Cold Sweet Tea Cupcakes with Lemon Sweet Tea Buttercream
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 my Cold Sweet Tea Cupcakes with Lemon Sweet Tea Buttercream.
Cold Sweet Tea Cupcakes with Lemon Sweet Tea Buttercream
Boy of boy are you going to love this recipe! Grab you aprons and let’s get this cupcake party started!
Why Do You Eat Sweet Tea Cupcakes Cold?
You bet COLD! I serve these a bit different than other recipes out there. I serve them COLD! It is a part of the whole experience. Scroll on down for a charming way to serve these to your guests.
How Do Cold sweet Tea Cupcakes With Sweet Tea Lemon Buttercream Taste?
The frosting is cool, rich, and creamy. The cake is light yet slightly dense. When the two mix in your mouth you are sure to have a hard time minding your manners by placing it back on your plate before having your second bite.
A Charming Way To Serve Cold Sweet Tea Cupcakes with Buttercream?
Your partakers will love this! When it is time for dessert, bring these out on a tray with a lemon slice, sprig of mint and a straw stuck in the frosting. Let your guests pick their own. (Photo Below!)
Don’t Forget! Serve these cold! It adds to the experience.
Who Invented the First Cupcake?
Amelia Simmons invented the first cupcake in 1796 and was the author of the first American cookbook called American Cookery.
What Were The First Cupcakes Called?
Originally, the first cupcakes were called “number cakes” or “1,2,3,4 cakes” because it was an easy way to recall portions in the recipe. One cup butter, two cups sugar, three cups of flour, one cup of milk, and one spoonful of soda.
Isn’t that the cutest thing! I can hear the early settlers chatting about “1,2,3,4 cakes.”
“Honey, my “1,2,3,4 cakes didn’t last a county minute at the church supper.”
What Are the 10 Most Popular Cupcake flavors?
10. Vanilla 9. Pumpkin 8. Banana 7. Coffee 6. Chocolate 5. Lemon 4. Peanut Butter 3.Carrot Cake 2. Red Velvet DRUM ROLL PLEASE! 1. Chocolate with Vanilla Icing
All may be true, but I am adding this cupcake to the list. Perhaps #1 is really the 1st runner up and the best of all time cupcake is….
THE SPARKLING CHARM COLD SWEET TEA CUPCAKE WITH LEMON SWEET TEA BUTTERCREAM FROSTING?!
I feel like we need a Cupcake dad joke Added here.
What do you call an island entirely populated by cupcakes?
Deserted ?
Cold Sweet Tea Cupcakes with Lemon Sweet Tea Buttercream Recipe
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.
Cupcake Tip
Add a little bit of rice to the bottom of each cupcake well to avoid greasy liners once baked. The rice will absorb some of the oil.
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.
The Fun Part
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”.
SHOP THIS POST
Be sure to Check out these Angel Food Cupcakes with Rose Cream Frosting
Cold Sweet Tea Cupcakes with Lemon Sweet Tea Buttercream
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
MORE LEMON THINGS TO TRY
Sweet Tea Cupcakes at the Loveless Cafe’
Pastry Chef Christa Nash, at the very famous Loveless Cafe just out of Nashville, TN makes a delectable sweet tea cupcake with a salted honey frosting. Guess what! the recipe is generously shared here. You must add this to your recipe box too.
IT WILL MELT IN YOUR MOUTH PEOPLE! If you are ever in the area don’t eat the day before you go. Between the popular biscuits, delectable menu items, and this cupcake, you will need plenty of room to enjoy a little bit of everything. What do Sweet Tea Cupcakes with Lemon Sweet Tea Frosting Taste Like?
