Peach Tea Cupcakes

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By Stefani Pollack

The hot sun is beating down, but you’re on the veranda with an overhead fan providing a soft breeze. In your hand rests a sweet peach tea cupcake that you take in slowly as you make your way through a light summer novel. In addition to the bits of juicy peaches and noticeable (yet not overbearing) tea flavor, the cupcake has a touch of ginger, lemon cream cheese frosting, and fresh mint leaves. Suddenly, you are no longer alone on that veranda because everyone you know wants a cupcake, too.

Peach Tea Cupcakes
Yield: 18 cupcakes

Tea-Infused Butter Ingredients:
1 cup unsalted butter
32 grams (about 1/3 cup) whole leaf Earl Grey tea

Directions:
In a small saucepan, melt the butter on medium-high heat until just melted.
Add the tea leaves.
Continue heating the mixture for about 5 minutes on low heat.
Remove from the heat and allow to stand for another 5 minutes.
Pour the mixture through a fine sieve, pressing hard on the tea leaves to squeeze out as much butter as possible.
Let the butter come to room temperature and refrigerate until it is no longer liquid or until ready to use.

Cupcake Ingredients:
1 ½ cup sugar
Zest of 1 medium-sized lemon
2/3 cup tea-infused butter
3 eggs
½ tsp ground ginger
1 ½ cup all-purpose flour
½ cup milk
1 cup finely chopped overripe peaches

Directions:
Preheat oven to 350 F.
In a small bowl, mix sugar and lemon zest. Allow to sit for at least thirty minutes.
In a large bowl, cream tea-infused butter and lemon sugar.
Beat in eggs, one at a time.
Beat in ginger.
Beat in flour, one cup at a time, alternating with milk.
Fold in peaches.
Fill cupcake liners 2/3 full.
Bake for 20 minutes or until cupcakes bounce back when lightly touched.

Lemon Cream Cheese Frosting Ingredients:
12 oz cream cheese, room temperature
¾ cup unsalted butter, room temperature
3 cups powdered sugar, sifted
¾ tsp lemon extract
Fresh mint leaves for garnish

Directions:
In a large bowl, mix cream cheese and butter until light and fluffy.
Mix in powdered sugar one cup at a time until well integrated.
Mix in lemon extract.
Spread or pipe onto cupcakes.
Top with mint leaves.

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Rocky Road Cupcakes
Red Velvet Cupcakes
Wilbur’s Cupcakes
Cupcakes with Peanut Butter Icing
Stuffed Cupcakes
Bunny Cupcakes
Blueberry Chocolate Chunk Cupcakes

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Reader Comments:

The idea of this is wonderful, however, I feel it needs a little tweaking to bring the flavors out more. I think it's silly to use lemon extract when you have a whole lemon at your disposal after zesting it. I think next time I will start w/ 1/2 a Tbsp of lemon juice and taste from there. B/c obv. you don't want the lemon to overpower the peach. Also, the cupcake batter needs either salted butter or to add at least 1/2 a tspn of salt to the batter. Gotta have the salty to bring out the sweet! I think the peaches I had may not have been ripe enough to really bring that peach zip. So, I think next time I will try a tbsp of peach schnapps to up the ante on the peach note. All in all a tasty cupcake and a wonderful idea, though!

By Belinda on June 03, 2011

my mother was watching your show and she seen a reciept for something with peaches and pound cake if you can find out what it is please send it to me at my e-mail it was some time back in november thats all she could remember. thank you sharlet meyers

By sharlet meyers on January 12, 2011

I would like to know how to keep my cupcakes from sticking to the liner.

By missy on September 02, 2010

Why does this recipe not have any bsoda or bpowder in it?

Thanks

By Debbie on August 26, 2010

Just thought I would let you know you are an inspiration to me and all women. Thank you for your love, laughter, and best of all just being you!!!! Thanks for giving me happiness and blessings I have been given for my kids.(32yrs old) to share your recipes . It’s been greatly appreciated over the years. Respectfully,Teresa Bake Sale recipes.

By Teresa Crego on August 20, 2010

I do wish that there would be a way to print recipes from fans who send recipes in without all the “extra” on them which uses up so much of the printer’s ink. Can it be put in a form like Paula’s recipes are, much better to print from computer.

Thank you so much,
Mary Lynn

By Mary Lynn Soderholm on August 18, 2010

JUST LOVE YOUR SHOW. WHEN I WAS IN SAVANNAH I COULD NOT GO TO THE LADY AND SONS BECAUSE OF MY BAD KNEE….COULD NOT STAND AND WAIT. WE TOOK THE TOUR AND WENT TO UNCLE BUBBA’S. WAS REALLY FUN AND YOUR BROTHER IS VERY GRACIOUS.

By KAY on August 18, 2010

paula, My granddaughter asked me to bring her to savanah for the paula deen tour. Abbey is going to be 8 years old. we were wondering if your christmas cottage is going to be open for tours and when will the tours start.
2 of your biggest fans’ josie and abbey

By josie mcquiston on August 18, 2010

Mmmm,as always-Paula has the best recipe’s I love Paula. Great cooking and baking ideas,and very funny tooo! ♥

By Sharon14837 on August 18, 2010

Loved the peach cupcake recipe. Thank you for sharing. Can’t wait to try it.

By Melanie Streams on August 17, 2010

It would be nice if you could print recipe for the Peach Tea Cupcakes

By Pam Cook on August 17, 2010

Sounds great! I just might try this one today or tomorrow. Have the ripe peaches from my daughter and need to use them soon.

By Kathy Davies on August 17, 2010

Paula, I just think u r so special. If I lived closer I think we could be good friends. I saw u on Oprah and I cried cause what u did for than boy was so sweet. When ever I make one of your recipes I feel joy in ny heart cause u r so happy and fun to watch,

By Linda Bordewick on August 17, 2010

Pauladeen.com

Peach Tea Cupcakes

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