Ingredients
Scale
- ½ cup hot water
- 2 chamomile tea bags
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ 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 for frosting
- ¼ cup honey
- 3 ½ cups powdered sugar
- 2 tablespoons heavy cream
Instructions
- Preheat your oven to 350°F (175°C).
- Steep chamomile tea bags in hot water for about 10 minutes.
- In a mixing bowl, whisk together flour, baking powder, baking soda, and salt.
- In another large bowl, cream softened butter and sugar until fluffy.
- Add eggs one at a time and mix in vanilla extract.
- Gradually alternate adding dry ingredients and chamomile tea to the butter mixture until just combined.
- Fill cupcake liners two-thirds full with batter and bake for 12-16 minutes or until a toothpick comes out clean.
- Cool completely before frosting with honey-infused icing made by beating butter and honey with powdered sugar and cream.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 253
- Sugar: 19g
- Sodium: 145mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 34mg