Contents
- 1 A Sip of Summer in Every Bite
- 2 My First Batch of Sunshine
- 3 Why This Combo Works
- 4 A Sweet Story of Tea Time
- 5 Ingredients:
- 6 How to Make These Iced Tea Cupcakes
- 7 Creative Twists on a Classic
- 8 Serving Your Sweet Masterpiece
- 9 Keeping Cupcakes Fresh
- 10 Frosting and Fixes
- 11 Your Questions Answered
- 12 Share Your Sweet Creation
- 13 Iced Tea Cupcakes with Lemon Frosting
A Sip of Summer in Every Bite
I first tasted these at a garden party. The sweet tea cake, the tart lemon frosting. It was like summer in my mouth. Ever wondered how to capture that feeling at home? This recipe does it. It brings back that sunny day for me.
My First Batch of Sunshine
My first try, I over-steeped the tea. The cupcakes had a strong, bitter flavor. I was so disappointed. But I tried again with less steeping time. It taught me that small changes matter in baking. That is why home cooking is so important. You learn from every mistake. You make it your own.
Why This Combo Works
Let’s talk about why these cupcakes are special. The tea gives a cozy, deep flavor to the soft cake. The lemon frosting is bright and creamy. It is the perfect match. Which flavor combo surprises you the most, the tea or the lemon? Tell me in the comments.
A Sweet Story of Tea Time
This treat is a new take on an old tradition. Afternoon tea has been loved for centuries. This recipe turns that drink into a fun dessert. *Did you know adding milk to tea started in the 1600s?* It makes this modern cupcake feel classic. Will you share a picture of your cupcakes?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Whole milk | 1/2 cup | |
| Water | 1/2 cup | |
| Black tea bags | 10 | |
| Unsalted butter | 1 cup | |
| Sugar | 2 cups | |
| Large eggs | 4 | Room temperature |
| Flour | 2 3/4 cups | |
| Baking powder | 3/4 tablespoon | |
| Fine sea salt | 3/4 teaspoon | |
| Salted butter | 1/4 cup | Room temperature |
| Butter flavored shortening | 1/4 cup | |
| Lemon extract | 2 teaspoons | |
| Lemon zest | Zest of one lemon | |
| Powdered sugar | 1 1/2 – 2 cups | |
| Sparkling sugar | As needed | White or clear, for garnish |
| Lemon candy sticks | As needed | For garnish |
| Sugared fruit wedges | As needed | For garnish |
How to Make These Iced Tea Cupcakes
Step 1 First, make your tea. Heat milk and water in a bowl. Steep the tea bags for a full fifteen minutes. Squeeze every last drop of flavor from them. (A hard‑learned tip: really wring those tea bags out!). Step 2 Cream your butter and sugar until fluffy. Add eggs one by one. Then pour in that lovely tea mixture. It gives the cake its special flavor. Step 3 Gently mix your dry ingredients into the wet. Do not overmix the batter. Just blend until you see no more flour. Overmixing makes cupcakes tough. Step 4 Bake until the tops spring back. Let them cool completely before frosting. Warm cupcakes will melt your frosting. Patience is a baker’s best tool. What is the key to getting maximum tea flavor into your cupcakes? Share below! Cook Time: 22 minutes Total Time: 52 minutes Yield: 24 cupcakes Category: Dessert, BakingCreative Twists on a Classic
Try these fun spins on the recipe. They are perfect for any occasion. Change it up and make it your own. Peachy Sweet Tea: Add diced peaches to the batter. Use peach tea bags instead of black tea. Lemon Lavender: Add a teaspoon of dried lavender to the frosting. It pairs so well with lemon. Spiced Chai: Use chai tea bags for a warm spice. Add a pinch of cinnamon to the flour. Which creative twist would you try first? Vote in the comments!Serving Your Sweet Masterpiece
These cupcakes are a delight on their own. But you can make them even more special. Try a few simple serving ideas. Serve them with fresh berries on the side. A dollop of whipped cream is also nice. For a drink, try sweet iced tea. A crisp glass of riesling wine is lovely too. Which would you choose tonight, the wine or the iced tea?
Keeping Cupcakes Fresh
Store cooled cupcakes in a sealed container. They last two days on the counter. For longer storage, freeze them without frosting. Wrap each one tightly in plastic wrap. Thaw at room temperature before serving.
This small batch is perfect for a treat. You won’t have too many leftovers. My grandkids love finding these in my freezer. It makes a weekday feel special. Why does this matter? Freshness means maximum flavor in every bite.
Do you prefer freezing or refrigerating cakes? Let me know your method. It helps other bakers find the best way.
Frosting and Fixes
Sometimes frosting can be tricky. If it is too thin, add more powdered sugar. If it is too thick, mix in a teaspoon of water. Always zest your lemon before juicing it. This makes the process much simpler.
Another common issue is dry cupcakes. Be careful not to overmix your batter. Set a timer to avoid over-baking. Why does this matter? Simple fixes save your treats from disaster.
What kitchen disaster did you recently fix? Share your success story in the comments below. We can all learn from each other.
Your Questions Answered
Can I make these gluten-free? Yes, use a good gluten-free flour blend. It works well in this recipe.
Can I make the cupcakes ahead? Absolutely, bake them a day before. Frost them right before you serve.
What can I use instead of shortening? Just use all butter. The frosting will be a bit softer.
Can I double this recipe? You can easily double it. It will make four dozen cupcakes.
How strong is the tea flavor? It is a mild, sweet tea taste. Steeping the bags fully is key.
I hope you love these tea-time treats. They always remind me of summer afternoons. I would love to see your beautiful cupcakes. Tag Savory Discovery on Pinterest with your photos. Happy cooking! —Elowen Thorn.
Iced Tea Cupcakes with Lemon Frosting
Description
Small Batch Vanilla Cupcakes are unbelievably easy to make and the perfect portion for when you want a sweet treat but don’t need the full dozen.
Ingredients
=== Cupcakes: ===
=== Lemon Frosting: ===
=== Garnishes: ===
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.
- 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.