Ingredients

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

For the Cupcakes:
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

For the Lemon Cream Cheese Frosting:
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

For the Tea-Infused Butter:
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.

For the Cupcakes:
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.

For the Lemon Cream Cheese Frosting:
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 leave.

Recipe Courtesy of Stefani Pollack