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plate of freshly baked chamomile tea cupcakes

Chamomile Tea Cupcakes with Honey Buttercream

Soft and fluffy cupcakes infused with chamomile tea and topped with silky honey buttercream. Lightly floral, sweet, and perfect for tea lovers or spring gatherings.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Modern Baking
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Cupcakes:
  • ½ cup unsalted butter softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup whole milk
  • 3 chamomile tea bags or 2 tablespoons dried chamomile flowers
For the Honey Buttercream:
  • 1 cup unsalted butter softened
  • 3 cups powdered sugar
  • 2 tablespoons honey
  • 1 –2 tablespoons heavy cream or milk
  • Pinch of salt

Method
 

  1. 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.
  2. Prepare the oven: Preheat to 350°F (175°C) and line a muffin tin with cupcake liners.
  3. Cream butter and sugar: In a bowl, beat the butter and sugar until pale and fluffy.
  4. Add eggs and vanilla: Beat in the eggs one at a time, then stir in vanilla.
  5. Mix dry ingredients: In a separate bowl, whisk flour, baking powder, and salt.
  6. Combine batter: Add the dry mixture to the wet, alternating with chamomile milk. Mix until smooth but don’t overbeat.
  7. Bake: Divide batter evenly into liners, filling about ⅔ full. Bake for 18–20 minutes, or until a toothpick comes out clean.
  8. Cool: Place on a wire rack and let cupcakes cool completely before frosting.
  9. 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.
  10. 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.