Raspberry Iced Tea Cupcakes

Follow our step-by-step guide on how to make Raspberry Iced Tea Cupcakes.

1. Step 1

   Start by preheating your oven to a cozy 350°F (175°C). While it warms up, line 36 cupcake cups with cheerful paper liners, ready to hold your delicious creations. In a mixing bowl, sift together the all-purpose flour, baking powder, and salt, ensuring they’re well combined and airy. In a large mixing bowl, beat 1 cup of softened unsalted butter until it’s fluffy and light, using an electric mixer set to medium speed. Gradually mix in 2 cups of white sugar and the lemon pudding mix, beating on high speed until the mixture is incredibly fluffy and well combined, which should take about 8 minutes. Now, add the eggs one at a time, mixing well after each addition. With the mixer still running, pour in the milk in 1/3 cup increments, alternating with the flour mixture. Finally, add the vanilla extract, lemon juice, and lemon zest, mixing just until everything is combined. Fill each cupcake cup about two-thirds full with this delightful batter. Bake in your preheated oven until the cupcakes are lightly browned and a toothpick inserted into the center comes out clean, which should take about 18 to 23 minutes. Once baked, allow the cupcakes to cool completely. While they cool, let’s prepare the filling. Pour about 2 inches of water into the bottom of a double boiler and bring it to a gentle boil over medium heat. Reduce the heat to a simmer, and in the top of the double boiler, combine the egg whites and 2/3 cup of sugar. Stir until the sugar dissolves, then mix with an electric mixer on high speed until the meringue holds soft peaks, which should take about 5 to 10 minutes. Lower the mixer speed to medium and gradually beat in the butter, a couple of tablespoons at a time. Once the butter is smoothly incorporated, add the creme de menthe flavoring and mix until fluffy, about 1 to 2 more minutes. Set this filling aside to cool. Now, let’s whip up the frosting! In a bowl, combine the cream cheese, thawed raspberries, both amounts of tea powder, 1 teaspoon of vanilla extract, and 1/2 cup of sugar. Beat this mixture until it’s smooth and creamy with an electric mixer on high speed. While the mixer is running, slowly pour in the heavy cream, continuing to beat until the frosting forms stiff peaks, which should take about 3 minutes. Don’t forget to scrape down the sides of the bowl to ensure everything is well mixed. Once your cupcakes are cool, insert the piping tip into the top of each cupcake and squeeze about half a tablespoon of the filling into each one. Finally, top each cupcake with a generous dollop of your luscious frosting. Enjoy your delightful Raspberry Iced Tea Cupcakes!