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Arnold Palmer Cupcakes Recipe

Arnold Palmer Cupcakes Recipe
Arnold Palmer Cupcakes Recipe photo by Taste of Home
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Arnold Palmer Cupcakes Recipe

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These fun cupcakes take a favorite sunny-day refresher and turn it into dessert. Add a slice of lemon on top for a puckery finish. —Jessee Arriaga, Reno, Nevada
MAKES:
30 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + cooling
MAKES:
30 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + cooling

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 3 large eggs, room temperature
  • 1 tablespoon grated lemon zest
  • 2 teaspoons lemon juice
  • 3-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups (16 ounces) sour cream
  • ICED TEA FROSTING:
  • 9 tablespoons butter, softened
  • 6-3/4 cups confectioners' sugar
  • 3/4 cup 2% milk
  • 3/4 cup iced tea mix with lemon and sugar

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and lemon juice. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition (batter will be thick).
Fill 30 lined muffin cups with 1/4 cup batter. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely.
For frosting, combine butter and confectioners' sugar in a small bowl until light and fluffy. In another small bowl, stir together milk and iced tea mix until dissolved. Add to butter mixture; beat until smooth. Frost cupcakes. Yield: about 2-1/2 dozen.

Test Kitchen tips
  • Not a fan of iced tea? Use powdered lemonade mix instead of the tea mix in the frosting.
  • Want a sheet cake? Pour batter into a 13x9-in. baking pan and bake until a toothpick inserted in center comes out clean, about 30 minutes.
  • Need a layer cake? Pour batter into two 8- or 9-in. baking pans. They'll take about 20 minutes or so to bake.
  • Originally published as Arnold Palmer Cupcakes in Taste of Home April/May 2018

    Nutritional Facts

    1 cupcake: 355 calories, 14g fat (8g saturated fat), 48mg cholesterol, 182mg sodium, 57g carbohydrate (45g sugars, 0 fiber), 3g protein.

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    • 1 cup butter, softened
    • 2 cups sugar
    • 3 large eggs, room temperature
    • 1 tablespoon grated lemon zest
    • 2 teaspoons lemon juice
    • 3-1/2 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 2 cups (16 ounces) sour cream
    • ICED TEA FROSTING:
    • 9 tablespoons butter, softened
    • 6-3/4 cups confectioners' sugar
    • 3/4 cup 2% milk
    • 3/4 cup iced tea mix with lemon and sugar
    1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and lemon juice. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition (batter will be thick).
    2. Fill 30 lined muffin cups with 1/4 cup batter. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely.
    3. For frosting, combine butter and confectioners' sugar in a small bowl until light and fluffy. In another small bowl, stir together milk and iced tea mix until dissolved. Add to butter mixture; beat until smooth. Frost cupcakes. Yield: about 2-1/2 dozen.

    Test Kitchen tips
  • Not a fan of iced tea? Use powdered lemonade mix instead of the tea mix in the frosting.
  • Want a sheet cake? Pour batter into a 13x9-in. baking pan and bake until a toothpick inserted in center comes out clean, about 30 minutes.
  • Need a layer cake? Pour batter into two 8- or 9-in. baking pans. They'll take about 20 minutes or so to bake.
  • Originally published as Arnold Palmer Cupcakes in Taste of Home April/May 2018

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