Sweet Tea Cupcakes with Lemon Sweet Tea Frosting

Ingredients

• 1 teaspoon baking soda 
• 10  tea bags black
• 0.5 cup canola oil 
• 2 cups confectioners' sugar 
• 2  eggs 
• 1.5 cups flour all-purpose
• 1 cup granulated sugar 
• 1  lemon zest 
• 0.3 teaspoon salt 
• 2 sticks butter unsalted softened
• 1 teaspoon vanilla extract 
• 0.8 cup milk whole

Equipment

• bowl
• frying pan
• oven
• stand mixer
• microwave
• muffin liners
• muffin tray

Directions

1. For the cupcakes: Preheat the oven to 350 degrees F. Line a cupcake pan with 12 liners.
2. Heat the milk in the microwave for 1 minute, stir and then add 30 more seconds.
3. Place the tea bags in the milk and allow steeping for 5 minutes.
4. Sift together the flour, baking soda and salt. In the bowl of an electric stand mixer fitted with a paddle attachment, mix the granulated sugar, oil, vanilla and the eggs, 1 at a time. Alternate adding the flour and only 1/2 cup of the tea until incorporated. Reserve 1/2 cup of the tea for the frosting.
5. Fill the cupcake liners and bake for 15 minutes. Rotate the pan and continue until the cupcake tops spring back and a tester comes out clean, about 5 more minutes. Allow to cool completely before frosting.
6. For the frosting: Cream the butter in the bowl of an electric stand mixer fitted with a paddle attachment.
7. Add the lemon zest. Slowly alternate adding the confectioners' sugar and 1/2 cup reserved tea until you reach the desired frosting consistency.
8. Frost the cooled cupcakes and serve.