Recipe courtesy of Heather McDonnell
Show: Cupcake Wars
Sweet Tea Cupcakes with Lemon Sweet Tea Frosting
Total:
45 min
Active:
20 min
Yield:
12 cupcakes
Level:
Easy
Total:
45 min
Active:
20 min
Yield:
12 cupcakes
Level:
Easy

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.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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