Ingredients
Scale
- 1/2 cup (1 stick) unsalted butter (room temperature)
- 1 1/2 cups confectioners' sugar
- 2 Tbsp lemon zest
- 2 large eggs
- 1 1/4 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup whole milk
- 2 Tbsp lemon juice
- 2 Tbsp sweet tea lemon juice
- 1 batch Sweet Tea lemon juice Frosting
- 1/2 cup (1 stick) unsalted butter (room temperature)
- 3 1/2 cups confectioners' sugar
- 1 Tbsp lemon zest
- 3–4 Tbsp sweet tea lemon juice
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake tin.
- In a bowl, beat unsalted butter with confectioners' sugar and lemon zest until fluffy.
- Add eggs one at a time, mixing well after each addition.
- In another bowl, whisk together flour, baking powder, and salt. Gradually mix into the butter mixture.
- Stir in whole milk, lemon juice, and remaining dry ingredients until just combined.
- Fill cupcake cavities three-quarters full and bake for 16-20 minutes.
- Cool before brushing with sweet tea lemon juice and frosting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (45g)
- Calories: 210
- Sugar: 22g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 35mg