Black Tea Cupcakes Recipe

Black Tea Cupcakes
Black Tea Cupcakes
Black tea cupcakes with a smooth lemon and honey frosting.

Cupcake recipe

serves (12) cook time ( ) preperation ( )

Cake ingredients

  • ½ c hot milk
  • 3 black tea bags
  • 2 eggs, room temperature
  • 1 tsp vanilla extract
  • 1 ½ c cake flour
  • ¾ c sugar
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • 1 stick butter, chopped and softened

Frosting ingredients

  • 1 stick unsalted butter, softened
  • 2 c powdered sugar
  • 2 tbs honey
  • 1 tbs heavy cream
  • 1 tbs lemon juice
  • ¼ tsp lemon zest


  1. Preheat your oven to 350°F. Grease a 12 capacity muffin tin or line the holes with paper cases.
  2. In a medium bowl, steep the tea bags in the hot milk for at least 10 minutes. Cool to room temperature.
  3. Once cooled, whisk in the eggs and vanilla until combined and set aside.
  4. In a large mixing bowl combine the flour, sugar, baking powder, and salt.
  5. Add the butter one piece at a time and mix until the butter is well incorporated.
  6. Slowly add the milk mix and gently stir until combined. Do not over mix.
  7. Spoon the mixture into prepared muffin tin.
  8. Bake for 15 to 20 minutes, or until a skewer inserted into the center comes out clean. Transfer to a wire rack to cool.
  9. To make the frosting, beat the butter on high speed until light and fluffy.
  10. Beat in half of the sugar until combined. Stir in the honey and then beat in the remaining sugar.
  11. Add the cream, lemon juice and lemon zest and whisk on high for 6 minutes.
  12. Pipe the frosting onto the fully cooled cupcakes and decorate as desired.