Chamomile Cupcakes

Update : February 26, 2026

why make this recipe

Chamomile Cupcakes are a delightful twist on the classic cupcake. They offer a comforting flavor that’s both sweet and aromatic, thanks to the soothing chamomile tea. These cupcakes are perfect for tea parties, baby showers, or a cozy afternoon snack. Not only are they delicious, but they are also simple to make, making them great for bakers of all levels. The light sweetness of the honey buttercream frosting pairs wonderfully with the soft cupcake, creating a treat that’s both comforting and unique.

how to make Chamomile Cupcakes

Ingredients:

½ cup hot water
2 chamomile tea bags
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1/4 teaspoon kosher salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup unsalted butter, softened at room temperature
¼ cup honey
3 ½ cups powdered sugar
2 tablespoons heavy cream, cold
Chamomile flowers for garnish

Directions:

Preheat the oven to 350°F (175°C) and line a standard 12-count cupcake pan with cupcake liners.
Add the tea bags to the hot water, allowing them to steep for 10 minutes. After that, set aside.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside.
In a separate large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. Then, mix in the eggs one at a time, ensuring they are well combined. Add the vanilla extract afterwards.
Alternately add the flour mixture and the steeped tea to the butter mixture, starting and ending with the flour, and mix until just combined after each addition.
Fill each cupcake liner about halfway with the batter. Bake the cupcakes in the preheated oven for about 12 to 16 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cupcakes to cool on a cooling rack while you prepare the frosting.
In a mixing bowl, beat the softened butter and honey together until smooth and creamy, about 2-3 minutes on medium speed.
Gradually add in the powdered sugar and cold heavy cream until fully combined, then beat on high speed for another 2-3 minutes until the buttercream is light and fluffy.
Use a piping bag to pipe the frosting onto the cooled cupcakes and garnish with chamomile flowers. Enjoy!

how to serve Chamomile Cupcakes

These Chamomile Cupcakes are best served fresh, ideally the same day they are made. You can display them on a beautiful cake stand at a gathering or serve them with a cup of your favorite tea. The gentle flavors of chamomile make them a delightful pairing with herbal or fruity teas.

how to store Chamomile Cupcakes

If you have any leftovers, store the cupcakes in an airtight container at room temperature for up to three days. If you prefer to keep them longer, refrigerate them for up to a week. Just make sure to allow them to come back to room temperature before serving for the best flavor and texture.

tips to make Chamomile Cupcakes

Make sure to let the tea steep fully to capture the rich chamomile flavor.
Do not overmix the batter once you add the flour; this will help keep the cupcakes light and fluffy.
Use room temperature ingredients for the best results, as they blend together more easily.

variation

You can add a hint of lemon zest to the cupcake batter for a refreshing twist. Alternatively, try adding a few teaspoons of lemon juice to the frosting for a tangy contrast to the sweetness.

FAQs

Can I use different tea for these cupcakes?
Yes, you can experiment with different herbal teas, such as lavender or peppermint, for unique flavors.

Can I make these cupcakes gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend suitable for baking.

How can I make these cupcakes vegan?
You can replace the butter with a plant-based butter and use flax eggs instead of regular eggs. For the frosting, use a vegan butter and substitute honey with agave syrup or maple syrup.