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Mini Chamomile Cakes by Joy the Baker

Mini Chamomile Cakes with Honey Frosting

Erica Dinho
Course Dessert
Cuisine International
Servings 8 servings
Calories 363 kcal


For the cakes:

  • ¼ cup (½ stick) butter
  • 1 cup all-purpose flour
  • ¾ cup granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • Pinch of salt
  • 3 tbsp dried chamomile (from tea bags)
  • ½ cup milk
  • 1 large egg
  • 1 teaspoon pure vanilla extract

For the frosting:

  • 2 cups powdered sugar, sifted
  • 1 tbsp honey
  • 6 tbsp heavy cream
  • Pinch of salt


  • Place a rack in the upper third of the oven, and preheat to 325 degrees F. Line a cupcake pan with paper or foil liners and set aside. You can also grease and flour the cupcake pans and not use any liners.

To make the cakes

  • in the bowl of a stand mixer fitted with a paddle attachment, cream together butter, flour, sugar, baking powder, baking soda, salt, and chamomile leaves. The mixture will be slightly coarse and sandy when mixed for several minutes.
  • Whisk together milk, egg and vanilla.
  • Pour half of the milk mixture into the flour mixture with the mixer on medium-low speed. Beat until just incorporated.
  • Pour in the remaining milk mixture, and turn mixer up to medium. Beat for 1 minute, until well blended.
  • Divide the batter between the prepared cupcake cups. There isn't a lot of batter, so you'll only fill the liners up about halfway. You'll also need a spatula to scrape the bowl for remaining batter.This recipe doesn't waste a drop of cake batter.
  • Bake cupcakes for 17 to 20 minutes or until a skewer inserted in the center comes out clean. Remove from the oven, and allow cakes to cool in the pan for 10 minutes. Remove cakes to cool completely on a wire rack before frosting.

To make the frosting

  • whisk together sifted powdered sugar, honey, cream, and salt in a medium bowl. Whisk until smooth. Use a butter knife to generously spread the frosting a top the cooled cupcakes. Sprinkle with a bit of chamomile leaves and arrange on a pretty plate. Cakes will last, well wrapped, at room temperature for up to 3 days.


Calories: 363kcalCarbohydrates: 64gProtein: 3gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 37mgSodium: 208mgPotassium: 59mgFiber: 1gSugar: 51gVitamin A: 474IUVitamin C: 1mgCalcium: 62mgIron: 1mg
Keyword Cake
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