Raspberry Iced Tea Cupcakes

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(11)

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.

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Prep Time:
45 mins
Cook Time:
30 mins
Additional Time:
30 mins
Total Time:
1 hrs 45 mins
Servings:
36
Yield:
3 dozen cupcakes

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

  • 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

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line 36 cupcake cups with paper liners.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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 (per serving)

289 Calories
18g Fat
30g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 36
Calories 289
% Daily Value *
Total Fat 18g 23%
Saturated Fat 11g 56%
Cholesterol 73mg 24%
Sodium 232mg 10%
Total Carbohydrate 30g 11%
Dietary Fiber 1g 2%
Total Sugars 18g
Protein 3g
Vitamin C 3mg 14%
Calcium 66mg 5%
Iron 1mg 4%
Potassium 76mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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