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
- 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.
- 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.
- 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.
- 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.
- 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.
- Frost the cupcakes and decorate with organic chamomile leaves, nasturtium leaves, a single blackberry, and dust with powdered sugar.