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.
Recipe by Go Dairy Free at