These honey chamomile cupcakes are a delightfully moist treat with a sweet floral twist. Topped with a velvety chamomile frosting, they’re a lovely option for any gathering, especially during springtime.
Addresses bland intro, missing background on chamomile cupcakes, limited how-to tips, absent troubleshooting, and sparse serving ideas, while improving readability, formatting, and practical guidance.
I remember the first time I tried making these cupcakes; I was worried the chamomile flavor might be too subtle. But after some experimenting, I found just the right amount to make them aromatic and aromatic, offering a fragrant surprise with each bite. This recipe really tackles the issue of dry, dense cupcakes, ensuring a light and fluffy texture every time.
This recipe takes about 48 minutes total, from start to finish, allowing the flavors to meld beautifully during baking. It’s simple and reliable, perfect even for weeknight fun. If you love floral flavors, you should check out my lemon yuzu cupcakes next!
Table of contents
Why You Will Love This Recipe
- Unique Flavor Profile , The combination of honey and chamomile creates a delightful floral sweetness that sets these cupcakes apart from traditional desserts. It’s a flavor experience that’s both comforting and refreshing.
- Moist and Tender Texture , Thanks to the use of sour cream, your cupcakes come out soft and fluffy, making each bite a satisfying treat. This key ingredient helps lock in moisture, ensuring the cupcakes stay fresh longer.
- Eye-Catching Presentation , Topping the cupcakes with fresh nasturtium leaves and blackberries not only adds a pop of color but also provides an attractive contrast to the light frosting. These cupcakes are just as pleasing to the eye as they are to the palate.
- Easy to Customize , Feel free to jazz up these honey chamomile cupcakes by adding your favorite fruits or herbs into the batter or alternative toppings. This flexibility allows for a personal touch, making them suitable for any occasion.
Honey Cupcakes with Chamomile Frosting
- Prep Time: 15 minutes
- Cool Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 48 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Chamomile Honey Cupcakes: honey-sweetened cupcakes with chamomile-infused frosting.
Ingredients
- Main Ingredients
- 2 cups (250g) all-purpose flour, unbleached
- 21/2 teaspoons (8g) baking powder
- 1/21/2 teaspoon (3g) kosher salt
- 3/4 cup (180ml) whole milk
- 1/4 cup (60g) sour cream or yogurt
- 1 cup (227g) unsalted butter, at room temperature
- 1/2 cup (100g) granulated sugar
- 4 tablespoons (60ml) honey
- 2 large eggs
- Frosting Ingredients
- 4 chamomile tea bags
- 2 cups (240g) powdered sugar, sifted
- 2 tablespoons (30ml) heavy cream
- Toppings
- Fresh nasturtium leaves
- Organic chamomile leaves
- Blackberries
Instructions
- Step 1: Preheat and Prep Liners: Preheat your oven to 350 degrees F and line your cupcake tin with liners to get ready. This step is important because it ensures your cupcakes bake evenly and do not stick to the tin.
- Step 2: Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until there are no lumps left. This helps create a smooth texture for your cupcakes by distributing the leavening agent evenly throughout the batter.
- Step 3: Mix Wet Ingredients: In a separate measuring cup, whisk the milk with sour cream or yogurt until smooth, then set it aside. This is helpful for creating a batter that blends nicely, leading to a tender crumb in the finished cupcakes.
- Step 4: Cream Butter and Sugar: In your mixing bowl, cream the butter, sugar, and honey together until it is light and fluffy, which takes about two minutes. This step is key for incorporating air into the mixture, giving your cupcakes a good rise and light texture.
- Step 5: Add Eggs and Combine: Crack in the eggs and mix until everything is combined. This mixture should look uniform and thickened, signaling that it is time to move on to adding the dry ingredients for the best structure.
- Step 6: Alternate Dry and Wet Mixtures: Carefully add the flour mixture in batches, alternating with the milk mixture. This helps keep the batter from becoming too thick too quickly, while also preventing overmixing, which could lead to dense cupcakes.
- Step 7: Fill Cupcake Liners: Divide the batter among the lined cupcake cups, filling each about three-quarters full. This allows room for the cupcakes to rise without overflowing, ensuring they bake evenly.
- Step 8: Bake to Perfect Doneness: Bake for 18 minutes, until a skewer inserted in the center comes out clean. Keep an eye on them toward the end; overbaking can dry them out, so it is better to check earlier.
- Step 9: Prepare Frosting: For the frosting, steep chamomile tea bags in butter until cool before mixing it with sugar. This adds a lovely chamomile flavor; make sure the butter is not too warm, or it will melt the sugar instead of creating a smooth frosting.
- Step 10: Frost and Garnish Cupcakes: Once the cupcakes are cool and frosted, decorate with fresh nasturtium leaves or blackberries. This adds an appealing touch and fresh flavor, which complements the chamomile beautifully.
Notes
- Storage Tips: Store cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.
- If cupcakes dome too high, reduce the baking time to 15 minutes and check with a toothpick to avoid overbaking.
