Iced Tea Cupcake Recipe
User Reviews
4.4
63 reviews
Good
Iced Tea Cupcake Recipe
Report
Iced tea cupcakes topped with a melt-in-your mouth lemon frosting are all things summer! Just like the favorite drink, the Arnold Palmer.
Share:
Ingredients
Cupcakes:
- 1/2 cup whole milk
- 1/2 cup water
- 10 black tea bags
- 1 cup unsalted butter
- 2 cups sugar
- 4 large eggs , room temperature
- 2 3/4 cups flour
- 3/4 tablespoon baking powder
- 3/4 teaspoon fine sea salt
Lemon Frosting:
- 1/4 cup salted butter room temperature
- 1/4 cup butter flavored shortening
- 2 teaspoons lemon extract
- zest of one lemon
- 1 1/2 - 2 cups powdered sugar
Garnishes:
- Sparkling Sugar white or clear
- Lemon candy sticks
- Sugared fruit wedges
Add to Shopping List
Instructions
- Pour milk and water into a medium microwave safe bowl that has at least 1-2 inches of space at the top. Microwave on high for 1 minute, or until mixture is 110°F or hotter. Place tea bags (unwrapped) into the liquid to steep for 15 minutes. When ready to remove, wrap each tea bag around a spoon to make sure that all of the liquid (and flavor) is in the liquid.
- Preheat the oven to 350°F and line 2 muffin tins with 24 cupcake liners.
- In a large mixing bowl or a stand mixer fitted with the paddle attachment, cream the butter and sugar until fluffy, approximately 1-2 minutes. Beat in the eggs, one at a time. Add the tea mixture to the cupcakes.
- In a medium bowl, sift together the flour, baking powder and salt. Gradually mix into wet iced tea cupcake mixture until just blended. Do not overmix.
- Spoon iced tea cupcake mixture evenly into 24 cupcake tins. Bake for 22 minutes or until tops are lightly browned a spring back when pressed with your finger. Remove the cupcakes and allow to fully cool before frosting.
Lemon Frosting:
- In a large mixing bowl or stand mixer fitted with a paddle attachment, cream the salted butter and butter flavored shortening until fully mixed and creamy. Add the lemon extract and lemon zest. Gradually add powdered sugar until lemon frosting reaches a spreadable/pipe-able consistency. If you accidentally add too much powdered sugar and it gets too thick, thin out with a teaspoon of water.
- Using a piping bag with a large round tip or large star tip, frost cupcakes. Garnish with sparkling sugar, sugared lemon wedges and lemon candy sticks.
- If you've tried this recipe, please come back and let us know how they were in the comments or star ratings.
Equipments used:
Nutrition Information
Show Details
Calories
237kcal
(12%)
Carbohydrates
28g
(9%)
Protein
2g
(4%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Cholesterol
53mg
(18%)
Sodium
106mg
(4%)
Potassium
79mg
(2%)
Sugar
17g
(34%)
Vitamin A
350IU
(7%)
Calcium
37mg
(4%)
Iron
0.8mg
(4%)
Nutrition Facts
Serving: 24cupcakes
Amount Per Serving
Calories 237 kcal
% Daily Value*
| Calories | 237kcal | 12% |
| Carbohydrates | 28g | 9% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 53mg | 18% |
| Sodium | 106mg | 4% |
| Potassium | 79mg | 2% |
| Sugar | 17g | 34% |
| Vitamin A | 350IU | 7% |
| Calcium | 37mg | 4% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
63 reviews
Good
Other Recipes
You'll Also Love
