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Fluffy Peach Iced Tea Cupcakes Recipe With Easy Honey Peach Swiss Meringue Buttercream

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These cupcakes capture the fresh, summery flavor of peach iced tea with a fluffy cake base and a light, honey-infused Swiss meringue buttercream frosting. Perfect for summer parties and easy to make in under an hour.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • 2 black tea bags (Assam or Earl Grey recommended)
  • ⅔ cup (160 ml) boiling water
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 cup fresh peaches (about 2 medium), peeled and finely chopped or pureed
  • ⅓ cup (80 ml) whole milk, room temperature
  • 4 large egg whites, room temperature
  • 1 cup (200g) granulated sugar (for buttercream)
  • 1 cup (230g) unsalted butter, softened and cut into cubes (for buttercream)
  • 3 tbsp honey (mild, floral variety)
  • 2 tbsp fresh peach puree
  • 1 tsp vanilla extract (for buttercream)

Instructions

  1. Steep the 2 tea bags in ⅔ cup boiling water for 10 minutes. Remove bags, squeeze gently, and let tea cool to room temperature.
  2. In a medium bowl, whisk together 1 ¾ cups flour, 2 tsp baking powder, and ¼ tsp salt. Set aside.
  3. Using a mixer, beat ½ cup softened unsalted butter and 1 cup granulated sugar on medium speed for about 3 minutes until light and fluffy.
  4. Add 2 eggs one at a time, beating well after each addition. Stir in 1 tsp vanilla extract.
  5. Fold in 1 cup finely chopped or pureed fresh peaches, then alternate adding the dry ingredients and ⅓ cup milk with the cooled tea, beginning and ending with the dry mix. Fold gently to combine without overmixing.
  6. Spoon batter into cupcake liners, filling each about ⅔ full.
  7. Bake at 350°F (175°C) for 18-22 minutes. Check doneness with a toothpick; it should come out clean.
  8. Transfer cupcakes to a wire rack and cool completely before frosting.
  9. For the buttercream: In a heatproof bowl, whisk 4 egg whites and 1 cup sugar over a simmering water bath until sugar dissolves and mixture reaches 160°F (71°C), about 5 minutes.
  10. Transfer to a mixer and whip on high until stiff, glossy peaks form and bowl is cool to the touch (about 10 minutes).
  11. Gradually add 1 cup softened butter, a few cubes at a time, mixing well after each addition.
  12. Add 3 tbsp honey, 2 tbsp fresh peach puree, and 1 tsp vanilla extract. Beat until smooth and creamy.
  13. Frost cooled cupcakes generously with the honey peach Swiss meringue buttercream using a piping bag or spatula.

Notes

Use room temperature egg whites for stable meringue. Heat sugar and egg whites to 160°F to eliminate raw egg taste and bacteria. Fold batter gently to keep cupcakes fluffy. If buttercream looks curdled, keep mixing until smooth. Strain tea and peach puree to avoid gritty bits. Refrigerate cupcakes due to buttercream and bring to room temperature before serving. Can freeze unfrosted cupcakes for up to 2 months.

Nutrition

Keywords: peach iced tea cupcakes, honey peach buttercream, summer cupcakes, Swiss meringue buttercream, peach dessert, easy cupcakes

Find it online: https://yumbelle.com/fluffy-peach-iced-tea-cupcakes-recipe-with-easy-honey-peach-swiss-meringue-buttercream/