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Peach Tea Cupcakes

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.

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peach tea cupcakes
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4.5 from 2 votes

Peach Tea Cupcakes

Peach tea is a perfect summer refresher, so enjoy it in cupcake form!
Course Dessert
Cuisine American
Keyword lemon cream cheese frosting, peach cupcakes, peach tea cupcakes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 18 cupcakes
Calories 481kcal
Author Stef


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 large 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

  • In a small saucepan, melt the butter on medium-high heat until just melted.
  • Add the tea leaves.
  • Continue heating the mixture for about 5 minutes on low heat.
  • Remove from the heat and allow to stand for another 5 minutes.
  • Pour the mixture through a fine sieve, pressing hard on the tea leaves to squeeze out as much butter as possible.
  • Let the butter come to room temperature and refrigerate until it is no longer liquid or until ready to use.

Cupcake Instructions

  • Directions
  • Preheat oven to 350 F.
  • In a small bowl, mix sugar and lemon zest. Allow to sit for at least thirty minutes.
  • In a large bowl, cream tea-infused butter and lemon sugar.
  • Beat in eggs, one at a time.
  • Beat in ginger.
  • Beat in flour, one cup at a time, alternating with milk.
  • Fold in peaches.
  • Fill cupcake liners 2/3 full.
  • Bake for 20 minutes or until cupcakes bounce back when lightly touched.

Lemon Cream Cheese Frosting Instructions

  • In a large bowl, mix cream cheese and butter until light and fluffy.
  • Mix in powdered sugar one cup at a time until well integrated.
  • Mix in lemon extract.
  • Spread or pipe onto cupcakes.
  • Top with mint leaves.


Nutrition Facts
Peach Tea Cupcakes
Amount Per Serving
Calories 481 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 19g95%
Cholesterol 114mg38%
Sodium 137mg6%
Potassium 79mg2%
Carbohydrates 46g15%
Sugar 37g41%
Protein 3g6%
Vitamin A 1095IU22%
Vitamin C 0.6mg1%
Calcium 39mg4%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.
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