Black Tea Cupcakes w/ Lemon Honey Buttercream
Recipe Below ⬇️⬇️
1 1/4 cups all purpose flour • 1 cup granulated sugar • 1 1/2 tsp baking powder • 1/2 tsp salt • 3 tea bags black tea (about 3 tbsp loose leaf tea) • 1 cup milk • 1/2 cup canola oil • 1 1/2 tsp vanilla extract • 1 large egg
Combine all dry ingredients and all wet ingredients separately. Whisk dry ingredients together and then do the same to the wet. Add dry to wet and mix until just combined. Fill about 1 dozen cupcake liners 3/4 of the way full (batter will be runny) and bake at 350 for 18-20 min.
For the frosting, 1 stick room temp salted butter, juice of 1 lemon, 1/4 cup honey, 2-3 cups of powdered sugar (start with less and add till you get the right consistency)
Beat butter till fluffy and pale, add in lemon juice, honey, vanilla, and 1 cup of powdered sugar. Beat till smooth. Continue adding powdered sugar in 1/2 cup increments until you have your desired consistency. Once you have what you are looking for contine to beat on high for 5-10 min.
Once cupcakes are cool, frost and top with a fresh blackberry if you so choose.
Baking black tea cupcakes is a fantastic way to bring a refined flavor twist to traditional cupcakes. The use of black tea in the batter infuses a subtle earthy and aromatic depth that pairs beautifully with the sweet, creamy lemon honey buttercream frosting. When I first tried this recipe, I was pleasantly surprised by how the tea softened the sweetness and gave the cupcakes a rich, mellow undertone. One tip I found helpful was to steep the tea bags or loose tea leaves in warm milk before mixing with the dry ingredients to maximize the tea flavor while keeping the batter moist. This step enhances the infusion and delivers that perfect tea taste in each bite. For the frosting, beating the butter until fluffy is essential; it creates a light texture that balances the density of the cupcakes. Adding lemon juice and honey not only brightens the flavor but also brings a natural sweetness and a hint of citrus acidity. Gradually incorporating powdered sugar while mixing ensures you can adjust the consistency to your liking—whether you prefer a spreadable frosting or a more piped look. Serving these cupcakes topped with fresh blackberries adds an elegant visual appeal as well as a juicy contrast to the sweetness. In my experience, the blackberries complement the lemon honey frosting wonderfully. If you're new to baking cupcakes with tea, start by using familiar black tea brands and adjust brewing time to avoid bitterness. Overall, these black tea cupcakes with lemon honey buttercream make a unique and delicious dessert option for afternoon teas, special occasions, or simply treating yourself to something extraordinary.
R u sure its 1/4 not 1 1/4