Why Make This Recipe
Chamomile Cupcakes are a delightful treat that combines the calming flavor of chamomile tea with the sweetness of a classic cupcake. They are perfect for tea lovers and those looking for a unique dessert. The soft, fluffy texture and light floral flavor will impress your friends and family. Plus, they make a wonderful addition to tea parties or special occasions.
How to Make Chamomile Cupcakes
Ingredients:
- ½ cup hot water
- 2 chamomile tea bags
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup unsalted butter, softened at room temperature
- ¼ cup honey
- 3 ½ cups powdered sugar
- 2 tablespoons heavy cream, cold
- Chamomile flowers for garnish
Directions:
- Preheat the oven to 350°F. Line a standard 12-count cupcake pan with cupcake liners.
- Add the tea bags to the hot water and allow them to steep for 10 minutes. Set aside.
- Whisk the flour, baking powder, baking soda, and salt in a medium mixing bowl. Set aside.
- In a separate large mixing bowl, cream the softened butter and sugar until light and fluffy.
- Mix in the eggs one at a time, blending until just combined. Add the vanilla extract.
- Alternately add the flour mixture and the steeped tea, starting and ending with the flour. Mix until just combined after each addition.
- Fill each cupcake liner about ⅔ of the way with the batter.
- Bake the cupcakes for about 12-16 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool on a cooling rack while making the frosting.
- Beat the softened butter and honey until smooth and creamy for about 2-3 minutes on medium speed.
- Gradually add the powdered sugar and heavy cream until thoroughly combined and smooth. Beat on high speed for 2-3 minutes until fluffy.
- Use a piping bag to pipe the frosting onto the cooled cupcakes using your favorite piping tip.
- Garnish with chamomile flowers and enjoy!
How to Serve Chamomile Cupcakes
Serve these lovely cupcakes on a decorative plate. You can pair them with a cup of chamomile tea for a cozy experience. They also make a sweet gift for friends or family.
How to Store Chamomile Cupcakes
Store any leftover cupcakes in an airtight container at room temperature for up to 3 days. If you want to keep them longer, place them in the fridge for up to a week. Be sure to let them come to room temperature before serving.
Tips to Make Chamomile Cupcakes
- Ensure your butter is at room temperature for a smoother batter.
- Don’t overmix the batter; mix until just combined for the best texture.
- Customize the frosting by adding different flavors, like lemon zest or vanilla.
Variations
You can change the flavor by using different herbal teas, such as lavender or lemon balm. You can also try adding lemon zest to the batter for a citrusy twist.
FAQs
Can I use herbal tea instead of chamomile?
Yes, you can use any herbal tea you like. Just be aware that the flavor will change.
How can I make these cupcakes gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend, but ensure that it is a 1:1 substitute.
Can I freeze the cupcakes?
Yes, you can freeze the cupcakes without frosting. Place them in an airtight container for up to 3 months. Thaw them at room temperature before serving.
Chamomile Cupcakes
Ingredients
For the Cupcakes
- ½ cup hot water
- 2 bags chamomile tea bags
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup unsalted butter, softened Ensure butter is at room temperature.
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
For the Frosting
- 1 cup unsalted butter, softened at room temperature
- ¼ cup honey
- 3 ½ cups powdered sugar
- 2 tablespoons heavy cream, cold
- to taste Chamomile flowers for garnish
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a standard 12-count cupcake pan with cupcake liners.
- Add the chamomile tea bags to the hot water and allow to steep for 10 minutes. Set aside.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Making the Cupcake Batter
- In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
- Mix in the eggs one at a time, blending until just combined. Add the vanilla extract.
- Alternately add the flour mixture and the steeped tea, starting and ending with the flour. Mix until just combined after each addition.
- Fill each cupcake liner about ⅔ of the way with the batter.
Baking
- Bake the cupcakes for about 12-16 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool on a cooling rack while making the frosting.
Making the Frosting
- Beat the softened butter and honey until smooth and creamy for about 2-3 minutes on medium speed.
- Gradually add the powdered sugar and heavy cream, mixing until thoroughly combined and smooth. Beat on high speed for 2-3 minutes until fluffy.
Decorating
- Use a piping bag to pipe the frosting onto the cooled cupcakes using your favorite piping tip.
- Garnish with chamomile flowers and enjoy!