Tea Cupcakes with Lemon Glaze

Votes: 1

Time: 45 min.
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 436, total fat 26 G., saturated fats 11 G., proteins 3 G., carbohydrates 50 G., fiber 1 G., cholesterol 69 mg, sodium 173 mg, sugar 37 G.

Enjoy the flavor and aroma of black tea with lemon in these charming cupcakes. To flavor them, steep tea bags in milk, then use the milk in the batter. The cupcakes are perfectly moist, soft, and delicious. Decorate them with tea-flavored buttercream frosting and enjoy!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cupcakes

3/4 cup whole milk
10 bags of black tea
1.5 cups premium flour
1 teaspoon of baking soda
1/4 teaspoon salt
1 cup granulated sugar
0.5 cup rapeseed oil (canola)
1 tsp vanilla extract
2 eggs

Tea glaze with lemon

220 g softened unsalted butter
Zest of 1 lemon
2 cups powdered sugar

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: premium flour, eggs, lemon zest, black tea, powdered sugar

Cooking the dish according to the recipe:

Cupcakes:

Preheat the oven to 175°C. Line a muffin tin with 12 paper cups. Microwave the milk for 1 minute, stir, and then microwave for another 30 seconds. Place the tea bags in the milk and let steep for 5 minutes.
Sift together the flour, baking soda, and salt. In the bowl of a stand mixer fitted with a paddle attachment, combine the granulated sugar, butter, vanilla, and eggs, one at a time. Add the flour and 0.5 cup of tea one at a time until smooth. Reserve 0.5 cup of tea for the glaze.

Divide the batter into the molds and bake for 15 minutes.
Rotate the pan and continue baking until the tops of the cupcakes are firm and a toothpick inserted comes out clean, about 5 more minutes. Let cool completely before frosting.
Glaze:

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter. Add the lemon zest. Gradually beat in the powdered sugar and 0.5 cups of the remaining tea until you achieve the desired creamy consistency. Decorate the cooled cupcakes with the icing and serve.