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Peach Sweet Tea Cupcakes with Whipped Coconut Frosting

With delectable peachy notes and a melt-in-your-mouth coconut topping, these delicious cupcakes make spring seem right around the corner!

These cupcakes were part of our March book club party. Want book picks, recipes, and bookish merch? Subscribe to my website to join us.

You'll need two bags of delicious peach sweet tea for this. I used Summer Peach Black Iced Tea from New Secrets Tea, which, along with its delicious taste, smells amazing. It came in this metal tin which I keep picking up and sniffing because I love its aroma.

When I was making this recipe, I originally combined the coconut flakes with the rest of the icing ingredients and then frosted the cupcakes. For treats that look a little spiffier, leave out the coconut until you've finished frosting, then top them off with the flakes. I was planning on using a piping bag to ice them, but the coconut got stuck and wouldn't come out the tip, so that's another reason to save it until the end.

Thanks for reading! If you'd like party plans, book picks, and activities, scroll down to the bottom of this page and subscribe to the website. I'll announce our *fabulous* April read within the first few days of April. You'll then get an email on both Thursdays after that with merch and activities and a full party plan with recipes on the last day of the month.

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