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Preheat the oven to 350 F. Line a standard 12-count cupcake pan with cupcake liners.
Add the tea bags to the hot water, and allow them to steep for 10 minutes. Set aside.
Whisk the flour, baking powder, baking soda, and salt in a medium mixing bowl. Set aside.
Cream the butter and sugar until light and fluffy in a separate large mixing bowl. Mix in the eggs, one at a time. Mix until just combined. Add in the vanilla extract.
Alternately add the flour mixture and tea, starting and ending with the flour, and mixing until just combined after each addition.
Fill each liner about ⅔ of the way with the batter. Bake the cupcakes for about 12-16 minutes until a toothpick inserted in the center comes out clean.
Allow the cupcakes to cool on a cooling rack while making the frosting.
Beat the softened butter and honey until smooth and creamy for about 2-3 minutes on medium speed.
Gradually add the powdered sugar and heavy cream until thoroughly combined and the buttercream is smooth. Beat on high speed for 2-3 minutes until fluff.
Use a piping bag, and pipe onto the cooled cupcakes using your favorite piping tip
Garnish with chamomile flowers, and enjoy!