Tea Cakes

In a small saucepan over medium heat, heat milk until hot to the touch. Place tea bags in hot milk, and let steep for 15 to 20 minutes.

Remove and discard tea bags. Let milk cool. Reserve 1/2 cup for frosting.

Preheat oven to 350°F. Line 2 (12-cup) muffin pans with paper liners.

In a large bowl, beat butter and sugar at medium speed with an electric mixer until creamy.

Beat in eggs, 1 at a time, beating well after each addition.

Add 1/2 cup milk and tea mixture, lemon zest, and lemon juice. Mix well.

In a medium bowl, combine flour, baking powder, and salt.

Gradually add dry mixture into the wet ingredients.

Spoon batter evenly into prepared muffin cups.

Bake for 20 to 22 minutes, or until a wooden pick inserted in center comes out clean.

Remove from pans and cool completely on wire racks.

Prepare Arnold Palmer Frosting:

Spread or pipe frosting evenly over cooled cupcakes.