in Recipes

Honey Cupcakes with Chamomile Frosting

by trends March 13, 2025, 1:03 am 1k Views

Disclosure: This publication may contain affiliate links, which means that I can win a commission if you click on the link and make a purchase.

These honey cupcakes with chamomile glazed are the most beautiful and perfect dessert for spring. The cupcakes are sweetened with the flavors of honey and butter cream is full of chamomile tea. So delicious and nice!

I love beautiful food. It is part of the cozy aesthetics of the kitchen. These are the type of cupcakes that make people want to eat them because they are very beautiful (they are the cupcake version of these meringues of the citrus curd). Let’s get into them!

Ingredients that will need for honey cupcakes with Manzanal glaze

Honey cupcakes with Manzanal glaze that is decorated.

Chamomile tea bags. We are pushing them in melted butter to provide a natural flavor of chamomile.
Honey. I like to use a really floral wild flower honey for this recipe so you really try honey in cupcakes.
Sour cream or yogurt. I find that this brings a super wet texture to the cupcakes (I do the same in my lemon bread).

For the rest of the ingredients, see the recipe index card below.

How to make honey with Manzanal glaze

Mix the dry ingredients.
Beat milk and yogurt or sour cream. I like to do this in a measurement cup to save some dirty dishes.
Beat butter and sugar. Then I add honey and eggs. Pour the milk mixture.
And then, finally add the flour.
Fill the cupcake coatings around 3/4 of the road with the dough. And bake.
To make the glaze, I like to melt the butter. And then add the chamomile leaves. This will push the butter with the taste of tea.
Transfer to the refrigerator so that the butter can solidify at room temperature.
Beat the butter with powdered sugar, thick cream and a pinch of salt.
Decorate the cupcakes as you like. I made a simple coverage and then adorned them with sprigs of Nasturium, blackberries and organic chamomile leaves.

Recipe Council

Ganish with mint twigs. I know that misfortune can be difficult to find. (They are everywhere where I live!) But decorate the cakes with mint twigs if you wish!
Freeze the cupcakes. I find that cupcakes and cupcakes freeze. To do so, put them on a baking tray in the freezer. Freeze for 20 minutes and then transfer to a hermetic freezer bag. Disqu and adorns and serves.

More spring recipes for baking

If you tried this Honey cupcakes with butter cream recipe Or any other recipe on my website, leave a 🌟 star rating And let me know how it was in the 📝 comment below. Thanks for visiting!

To make the cupcakes:

Preheat the oven at 350 degrees F. Insert the Magdalenas Coats into a cancake can. In a medium bowl, mix flour, baking powder and salt. In a cup of measurement, measure the milk and then goths the sour cream or yogurt. Set aside.
In the bowl of a standing blender, add butter, sugar and honey. Let’s create together until they are light and fluffy, approximately 2 minutes. Cross the eggs and mix until it is combined. Add the flour in some lots, alternating with the milk/yogurt mixture, until it is combined.
Divide the dough between the 12 cupcake coatings, filling them around 3/4 of the road. Transfer to the baking for baking for 15 to 18 minutes, until a skewer when inserted into the center is clean. Let cool for 5 minutes before moving cupcakes to a cooling grid.

To make the chamomile butter cream:

In a saucepan, add the butter and melt over medium-low heat. Turn off the heat and open the tea bags and pour the apple leaves into the butter. Let pass for 10 minutes. Pour the melted butter through a sieve to remove and discard the chamomile leaves. Place the tense and melted butter in the refrigerator to cool for 45 minutes at 1 hour. Butter must soften but not hard.
Transfer the butter to a standing blender, along with sieved sugar, salt and thick cream. Beat until it is light and spongy, approximately 1 to 2 minutes.
Frost the cupcakes as you like. My favorite form is recently the super lazy form: I place two small tablespoons of glaze at the top and then ally in a layer with a small offset spatula.
Then I execute an offset spatula all the way around the edges of the cupcakes. Finally, there is a small blow that I make in the center. I decorated them with organic chamomile leaves, hood leaves and a blackberry. And then! I dusted them with powdered sugar.