Honey Cupcakes with Chamomile Frosting

The moment you take a bite of these Honey Cupcakes with Chamomile Frosting, you’re transported to a sunny afternoon, surrounded by blooming flowers and the sweet scent of honey. I remember the first time I made these cupcakes; it was a lovely spring day, and I wanted to create something that embodied the freshness of the season. As I mixed the ingredients, the aroma of honey filled my kitchen, and I couldn’t help but feel a sense of joy. These cupcakes are not just a treat; they’re an experience that captures the essence of spring in every bite.

With their delicate flavor and the floral notes of chamomile, they became an instant favorite among friends and family. The frosting, light and fluffy, complements the sweetness of the cupcakes, making them perfect for any occasion. Whether it’s a garden party or a cozy afternoon tea, these Honey Cupcakes with Chamomile Frosting are sure to impress. So, grab your mixing bowl and let’s dive into this delightful recipe!

Shopping List for Honey Cupcakes with Chamomile Frosting

Gathering the right ingredients is essential for crafting perfect Honey Cupcakes with Chamomile Frosting. Each ingredient plays a pivotal role in achieving the right texture and flavor. Here’s what you’ll need:

• All-purpose flour: The foundation of your cupcakes, providing structure.
• Baking powder: A leavening agent to help the cupcakes rise.
• Kosher salt: Enhances flavor and balances sweetness.
• Whole milk: Adds moisture and richness.
• Sour cream or yogurt: Contributes creaminess and a slight tang.
• Unsalted butter: For a rich, buttery flavor.
• White granulated sugar: Sweetens the batter.
• Honey: Provides natural sweetness and a beautiful flavor.
• Large eggs: Essential for binding ingredients together.
• Chamomile tea bags: Infuses the frosting with a floral essence.
• Powdered sugar: Sweetens and thickens the frosting.
• Heavy cream: Adds richness to the frosting.
• Fresh nasturtium leaves: Optional garnish for an elegant touch.
• Organic chamomile leaves: Another beautiful garnish.
• Blackberries: Adds color and a burst of tartness to each bite.

Step by Step Guide for Honey Cupcakes with Chamomile Frosting

Baking Honey Cupcakes with Chamomile Frosting is a joyous activity that anyone can enjoy. Let’s get started on creating these beauties step by step!

1. Preheat your oven to 350 degrees F. Make sure your oven is fully heated before you pop the cupcakes in. This step is crucial for ensuring they rise properly.
2. Insert cupcake liners into a cupcake tin. I love using colorful liners to make the presentation even more festive.
3. In a medium bowl, whisk together all-purpose flour, baking powder, and kosher salt until well combined. This ensures even distribution of the leavening agent.
4. In a measuring cup, measure out whole milk and whisk in the sour cream or yogurt. The combination adds moisture and a slight tang to the batter.
5. In the bowl of a stand-up mixer, add unsalted butter, white granulated sugar, and honey. Cream together until light and fluffy, about 2 minutes. You want it to be pale in color!
6. Crack in the large eggs and mix until combined. Make sure to scrape down the sides of the bowl to incorporate everything.
7. Gradually add the flour mixture in a few batches, alternating with the milk mixture, mixing just until combined. Be careful not to overmix; you want a tender cupcake.
8. Divide the batter amongst the 12 cupcake liners, filling them up about three-quarters of the way. This allows room for them to rise without overflowing.
9. Transfer to the oven and bake for 15 to 18 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
10. Allow the cupcakes to cool in the tin for about 5 minutes before moving them to a cooling rack. Cooling is crucial to prevent sogginess.
11. While the cupcakes cool, melt unsalted butter in a saucepan over medium-low heat. Turn off the heat and open the chamomile tea bags, pouring the chamomile leaves into the melted butter. Allow to steep for 10 minutes to infuse the flavor.
12. Pour the melted butter through a sieve to remove the chamomile leaves. Place the strained butter in the fridge to cool for 45 minutes to 1 hour. It should be softened but not rock hard.
13. Transfer the cooled butter to the stand-up mixer, along with sifted powdered sugar, kosher salt, and heavy cream. Beat until light and fluffy, about 1 to 2 minutes.
14. Frost the cooled cupcakes as desired. An easy method is to place two small scoops of frosting on top and smooth it out with a small offset spatula.
15. Decorate with organic chamomile leaves, nasturtium leaves, and a blackberry on top for that extra touch. Dust with powdered sugar for a beautiful finish!

Variations to Try

If you’re feeling adventurous, here are some exciting variations to consider when making your Honey Cupcakes with Chamomile Frosting.

• Storage: Store any leftovers in an airtight container at room temperature for up to 3 days.
• Freezing: You can freeze the frosted cupcakes for up to 2 months. Just make sure to wrap them tightly to avoid freezer burn.
• Adding Fruit: Incorporate pieces of fresh fruit like blueberries or strawberries into the batter for a fruity twist.
• Alternative Frosting: Try swapping out the chamomile frosting for a lemon or lavender frosting for a different flavor profile.
• Gluten-Free Option: Substitute the all-purpose flour with a gluten-free blend for a gluten-free version of these cupcakes.
• Honey Variations: Experiment with different types of honey, such as wildflower or clover, to see how it changes the flavor.

