Frills of lemony iced tea buttercream on fluffy lemon-scented buttermilk cupcakes. It's like sunshine in every bite!
I know some of you are still recovering from the cupcake craze of 2004 and probably either cringed or rolled your eyes at first sight of this post. Yes, I know... cupcakes. But who doesn't love a cupcake? I get. The world went overboard between Cupcake Wars, cupcake boutiques on every corner, and the place that started it all (the tiny Magnolia Bakery in the West Village) began multiplying around the country. But hey, don't you think we should give cupcakes another chance?
There was a time where I too snubbed the thought of adding yet another cupcake recipe to the Internet. I even remember the feeling of my clenched jaw when my bridal clients at the bakery circa 2012 would come in and tell me how trendy cupcakes for a wedding cake were... But most trends come for a reason; the original is top notch. And you know what? Cupcakes are damn delicious! And I bet 9 out of 10 of you would take a bit if I put one of these Sweet Iced Tea Lemon Cupcakes down in front of you. So who cares if the fad is long gone. Cupcakes were tasty when we were kids, well before Sex on the City put Magnolia's on the map, and they still are now. So let's enjoy 'em!
**on a side note, I'm totally not hating on Magnolia Bakery, BTW. Their banana pudding is TO DIE FOR! The cupcakes, too. I would not turn one down if one happens to fall onto my lap.
Anyways, these Sweet Ice Tea Lemon Cupcakes are like sunshine in every bite. The base is a fluffy lemon buttermilk cupcake with just enough zest and zip to nearly beat the summer heat. The frosting though...So good. I simply reduced bottled lemon iced tea into a syrup before adding it to lemon-scented buttercream. I have a similar recipe in my book Layered, but using bottle iced tea really cuts down some of the process.
I posted a video of me piping the two-toned buttercream here on Instagram if you'd like to check out how I created the ruffle effect. Using a 104 petal tip with the narrow end facing away from the center of the cupcake, I piped concentric circles of petals on the tops of each cupcake. For the two-toned effected, I simply striped the piping bag with a bit of yellow buttercream in a line directly up from the narrow end of the piping tip before adding in the plain buttercream. You can also pipe in the different shades like I've done here.
Lemon Buttermilk Cupcakes
makes about 12 cupcakes
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 teaspoons lemon zest
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
Pre-heat oven to 375 degrees. Line a muffin tin with cupcake papers and set aside.
Whisk together the dry ingredients and set aside.
Using an electric mixer, combine the butter, sugar, and lemon zest until pale and fluffy. Beat in the eggs, one at a time, until smooth. Add in the vanilla and mix until combined. Stop the mixer and scrape down the bowl.
With the mixer on low, gradually add in half of the dry ingredients. Slowly stream in the buttermilk and mix until combined. Add in the remaining dry ingredients and mix until the last streaks of flour disappear. Mix on medium for no more than about 30 seconds.
Evenly distribute the batter using a mechanical ice cream scoop into the lined pan. Do not fill the cupcake liners more than about 2/3 of the way full.
Bake the cupcakes in the preheated over for 8 minutes. At 8 minutes, turn the heat down to 350 degrees and continue to bake until done, about an additional 12 minutes (20 total minutes). When done, they should be slightly golden on top and toothpick inserted into the center should come out clean.
Cool cupcakes in the baking tin for 5 to 10 minutes, then continue to cool on a wire rack before frosting.
Lemon Iced Tea Buttercream
small recipe Swiss meringue buttercream
1 cup lemon iced tea
1 to 2 tablespoons fresh lemon juice
Pour 1 cup of lemon iced tea into a small saucepan. Place on the stove and bring to a simmer. Reduce the heat and continue to simmer for about 1 hour, or until the tea reduces down to about 1/4 cup. Set aside to cool.
In the meantime, prepare the buttercream.
Once the tea syrup has cooled, mix 3 to 4 tablespoons into the buttercream. Add in the fresh lemon juice and adjust to taste. Depending on how sweet vs lemony you'd like the buttercream, adjust the tea syrup and lemon amounts accordingly. However, do not add too much of either liquid or the buttercream may split.