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Raspberry Iced Tea Cupcakes
Raspberry Iced Tea Cupcakes
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Prep Time:
45 minutes
Cook Time:
30 minutes
Total Time:
105 minutes
Lemon cupcakes filled with mint cream, topped with raspberry-tea frosting.
Ingredients:
  • 3 cups all-purpose flour
  • 4.5 teaspoons baking powder
  • 1.5 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
  • 0.5 teaspoon vanilla extract
  • 1 lemon, juiced and zested
  • 2 egg whites
  • 0.66666668653488 cup white sugar
  • 1 cup unsalted butter at room temperature
  • 8 drops oil-based creme de menthe candy flavoring
  • 8 ounces cream cheese, softened
  • 0.5 cup frozen unsweetened raspberries, thawed
  • 0.25 cup unsweetened instant tea powder
  • 4 teaspoons unsweetened instant tea powder
  • 1 teaspoon vanilla extract
  • 0.5 cup white sugar
  • 2 cups heavy cream
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and line 36 cupcake cups with paper liners.
  • Combine sifted flour, baking powder, and salt in a bowl. In a large mixing bowl, cream unsalted butter until fluffy using an electric mixer. Mix in sugar and lemon pudding mix, beat until very fluffy, about 8 minutes. Add eggs one at a time. Alternately beat in milk and the flour mixture, then mix in vanilla extract, lemon juice, and lemon zest. Fill cupcake cups 2/3 full with batter.
  • Bake in the preheated oven for 18 to 23 minutes until cupcakes are lightly browned and a toothpick inserted in the center comes out clean. Let cupcakes cool.
  • Once the cupcakes have cooled, prepare the filling by filling a double boiler with about 2 inches of water and bringing it to a boil over medium heat. Lower the heat to a simmer. In the top of the double boiler, combine the egg whites and 2/3 cup of sugar, ensuring the water does not touch the top bowl. Stir until the sugar dissolves. Use an electric mixer on high speed until the meringue forms soft peaks, about 5 to 10 minutes. Lower the mixer speed to medium and gradually add the butter, 2-3 tablespoons at a time. After the butter is fully incorporated, mix in the creme de menthe candy flavoring oil until the filling is light and fluffy, for about 1 to 2 minutes. Remove the filling from the heat and let it rest. Once cooled, transfer the filling to a piping bag fitted with a medium-sized round tip.
  • Using an electric mixer set on high speed, blend cream cheese, raspberries, both tea powder amounts, 1 teaspoon of vanilla extract, and 1/2 cup of sugar until smooth. Gradually pour in cream while mixer is running, beating until stiff peaks form, around 3 minutes. Remember to scrape down the bowl periodically.
  • Gently insert the piping tip into each cupcake and fill with half a tablespoon of filling. Finish by generously topping each cupcake with frosting to serve.

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