Tropical Passion Flower Cupcakes with Buttercream Frosting

Ingredients

For Tea-Infused Coconut Milk

• 1 cup full-fat coconut milk (from one 13.5-oz. can)
• 2 Tea Forté Tropical Passion Flower pyramid tea infusers

For Cupcakes

• 1¼ cups all-purpose flour
• 1 cup cane sugar
• 1½ tsp baking powder
• ¼ tsp fine sea salt
• 1 large egg, at room temperature
• ½ cup tea-Infused coconut milk, cooled to room temperature
• ¼ cup coconut oil, melted
• 2 tbsp whole milk plain Greek yogurt
• 4 tsp grated fresh lemon zest (2 med. lemons) + more for garnish
• 1 tbsp vanilla extract
• Toasted coconut flakes (for garnish)
  

For Buttercream Frosting

• 1 cup (8 oz) unsalted butter, at room temperature
• 3 cups (12 oz) unsifted powdered sugar
• ½ tsp coconut extract
• ⅛ tsp fine sea salt
• 3 drops lemon essential oil (such as TERRA)
• 1½ tbsp tea-infused coconut milk (directions below)
• 2 tbsp freeze-dried strawberry powder (optional)

Directions

1. Preheat oven to 350°F. Line one 12-cup muffin tray with paper liners and set aside.
2. Prepare tea-infused coconut milk: Bring coconut milk to a boil in a small saucepan over medium-high heat, stirring occasionally. Remove from heat. Add the Tropical Passion Flower infusers, cover, and steep for 5 minutes. When done, remove tea pyramids and allow coconut milk to cool to room temperature, about 20 minutes.
3. Prepare the cupcakes: In a medium sized mixing bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together egg, 1/2 cup cooled tea-infused coconut milk, coconut oil, Greek yogurt, lemon zest, and vanilla extract. Pour the wet ingredients into the dry and whisk until just combined. Fill prepared wells 3/4 full, and bake in preheated oven until tops of cupcakes bounce back slightly when touched, about 20 minutes.
4. Remove from the oven and cool in the tray for about 5 minutes, then remove the cupcakes from the pan onto a cooling rack to cool completely before frosting, about 30 minutes.
5. Prepare the buttercream frosting: Using a large mixing bowl and a handheld electric mixer (or a stand mixer fitted with a whisk attachment), whip room temperature butter on medium-high speed, until light, fluffy, and pale in color, approximately 5 minutes. Occasionally scrape down sides of the bowl. With mixer on low, gradually add powdered sugar, beating until just combined after each addition. Add in coconut extract, sea salt, and lemon essential oil; mix on low until combined. (A note about essential oils: Not all essential oils are created equal. Ensure it is food grade and the highest quality possible. We love TERRA.)
6. Increase mixer speed to medium and slowly add 1½ tablespoons cooled tea-infused coconut milk and freeze-dried strawberry powder, if desired, to give it a pink hue. After all the ingredients are added, turn the speed up to high and whip for an additional 2 to 3 minutes or until light and fluffy. Scrape down the sides of the bowl to ensure the frosting is well mixed.
7. Once cupcakes are completely cool, add a star tip to a piping bag and fill with the frosting. Pipe the frosting starting from the inside out, swirling up as you circle around to the top of the cupcake. Garnish with toasted coconut flakes and additional lemon zest.

Yield: 12 cupcakes

Tropical Passion Flower pyramid tea infusers are available in all Demoiselle Collection items.

Recipe in Paid Partnership with Real Simple and Akilah Releford Gould