Preheat your oven to 350°F, and line a standard 12-count cupcake pan with cupcake liners.

Steep the chamomile tea bags in hot water for about 10 minutes.

In a mixing bowl, whisk together flour, baking powder, baking soda, and kosher salt.

In a large bowl, cream together the softened butter and sugar until light and fluffy.

Add eggs one at a time, mixing until just combined, then add the vanilla extract.

Alternately add the flour mixture and the chamomile tea, starting and ending with the flour mixture.

Fill each cupcake liner about two-thirds full with the batter.

Bake for 12-16 minutes, or until a toothpick inserted in the center comes out clean.

Let cupcakes cool on a rack, then prepare the frosting by beating together softened butter and honey until smooth.

Gradually add powdered sugar and heavy cream until combined, then beat on high until fluffy.

Use a piping bag to swirl the frosting onto cooled cupcakes. Garnish with chamomile flowers.