Yaupon Tea Cupcakes


Photo Credit: I Heart Eating

All dem pumpcakes pumpin’!! These cupcakes are a phenomenal fusion of flavors - pumpkin and yaupon tea, y’all. Yaupon is the only caffeinated plant to grow natively in the Northern United States in states like Texas and Florida. Yaupon tea is an energizing beverage that adds flavor to any tea dessert it's in. Abianne Falla, the co-founder of CatSpring Yaupon talks abou Yaupon tea benefits: it contains theobromine which is packed with anti-oxidant benefits. Y'all have to try these Yaupon tea cupcakes and forget about any sort of unimaginative and repetitive holiday desserts this fall.

Yaupon Tea Cupcakes

Makes 20-25 cupcakes // Total time: 1 hour // Active time: 20 minutes


Medium Roast Yaupon Butter

Yaupon Tea Cupcakes

  • 1 cup all purpose flour
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp allspice
  • 1/2 tsp nutmeg
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 8 tbsp medium roast yaupon butter
  • 1/2 cup sugar
  • 1/2 cup pumpkin purée
  • 1 1/2 tsp vanilla extract
  • 2 large eggs

Maple Cream Cheese Frosting

  • 1 8 oz block cream cheese
  • 2 tbsp butter (feel free to use more yaupon butter!)
  • 2 tbsp maple syrup
  • 2 cups powdered sugar
  • Chopped pecans (roasted or plain)

How to make Yaupon Tea Cupcakes

Medium Roast Yaupon Butter

In a small saucepan, melt the butter until it turns into a liquid. Add in the tea leaves and continue to heat the mixture for 5 minutes on low heat. Then remove from heat and let stand for an additional 5 minutes (or until the butter looks tinted from the tea leaves). Next pour the mixture through a mesh sieve, pressing on the tea leaves to extract maximum butter, and discard the leaves. Allow the butter to cool to room temperature (about 5 minutes).


Preheat oven to 350°F and line a 12-cup muffin pan with paper cupcake liners.

In a medium bowl, whisk together the dry ingredients - flour, cinnamon, ginger, allspice, nutmeg, baking powder, baking soda and salt - and set aside.

In a large mixing bowl, combine the butter and sugar, beating with a handheld mixer for about 3-4 minutes until it’s light and fluffy. Next, add in the pumpkin purée and vanilla extract. Then slowly beat in the eggs one at a time and finally mix in the dry ingredients bit by bit until well combined.

Fill each cupcake liner three quarters full with batter and bake for about 20 minutes - until the cupcakes are golden brown and a toothpick inserted into the center comes out clean. Then remove from oven and let cool in the muffin pan for a few minutes before transferring to a wire rack to cool completely.

For the delicious frosting, combine the cream cheese, butter, maple syrup, and salt in a large mixing bowl and beat until creamy. Then add in the powdered sugar bit by bit until thoroughly combined. Top those cupcakes off with a bit of frosting and a sprinkling of chopped pecans to try some of the best cupcakes out there!

Recipe adapted from Food Network




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