Arnold Palmer Cupcakes Recipe: Sweet Tea Cupcakes With Creamy Lemon Tea Icing Cakes/Cupcakes Desserts

An Arnold Palmer is a non-alcoholic drink made with iced tea and lemonade, and is named after the great American golfer, Arnold Palmer. It's said that he requested this tasty combination often when out and about. What a fantastic combination of flavors! Why not make those sweet and tart flavors into cupcakes?

Arnold Palmer cupcakes are a sweet tea cupcake with a sweet, tart lemon tea icing. They are fabulous! Start these cupcakes by steeping two tea bags in water and then let the tea cool. The cooled brewed tea is mixed with a box of lemon cake mix, eggs and vegetable oil to create a smooth, lemony batter. The batter is poured into muffin cups and baked until set.

While the cupcakes bake, make the creamy lemon frosting by steeping a tea bag in heavy cream. Add the cooled tea-infused cream to butter, powdered sugar and lemon extract. If you want a more intense yellow color, add a couple drops of yellow food coloring. Frost the sweet tea cupcakes and get ready for a taste of summer in your mouth.

This easy lemon dessert is the perfect spring or summer recipe. The cupcakes are so easy to make, we're sure you'll masters it in no time. Serve the moist cupcakes at your next cookout, potluck or just on a Monday because you can. Fore!

Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 24

Ingredients

• 2 tea bags
• 1 cup water
• 1 box (15 to 17 ounces) lemon cake mix
• 3 eggs
• 1/3 cup vegetable oil

Lemon Frosting

• 1/2 cup heavy cream
• 1 tea bag
• 1 cup (2 sticks) butter, softened
• 6 cups powdered sugar
• 1 teaspoon lemon extract

Here's how to make it:

1. To make the cupcakes, bring the 1 cup of water to a boil. Add the tea bags and steep for about 5 minutes. Remove the tea bags and let the tea cool. Put the cooled tea, cake mix, eggs and oil into a mixing bowl. With an electric mixer, beat for about 2 minutes or until thoroughly combined and smooth. Divide the batter between 24 muffin cups that have been lined with baking liners. Bake in a preheated 350-degree F oven for about 18 to 20 minutes. 
2. To make the lemon frosting, pour the heavy cream into a saucepot. Bring to just a simmer and then remove from heat. Add the tea bag and let the mixture sit for about 5 minutes. Let it cool (you can pop it into the fridge). With an electric mixer, cream the butter until light and creamy. On low speed, add the powdered sugar, cooled tea-infused cream and lemon extract. If using yellow food coloring, add a few drops to get desired color. 
3. Frost the cooled cupcakes. 

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