Recipe: Iced Tea Cupcakes


Makes 30 cupcakes

  • 1 1/2 cups tea-infused butter (see post)
  • 1 1/2 cup sugar
  • 6 eggs
  • 3 cups all-purpose flour
  • 5 1/2 tsp baking powder
  • 1 teaspoon salt
  • 1/4 cup almond milk

Preheat oven to 350°. Place 30 paper baking cups in muffin pans.

Cream butter and sugar, add eggs one at a time, mixing until smooth.

Sift dry ingredients and slowly add, alternating with almond milk. Mix.

Spoon/scoop into tins and bake for 18-20 minutes.

Remove from oven, cool in pans 5 minutes, then remove to cool completely on racks before icing.

I made buttercream frosting using tea-infused butter in place of about 1/2 the regular unsalted butter.