If you’re a fan of that perfect blend of refreshing tea and citrusy zest, you are going to adore this Arnold Palmer Cupcakes Recipe. These cupcakes capture the essence of the classic Arnold Palmer drink in a moist, tender cake topped with a luscious lemon-tea buttercream. Every bite bursts with bright, sunny flavors and a comforting sweetness that’s just pure joy. This recipe is a delightful way to bring a bit of summer fun into your kitchen any time of year.
Ingredients You’ll Need
Getting the ingredients right is the foundation for these cupcakes to shine. Each element plays a key role in balancing the flavors and textures, from the moist lemon cake to the silky, tea-infused frosting.
- Lemon Cake Mix: This is your base, providing that vibrant lemon flavor and a tender crumb.
- Water: Used to steep the tea and moisten the cake batter for perfect texture.
- Tea Bags (3 total): Two for the cake batter to impart subtle tea notes, and one for the frosting to create a true Arnold Palmer essence.
- Large Eggs (3): Eggs add structure and richness making the cupcakes fluffy and light.
- Oil (â…“ cup): Helps keep each cupcake moist without weighing them down.
- Butter (1 cup, room temperature): Essential for a creamy, smooth frosting with rich flavor.
- Powdered Sugar (6 cups): Gives the buttercream that perfect sweetness and texture.
- Heavy Whipping Cream (½ cup): Or milk, to create the ideal frosting consistency and a slight creaminess.
- Lemon Extract (1 tsp): Boosts the lemony brightness in the buttercream.
- Yellow Food Coloring: Just a few drops for that sunny hue associated with Arnold Palmer drinks.
How to Make Arnold Palmer Cupcakes Recipe
Step 1: Infuse the Tea
Start by heating the water to boiling, then steep two tea bags for five minutes. This step is crucial because the brewed tea infuses a delicate tea flavor directly into the cupcake batter, making the taste authentic and refreshing. Let the tea cool completely before mixing with other ingredients.
Step 2: Prepare the Cupcake Batter
Preheat your oven to 350 degrees Fahrenheit and line a 24-cup muffin pan with your favorite cupcake liners. In a mixing bowl, beat together the lemon cake mix, cooled tea, eggs, and oil on medium speed until smooth and combined—about two minutes. This method ensures the batter is airy and smooth, ready to bake into fluffy cupcakes.
Step 3: Bake the Cupcakes
Fill each cupcake liner evenly with the batter, then bake for 18 to 20 minutes. The cupcakes are done when a toothpick inserted in the center comes out clean. Allow them to cool completely on a wire rack. Cooling is important because it prevents the frosting from melting and keeps the texture perfect.
Step 4: Make the Tea-Infused Buttercream
In a small saucepan, bring the whipping cream to a simmer, then remove from heat and steep one tea bag for five minutes to extract that aromatic tea essence. After steeping, place the cream in the refrigerator to cool. This step imbues the buttercream with a subtle tea flavor that beautifully complements the lemon notes.
Step 5: Whip the Frosting
Using an electric mixer fitted with the paddle attachment, beat the room temperature butter until smooth and creamy. With the mixer on low, gradually add the powdered sugar, chilled tea-infused cream, and lemon extract. Continue mixing until the frosting is light, fluffy, and creamy. Add a few drops of yellow food coloring to give it that vibrant Arnold Palmer glow. Adjust the frosting consistency with more powdered sugar if needed.
Step 6: Frost and Enjoy
Once the cupcakes have cooled completely, generously frost each one with your lemon-tea buttercream. This final step brings all the flavors together and creates a visually stunning treat that looks as delightful as it tastes.
How to Serve Arnold Palmer Cupcakes Recipe
Garnishes
A thin lemon slice or a small sprig of fresh mint on top of each cupcake can add a fresh and decorative touch, enhancing both the taste and presentation. Alternatively, a light sprinkle of finely chopped candied lemon peel offers a little extra zing and texture.
Side Dishes
Serve these cupcakes alongside a chilled glass of iced tea or a light citrusy cocktail to elevate your party or afternoon gathering. They also pair wonderfully with fresh fruit salads or citrus sorbets to keep the refreshing theme going strong.
Creative Ways to Present
Try arranging the Arnold Palmer Cupcakes Recipe on a rustic wooden tray with a pitcher of homemade Arnold Palmer drink. Layering the cupcakes with lemon-themed decorations or even wrapping individual cupcakes in pastel-colored cellophane for gifting makes for a charming presentation that will wow friends and family.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Arnold Palmer Cupcakes in an airtight container at room temperature for up to two days, or in the refrigerator for up to five days. Make sure your frosting is well-set before storing to maintain the cake’s moist softness and the frosting’s creamy texture.
