Honey

Chamomile Lemon Cupcakes with Honey Buttercream Frosting

by:
February 19, 2013
4.7
3 Ratings
Chamomile Lemon Cupcakes with Honey Buttercream Frosting
Photo by James Ransom
  • Makes 14 cupcakes
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 http://littleaccidentsinthekitchen.blogspot.sg/2013/02/chamomile-lemon-cupcakes-with-honey.html —littleaccidentsinthekitchen

Test Kitchen Notes

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

What You'll Need
Ingredients
  • 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
Directions
  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.
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13 Reviews

TIJANA
TIJANA July 24, 2021
I made these and they turned out really well! My family really enjoyed them, and I will definitely make them again. I didn't have 1/2 of tea leaves, so I just used 3 tea bags of the tea, which worked really well and didn't give too much of an overbearing flavour. 100% recommend :)
 
helen
helen August 21, 2018
Just made these and I did not strain the leaves because the recipe didn't indicate to do so. I also made the buttercream as directed but it's too buttery and less like icing so I now have to modify so as not to waste it. I added 1 extra cup of powdered sugar, one tablespoon of cold chamomile tea, one teaspoon of lemon zest. It's still buttery but more icing like and less like flavored butter.
 
Whitney
Whitney February 2, 2018
Just made the cupcakes (not the buttercream)--absolutely lovely, thank you. Wouldn't change a thing. I did not make the buttercream, as I have a swiss buttercream recipe that I like to use. Light, delicate, sophisticated cupcakes.
 
Steve
Steve March 20, 2015
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).
 
Steve
Steve March 14, 2015
Why a recipe that makes 14, my cupcake tins hold 12?
 
Katie E.
Katie E. February 1, 2015
Waaaay too much butter in the butter cream. Reduce how you see fit.
 
CzechMate
CzechMate October 18, 2013
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.
 
QueenSashy
QueenSashy March 7, 2013
A great dish. Love the combination of lemon and camomile. And what a picture, it makes me want to dig into it right away!
 
littleaccidentsinthekitchen
littleaccidentsinthekitchen March 10, 2013
haha I have to thank food52 for the great photo :D do try it!
 
foxeslovelemons
foxeslovelemons March 7, 2013
These certainly do look irresistible. Any dessert that involves lemons makes my heart go pitter-patter!
 
littleaccidentsinthekitchen
littleaccidentsinthekitchen March 10, 2013
lemons are just so delightful, aren't they?
 
sexyLAMBCHOPx
sexyLAMBCHOPx February 24, 2013
These look & read delicious!
 
littleaccidentsinthekitchen
littleaccidentsinthekitchen February 25, 2013
thanks =)