Iced Tea Cupcakes Recipe

Iced Tea Cupcakes
Iced Tea Cupcakes
Iced tea cupcakes with a sharp lemon twist.

Cupcake recipe

serves (12) cook time ( ) preperation ( )

Cake ingredients

  • ½ c milk
  • 6 black tea bags
  • ¼ c water
  • ½ stick unsalted butter, softened
  • 1 c sugar
  • 2 large eggs, room temperature
  • 1 ½ c all purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt

Frosting ingredients

  • 1 stick unsalted butter, softened
  • 1 lemon, zest and juice
  • 1 to 2 c powdered sugar


  1. Heat the milk in the microwave for about a minute and seep 3 black tea bags in the milk for about 15 to 20 minutes. Repeat this process with the water.
  2. Preheat your oven to 350°F. Grease a 12 capacity muffin tin or line the holes with paper cases.
  3. In a large bowl cream together the butter and sugar until light and fluffy.
  4. Add one egg at a time and beat for about a minute for each.
  5. After removing the teabags, add half of milk/black tea mixture (discard the remaining milk).
  6. Remove tea bags from water and add all of the water/black tea mixture and mix until combined.
  7. In a medium bowl, combine flour, baking powder and salt. Mix well and start to gradually mix into wet iced tea cupcake mixture.
  8. Mix until just combined ensuring you do not over mix.
  9. Spoon the mixture into prepared muffin tin.
  10. Bake for 18 to 22 minutes, or until a skewer inserted into the center comes out clean. Transfer to a wire rack to cool.
  11. To make the frosting, cream the butter and cream cheese until light and fluffy.
  12. Add lemon juice and zest.
  13. Gradually add powdered sugar until the lemon frosting reaches your desired consistency.
  14. Pipe the frosting onto the fully cooled cupcakes and decorate as desired.