Description
These Sweet Tea Lemon Juice Cupcakes are a delightful twist on classic lemon cupcakes, infused with the subtle sweetness and unique flavor of sweet tea lemon juice. Perfectly moist with a bright lemon zest aroma, these cupcakes offer a refreshing and tender bite ideal for afternoon tea or special occasions.
Ingredients
Scale
Cupcake Batter
- 1/2 cup unsalted butter (room temperature)
- 1 1/2 cups confectioners’ sugar
- 2 Tbsp lemon zest
- 2 large eggs
- 1 1/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup whole milk
- 2 Tbsp lemon juice
Topping
- 2 Tbsp sweet tea lemon juice
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a cupcake tin by lining it with paper liners to prevent sticking and ensure easy removal.
- Cream Butter Mixture: In a mixing bowl, beat together the room temperature unsalted butter, confectioners’ sugar, and fresh lemon zest until the mixture becomes fluffy and light, which helps create a tender crumb.
- Add Eggs: Incorporate the eggs one at a time into the creamed butter mixture, ensuring each egg is fully mixed before adding the next to maintain a smooth batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and seasoning.
- Combine Mixtures: Gradually add the dry ingredient mixture to the wet butter-egg mix while gently mixing. Then add the whole milk and lemon juice, stirring just until combined to avoid overmixing.
- Fill Cupcake Liners: Spoon the batter into the prepared cupcake liners, filling each about three-quarters full to allow room for rising.
- Bake: Place the cupcake tin in the preheated oven and bake for 16 to 20 minutes, or until the cupcakes are golden brown and a toothpick inserted in the center comes out clean.
- Cool and Glaze: Allow the cupcakes to cool completely on a wire rack, then lightly brush the tops with the sweet tea lemon juice to add a subtle, moist sweetness and enhanced flavor.
Notes
- Make sure the butter is at room temperature for easy creaming and better texture.
- Do not overmix the batter after adding the dry ingredients to maintain cupcake tenderness.
- The sweet tea lemon juice glaze adds moisture and a unique flavor twist—brush gently to avoid sogginess.
- Use fresh lemon zest for the best lemon aroma and flavor.
- Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for 4 days.
