Honey Lemon Green Tea Cupcake
NAHBE 2026 4th place cupcake winner
Equipment
- 1 Mixer and mixing bowl
- 1 cupcake baking tray
- 1 set measuring spoons
- 1 set measuring cups
- 1 large cookie scoop
- 1 spatula
- 1 cupcake wrappers
- 1 piping bag
- 1 star piping tip
- 1 sifter
Ingredients
Cupcake
- 1 green tea bag
- 1 cup hot water
- 2 cup all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup lemon juice
- 1 zest of one lemon
- 1/4 cup buttermilk
- 1/2 cup butter, softened
- 3/4 cup honey
- 2 large eggs, room temperature
Cupcake Icing
- 1/2 cup butter
- 4 cup powdered sugar
- 1/4 cup honey
- 1/4 cup lemon juiice
- 1 tbs lemon zest
Instructions
Cupcake
- Steep green tea bag in hot water for 3 minutes
- Sift dry ingredients
- Combine tea, lemon zest, lemon juice and buttermilk
- Cream butter and add honey
- Add eggs one at a time
- Add 1/2 dry ingredients and ix until combined
- Mix in tea mixture and other half dry ingredients until combined
- Fill muffin tins 2/3 full (you can use large cookie scoop)
- Bake in 350 degrees F preheated oven for 18-22 minutes, until toothpick comes out clean
Icing
- Combine icing ingredients. Pipe icing to top of cooled cupcake
