Paula Deen Peach Tea Cupcakes

Paula Deen Peach Tea Cupcakes turn Earl Grey butter, overripe peaches and lemon cream cheese frosting into soft, fragrant cupcakes in 1 hour. Try this Southern peach dessert for a church supper, cookout or holiday table, since the butter infuses ahead and the batch feeds a crowd.

Let the tea-infused butter chill until it's no longer liquid before you cream it with the lemon sugar. Skip that and the batter turns greasy and heavy instead of light and fluffy.

Paula uses overripe peaches, chopped fine, so the fruit melts into the crumb instead of leaving wet pockets. Resting the sugar with the lemon zest for 30 minutes also pulls the oils into every grain, so the lemon comes through in both cake and frosting.

Paula Deen Peach Tea Cupcakes

0.0 from 0 votes

Course: DessertCuisine: American, SouthernDifficulty: Medium

Servings

30

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories

260

kcal

Earl Grey butter gives the crumb a soft floral note, and finely chopped peaches keep it moist. Once cooled, the cupcakes take a swirl of tangy lemon cream cheese frosting and a fresh mint leaf.

Ingredients

• 1 cup unsalted butter
  

• 32 grams (about 1/3 cup) whole leaf Earl Grey tea
  

• 1 1/2 cups sugar
  

• 1 zested lemon
  

• 2/3 cup tea-infused, plus 3/4 cup regular butter Butter
  

• 3 eggs
  

• 1/2 teaspoon ground ginger
  

• 1 1/2 cup all- purpose flour
  

• 1/2 cup milk
  

• 1 cup overripe finely chopped peaches
  

• 12 oz room temperature cream cheese
  

• 3 cups sifted powdered sugar
  

• 3/4 teaspoon lemon extract
  

• for garnish fresh mint
  

Directions

• Infuse the butter: Melt 1 cup butter in a small saucepan over medium-high heat until just melted, then stir in the tea leaves. Heat on low for about 5 minutes, then take it off the heat and let it stand for another 5 minutes.
• Strain and chill: Pour the mixture through a fine sieve, pressing hard on the tea leaves to squeeze out as much butter as you can. Let it come to room temperature, then refrigerate until it's no longer liquid.
• Make the lemon sugar: Preheat the oven to 350°F. Mix 1 1/2 cups sugar with the lemon zest in a small bowl and let it sit for at least 30 minutes.
• Cream and add eggs: In a large bowl, cream 2/3 cup of the tea-infused butter with the lemon sugar. Then beat in the 3 eggs one at a time, followed by the ground ginger.
• Add flour and milk: Beat in the flour 1 cup at a time, alternating with the milk. Once it's smooth, fold in the chopped peaches.
• Fill and bake: Fill the cupcake liners 2/3 full. Bake for 20 minutes, or until the cupcakes bounce back when lightly touched.
• Make the frosting: In a large bowl, mix the cream cheese and 3/4 cup room temperature butter until light and fluffy. Then mix in the powdered sugar 1 cup at a time until well combined, and finish with the lemon extract.
• Frost and garnish: Spread or pipe the frosting onto the cooled cupcakes. Top each one with a fresh mint leaf.

Tools for this recipe

• Cuisinart fine mesh strainer set, USA Pan 12-cup muffin pan (set of 2), KitchenAid 5-speed hand mixer. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different tea instead of Earl Grey?

Yes, any strong black tea works. Earl Grey adds a citrusy bergamot note that goes well with the lemon, so a plain black tea will give you a milder flavor. Use the same 1/3 cup of loose leaves.

Can I use canned or frozen peaches?

Fresh, overripe peaches give the best flavor, but thawed frozen peaches work if you drain them well and chop them fine. Canned peaches in syrup tend to make the crumb too sweet and wet, so I'd skip those.

How do I store these cupcakes?

Because of the cream cheese frosting, keep them covered in the refrigerator. Let them sit out for 20 minutes or so before serving so the cake and frosting soften.

Can I make the tea-infused butter ahead of time?

Yes, and it actually helps, since the butter has to chill until it's no longer liquid anyway. Keep it in the fridge until you're ready to bake, then let it soften to room temperature before creaming.

Why did my cupcakes turn out heavy or greasy?

The usual cause is butter that was still too soft or melted when you creamed it. Chill the infused butter until solid, then bring it to room temperature so it whips up light with the lemon sugar.