Go Back
+ servings
Print Recipe
5 from 4 votes

Honey Cupcakes with Chamomile Buttercream

Prep Time15 minutes
Cook Time18 minutes
Total Time8 minutes
Servings: 12 cupcakes



  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup whole milk
  • 1/4 cup sour cream or yogurt
  • 1 teaspoon pure vanilla extract
  • 1/2 cup 1 stick unsalted butter, at room temperature
  • 1/2 cup white granulated sugar
  • 4 tablespoons honey
  • 2 large eggs

Chamomile Buttercream:

  • 1/2 cup 1 stick unsalted butter
  • 4 bags of chamomile tea
  • 2 cups powdered sugar sifted
  • Pinch of salt
  • 2 tablespoons heavy cream


  • Fresh nasturtium leaves
  • Organic chamomile leaves
  • 1/2 cup blackberries


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.