Raspberry Iced Tea Cupcakes
- 3 cups all-purpose flour
- 4 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 1 cup unsalted butter, softened
- 2 cups white sugar
- 1 (3.4 ounce) package instant lemon pudding mix
- 4 eggs
- 1 cup milk
- 1/2 teaspoon vanilla extract
- 1 lemon, juiced and zested
- 2 egg whites
- 2/3 cup white sugar
- 1 cup unsalted butter at room temperature
- 8 drops oil-based creme de menthe candy flavoring
- 8 ounces cream cheese, softened
- 1/2 cup frozen unsweetened raspberries, thawed
- 1/4 cup unsweetened instant tea powder
- 4 teaspoons unsweetened instant tea powder
- 1 teaspoon vanilla extract
- 1/2 cup white sugar
- 2 cups heavy cream
- Produce
- Lemon (1)
- Raspberries, frozen unsweetened (1/2 cup)
- Tea, unsweetened instant powder (1/3 cup)
- Cooking & Baking
- All-purpose flour (3 cups)
- Baking powder (4 1/2 teaspoons)
- Lemon pudding mix, instant (1 (3.4 ounce) package)
- Oil-based creme de menthe candy flavoring (8 drops)
- Salt (1 1/2 teaspoons)
- Vanilla (1 1/2 teaspoon)
- White sugar (3 1/4 cups)
- Dairy
- Butter, unsalted (2 cup)
- Cream cheese (8 ounces)
- Heavy cream (2 cups)
- Milk (1 cup)
- Refrigerated
- Egg whites (2)
- Eggs (4)
Preparation
Read recipe preparation on allrecipes.com
Social Stats
41.5Rating
1-100
1-100
3Tweets
67Facebook
Shares
Shares
1StumbleUpon
Views
Views
94PinterestPins
Recipe Stats
Published September 27, 2011 (1 year ago).
2 people saved this recipe.
