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Dandelion and Dutch Clover Honey Cupcakes

November 03, 2016 1 Comment

These real dandelion tea cupcakes with honey cream cheese frosting rely on the Ames Farm Dutch Clover Honey variation and are best served with the raw honey itself. Minnesota June blossoms captured by bees, this honey tastes similar to caramel.

Inspired by pollinators’ appreciation for common garden weeds, this unique cupcake recipe utilizes dutch clover blossoms and dandelion roots. This recipe makes 24 standard sized flavor-packed cakes.

Dandelion and Dutch Clover Honey Cupcakes

 We have small sized jars of every seasonal bloom perfect for baking, captured by our honeybees throughout this year. Read more and view all our bee-captured flavors here. Our event favors can be customized with unique dates, messages, colors, and designs, with free samples available too!

In this recipe, we will be making candied dandelion root. Dandelion root is a bulk herb and spice ingredient that can be grown or found at most local co-ops and specialty food stores.

Candied Dandelion Root

Place dandelion root pieces and water in a small saucepan over medium-high heat. Bring to a gentle boil, reduce heat and cover.

Simmer on low heat (still covered) for about 30 minutes until the dandelion root pieces have soaked up most of the liquid a soft and chewy consistency.

Remove from heat and set aside to cool.


Dutch Clover Honey Frosting

  • 8 tablespoons room temp unsalted butter
  • 8 tablespoons slightly soft cream cheese
  • 8 tablespoons Ames Dutch Clover Honey

    Mix butter and cream cheese together until fluffy, then gradually beat in the honey. Cover and refrigerate for at least an hour before frosting completely cooled cakes.


    Dandelion Cupcakes

    • 4 teaspoons dandelion tea (roughly 4 tea bags)
    • 1 cup whole milk
    • 1 cup of unsalted butter
    • 2 cups cane sugar
    • 1 cup butter
    • 2 teaspoons vanilla extract
    • 3 whole medium eggs
    • 8 tablespoons candied dandelion root pieces
    • 3 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder

    Heat milk in a saucepan over low-medium heat, stirring often, until hot to touch. Monitor closely to avoid scalding the milk or allowing a skin to form over the top. Remove milk from heat and add dandelion tea. Steep for ten minutes.

    In a larger bowl, use a wooden spoon to mix together the sugar, butter, vanilla, and eggs. Careful to not over-mix, we don't want a dense cupcake.

    Stir together the flour, baking soda, and salt in a medium bowl.

    Slowly add parts of the flour mixture and milk tea to the butter and sugar mixture until all ingredients are combined, being careful not to over-mix. Gently stir in the candied dandelion root pieces.

    Fill a tin lined with baking cups about halfway with batter and bake at 350° F until the tops are a dark brown caramel color, about 20 minutes. Let cool.


    Dandelion Dutch Clover Honey Cupcakes


    There's nothing like cozying up under a blanket with a tasty treat and your favorite mug of tea. If you enjoyed these cakes like we did, let us know!


    1 Response

    Karna Borja
    Karna Borja

    May 18, 2017

    Your cupcake sounds devine. where does one get dandelion rootand dandelion tea.

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