Preheat the oven to 350F.  In a mixer bowl, add your softened butter and paddle until soft.  Add the granulated sugar and mix for 3 minutes.

Add the eggs one at a time while scraping in between.  Add the sifted dries in two additions.

Portion the batter into a prepared cupcake tin with liners.

Bake for 15-20 minutes or until a skewer comes out clean.  Let the cakes cool before icing.

In a mixer bowl, paddle the second amount of butter until soft.  Add the sifted powdered sugar and chamomile powder.  Mix until combined.

Add the honey and milk and mix until combined.

Take the liners off of the baked cupcakes.  With a pairing knife, cut a hole in the center of the cakes. Fill with just enough buttercream to have the sprinkles adhere on top.  Finish by topping the cakes with sprinkles.