Best 2 Sweet Tea Cupcakes With Lemon Sweet Tea Frosting Recipes

Indulge in the delectable delight of Sweet Tea Cupcakes, a harmonious blend of Southern charm and sweet tea's refreshing essence. These cupcakes are a symphony of flavors, starting with a moist and fluffy vanilla cake batter infused with freshly brewed sweet tea, capturing the essence of this iconic Southern beverage. The delicate sweetness of the tea perfectly complements the rich vanilla flavor, creating a delightful balance that will tantalize your taste buds. The crowning glory of these cupcakes is the luscious Lemon Sweet Tea Frosting, a smooth and creamy concoction that elevates the cupcake experience to new heights. The tangy lemon flavor dances harmoniously with the sweet tea, resulting in a frosting that is both refreshing and indulgent. Prepare to be captivated by the irresistible charm of Sweet Tea Cupcakes with Lemon Sweet Tea Frosting, a culinary masterpiece that embodies the essence of Southern hospitality and culinary artistry.

Check out the recipes below so you can choose the best recipe for yourself!

RASPBERRY ICED TEA CUPCAKES

Raspberry Iced Tea Cupcakes image

This is a recipe I submitted in a cupcake contest our local chocolate boutique was hosting. Despite warnings that I should stick with something including chocolate, I went with my instinct and won first prize! These cupcakes taste very similar to a popular, commercially available raspberry tea.

Provided by ilkaisha

Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes

Time 1h45m

Yield 36

Number Of Ingredients 21

Ingredients

3 cups all-purpose flour
4 ½ teaspoons baking powder
1 ½ teaspoons salt
1 cup unsalted butter, softened
2 cups white sugar
1 (3.4 ounce) package instant lemon pudding mix
4 eggs
1 cup milk
½ teaspoon vanilla extract
1 lemon, juiced and zested
2 egg whites
⅔ cup white sugar
1 cup unsalted butter at room temperature
8 drops oil-based creme de menthe candy flavoring
8 ounces cream cheese, softened
½ cup frozen unsweetened raspberries, thawed
¼ cup unsweetened instant tea powder
4 teaspoons unsweetened instant tea powder
1 teaspoon vanilla extract
½ cup white sugar
2 cups heavy cream

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line 36 cupcake cups with paper liners.
In a bowl, sift together the flour, baking powder, and salt until thoroughly combined and sifted. In a large mixing bowl, beat 1 cup of unsalted butter until fluffy with an electric mixer set on medium speed. Mix in 2 cups of sugar and the lemon pudding mix, and beat on high speed until very fluffy and well combined, about 8 minutes. Beat in eggs, one at a time. With the electric mixer running, beat in milk in 1/3 cup increments, alternating with the flour mixture; beat in vanilla extract, lemon juice, and lemon zest just until mixed. Fill the prepared cupcake cups about 2/3 full with the batter.
Bake in the preheated oven until the cupcakes are lightly browned and a toothpick inserted into the center of a cupcake comes out clean, 18 to 23 minutes. Allow the cupcakes to cool.
When cupcakes are cool, make filling; pour about 2 inches of water into the bottom of a double boiler, place over medium heat, and bring the water to a boil. Reduce heat to a simmer, and place the egg whites and 2/3 cup of sugar into the top of the double boiler. Do not allow the water to touch the upper part of the double boiler. Stir until the sugar has dissolved, and mix with electric mixer set on high speed until the meringue holds soft peaks, 5 to 10 minutes. Reduce mixer speed to medium, and beat in the butter, 2 or 3 tablespoons at a time. When butter is smoothly beaten in, beat the creme de menthe candy flavoring oil in until the flavoring is fully incorporated and the filling is fluffy, 1 to 2 more minutes. Remove filling from heat and set aside. When cooled, load the filling into a piping bag with a medium-sized round tip.
To make the frosting, place cream cheese, raspberries, both amounts of tea powder, 1 teaspoon of vanilla extract, and 1/2 cup of sugar in a bowl, and beat until smooth with an electric mixer set on high speed. While mixer is running, slowly pour the cream into the bowl, and beat until the frosting forms stiff peaks, about 3 minutes. Scrape down the bowl often.
Insert the piping tip into the top of each cupcake, and squeeze about half a tablespoon of filling into each cupcake. Top each cupcake with a generous dollop of frosting to serve.

Nutrition Facts : Calories 289.4 calories, Carbohydrate 29.8 g, Cholesterol 73.4 mg, Fat 18.1 g, Fiber 0.5 g, Protein 3.2 g, SaturatedFat 11.2 g, Sodium 232.3 mg, Sugar 18.1 g

LEMON CUPCAKES WITH LEMON FROSTING

Lemon Cupcakes with Lemon Frosting image

The best lemon cupcake topped with a sweet lemon frosting.

Provided by AngelaD

Categories Desserts Frostings and Icings Lemon

Time 30m

Yield 12

Number Of Ingredients 12

Ingredients

¾ cup white sugar, or more to taste
½ cup butter, softened
2 eggs
2 teaspoons lemon extract
½ teaspoon baking powder
¼ teaspoon salt
1 ½ cups all-purpose flour
⅔ cup cold milk
3 tablespoons butter, softened
2 teaspoons lemon extract
1 teaspoon milk, or more as needed
1 cup confectioners' sugar, or more as needed

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease or line 12 muffin cups with paper liners.
Beat white sugar, 1/2 cup butter, eggs, and 2 teaspoons lemon extract together in a bowl using an electric mixer until smooth and creamy; add baking powder and salt and beat until smooth. Slowly mix flour, alternating with cold milk, into butter mixture until batter is just mixed. Spoon batter into the prepared muffin cups.
Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 15 to 20 minutes.
Beat 3 tablespoons butter, 2 teaspoons lemon extract, and milk together until smooth. Beat confectioners' sugar into butter mixture until desired consistency is reached; spread onto cupcakes.

Nutrition Facts : Calories 261.8 calories, Carbohydrate 35.6 g, Cholesterol 60.1 mg, Fat 11.8 g, Fiber 0.4 g, Protein 3.2 g, SaturatedFat 7.1 g, Sodium 161.4 mg, Sugar 23.5 g

Tips:

For a richer flavor, use freshly squeezed lemon juice and sweet tea in the frosting.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
Be careful not to overmix the batter, as this can result in tough cupcakes.
For a moist cupcake, fill the cupcake liners only about 2/3 full.
Bake the cupcakes until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool completely before frosting them.
For a smooth and creamy frosting, beat the butter and cream cheese together until light and fluffy before adding the powdered sugar.
To make a glaze, simply whisk together powdered sugar and lemon juice until a thick, pourable consistency is reached.
Decorate the cupcakes with your favorite toppings, such as lemon zest, sprinkles, or fresh berries.

Conclusion:

These sweet tea cupcakes with lemon sweet tea frosting are the perfect treat for any occasion. They are light, fluffy, and packed with lemon flavor. The frosting is smooth, creamy, and the perfect complement to the cupcakes. Whether you are serving them at a party or enjoying them as a snack, these cupcakes are sure to be a hit.