Freezing
You can freeze undecorated cupcakes in an airtight container or freezer bag for up to three months. For the best results, freeze and thaw before frosting to keep that fresh, perfectly textured buttercream that makes this Arnold Palmer Cupcakes Recipe so irresistible.
Reheating
Allow refrigerated or thawed cupcakes to come to room temperature before serving. Avoid reheating in the microwave as it may melt the frosting. Instead, a quick warm-up in a 300-degree oven for 5-7 minutes can bring the cupcakes back to freshly baked softness without damaging the frosting.
FAQs
Can I use other types of tea for this recipe?
Absolutely! While classic black tea works beautifully to mimic the Arnold Palmer drink’s flavor, feel free to experiment with green tea or even flavored teas like Earl Grey for a unique twist.
Is it okay to use regular milk instead of heavy cream for the frosting?
Yes, you can substitute milk for heavy cream if needed. The frosting might be a little less rich but will still be delicious and hold its structure fairly well.
Can I make this recipe gluten-free?
You can try using a gluten-free lemon cake mix, but be aware that texture and rise might vary slightly. Look for a mix with xanthan gum included for best results.
How do I prevent the frosting from being too runny?
If your frosting feels too soft, gradually add more powdered sugar a little at a time until it firms up. Chilling the frosting briefly can also help thicken it for easier piping or spreading.
Can I make these cupcakes dairy-free?
With some tweaks, yes! Use dairy-free butter substitutes and plant-based cream or milk alternatives. Just watch the consistency of your frosting closely and adjust powdered sugar as needed.
Final Thoughts
I truly hope you give the Arnold Palmer Cupcakes Recipe a try because it’s such a joyful way to bring the sunny, refreshing charm of the classic Arnold Palmer drink into cake form. They’re perfect for gatherings, celebrations, or just treating yourself on a cozy afternoon. Once you taste these light, flavorful cupcakes with that unique tea and lemon buttercream, they’ll quickly become a favorite in your dessert lineup.
Print
Arnold Palmer Cupcakes Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 33 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Arnold Palmer Cupcakes combine the refreshing flavors of lemon and tea in a moist cupcake topped with a smooth, lemon-infused tea buttercream frosting. Perfect for a delightful twist on classic cupcakes, they celebrate the iconic Arnold Palmer drink with a sweet, citrusy, and lightly brewed tea flavor in every bite.
Ingredients
Cupcakes
- 1 box lemon cake mix
- 1 cup water
- 2 tea bags
- 3 large eggs
- â…“ cup oil
Buttercream Frosting
- 1 cup butter, room temperature
- 6 cups powdered sugar
- ½ cup heavy whipping cream or milk
- 1 tea bag
- 1 tsp lemon extract
- yellow food coloring, a few drops
Instructions
- Steep Tea for Cupcakes: Heat water to boiling and place 2 tea bags in the boiling water. Let steep for 5 minutes, then remove the tea bags and allow the tea to cool to room temperature.
- Prepare Oven and Muffin Pan: Preheat the oven to 350ºF (175ºC) and line 24 muffin pan cups with cupcake liners.
- Mix Cupcake Batter: In a mixing bowl, beat together the lemon cake mix, cooled tea, eggs, and oil at medium speed with a hand-held mixer for 2 minutes until the batter is smooth and well combined.
- Bake Cupcakes: Scoop the batter evenly into the prepared muffin liners and bake for 18 to 20 minutes until a toothpick inserted in the center comes out clean. Remove from oven and allow cupcakes to cool completely before frosting.
- Steep Tea for Buttercream Cream: In a small saucepan, bring the heavy whipping cream (or milk) to a simmer, then remove from heat. Place one tea bag in the hot cream and let it steep for 5 minutes. After steeping, discard the tea bag and refrigerate the cream until completely cool.
- Cream Butter: Using an electric mixer fitted with the paddle attachment, beat the room temperature butter on medium speed for 2 to 3 minutes until smooth and creamy.
- Make Buttercream Frosting: With the mixer on low speed, gradually add the 6 cups of powdered sugar, the cooled tea-infused cream, and lemon extract to the butter. Mix until the frosting reaches a light and fluffy consistency. Add a few drops of yellow food coloring and mix well. If the frosting is too thin, add more powdered sugar gradually to achieve the desired consistency.
- Frost Cupcakes: Once the cupcakes are fully cooled, frost them generously with the lemon tea buttercream frosting. Serve and enjoy your Arnold Palmer Cupcakes!
Notes
- For a stronger tea flavor, you can steep the tea bags longer or use an extra tea bag in the cream.
- If you prefer a lighter frosting, substitute half the butter with shortening.
- All ingredients should be at room temperature for best mixing results.
- Storage: Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
- Let refrigerated cupcakes come to room temperature before serving for best flavor and texture.
