Kingsport Times-News: Arnold Palmer cupcakes are refreshingly lemony

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Arnold Palmer cupcakes are refreshingly lemony

Angelia Hensley • Aug 8, 2018 at 11:15 AM

One of my husband’s favorite drinks is called the Arnold Palmer, which is a non-alcoholic beverage made from iced tea and lemonade and named after the famed American golfer. It is a misconception that the Arnold Palmer contains alcohol. The John Daly (another golfer) is iced tea, lemonade and vodka and is sometimes mistakenly served as the legendary Palmer’s famous drink. Beware when ordering or you might have a cocktail instead of a refreshing tea.

In an ESPN interview, Mr. Palmer explained that he asked his wife to fill a thermos with iced tea and a thermos of lemonade for him to take onto the golf course as it was his favorite beverage she served at home. He began taking his mixture with him everywhere as he played golf all over the world. He explained on his personal webpage that he was having a meal at a restaurant in Palm Springs and asked the waitress for an iced tea with lemonade. Another patron of the restaurant heard his order and drew everyone’s attention by requesting somewhat loudly, “an Arnold Palmer.”

I came across a recipe for Arnold Palmer cupcakes and thought I would try them. They turned out to be scrumptious. You will love them if traditional cupcakes are considered too sweet for you, as these lemony cakes are light but not excessively sugary.

Arnold Palmer Cupcakes

Cupcake ingredients:

1 cup softened butter

2 cups sugar

3 large eggs

1 Tbsp. grated lemon zest

2 tsp. lemon juice

3½ cups all-purpose flour

1 tsp. baking soda

½ tsp. baking powder

½ tsp. salt

16 oz. sour cream


9 Tbsp. softened butter

7 cups confectioners’ sugar

¾ cup milk

¾ cup iced tea mix with lemon and sugar

Cupcakes: Cream the butter and sugar together until fluffy. Add the eggs and beat well. Beat in the lemon zest and lemon juice. In a separate bowl, combine the flour, baking soda, baking powder, and salt. Add the dry ingredients and the sour cream alternately to the creamed mixture.

Fill 30 lined muffin cups with batter and bake at 350 degrees for 25 to 30 minutes. Cool completely before icing.

Frosting: Combine butter and confectioners’ sugar until light and fluffy. In a small bowl, mix the milk and iced tea mix until dissolved. Add to the butter mixture and beat until smooth.

Mount Carmel’s Angelia Hensley is a community contributor for the Kingsport Times News.

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