Tea Cupcakes with Honey Cream Frosting { Sunday's with Joy }
Recipe type: Tea Cupcakes with Honey Cream Frosting
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12 cupcakes
Tender and Light Tea Cupcake with a creamy honey cream frosting
  • Cupcakes:
  • ¼ cup (1/2 stick) unsalted butter, softened
  • 1 cup all-purpose flour
  • ¾ cup granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • pinch of salt
  • 3 tablespoons tea ( use from your favorite tea bag, or grind up loose tea)
  • ½ cup milk
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • For the Frosting:
  • 1½ cups powdered sugar
  • 1 tablespoon honey
  • about 5 tablespoons heavy cream
  • pinch of salt
  1. Place a rack in the upper third of the oven and preheat oven to 325 degrees F. Line a cupcake pan with paper or foil liners and set aside.
  2. To make the cakes: in the bowl of an electric stand mixer fitted with a paddle attachment, cream together butter, flour, sugar, baking powder, baking soda, pinch of salt, and tea leaves. Mix on medium speed until the mixture is slightly coarse and sandy. For about 5 minutes.
  3. While the mixture beats, in a small bowl, whisk together milk, egg, and vanilla extract.
  4. Pour half of the milk mixture into the flour mixture. Beat until just incorporated. Pour in the remaining milk mixture, turn the mixer up to medium-high speed and beat for 1 minutes, until well blended.
  5. Divide the batter between the prepared cups. There is not a lot of batter so you’ll only fill the cups up half way. You will also need to scrape the bowl for remaining batter. You don't want to waste a drop.
  6. Bake the cupcakes for 17 to 20 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool in the pan for 10 minutes. Remove the cupcakes from the pan to cool completely before frosting.
  7. To make the frosting: in a medium bowl, whisk together powdered sugar, honey, cream, and salt. Whisk until smooth. Use a butter knife to generously spread the frosting atop the cooled cupcakes. Sprinkle with just a bit of tea leaves. Cupcakes will last, well wrapped, at room temperature for up to three days.
Recipe by Moore or Less Cooking at https://mooreorlesscooking.com/2013/05/13/tea-cupcakes-with-honey-cream-frosting-sundays-with-joy/