- When frosting is too runny, add 1/2 cup more powdered sugar gradually, mixing until the desired consistency is achieved.
- If you notice the batter is lumpy, use a fine mesh sieve to sift the dry ingredients before incorporating them into the wet mixture.
- For flat cupcakes, ensure that butter is fully softened, mixing it with sugar for about 3 minutes for a light consistency.
- If your cupcakes sink in the center, try reducing the oven temperature to 325 degrees F for more even baking during the last 5 minutes.
- Reheating Instructions: To refresh cupcakes, microwave for 15 seconds until warm.
- Serving Suggestions: Serve with a pot of chamomile tea for a delightful pairing. Decorative garnishes like edible flowers or berries can elevate presentation.
- Recipe Variations: Substitute honey with agave nectar for a vegan approach.
- Use gluten-free flour mix as a 1:1 replacement for all-purpose flour for gluten-free cupcakes.
- Ingredient Notes: Select high-quality chamomile tea bags for steeping; the floral notes blend beautifully in the frosting. Loose leaf tea works too, just strain it well.
- Opt for raw or local honey for a richer flavor. It adds moisture and a natural sweetness to balance the cupcakes’ taste.
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg
Ingredient Notes
- All-purpose flour: A good quality all-purpose flour gives the cupcakes structure and lightness. Look for unbleached varieties for a more natural flavor.
- Baking powder: This is your leavening agent, so a fresh, reliable baking powder is key for fluffy cupcakes. Always check the expiration date!
- Honey: Opt for raw or local honey for a richer flavor. It adds moisture and a natural sweetness to balance the cupcakes’ taste.
- Chamomile tea: Use high-quality chamomile tea bags for steeping; the floral notes blend beautifully in the frosting. Loose leaf tea works too, just strain it well.
- Unsalted butter: I recommend unsalted for better control of sweetness. Allow it to soften to room temperature for easy mixing and a creamy texture.
- Powdered sugar: This creates a smooth, sweet frosting texture. Use a fine powdered sugar for the best results; sift it to avoid lumps in the frosting.
- All-purpose flour: A good quality all-purpose flour gives the cupcakes structure and lightness. Look for unbleached varieties for a more natural flavor.
- Baking powder: This is your leavening agent, so a fresh, reliable baking powder is key for fluffy cupcakes. Always check the expiration date!
- Honey: Opt for raw or local honey for a richer flavor. It adds moisture and a natural sweetness to balance the cupcakes’ taste.
- Chamomile tea: Use high-quality chamomile tea bags for steeping; the floral notes blend beautifully in the frosting. Loose leaf tea works too, just strain it well.
- Unsalted butter: I recommend unsalted for better control of sweetness. Allow it to soften to room temperature for easy mixing and a creamy texture.
- Powdered sugar: This creates a smooth, sweet frosting texture. Use a fine powdered sugar for the best results; sift it to avoid lumps in the frosting.
Recipe Tips
- If cupcakes domed too high, reduce the baking time to 15 minutes and check with a toothpick to avoid overbaking.
- When frosting is too runny, add 1/2 cup more powdered sugar gradually, mixing until the desired consistency is achieved.
- If you notice the batter is lumpy, use a fine mesh sieve to sift the dry ingredients before incorporating them into the wet mixture.
- For flat cupcakes, ensure that butter is fully softened, mixing it with sugar for about 3 minutes for a light consistency.
- If your cupcakes sink in the center, try reducing the oven temperature to 325 degrees F for more even baking during the last 5 minutes.
Serving Suggestions
Serve honey chamomile cupcakes with fresh berries or a light fruit salad for a refreshing touch. Pair with a dollop of whipped cream or a scoop of vanilla ice cream to complement the flavors.
Use to make mini cupcakes or a cake version for a special occasion. Add to a layered dessert with yogurt or as part of a sweet brunch spread alongside muffins.
Top with honey glaze or a chamomile-infused frosting for a floral note. Drizzle with melted chocolate or caramel sauce for additional sweetness and richness.
Recipe variations
- You can use different types of honey, such as clover or wildflower honey, to vary the flavor profile in these honey chamomile cupcakes.
- Add 1 teaspoon of vanilla extract or almond extract to the batter for additional depth of flavor alongside the honey.
- Either Greek yogurt or buttermilk can be used in place of sour cream for moisture and a slight tang in the cupcakes.
- If serving a larger group, easily double the ingredients to make 24 cupcakes, and bake in two separate batches for even results.
Save This Recipe!
How to Store?
To keep your honey chamomile cupcakes fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature for up to 2 days. This method maintains flavor and texture.
Refrigeration: Place in an airtight container in the refrigerator for up to 5 days. This extends freshness while keeping moisture intact.
Freezing: Wrap each cupcake in plastic wrap, then place in a freezer container for up to 3 months. Thaw at room temperature before serving.
Other Recipes You’ll Love
If you enjoyed this honey chamomile cupcakes or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
