There’s something calming about chamomile tea. It’s the drink I reach for when the day feels loud and I just want to slow down. But what if I told you that the same comforting flavor could be baked into a cupcake? These chamomile tea cupcakes are soft, lightly floral, and topped with a creamy honey buttercream that melts in your mouth. They’re perfect for tea lovers, spring gatherings, or just because you want dessert that feels like a warm hug.
Why Chamomile in Dessert?
Chamomile usually shows up in mugs, but it works beautifully in baking too. The flavor is delicate—somewhere between apple and floral honey. Infusing it into milk or butter gives cakes a subtle sweetness without being overpowering.
If you’ve ever tried chamomile tea cake or even a fancy chamomile dessert at a bakery, you know it brings something different to the table. The best part? It pairs well with citrus, honey, and even creamy frostings. Think of it as a blank canvas with a soothing vibe.
Ingredients You’ll Need

Here’s the lineup for the cupcakes:
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup whole milk
- 3 chamomile tea bags (or 2 tbsp loose chamomile flowers)
For the frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tbsp honey
- 1–2 tbsp heavy cream (or milk)
- Pinch of salt
How to Infuse Chamomile Flavor
The secret here is chamomile-infused milk. Heat the milk until it’s steaming (don’t boil it). Add the tea bags, cover, and let steep for 10–15 minutes. This gives the cupcakes that cozy chamomile taste.
It’s a little like making chamomile citrus tea, except instead of sipping it, you’re whisking it into cake batter.
Step-by-Step: Baking the Cupcakes
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Cream the butter and sugar until fluffy. This step makes the cupcakes light.
- Beat in eggs one at a time. Add vanilla.
- In a separate bowl, whisk dry ingredients (flour, baking powder, salt).
- Alternate adding dry ingredients and chamomile milk to the butter mixture. Start and end with dry. Mix until smooth.
- Fill cupcake liners about ⅔ full.
- Bake for 18–20 minutes. They’re done when a toothpick comes out clean.
Set them aside to cool completely before frosting.
Making the Honey Buttercream
This is my go-to buttercream frosting recipe when I want something silky but not too sweet.
- Beat the butter until smooth.
- Slowly add powdered sugar.
- Mix in honey and a pinch of salt.
- Adjust with heavy cream until it’s spreadable.
That’s it—your homemade buttercream frosting is ready. It’s luscious, slightly golden from the honey, and pairs perfectly with the floral cupcake base.
Flavor Pairings and Variations

- Lemon Cupcakes Twist: Add lemon zest to the batter for a bright, citrus kick.
- Poppy Seed Muffins Inspiration: Sprinkle poppy seeds into the batter for texture. It turns into a playful cousin of lemon poppyseed muffins.
- Honey Cupcakes Variation: Swap part of the sugar with honey in the batter itself for double honey goodness.
If you’re into experimenting, you could even blend in a bit of orange zest for a chamomile citrus tea cupcake version.
Tips for Perfect Cupcakes
- Don’t overmix. Stir just until combined.
- Use room temperature butter and eggs. This makes everything blend smoothly.
- Steep the chamomile long enough. Weak infusion = weak flavor.
- Cool completely before frosting. Warm cupcakes will melt the buttercream.
Why These Cupcakes Work
The floral chamomile keeps things interesting without overwhelming your taste buds. The honey in the frosting adds depth. Together, they create a cupcake that’s light, calming, and just a little whimsical.
If you like following bakers like Joy the Baker, you’ll love the balance of fun and comfort in this recipe.
How to Serve Chamomile Tea Cupcakes

These cupcakes shine at afternoon tea or brunch. Imagine them on a table next to a pot of freshly brewed chamomile tea—it’s the kind of spread that makes people linger.
They also work as a light dessert after dinner. Because they’re not overly sweet, you won’t feel like you’ve just eaten a sugar bomb.
For a pretty touch, I like to garnish them with dried chamomile flowers or a drizzle of honey. If you’re serving them at a shower or spring party, that little extra detail makes them look bakery-worthy without much effort.
Storing and Freezing
- Room temperature: Store frosted cupcakes in an airtight container for up to 2 days.
- Refrigerator: Lasts up to 5 days, though the buttercream will firm up. Let them sit at room temp before serving.
- Freezer: Unfrosted cupcakes freeze beautifully for up to 2 months. Wrap tightly, then frost once thawed.
Nutritional Notes
These cupcakes aren’t exactly “health food,” but they’re lighter than many desserts. Chamomile itself has calming properties and a reputation for aiding sleep and digestion. Paired with honey, which adds natural sweetness, this recipe feels like a treat that doesn’t weigh you down.
If you’re craving something wholesome but still indulgent, this fits right in.
Final Thoughts
Baking should be fun, comforting, and a little adventurous. These chamomile tea cupcakes tick all those boxes. They’re proof that a humble cup of tea can inspire something worth sharing with friends, family, or even just yourself on a quiet afternoon.
If you’re usually baking classics like poppy seed muffins or honey cupcakes, give these a shot. You might just find a new favorite.
Now, go steep some tea, preheat that oven, and let’s make something sweet together.

Chamomile Tea Cupcakes with Honey Buttercream
Ingredients
Method
- Infuse the milk: Warm the milk until steaming but not boiling. Add the chamomile tea bags and let steep for 10–15 minutes. Remove the bags and let the milk cool slightly.
- Prepare the oven: Preheat to 350°F (175°C) and line a muffin tin with cupcake liners.
- Cream butter and sugar: In a bowl, beat the butter and sugar until pale and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time, then stir in vanilla.
- Mix dry ingredients: In a separate bowl, whisk flour, baking powder, and salt.
- Combine batter: Add the dry mixture to the wet, alternating with chamomile milk. Mix until smooth but don’t overbeat.
- Bake: Divide batter evenly into liners, filling about ⅔ full. Bake for 18–20 minutes, or until a toothpick comes out clean.
- Cool: Place on a wire rack and let cupcakes cool completely before frosting.
- Make buttercream: Beat softened butter until smooth. Add powdered sugar gradually, then mix in honey and a pinch of salt. Add cream until the texture is fluffy and spreadable.
- Frost and serve: Pipe or spread the honey buttercream over cooled cupcakes. Garnish with chamomile flowers or a drizzle of honey if desired.
Notes
- Don’t skip the steeping time. That’s where the chamomile flavor comes alive.
- If you want a stronger floral taste, steep an extra tea bag.
- For a brighter version, add lemon zest into the batter.
- These freeze well (without frosting) for up to 2 months.
What Readers Ask (FAQ)
Q: Can I use fresh chamomile instead of tea bags?
Yes! Just use about 2 tablespoons of dried chamomile flowers. Strain well after steeping.
Q: Can I turn this recipe into a cake?
Definitely. Use the same batter for a 9-inch round pan and bake for 25–30 minutes. You’ll have a light chamomile tea cake instead of cupcakes.
Q: What frosting works best besides honey buttercream?
A simple vanilla buttercream frosting recipe works. You could also try cream cheese frosting for a tangy contrast.
Q: How do these compare to lemon cupcakes?
They’re gentler in flavor. If you like the brightness of lemon cupcakes or lemon poppyseed muffins, you’ll appreciate the floral, subtle taste of these.
Q: Can I make them dairy-free?
Yes—use plant-based butter and oat milk. The flavor changes slightly, but the chamomile still shines.
Q: Do kids like them?
Surprisingly, yes. Kids enjoy the sweetness, while adults love the sophistication. It’s a win-win.
