Chamomile Cupcakes with Honey Buttercream Frosting

Are you craving a unique dessert? Did you know that chamomile is not only a delightful herbal tea but can also transform your ordinary cupcakes into a five-star treat? Let’s dive into how you can bake perfect Chamomile Cupcakes with Honey Buttercream Frosting. The combination of soothing chamomile and sweet honey will make your taste buds dance!

Ingredients List

To create these fluffy delights, gather the following ingredients:

For the Chamomile Cupcakes:

• 1 cup all-purpose flour (or substitute with gluten-free flour)
• 1/2 cup sugar (coconut sugar can be used as a sweetener alternative)
• 1/2 cup unsalted butter, softened (replace with vegan butter for dairy-free)
• 2 large eggs (flaxseed eggs can be used for a vegan version)
• 1/4 cup milk (almond milk or oat milk are great alternatives)
• 1 tablespoon dried chamomile flowers
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

For the Honey Buttercream Frosting:

• 1/2 cup unsalted butter, softened (again, vegan butter can substitute)
• 2 cups powdered sugar
• 1/4 cup honey (use agave syrup for a vegan option)
• 1 teaspoon vanilla extract
• 1-2 tablespoons milk (or a plant-based milk for dairy-free)

Timing

Creating these Chamomile Cupcakes with Honey Buttercream Frosting will take about 90 minutes total—20% less time than many traditional cupcake recipes! Here’s the breakdown:

• Preparation Time: 15 minutes
• Cooking Time: 20 minutes
• Cooling Time: 30 minutes
• Frosting Preparation: 15 minutes
• Remaining Time Before Serving: 10 minutes

Step-by-Step Instructions

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Line a cupcake tray with paper liners to ensure easy cleanup and serving.

Step 2: Infuse the Chamomile

In a small saucepan, heat the milk over low heat, adding the dried chamomile flowers. Allow it to steep for about 5-10 minutes. Strain and set aside to cool.

Step 3: Mix Dry Ingredients

In a bowl, whisk together the flour, baking powder, and salt. This step helps the leavening agent distribute evenly in the batter.

Step 4: Cream Butter and Sugar

In a separate large bowl, cream together the softened butter and sugar until fluffy. This is where the magic starts—creating a light texture!

Step 5: Add Eggs and Infused Milk

Add the eggs one at a time, mixing until fully incorporated. Gradually add the cooled chamomile-infused milk and vanilla extract, blending well.

Step 6: Combine Dry and Wet Ingredients

Gradually add the dry flour mixture to the wet ingredients, mixing until just combined. Overmixing can lead to dense cupcakes—nobody wants that!

Step 7: Fill the Cupcake Liners

Spoon the cupcake batter into the prepared liners, filling each about 2/3 full. This will give them room to rise without overflowing.

Step 8: Bake

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pan for about 10 minutes before transferring to a wire rack.

Step 9: Make the Honey Buttercream

For the frosting, beat softened butter until creamy. Gradually add powdered sugar, mixing until well-blended. Incorporate honey and vanilla, adjusting the milk until the frosting is spreadable but not runny.

Step 10: Frost and Enjoy

Once the cupcakes are completely cooled, generously frost them with honey buttercream. Add decor like edible flowers for that extra festive touch!

Nutritional Information

Per cupcake (without frosting):

• Calories: 150
• Fat: 7g
• Carbohydrates: 20g
• Fiber: 0.5g
• Protein: 2g
• Sugar: 8g

Note: Nutritional values will vary based on ingredient substitutions.

Healthier Alternatives for the Recipe

• Sugar Swap: Consider using stevia or erythritol for a lower-calorie option.
• Flour Choice: Whole wheat flour can increase fiber content.
• Butter Replacement: Applesauce or avocado can replace butter for lower fat.

Making these adjustments will help cater to various dietary needs without sacrificing flavor!

Serving Suggestions

Pair your Chamomile Cupcakes with Honey Buttercream Frosting with a cup of chamomile tea for a truly soothing experience. They also shine at garden parties—serve them on elegant platters with fresh flowers for a charming visual appeal.

Common Mistakes to Avoid

1. Not measuring accurately: Use a kitchen scale for precision.
2. Overmixing the batter: Stir just until combined to ensure fluffy cupcakes.
3. Skipping the cooling step: Frosting warm cupcakes can lead to melted frosting.

Storing Tips for the Recipe

To keep your cupcakes fresh, store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze unfrosted cupcakes for up to 3 months. Just remember to wrap them tightly! Frost before serving for freshness.

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Conclusion

In summary, these Chamomile Cupcakes with Honey Buttercream Frosting are simple to make and offer a unique flavor experience that delights. Give this recipe a try, and don’t forget to share your comments or your own twists on it!

FAQs

Can I make these cupcakes vegan?

Absolutely! Use flaxseed eggs and vegan butter, and substitute honey for agave syrup in the frosting.

How long do these cupcakes last?

Stored properly, they can stay fresh for up to 3 days. Freeze unfrosted for extended freshness.

Is there an alternative to chamomile?

If you prefer, you can use another herbal tea or flavor your cupcakes with mint or lemon zest.

Can I add other flavors to the frosting?

Definitely! Experiment with citrus zest or cocoa powder for varying flavors.

Feel free to explore these chamomile-infused delights and indulge in a sweet, soothing experience that will leave you craving more!