Recipe courtesy of Heather McDonnell

Sweet Tea Cupcakes with Lemon Sweet Tea Frosting

  • Level: Easy
  • Total: 45 min
  • Prep: 20 min
  • Inactive: 5 min
  • Cook: 20 min
  • Yield: 12 cupcakes
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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

  1. For the cupcakes: Preheat the oven to 350 degrees F. Line a cupcake pan with 12 liners.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Frost the cooled cupcakes and serve.

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