Camomile Cupcakes

A cup of tea should always be accompanied by a nice sit down and something sweet – preferably a biscuit for dunking or a big slice of cake. I think I enjoy the ‘nice sit down’ almost as much as the tea itself… sitting down, chatting with your fellow tea drinkers and a brief respite from the business of the day. My favourite tea at the moment is camomile – sweet smelling, mild and relaxing.
When I saw that there was a “Tea” themed cupcake challenge over at sweetest kitchen I knew I would be making camomile cupcakes!

The tea flavour in these cupcakes comes from steeping actual camomile teabags in milk and water. I was concerned the flavour wouldn’t come through but once baked the cupcakes definitely had the subtle sweet aroma of camomile. Swirled with lemon cream cheese icing and a drizzle of honey these were delicious.


  • 125g butter
  • 3/4 cup sugar
  • 1 egg
  • 1/2 cup milk
  • 1/2 cup water
  • 1 tablespoon honey
  • 1 teaspoon baking soda
  • 1 1/2 cups self-raising flour
  • 4 camomile teabags


Preheat the oven to 170C.
Heat the milk and water in a saucepan to almost boiling. Remove from heat and add the teabags. Stir around and then leave to steep for 10 mins.
Cream the butter and sugar. Add the egg and mix together.
Remove teabags from the milk mixture, then dissolve baking soda in milk.
Add the milk to butter mixture along with the honey and the flour. Mix well.
Spoon the mixture into 12 lined cupcake pans.
Bake at 170C for 15 – 20 minutes or until golden and cooked through.

Once cooled, ice with a lemon cream cheese icing and add a swirl of honey on top to decorate.

About the Cupcake Challenge!

The winner of July’s Mystery Box Cupcake Challenge will receive prizes from:

Thank you to all our prize sponsors!

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