Browse by
Browse by
Browse by
Browse by
Raspberry Tea Cupcakes
Member Submitted Recipe
Food Blogger Recipe
Raspberry Tea Cupcakes
Recipe Review
Click star to rate
Please share your comments about this recipe
Recipe comments are reviewed before publishing, Please allow several days for your review to appear.
Not yet rated! 0 | Sign in to rate this recipe

Being from the South, two of our favorite food groups are iced tea and cupcakes -- and we've finally found a way to combine them!  These light and refresing Raspberry Tea Cupcakes are meant to be savored while doing a little front porch sitting. Come join us. We'll save you a spot.

Prep time
Bake/Cook time
0:20 to 0:25
18 cupcakes
Sign in to post a comment

Raspberry Tea Cupcakes
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
0:20 to 0:25
Yield :
18 cupcakes


  • 3/4 cup HOT water
  • 1 raspberry tea bag
  • 3/4 cups (1 1/2 sticks) unsalted butter, room temperature
  • 1 1/2 cups Dixie Crystals Extra Fine Granulated Sugar
  • 2 cups all-purpose flour*
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 6 large egg whites
  • 2 teaspoons pure vanilla extract
  • Basic Butter Cream Frosting
  • Fresh raspberries to garnish
  • Optional: Fresh mint to garnish

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 350°F.  Line a muffin tin with cupcake liners. Set aside.
  2. Place hot water and tea bag into a small bowl and set aside to steep.
  3. In a large mixing bowl add: butter and sugar. Beat for approximately 3-5 minutes, until light and creamy.
  4. Whisk together:  flour, baking powder and salt. Set aside.
  5. Squeeze tea bag from water and discard.
  6. Whisk together: egg whites, water and vanilla extract.
  7. Alternately add to butter mixture, equal amounts of flour mixture and then water mixture. Continue until well combined.
  8. Pour batter into prepared muffin pan. Bake for approximately 20-25 minutes OR until toothpick inserted in center comes out clean. Allow cupcakes to cool in pan completely prior to icing.
  9. Pipe desired amount of frosting onto cupcake. Garnish with fresh raspberry and mint if desired.


Recipe developed for Dixie Crystals by Paula Jones @bellalimento.

Shout Out To Our Baking Friends
    ::    Dana H    ::    Dietra    ::    Brandon C    ::    denicsmith    ::    Sandra C    ::    ChristyH    ::    Les    ::    Ashley Fletcher    ::    StarW    ::    hannah j    ::    Denise L    ::    TYep    ::    luciafran    ::    joshmyboy    ::    Chef AD    ::    veronica thunstrom    ::    HANK    ::    leslie    ::    April    ::    sugar
Trusted by home bakers since 1917
Dixie Crystals sugar bag

Sign up today for our free newsletter. Get exclusive recipes and coupons!

© 2012-2016 Dixie Crystals. All rights reserved. All Dixie Crystals branded products are the registered marks of the Dixie Crystals Company.