I made these when Tom was out of town because he didn’t think he’d like them. They’re based on Arnold Palmer’s favorite drink 1/2 lemonade, 1/2 tea, which you can conveniently find sold in the grocery store under the label “Arnold Palmer’s Iced Tee.” Haha. Get it?

These are a different kind of cupcake…definitely not the super sugary kind, but it was nice to try something a little different. It’s a Paula Deen recipe, so get ready for some butter…

1 cup milk

5 black tea bags

1 cup unsalted butter (that’s 2 sticks, friends)

2 cups sugar

4 large eggs

1/2 tsp grated lemon zest

1 tsp fresh lemon juice

2 1/2 cups all-purpose flour

3/4 tbsp baking powder

3/4 tsp salt

1 cup unsalted butter, softened (mmm hmmm, 2 more sticks)

2 cups confectioners’ sugar, divided

1/2 cup reserved milk/tea mixture

1 tsp fresh lemon juice

1. In a small saucepan over medium heat, heat milk until hot to the touch. Place tea bags in hot milk, and let steep for 15 to 20 minutes. Remove and discard tea bags. Let milk cool to room temperature.

2. Preheat oven to 350 degrees. Line 2 12 cup muffin pans with liners.

3. In the bowl of a stand mixer (or with an electric mixture), beat butter and sugar at medium speed until creamy. Add eggs, one at a time, and beat. Add 1/2 cup of the milk & tea mixture, lemon zest and lemon juice. Mix well.

4. In a medium bowl, combine flour, baking powder and salt. Gradually add dry mix into the wet ingredients.

5. Spoon batter into prepared pans, and bake for 20-22 minutes. Remove from pans and let cool completely.

6. In a large bowl, beat butter at medium speed with an electric mixer until creamy. Gradually beat in confectioners’ sugar alternately with tea/milk mixture slowly. Beat in lemon juice until creamy.

7. Ice the cooled cupcakes and dig in.

I might add more lemon zest the next time, they just needed a little more of a distinct flavor for my tastes, but they’re otherwise good!