Sweet Tea Vodka Cupcakes


  • 1 stick butter, room temperature
  • 1 ½ cups powdered sugar
  • 3 ½ tablespoons lemon zest
  • 2 large eggs
  • 1 ¼ cups self-rising flour (or regular flour with 1 ½ teaspoon baking powder and ¼ teaspoon salt)
  • ¼ cup milk
  • 2 tablespoons lemon
  • 2 tablespoons sweet tea vodka (I recommend Firefly)
  • 1 batch sweet tea vodka frosting (see recipe below)

Sweet Tea Vodka Frosting:

  • 1 stick butter, room temperature
  • 3 ½ cups powdered sugar
  • 3 tablespoons sweet tea vodka
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice


Pre-heat oven to 350 degrees.

Combine butter, powdered sugar, and lemon zest in the bowl of an electric mixer. Beat until fluffy. Add eggs, one at a time, beating to blend. Mix in half the flour. Then add the milk and lemon juice. Then mix in the other half of the flour until just combined. Pour batter into a lined cupcake tin, almost all the way to the top.

Bake the cupcakes at 350 degrees for 16-20 minutes, until cooked through and slightly golden at edges.

Let the cupcakes cool in the pan for a few minutes before moving to rack to cool completely. When cool, brush lightly with about 2 tablespoons of sweet tea vodka. I did two layers.

While the cupcakes are cooling, you can make the frosting. It’s a pretty simple buttercream frosting with sweet tea vodka, lemon juice, and lemon zest added in.

Sweet Tea Vodka Frosting:

In a mixer, combine the butter and powdered sugar until fluffy. Add in sweet tea vodka, lemon zest, and lemon juice and combine. If you need to add more powdered sugar to reach your desired consistency, you can. Pipe frosting on to cupcakes. Or slather it on with a knife. Or eat a scoop out of the bowl. Because it’s that good. You can top the cupcakes with whatever you want. Possibly a lemon wedge with a straw and a dash of lemon zest.


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