Vegan Iced Tea Cupcakes with Lemon-Iced Tea Frosting


In search of the perfect gift for her father’s summer birthday, Hannah Kaminsky, cookbook author, photographer and blogger extraordinaire at Bittersweet, baked up these creative, seasonal iced tea cupcakes. We featured them way back when, and thought that they deserved a refresh!

Vegan Iced Tea Cupcakes with Lemon Iced Tea Frosting Recipe

Mixed into both the cake and the frosting, the instant tea powder brought me right back to my childhood, thinking how grown up it was to be drinking this fancy iced tea concoction. These cupcakes are decided less “grown up,” but way too much fun to pass up.

Piled high with mounds of fluffy frosting, I made sure to be generous with the piping bag to satisfy [my father’s]well-established sweet tooth. As if that weren’t enough, a light sprinkling of coarse white sugar adds a slight crunch, and is a nod to that sugar-saturated brew my dad is so fond of. Finally, that touch of lemon is a nod to the lemon flavored tea that was a common choice back in the days of buying a mix.

Though these iced tea cupcakes may not cool you off on those hot summer days, the sweet tea flavor enhanced with lemon is certain to perk you up. Plus, these personal-sized cakes are perfect for Father’s Day, 4th of July, a weekend picnic spread, or a phenomenal post-barbecue dessert. Best of all, the ingredients for these iced tea cupcakes are quite easy to find in almost any grocery store.

Vegan Iced Tea Cupcakes with Lemon Iced Tea Frosting Recipe

Special Diet Notes: Iced Tea Cupcakes

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, optionally soy-free, vegan / plant-based, and vegetarian.

5 from 1 reviews
Vegan Iced Tea Cupcakes with Lemon-Iced Tea Frosting
Prep time
Cook time
Total time
Serves: 12 servings
Iced Tea Cupcakes
  • 1 cup plain soymilk or dairy-free milk beverage of choice
  • 1 tablespoon fresh lemon juice
  • ⅓ cup non-GMO canola or grapeseed oil
  • 1¼ cups all-purpose flour
  • ½ cup instant unsweetened iced tea mix
  • ⅔ cup sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
Lemon-Iced Tea Frosting
  • ½ cup dairy-free margarine (soy-free optional), room temperature
  • 3 cups powdered confectioner’s sugar
  • ½ cup instant unsweetened iced tea mix
  • ½ teaspoon lemon zest
  • 2 to 4 tablespoons fresh lemon juice
To make the Iced Tea Cupcakes
  1. Preheat your oven to 350ºF and line 12 muffin tins with cupcake papers.
  2. Whisk together the milk beverage, lemon juice, and oil in a large bowl, and let sit for about 5 minutes.
  3. Meanwhile, in a separate bowl, combine the flour, iced tea mix, sugar, baking powder and soda, and salt so that all of the dry ingredients are well distributed. Add the dry goods into the wet, and stir just enough to incorporate everything and get out most of the lumps.
  4. Distribute the batter equally between your prepared tins, and bake for 18 to 22 minutes, until a toothpick inserted into the center of each cupcake comes out clean. Let cool completely before frosting.
To make the Lemon-Iced Tea Frosting
  1. Place the margarine, confectioner’s sugar, tea mix, and lemon zest in the bowl of your stand mixer, and start it on low speed. Slowly add in the lemon juice one tablespoon at a time, increasing the speed once the sugar is mostly incorporated. Whip on high for about 4 minutes, until light and fluffy.
  2. Apply frosting to cooled cupcakes, and top with coarse sugar or pearl sugar if desired.

About Author

Hannah is the author of My Sweet Vegan, Vegan Desserts, and Vegan a la Mode. She works as a food stylist and recipe creator for several international publications, and is currently pursuing a career in food photography. Hannah blogs many of her crafts, photos, and food creations at Bittersweet.


  1. This looks incredibly delicious! Being the southern girl that I am, this sweet tea is right tup my alley. I love the combination of lemon and iced tea; it’s a match made in heaven 😉 I would definitely use either soy or cashew milk in this. Thanks for posting! I recently made a southern cooking and baking blog. I would greatly appreciate it if you would check it out! Thanks so much!

  2. Alisa, the lemon ice tea frosting for these cupcakes look AMAZING!
    More amazing than the Amazing Spiderman.
    If I were Spider-man I’d stop and stare at these cupcakes, web them into my mouth and carry on in my superhero endeavors. YES THEY ARE THAT DARN GOOD!
    STUMBLED THIS! Because, well, they are awesome. That is all!

  3. Delighted to see this recipe featured again. It’s such a fun treat, and yes, it’s particularly delicious when served chilled on a hot summer’s day! 😉

  4. Pingback: Vegan Iced Tea Cupcakes with Lemon-Iced Tea Frosting « The Best Cupcake Recipes

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