Honey Cupcakes with Chamomile Frosting
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Updated Apr 28, 2025, Published Mar 12, 2025
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These Honey Cupcakes with Chamomile Frosting are the prettiest and perfect dessert for spring. The cupcakes are sweetened with the flavors of honey and the buttercream is steeped in chamomile tea. So delicious and cute!
I love pretty food. It’s a part of the A Cozy Kitchen aesthetic. These are the type of cupcakes that make people want to eat them because they’re just so pretty (they’re the cupcake version of these citrus curd meringues). Let’s get into them!
Ingredients You’ll Need for Honey Cupcakes with Chamomile Frosting
- Chamomile tea bags. We’re steeping these into melted butter to provide a natural chamomile flavor.
- Honey. I like to use a really floral wildflower honey for this recipe so you really taste the honey in the cupcakes.
- Sour cream or yogurt. I find that this brings a super moist texture to the cupcakes (I do this same thing in my lemon loaf).
For the rest of the ingredients, please see the recipe index card below!
How to Make Honey Cupcakes with Chamomile Frosting
- Mix the dry ingredients together.
- Whisk together the milk and yogurt or sour cream. I like to do this in a measuring cup to save some dirty dishes.
- Beat together the butter and sugar. Then I add in the honey and eggs. Pour in the milk mixture.
- And then lastly add in the flour.
- Fill the cupcake liners about 3/4 of the way with the batter. And bake.
- To make the frosting, I like to melt the butter. And then add in the chamomile leaves. This will steep the butter with the flavor of the tea.
- Transfer it to the fridge so the butter can solidify to room temperature.
- Beat the butter with the powdered sugar, heavy cream and a pinch of salt.
- Decorate the cupcakes how you like. I did a simple topping and then garnished them with nasturium sprigs, blackberries and organic chamomile leaves.
Recipe Tip
- Ganish with mint sprigs. I know nasturtium leaves can be hard to find. (They’re everywhere where I live!) But garnish the cupcakes with mint sprigs if you like!
- Freeze the cupcakes. I find that cakes and cupcakes freeze really well. To do so, put them on a baking sheet in the freezer. Freeze for 20 minutes and then transfer to an airtight freezer bag. Thaw and garnish and serve.
More Spring Recipes to Bake
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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.
Equipment
- 1 spatula
- 1 cupcake tin
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.
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
Calories: 375kcal | Carbohydrates: 52g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 118mg | Potassium: 144mg | Fiber: 1g | Sugar: 35g | Vitamin A: 587IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this Recipe? Please Rate & comment below!
Yum! These look so fresh and slightly sweet!
Kari
www.sweetteasweetie.com
I’m a huge Harry Potter fan and am so jealous you’ve visited HP World! These cupcakes are beautiful and I am going to have to try that buttercream technique!
These look amazing (I have an earl grey variation planned), but 1/2 a cup of butter is 1 stick, not 2. I’m guessing I should use 1 stick in the cake and 1 in the frosting? (A pound of butter seems like a lot for 12 cupcakes).
Thanks for sharing!
yes, you’re so right! sorry about that! i’ve fixed it now. 🙂
I grew up reading HP and am a huuuuuge fan. I went to the park in Florida, it’s so amazing. And the frozen butter beer was my favorite, so so good. I’d love to see you recreate it. 🙂 And the cupcakes look incredible!
ohhh i didn’t try the frozen butter beer! need to go back haha.
It’s so good! You do need to go back now, haha. It was kind of like a slushie.
Cupcakes > cold meds, obviously, so you are doing it right! I was so jealous of your Harry Potter world trip, I was following along on snap and between the butterbeer and the candy shop, SO JEALOUS.
oh man the candy shop! so cute.
I’m not a Harry Potter fan but that butterbeer sounds absolutely divine. You so need to post a recipe. And speaking of divine. . .these cupcakes. Not only are they visually stunning but the flavors sound so delicious. This tea totaler is definitely craving a couple .
thanks girlfriend!
Cupcakes is the best cure for a cold 🙂
totally!
I want to go to Harry Potter world so much because I am a huge fan so thanks for the recommendation. Oh, and you should definitely go with your desire to make butterbeer, yum! Omg, these cupcakes are all loveliness and I love the blackberries with them. Perfect!
maybe i’ll do butterbeer cupcakes!
Never really got into Harry Potter….since you make such beautiful cakes…I will forgive you! 😉
http://vodkaandarose.blogspot.co.uk
haha. thanks!
ahhh harry potter looks so cool! i went to the one in florida when it just opened 6ish years ago, and have been meaning to go to the la one. how bad were the crowds though? i remember the florida ones being so crazy that it was hard to move more than a step at times.
not bad at all! i did go on a tuesday tho and school is still in session. i definitely recommend playing hookie from work and going on a weekday!