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Cold Sweet Tea Cupcakes with Lemon Sweet Tea Buttercream

Cold Sweet Tea Cupcakes with Lemon Sweet Tea Buttercream

Author: Gwyn
In the south sweet tea is a staple so it is no coincidence we would one day decide to use it in a cupcake recipe. Today I am sharing how I make, Sweet Tea Cupcakes with Lemon Sweet Tea Buttercream. Moist and Delicious! 
5 from 3 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American, Southern
Servings 12
Calories 286 kcal

Ingredients
  

Sweet Tea Cupcakes

  • 1 cup whole milk (warmed just to the point of boiling)
  • 12 tablespoons loose black tea
  • 2 cups cake flour (sifted)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1/2 cup canola oil
  • 2 tablespoons sour cream
  • 1 teaspoon vanilla extract
  • 2 large eggs (room temperature)

Lemon Sweet Tea Buttercream

  • 1/2 stick unsalted butter (softened)
  • 8 ounces cream cheese (softened)
  • 3 cups confectioners’ sugar
  • 1/4 cup of milk (warmed to the point of boiling (ACCOUNTED FOR ABOVE))
  • zest of 2 fresh lemons

Garnishes

  • 6 Striped Straws (cut in half (Lot’s of Colors Here) or old fashioned striped candy sticks)
  • Sanding Sugar
  • Candied Lemons or Fresh Lemon Slices

Instructions
 

Sweet Tea Cupcakes

  • Preheat the oven to 350° F. and line a cupcake pan with cupcake liners. 
  • First, bring the milk just to a boil in medium saucepan, turn off the heat and remove from the eye of the stove. Add the loose tea leaves and give them a stir. Steep for 15 minutes. Using a fine mesh strainer, strain the liquid into a bowl. 
  • Second, sift the flour, baking soda, and salt. Set aside. Add the sugar, oil, and vanilla to the bowl of a stand mixer and beat for 30 seconds. Mix in the sour cream. Next, mix in the eggs one at a time. Alternate adding the flour and 3/4 cup tea milk until just combined. Avoid over mixing.
  • Third, fill the cupcake wells evenly 3/4 full and bake for 15 minutes. Rotate the pan and continue to bake for 5 to 8 minutes or until the cupcakes are golden brown. Remove from the oven and place the cupcake pan and cool on a baking rack. 

Lemon Sweet Tea Buttercream

  • Add the butter, cream cheese, lemon zest, and confectioners’ sugar into a mixing bowl. Add 3 tablespoons of the 
    1/4 cup remaining tea milk
     and beat with a 
    hand mixer until smooth and fluffy.
  • Swirl big dollops of the Lemon Sweet Tea Frosting onto the tops of the Sweet Tea Cupcakes and swirl with the back of a spoon.
  • Garnish with a sprinkle of sanding sugar, lemon zest, a straw (or a candy stick), and a lemon slice (or a candied lemon slice”. 

Nutrition

Serving: 1gCalories: 286kcalCarbohydrates: 68gProtein: 8gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 11mgSodium: 381mgPotassium: 84mgFiber: 1gSugar: 21gVitamin A: 86IUVitamin C: 0.02mgCalcium: 119mgIron: 0.3mg
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