What Complements This Honey Cupcakes with Chamomile Frosting

Pairing these Honey Cupcakes with Chamomile Frosting with the right accompaniments can elevate your dessert experience. Here are some ideas:

• Tea Parties: Serve with a well-brewed chamomile or herbal tea for a harmonious flavor pairing.
• Spring Picnics: These cupcakes are perfect for outdoor gatherings; pack them along with fresh fruit and cold beverages.
• Celebratory Events: Ideal for birthdays, bridal showers, or any festive occasion where sweet treats are needed.
• Garnishing: Enhance the visual appeal by garnishing with extra blackberries or edible flowers on the serving platter.
• Seasonal Pairings: These cupcakes also taste delicious alongside spring salads or light, fruity desserts.

FAQ

Conclusion

These Honey Cupcakes with Chamomile Frosting are truly special, combining floral flavors with the warmth of honey. Each bite is a reminder of spring’s beauty and sweetness. I encourage you to try making these delightful cupcakes for your next gathering; they’re sure to impress your family and friends!

Honey Cupcakes with Chamomile Frosting

Indulge in these delightful Honey Cupcakes with Chamomile Frosting, where floral notes meet natural sweetness. Perfect for any occasion, they will leave your guests craving more. Try these enchanting cupcakes tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 18 minutes mins

Total Time 33 minutes mins

Course Desserts

Cuisine American

Servings 12 cupcakes

Calories 180 kcal

Equipment

• Stand-up Mixer
• Spatula
• Cupcake Tin
• Piping Bag

Ingredients

  

• 2 cups All-purpose flour
• 2 teaspoons Baking powder
• 1/2 teaspoon Kosher salt
• 3/4 cup Whole milk
• 1/4 cup Sour cream or yogurt
• 1 teaspoon Pure vanilla extract
• 1/2 cup Unsalted butter at room temperature
• 1/2 cup White granulated sugar
• 4 tablespoons Honey
• 2 large Eggs
• 4 bags Chamomile tea
• 2 cups Powdered sugar sifted
• 1 pinch Kosher salt
• 2 tablespoons Heavy cream
• Fresh Nasturtium leaves for garnish
• Organic Chamomile leaves for garnish
• 1/2 cup Blackberries

Instructions

 

• Preheat your oven to 350 degrees F. Make sure your oven is fully heated before you pop the cupcakes in. This step is crucial for ensuring they rise properly.
• Insert cupcake liners into a cupcake tin. I love using colorful liners to make the presentation even more festive.
• In a medium bowl, whisk together all-purpose flour, baking powder, and kosher salt until well combined. This ensures even distribution of the leavening agent.
• In a measuring cup, measure out whole milk and whisk in the sour cream or yogurt. The combination adds moisture and a slight tang to the batter.
• In the bowl of a stand-up mixer, add unsalted butter, white granulated sugar, and honey. Cream together until light and fluffy, about 2 minutes. You want it to be pale in color!
• Crack in the large eggs and mix until combined. Make sure to scrape down the sides of the bowl to incorporate everything.
• Gradually add the flour mixture in a few batches, alternating with the milk mixture, mixing just until combined. Be careful not to overmix; you want a tender cupcake.
• Divide the batter amongst the 12 cupcake liners, filling them up about three-quarters of the way. This allows room for them to rise without overflowing.
• Transfer to the oven and bake for 15 to 18 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
• Allow the cupcakes to cool in the tin for about 5 minutes before moving them to a cooling rack. Cooling is crucial to prevent sogginess.
• While the cupcakes cool, melt unsalted butter in a saucepan over medium-low heat. Turn off the heat and open the chamomile tea bags, pouring the chamomile leaves into the melted butter. Allow to steep for 10 minutes to infuse the flavor.
• Pour the melted butter through a sieve to remove the chamomile leaves. Place the strained butter in the fridge to cool for 45 minutes to 1 hour. It should be softened but not rock hard.
• Transfer the cooled butter to the stand-up mixer, along with sifted powdered sugar, kosher salt, and heavy cream. Beat until light and fluffy, about 1 to 2 minutes.
• Frost the cooled cupcakes as desired. An easy method is to place two small scoops of frosting on top and smooth it out with a small offset spatula.
• Decorate with organic chamomile leaves, nasturtium leaves, and a blackberry on top for that extra touch. Dust with powdered sugar for a beautiful finish!

Notes

• Storage: Store any leftovers in an airtight container at room temperature for up to 3 days.
• Freezing: You can freeze the frosted cupcakes for up to 2 months. Just make sure to wrap them tightly to avoid freezer burn.
• Adding Fruit: Incorporate pieces of fresh fruit like blueberries or strawberries into the batter for a fruity twist.
• Alternative Frosting: Try swapping out the chamomile frosting for a lemon or lavender frosting for a different flavor profile.
• Gluten-Free Option: Substitute the all-purpose flour with a gluten-free blend for a gluten-free version of these cupcakes.
• Honey Variations: Experiment with different types of honey, such as wildflower or clover, to see how it changes the flavor.

Keyword Baking Recipes, Chamomile Frosting, Honey Cupcakes, spring desserts

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Meet Elena Vance

I am passionate about the idea that we eat with our eyes first, so I strive to make food look just as good as it tastes. I work closely with the team to style and photograph our dishes, giving you a clear, beautiful guide on what to aim for. I had so much fun preparing this recipe, and I hope you find just as much joy in making it (and eating it!) as we did.