Peach Tea Cupcakes

Peach Tea Cupcakes

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peach tea cupcakes

Remember when I learned the best way to bake with tea?  I made jasmine raspberry cupcakes that I adored, and I warned you that more tea cupcakes were coming soon.  When the folks at Paula Deen requested a peach cupcake for the month of August, sweet peach tea immediately came to mind.  Can’t you picture Paula Deen sitting on her porch with one of my peach tea cupcakes?  Some day, I’ll get the chance to personally make one for her; but for now, I’ll just continue to widely grin about the fact that my cupcakes are on her website.

Here’s the peach tea cupcake recipe.

Peach Tea Cupcakes

Yield: 18 cupcakes

Peach Tea Cupcakes


    Tea-Infused Butter Ingredients
  • 1 cup unsalted butter
  • 32 grams (about 1/3 cup) whole leaf Earl Grey tea
  • Cupcake Ingredients
  • 1 ½ cup sugar
  • Zest of 1 medium-sized lemon
  • 2/3 cup tea-infused butter
  • 3 eggs
  • ½ tsp ground ginger
  • 1 ½ cup all-purpose flour
  • ½ cup milk
  • 1 cup finely chopped overripe peaches
  • Lemon Cream Cheese Frosting Ingredients
  • 12 oz cream cheese, room temperature
  • ¾ cup unsalted butter, room temperature
  • 3 cups powdered sugar, sifted
  • ¾ tsp lemon extract
  • Fresh mint leaves for garnish


    Tea-Infused Butter Instructions
  1. In a small saucepan, melt the butter on medium-high heat until just melted.
  2. Add the tea leaves.
  3. Continue heating the mixture for about 5 minutes on low heat.
  4. Remove from the heat and allow to stand for another 5 minutes.
  5. Pour the mixture through a fine sieve, pressing hard on the tea leaves to squeeze out as much butter as possible.
  6. Let the butter come to room temperature and refrigerate until it is no longer liquid or until ready to use.
  7. Cupcake Instructions
  8. Directions
  9. Preheat oven to 350 F.
  10. In a small bowl, mix sugar and lemon zest. Allow to sit for at least thirty minutes.
  11. In a large bowl, cream tea-infused butter and lemon sugar.
  12. Beat in eggs, one at a time.
  13. Beat in ginger.
  14. Beat in flour, one cup at a time, alternating with milk.
  15. Fold in peaches.
  16. Fill cupcake liners 2/3 full.
  17. Bake for 20 minutes or until cupcakes bounce back when lightly touched.
  18. Lemon Cream Cheese Frosting Instructions
  19. In a large bowl, mix cream cheese and butter until light and fluffy.
  20. Mix in powdered sugar one cup at a time until well integrated.
  21. Mix in lemon extract.
  22. Spread or pipe onto cupcakes.
  23. Top with mint leaves.

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12 comments on “Peach Tea Cupcakes”

  1. Oh wow, they sound yummy. Making ‘tea’ cupcakes is definitely next on my list!

  2. oh my gosh…i love peaches. absolutely love them. this sounds amazingly yummy.
    i love making cupcakes. so far i’m working on the basics and decoration. but i really wanna move on. i can’t wait until i’m good enough to make these.

  3. Stef says:

    Anna – I’m sure you could make these now. They aren’t that hard.

  4. Dina says:

    Oh so next you should try another southern flavor!!! Pecan cupcakes! I’m so making this for my Mom when I go home to GA this Christmas!

  5. GREAT….looks delicious and love the pics!!!

  6. I will be trying these tomorrow! Pretty exciting.

  7. Cakenation says:

    These turned refreshingly delish. Thanks for the recipe.

  8. My God! My mouth is salivating just looking at those cupcakes!

  9. Bernaadette says:

    Paula Deen’s page is gone. Can you send me the peach recipe please.
    Thank you

  10. Christina says:

    Hi, The Paula page is gone! Any chance you would be willing to send me or post the recipe?

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