Recipe by ilkaisha
"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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4 1/2 teaspoons
1 1/2 teaspoons
unsalted butter, softened
1 (3.4 ounce) package
instant lemon pudding mix
lemon, juiced and zested
unsalted butter at room temperature
oil-based creme de menthe candy flavoring
cream cheese, softened
frozen unsweetened raspberries, thawed
unsweetened instant tea powder
unsweetened instant tea powder
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!
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?!
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.
These are FABULOUS!
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.
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.
- 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
- 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 :)
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Raspberry Iced Tea Cupcakes
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 163
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