Serves 15
45 min
Sweet Tea Vodka Lemonade Cupcakes
Recipe GLPReaa3dbe270fb60
Elegant Southern-inspired cupcakes layered in mason jars with a delicate sweet tea and vodka cake, topped with a light lemonade-infused buttercream frosting. The cake is brushed with sweet tea vodka to enhance the flavor, creating a refreshing treat perfect for summer gatherings and outdoor celebrations.
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Ingredients
3 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 pound (2 sticks) unsalted butter, softened to room temperature
2 cups granulated sugar
5 large eggs, at room temperature
3/4 cup buttermilk, at room temperature
1 tablespoon vanilla extract
2 teaspoons powdered iced tea drink mix
1/2 cup sweet tea vodka, plus additional for brushing
1 pound (2 sticks) unsalted butter, softened
3 cups confectioners' sugar
2 teaspoons powdered lemonade drink mix
2 tablespoons heavy cream
1 tablespoon fresh lemon juice
Directions
Preheat the oven to 350°F. Line 30 cupcake wells with paper liners. In a large bowl, whisk together the cake flour, baking powder, and salt. Set the dry ingredients aside.
In the bowl of an electric mixer, beat the softened butter on medium-high speed for 2-3 minutes until it becomes light yellow and creamy in appearance.
Add the granulated sugar to the butter one quarter cup at a time, beating well after each addition until fully incorporated.
Add the eggs one at a time to the butter mixture, beating well and scraping down the sides of the bowl after each addition.
In a liquid measuring cup, combine the buttermilk, vanilla extract, powdered iced tea mix, and sweet tea vodka. Stir until the powdered mixes are completely dissolved.
Reduce the mixer speed to low. Alternate adding the dry and wet ingredients, beginning and ending with the dry mixture, mixing after each addition until just combined. Do not overmix.
Divide the batter evenly among the paper liners, filling each about two-thirds full. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cupcakes to cool in the pans for 5 minutes. Using a fork, gently poke holes across the top of each cupcake. Brush a small amount of sweet tea vodka over the top of each cupcake.
Transfer the cupcakes to a cooling rack and let them cool completely to room temperature.
For the lemonade buttercream: In the bowl of an electric mixer fitted with the whisk attachment, beat the softened butter on medium-high speed for 1-2 minutes until smooth and creamy.
Add the confectioners' sugar and mix on medium-low speed until fully incorporated.
Sprinkle in the powdered lemonade mix and beat well to combine throughout the frosting.
Reduce the mixer to low speed and add the heavy cream, vanilla extract, and fresh lemon juice. Mix until just combined.
Increase the mixer speed to high and whip the frosting for 4-5 minutes until it becomes light, fluffy, and pale in color.
Transfer the frosting to a piping bag fitted with a large star tip.
To assemble: Place one cooled cupcake in the bottom of each mason jar. Pipe a swirl of frosting on top of the cupcake.
Layer another cupcake on top and pipe another swirl of frosting. Serve immediately with straws, or seal the mason jar lids and transport to your event.
