Moonshine Sweet Tea Cupcakes bring a delightful twist to classic Southern flavors, blending the comforting sweetness of tea with a hint of spirited warmth. These moist, tender cupcakes are infused with a rich tea essence, topped with a velvety moonshine-spiked frosting that melts on your tongue. The balance of sweet and subtly tangy flavors creates a treat that’s both nostalgic and exciting. Ready in just under an hour, they’re perfect for impressing guests or indulging in a cozy afternoon treat.

Each bite offers a symphony of textures, from the fluffy crumb to the smooth, creamy frosting that’s lightly kissed with a boozy kick. The aroma of freshly brewed tea mingles with the buttery richness, making these cupcakes irresistible. Whether you’re a tea lover or a dessert enthusiast, these cupcakes promise a unique, memorable experience that’s as fun to make as it is to savor.

Ingredients for Moonshine Sweet Tea Cupcakes

Moonshine Sweet Tea Cupcakes Ingredients

Cupcakes:
1 cup plus 2 tablespoons almond milk (or any non-dairy milk)
1 chai-tea tea bag
1 tablespoon freshly squeezed lemon juice
1.5 cups unbleached cake flour (all-purpose flour works too)
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
⅔ cup canola oil or melted coconut oil
1 teaspoon vanilla extract
¾ cup sugar
Sweet Tea Syrup:
½ cup Moonshine Sweet Tea
Sweet Tea Buttercream Frosting:
½ cup unsalted butter, at room temperature (use vegan butter for a vegan option)
3-3.5 cups powdered sugar, sifted
3 tablespoons Moonshine Sweet Tea

Step-by-Step Instructions

Preheat the oven to 350°F (175°C) and line a muffin tin with paper cups.
Steep the tea: Place the chai-tea bag in the almond milk and let it steep until the milk cools to room temperature. Add the lemon juice and let it sit while you prepare the dry ingredients.
Mix dry ingredients: In a bowl, sift together the cake flour, baking powder, baking soda, and salt.
Combine wet ingredients: In the bowl of an electric stand mixer, mix the coconut oil, vanilla, sugar, and the almond milk/tea mixture. Mix until well combined.
Add dry ingredients: Gradually add the dry ingredients to the wet mixture. Mix on low speed for 1 minute, scrape the bowl, then mix on high speed for 1 more minute.
Bake: Scoop the batter into the muffin cups, about ¼ cup per cup. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before frosting.
Make the Sweet Tea Syrup: In a small saucepan, simmer the Moonshine Sweet Tea until it reduces by almost half. Set aside to cool to room temperature.
Prepare the frosting: In an electric mixer, cream the butter. Gradually add the sifted powdered sugar and mix until creamy. Add the Moonshine Sweet Tea to thin the frosting to your desired consistency. Chill until ready to use.
Assemble: Frost the cooled cupcakes with a generous dollop of frosting (or pipe it on with a piping bag). Make a small well in the center of the frosting and drizzle in the Sweet Tea Syrup.

Perfect Pairings: Sauce and Topping Ideas

While the Moonshine Sweet Tea Syrup adds a delightful twist, consider drizzling a lemon glaze for extra zing. Simply mix 1 cup powdered sugar with 2 tablespoons lemon juice until smooth. For a crunchy contrast, sprinkle crushed sweet tea biscuits or candied lemon zest on top of the frosting.

Time-Saving Tips for Busy Bakers

To speed up the process, steep the tea in warm almond milk for just 5 minutes instead of waiting for it to cool naturally. You can also prepare the Sweet Tea Syrup a day ahead and store it in the fridge. For the frosting, use a hand mixer instead of a stand mixer to save on setup time.

Storage and Serving Suggestions

Store these cupcakes in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Let them come to room temperature before serving for the best texture. Pair them with a glass of iced Moonshine Sweet Tea for a truly Southern-inspired treat.

Recipe Variations to Try

For a vegan version, swap the butter in the frosting with vegan margarine and use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) in the cupcake batter. If you’re not a fan of chai tea, try using earl grey or green tea for a different flavor profile.

Equipment Guidance for Success

Use a piping bag with a star tip for a professional-looking frosting swirl. A silicone muffin tin can make removing the cupcakes easier, and a fine-mesh strainer is essential for sifting the powdered sugar to avoid lumps in the frosting.