A beautiful Rose Tea infused cupcake with floral notes with a bright lemon buttercream.
In a small saucepan, over medium-low heat, bring the milk to a simmer.
Remove from the heat and add the tea.
Cover and let it steep for 20 minutes.
While the milk is steeping, preheat the oven to 350F and prepare the muffin tins.
In a medium bowl, whisk together the flour, baking powder and salt and set aside.
In a stand mixer bowl fitted with the paddle attachment, beat the butter and both sugars on medium-high speed until light and fluffy, about 2-3 minutes. Add the egg, tea rose oil and vanilla extract and beat for another minute.
Strain 2/3 cup of the infused milk into a measuring cup.
Alternate adding the flour mixture and the milk into the sugar mixture, while mixing in low speed after each addition. Do not over mix it.
Spoon the batter into the liners 2/3 full.
Bake for 18-20 minutes
Wait until the cupcakes are cooled before frosting them.
In a stand mixer fitted with a paddle attachment, beat the butter until creamy.
Add 1 cup of confectioners sugar at a time and beat on low speed.
Once the sugar in incorporated, add the lemon juice, heavy cream and vanilla extract and beat on medium-high speed until light and fluffy.
You can add more sugar if you want a stiffer frosting, or more heavy cream if your frosting is too thick.