Try This---Honey Cupcakes With Chamomile Buttercream

Try This—Honey Cupcakes with Chamomile Buttercream

I have quite the sweet tooth. In fact, I have 28 of them. Unfortunately, my wisdom teeth couldn’t stand up to my insatiable hunger for cake. But I still have 28 pretty healthy teeth ready to nom nom their way through my weight in cake. I came across this recipe while stalking A Cozy Kitchen on Instagram, and I’ve been tripping out ever since. These cupcakes are moist and delicious. The chamomile adds that amazing herbal flavor that ALWAYS kicks baked goods up a notch. You absolutely must try this!

Honey Cupcakes With Chamomile Buttercream


For the Cupcakes:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup whole milk
  • 1/4 cup sour cream or yogurt
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1/2 cup white granulated sugar
  • 4 tablespoons honey
  • 2 large eggs

For the Chamomile Buttercream:

  • 1/2 cup (1 stick) unsalted butter
  • 4 bags of chamomile tea
  • 2 cups powdered sugar, sifted
  • Pinch of salt
  • 2 tablespoons heavy cream

For the (Optional) Topping:

  • Fresh nasturtium leaves
  • Organic chamomile leaves
  • 1/2 cup blackberries

Honey Cupcakes With Chamomile Buttercream

Honey Cupcakes With Chamomile Buttercream

Honey Cupcakes With Chamomile Buttercream

Honey Cupcakes With Chamomile Buttercream


  1. To make the cupcakes: Preheat oven to 350 degrees F. Insert cupcake liners into a cupcake tin. In a medium bowl, whisk together the flour, baking powder and salt. In a measuring cup, measure out the milk and then whisk in the sour cream or yogurt. Set aside.
  2. In the bowl of a stand-up mixer, add the butter, sugar and honey. Cream together until light and fluffy, about 2 minutes. Crack in the eggs and mix until combined. Add the flour in a few batches, alternating with the milk/yogurt mixture, until combined.
  3. Divide the batter between the 12 cupcake liners, filling them up about 3/4 of the way. Transfer to the oven to bake for 15 to 18 minutes, until a toothpick when inserted into the center comes out clean. Allow to cool for 5 minutes before moving cupcakes to a cooling rack.
  4. To make the chamomile buttercream: In a saucepan, add the butter and melt over medium-low heat. Open the tea bags and pour the chamomile leaves into the butter. Allow to steep for 10 minutes. Pour the melted butter through a sieve to remove and discard the chamomile leaves. Place the strained and melted butter in the fridge to cool for 45 minutes to 1 hour. The butter should be softened but not rock hard.
  5. Transfer the butter to a stand-up mixer, along with the sifted powdered sugar, salt and heavy cream. Beat until light and fluffy, about 1 to 2 minutes.
  6. Frost the cupcakes and decorate with organic chamomile leaves, nasturtium leaves, a single blackberry, and dust with powdered sugar.

Honey Cupcakes With Chamomile Buttercream

Source: Honey Cupcakes with Chamomile Buttercream – A Cozy Kitchen

Try This—Strawberries Foster Recipe

I’m just gonna leave this recipe right here and walk away. I mean seriously. There’s nothing else that needs to be said.

Strawberries Foster will make you forget all about Bananas Foster!  Delicious, easy, and beautiful. Perfect for entertaining!

Strawberries Foster

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes


  • 2 tablespoons salted butter
  • 1/2 cup dark-brown sugar
  • 1/4 cup good quality dark rum
  • 16 ounces strawberries, hulled and sliced in half
  • 1 pint Vanilla Bean Ice Cream, for serving


  1. Heat butter, sugar, and rum in a medium skillet over medium low heat. Cook for 4-6 minutes, stirring while you cook. If the mixture catches on fire, turn off the heat until flame subsides and then continue cooking.
  2. Add strawberries, stirring to make sure they are all coated, until warmed through, 2-3 minutes.
  3. Serve over ice cream. Enjoy!

Source: Strawberries Foster – My Baking Addiction