Recipe courtesy of Heather McDonnell
Sweet Tea Cupcakes with Lemon Sweet Tea Frosting
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- Level: Easy
- Total: 45 min
- Prep: 20 min
- Inactive: 5 min
- Cook: 20 min
- Yield: 12 cupcakes
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- Level: Easy
- Total: 45 min
- Prep: 20 min
- Inactive: 5 min
- Cook: 20 min
- Yield: 12 cupcakes
Ingredients
Sweet Tea Cupcakes:
Lemon Sweet Tea Frosting:
Directions
- For the cupcakes: Preheat the oven to 350 degrees F. Line a cupcake pan with 12 liners.
- Heat the milk in the microwave for 1 minute, stir and then add 30 more seconds. Place the tea bags in the milk and allow steeping for 5 minutes.
- Sift together the flour, baking soda and salt. In the bowl of an electric stand mixer fitted with a paddle attachment, mix the granulated sugar, oil, vanilla and the eggs, 1 at a time. Alternate adding the flour and only 1/2 cup of the tea until incorporated. Reserve 1/2 cup of the tea for the frosting.
- Fill the cupcake liners and bake for 15 minutes. Rotate the pan and continue until the cupcake tops spring back and a tester comes out clean, about 5 more minutes. Allow to cool completely before frosting.
- For the frosting: Cream the butter in the bowl of an electric stand mixer fitted with a paddle attachment. Add the lemon zest. Slowly alternate adding the confectioners' sugar and 1/2 cup reserved tea until you reach the desired frosting consistency.
- Frost the cooled cupcakes and serve.
