- Level: Easy
- Total: 45 min
- Prep: 20 min
- Inactive: 5 min
- Cook: 20 min
- Yield: 12 cupcakes
Ingredients
Sweet Tea Cupcakes:
3/4 cup whole milk
10 black tea bags
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup canola oil
1 teaspoon vanilla extract
2 eggs
Lemon Sweet Tea Frosting:
2 sticks unsalted butter, softened
Zest of 1 lemon
2 cups confectioners' sugar
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.
