Lemon Tea Cupcakes with lemon cream cheese frosting

I’m back! It’s been awhile since I’ve posted on here. SLACKER. I was asked to make cupcakes for a birthday party this weekend that had lemon in them so I went for it! I used my past cupcake recipe and added lemon. SUPER easy and approachable.

Oh! My blog is 1 year old Friday the 23rd. The Olympics and Ted Lasso season 2 are premiering too. It’s going to be a good day!

I have no idea how I feel about the blog being 1. This year has been relentless, difficult, easy, sad all at the same time. It’s been so odd.

Side note: I’ve been working on putting a recipe index on my site, but squarespace is being a brat. Hopefully I can get one going soon.

I’ve been reading meme’s lately about bloggers writing too much before the recipe so I’ll stop and the recipe is below-

This recipe makes 15-20 cupcakes (depends on how much you fill the liners)

Ingredients:

2 cups of all purpose flour

1 cup of sugar

2 teaspoons of baking powder

1/2 teaspoon of baking soda

1/2 teaspoon of salt

2 eggs (room temp)

1/2 cup of veggie oil

1/2 cup of whole milk

1 teaspoons of vanilla extract

2 bags Lemon loaf tea from Tazo

1 cup of boiling water to steep tea

Zest of 2 medium size lemons and juice of 2 medium lemons

Pam or some sort of spray type oil (used for the cupcake liners so the cake doesn’t stick)

Cream cheese frosting:

80z of cream cheese

1/2 cup of butter (room temp)

3ish cups of powder sugar

1 teaspoon of vanilla extract

Pinch of salt

Zest of 1 medium size lemon

Juice of 1 small lemon

(if the frosting gets too watery because of juice add more powder sugar)

Directions:

1.Preheat oven to 350

2.Fill a measuring cup with boiling water and put both bags of tea in it. Let it steep while you are mixing ingredients

3.Put cupcake liners in tin and then spray with oil.- this depends on the liner. I bought more expensive liners and didn’t need to use oil. I guess you will have to test it out.

4.Mix, flour, sugar, baking powder, baking soda, and salt together in a large bowl set aside

5.Add eggs, oil, milk, and vanilla extract in another and whisk until combined

6.Then add wet ingredients to dry and fold everything in. You don’t want to over mix it! The cupcakes will be tough. Mix until it looks like a paste

7.Add hot tea to mixture and carefully fold in. It’s hot so be careful!

8.The batter will be a little runny but it’s ok!

9.Once most lumps are gone, you can spoon batter into cupcake liners and fill 2/3 full.

10.Bake at 350 for 15-16 minutes. Insert toothpick into the middle of the cupcake If there is no batter on the stick- they are done

11.Pull cupcakes from tin and let cook on a wire rack

12.While cupcakes are cooling- add butter and cream cheese to the stand mixer. Mix on high until blended.

13.Once combined add 1 cup of powdered sugar at a time. Then salt, and vanilla. Lastly add lemon zest and juice. Blend. AND DONE!

You can pipe frosting on or you can use a butter knife to swirl around the frosting! If you want to pipe I have some resources below.

To pipe:

Put tip at the bottom of the piping bag

Add frosting

Cut tip of piping bag so the air is released and then squeeze down frosting

I’m not an expert at piping things so here is a tutorial if you want to get fancy haha sorry! But honestly just have fun with it! You are eating it so it doesn’t need to be perfect.