Best Arnold Palmer Cupcakes Recipes

Arnold Palmer Cupcakes image

Provided by Plain Chicken

Categories Dessert

Time 33m

Number Of Ingredients 11

1 box lemon cake mix
1 cup water
2 tea bags
3 large eggs
⅓ cup oil
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

Steps:

Heat water to boiling. Place 2 tea bags in boiling water and let steep for 5 minutes. Remove tea bags and let water cool.
Preheat oven to 350ºF. Line 24 muffin pan cups with cupcake liners.
Beat together cake mix, tea, eggs and oil at medium speed of a hand-held mixer for 2 minutes. Scoop batter into lined muffin pan cups. Bake for 18-20 minutes. Cool completely.
In a small sauce pan, bring whipping cream to a simmer. Remove from heat. Place tea bag in cream and let steep for 5 minutes. Cool completely in refrigerator.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes.
With mixer on low speed, add 6 cups sugar, whipping cream, and lemon extract; mix until light and fluffy. Add a few drops of yellow food coloring and mix. If necessary, gradually add more powdered sugar to reach desired consistency.
Frost cupcakes with buttercream and enjoy!

Arnold Palmer Cupcakes image

Provided by Paula Deen

Time 45m

Yield 15

Number Of Ingredients 11

1 cup milk
5 black tea bags
2 cups sugar
4 large eggs
1/2 teaspoon grated lemon zest
2 teaspoons divided fresh lemon juice
2 1/2 cups all purpose flour
3/4 tablespoon baking powder
3/4 teaspoon salt
1 cup softened unsalted butter
2 lbs divided confectioner's sugar

Steps:

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.
Preheat oven to 350 °F. Line 2 (12-cup) muffin pans with paper liners.
In a large bowl, beat butter and sugar at medium speed with an electric mixer until creamy. Beat in eggs, 1 at a time, beating well after each addition. Add 1/2 cup of the milk and tea mixture, lemon zest and 1 teaspoon lemon juice. Mix well.
In a medium bowl, combine flour, baking powder and salt. Gradually add dry mix into the wet ingredients.
Spoon batter evenly into prepared muffin cups. Bake for 20 to 22 minutes, or until a wooden pick inserted in center comes out clean. Remove from pans, and cool completely on wire racks. Spread or pipe Arnold Palmer Frosting evenly over cupcakes.
Arnold Palmer Frosting:
In a large bowl, beat butter at medium speed with an electric mixer until creamy. Gradually beat in confectioner's sugar alternately with 1/2 cup reserved tea/milk mixture slowly. Beat in 1 teaspoon lemon juice until creamy.