Raspberry Iced Tea Cupcakes Recipe - Allrecipes.com
Raspberry Iced Tea Cupcakes Recipe
  • READY IN hrs

Raspberry Iced Tea Cupcakes

Recipe by  

"This is a recipe I submitted in a cupcake contest our local chocolate boutique was hosting. Despite warnings that I should stick with something including chocolate, I went with my instinct and won first prize! These cupcakes taste very similar to a popular, commercially available raspberry tea."

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Ingredients Edit and Save

Original recipe makes 3 dozen cupcakes Change Servings
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  • PREP

    45 mins
  • COOK

    30 mins
  • READY IN

    1 hr 45 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line 36 cupcake cups with paper liners.
  2. In a bowl, sift together the flour, baking powder, and salt until thoroughly combined and sifted. In a large mixing bowl, beat 1 cup of unsalted butter until fluffy with an electric mixer set on medium speed. Mix in 2 cups of sugar and the lemon pudding mix, and beat on high speed until very fluffy and well combined, about 8 minutes. Beat in eggs, one at a time. With the electric mixer running, beat in milk in 1/3 cup increments, alternating with the flour mixture; beat in vanilla extract, lemon juice, and lemon zest just until mixed. Fill the prepared cupcake cups about 2/3 full with the batter.
  3. Bake in the preheated oven until the cupcakes are lightly browned and a toothpick inserted into the center of a cupcake comes out clean, 18 to 23 minutes. Allow the cupcakes to cool.
  4. When cupcakes are cool, make filling; pour about 2 inches of water into the bottom of a double boiler, place over medium heat, and bring the water to a boil. Reduce heat to a simmer, and place the egg whites and 2/3 cup of sugar into the top of the double boiler. Do not allow the water to touch the upper part of the double boiler. Stir until the sugar has dissolved, and mix with electric mixer set on high speed until the meringue holds soft peaks, 5 to 10 minutes. Reduce mixer speed to medium, and beat in the butter, 2 or 3 tablespoons at a time. When butter is smoothly beaten in, beat the creme de menthe candy flavoring oil in until the flavoring is fully incorporated and the filling is fluffy, 1 to 2 more minutes. Remove filling from heat and set aside. When cooled, load the filling into a piping bag with a medium-sized round tip.
  5. To make the frosting, place cream cheese, raspberries, both amounts of tea powder, 1 teaspoon of vanilla extract, and 1/2 cup of sugar in a bowl, and beat until smooth with an electric mixer set on high speed. While mixer is running, slowly pour the cream into the bowl, and beat until the frosting forms stiff peaks, about 3 minutes. Scrape down the bowl often.
  6. Insert the piping tip into the top of each cupcake, and squeeze about half a tablespoon of filling into each cupcake. Top each cupcake with a generous dollop of frosting to serve.
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Reviews More Reviews

Most Helpful Positive Review
Sep 27, 2011

I prepared everything except the frosting the night before I went to a family breakfast. When I opened the carrier the next morning to put on the frosting, I swear, the smell was like a little bit of heaven. The fresh lemon in the recipe just kicks the taste of the cupcakes into overdrive. The combination of flavors mingles pleasantly and yes, it is reminiscent of raspberry iced tea. Everyone at the breakfast asked for the recipe so I'd say these are a huge hit all the way around!

 
Most Helpful Critical Review
Mar 02, 2014

the cake turned out pretty good, I used one cup whole wheat flour and its pretty different but it was good. I made them the night before and made the filling and icing the next morning and neither of them turned out right. I think the filling was too close to the stove and got warm and flopped but that shouldn't affect the way it goes into the cake right? I tried inserting the tip of the icing bag and no filling went into the cake... so I left it out. and the icing never got stiff! was it because I left out the tea powder? other than that I followed the icing recipe to the dot, I don't know what happened?!

 

10 Ratings

Jan 13, 2012

I made these last year for a brunch for my mother and mother-in-law. They were delicious and everyone couldn't stop raving about them. Well worth all the time and effort. I did use fresh raspberries instead of frozen because that is what I had on hand, and it still turned out fine.

 
Sep 27, 2011

These are FABULOUS!

 
May 24, 2012

This recipe is delicious! However, I had to tint my frosting to a pink because it was a weird reddish/brown and did not look pleasing. I ran out of time with the filling so i used it as a drizzle(big hit) and i substituted the creme de menthe with regular mint extract.

 
Jul 08, 2012

Recipe after recipe, I've failed at creating the perfect cake/cupcake. And seeing how this recipe only had 4 reviews, I was hesitant to try. But boy am I glad to have taken that leap of faith. They were a huge hit with the crowd when I brought them to a July 4th BBQ party. Granted, I didn't use the entire recipe and tweaked the cake part of the recipe based on what I had on hand. But the result was scrumptious. SUBSTITUTIONS: - Vanilla instant pudding mix - orange juice instead of lemon (not as strong a flavor, but figured put it in there so the amount of liquid is consistent) - frosting: strawberry frosting from All About Cupcakes - 18 minutes in a convection oven RESULTS: - could be more moist - a little bit on the sweet side, so next time I'll probably cut the sugar by some - Overall: 5 stars :)

 
Apr 10, 2013

I made this cupcake for a client for her wedding and it was not very good. The cake itself was delicous but the mint filling and the frosting was unappealing. This was just not what my client was looking for.

 
Dec 14, 2013

I made these a couple years ago for a friend's baby shower & forgot to review. They are amazing! Absolutely delicious and I didn't change anything.

 

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Nutrition

  • Calories
  • 289 kcal
  • 14%
  • Carbohydrates
  • 29.8 g
  • 10%
  • Cholesterol
  • 76 mg
  • 25%
  • Fat
  • 18.1 g
  • 28%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 232 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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