Preheat your oven to 350F. Grease mini bundt pans or line a cupcake pan with paper liners.
1. Warm your buttermilk just slightly with the fresh or dried flowers. Turn off heat and allow to steep while you make the batter.
2. Mix dry ingredients together in a bowl and set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, mix the sugar with the chamomile powder for a few minutes. Add the soft butter and cream until fluffy. Add vanilla.
4. Add your eggs, one at a time, scraping the sides of the bowl in between. Mix on medium speed until light and fluffy, about 3 minutes.
5. Add about 1/3 of your dry ingredients and mix lightly.
6. Strain flowers out of buttermilk and add half of buttermilk in; mix lightly. Repeat with remaining flour and buttermilk, mixing in last 1/3 of flour last.
7. Remove from stand mixer and gently fold in raspberries, being careful not to overmix.
8. Divide batter amongst baking cups. The batter should come about 2/3 of the way up - it will rise a decent amount. Bake for 18-25 minutes, until the cakes spring back when gently pressed.
9. Allow to cool about 10 minutes and then remove cakes from the mold. Allow to cool completely before icing.
1. Sift the powdered sugar and pour into a liquid measuring cup. Add the zest. Add lemon juice, stirring, a little bit at a time. You may need to adjust the amount of lemon juice and sugar accordingly. You want a glaze that is relatively thick, yet pourable.
2. Drizzle just a little bit onto each cake.
3. Decorate with raspberries and fresh or dried chamomile.