Chamomile Lemon Cupcakes with Honey Buttercream Frosting

By • February 19, 2013 10 Comments

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Author Notes: These cupcakes are made with chamomile-infused butter and scented with refreshing lemon. The honey buttercream frosting that tops the cupcakes makes them simply irresistible. If you love tea, this will be perfect.

These cupcakes were inspired by Cupcake Project's post on how to bake with tea. It really helped me get the flavour of chamomile into the cupcakes

see the original post at

Food52 Review: I had to give this recipe a try when I saw the combination of chamomile, lemon, and honey. Sounds like the perfect cup of tea! While making the recipe, I was worried they'd be a leaden, oily mess as there is no rising agent and a lot of butter, but they were delicious. They rose like a dream and were perfectly soft and moist. The chamomile isn't particularly strong, but it provides a lovely backdrop to these lemony, pillowy cakes. Note: I added a little extra sugar to make the frosting come together.AnnainSydney

Makes 14 cupcakes

Chamomile Lemon Cupcakes

  • 3/4 cup white sugar
  • 1 lemon's zest
  • 1 cup unsalted butter
  • 1/2 cup chamomile tea leaves
  • 3 egg yolks
  • 1 1/2 cups all-purpose flour
  • 1/2 cup milk
  • 3 egg whites
  • 1/4 cup white sugar

Honey Buttercream Frosting

  • 1 cup unsalted butter, softened
  • 1/4 cup confectioner's sugar
  • 1/2 cup honey
  1. Whisk together 3/4 cup of white sugar and lemon zest. Allow to rest for about 30 minutes to infuse the lemon flavour.
  2. Melt 1 cup of butter in a saucepan. Stir in tea leaves and heat on low heat for 5 minutes. Remove from heat and allow to cool completely.
  3. Preheat your oven to 350 degrees Fahrenheit or 180 degrees Celsius. Whisk together lemon sugar and tea-infused butter. Whisk in egg yolks until completely incorporated.
  4. Alternate beating in the flour and milk until you have a smooth batter.
  5. In another clean and dry bowl, whisk egg whites until foamy. Add 1/4 cup of sugar and whisk until stiff peaks form.
  6. Gently fold egg whites into the batter in 3 additions.
  7. Fill cupcake liners 2/3 full and bake for 20 minutes, or until a skewer poked into the centre comes out clean. Allow to cool completely.
  8. Cream 1 cup of butter and 1/4 cup of confectioner's sugar until smooth. Add honey and beat until smooth.
  9. Pipe icing over cupcakes. Eat right away or refrigerate until ready to serve.

More Great Recipes: Cakes|Desserts

Topics: Cake

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Comments (10) Questions (1)


5 months ago Steve

Cupcakes were good, simmer the team bags in the butter, and you only need to strain the tea leaves if the bags break.

Buttercream was a disaster, tasked like honey-flavored butter. Better off doing a french buttercream, with honey (Rose Levy-Birenbaum).


6 months ago Steve

Why a recipe that makes 14, my cupcake tins hold 12?


7 months ago Katie Emily Butterfield

Waaaay too much butter in the butter cream. Reduce how you see fit.


almost 2 years ago CzechMate

I was so excited to try this recipe but it didn't say to strain the tea leaves from the butter! Maybe you could edit the recipe to add that, if that is the correct method? I feel like an idiot that I didn't think of that on my own but such is life.


over 2 years ago QueenSashy

QueenSashy is a trusted home cook.

A great dish. Love the combination of lemon and camomile. And what a picture, it makes me want to dig into it right away!


over 2 years ago littleaccidentsinthekitchen

haha I have to thank food52 for the great photo :D do try it!


over 2 years ago foxeslovelemons

These certainly do look irresistible. Any dessert that involves lemons makes my heart go pitter-patter!


over 2 years ago littleaccidentsinthekitchen

lemons are just so delightful, aren't they?


over 2 years ago sexyLAMBCHOPx

sexyLAMBCHOPx is a trusted home cook.

These look & read delicious!


over 2 years ago littleaccidentsinthekitchen

thanks =)