Chamomile Cupcakes
Delightful cupcakes that combine the calming flavor of chamomile tea with a classic cupcake sweetness, perfect for tea lovers and special occasions.
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!
Notes
Store any leftover cupcakes in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week, allowing them to come to room temperature before serving. Customize the frosting with flavors like lemon zest or vanilla.