Chamomile Lemon Cupcakes With Honey Buttercream Fro

Name: Chamomile Lemon Cupcakes With Honey Buttercream Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.

1600

kcal

Calories

111

Fat

129

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Chamomile Lemon Cupcakes, 3/4 cup white sugar, 1 lemon's zest, 1 cup unsalted butter, and more.

Yes, Chamomile Lemon Cupcakes With Honey Buttercream Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chamomile Lemon Cupcakes With Honey Buttercream Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions