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1
Place tea bags in a 2-cup glass measure. Add 1 1/4 cups water. Steep tea for 10 minutes.
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2
Squeeze all liquid from tea bags into cup. Discard tea bags. (About 1 cup plus 2 tablespoons tea concentrate.)
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3
Heat oven to 350 F. Spray 2 (12-cup) muffin tins with baking spray; alternatively use paper liners set aside.
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4
In large mixing bowl add sugar, vegetable oil and eggs. Mix at high speed, scraping bowl often, until thick and creamy (1 to 2 minutes).
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5
Add mandarin oranges, 1/2 cup tea concentrate, vanilla, and orange zest. Continue mixing, scraping bowl often, until well mixed (1 minute).
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6
In medium bowl stir together flour, baking soda, cinnamon, and salt.
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7
Add flour mixture to tea mixture. Continue mixing, at low speed, until well mixed (1 to 2 minutes).
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8
Add carrots; mix well.
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9
Place batter in muffin cups filling about 1/2 to 3/4 full. Bake for 18 to 20 minutes or until wooden pick inserted in center comes out clean. Remove from oven; cool.
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10
Meanwhile, in medium mixing bowl place cream cheese and butter. Mix at high speed, scraping bowl often, until light and creamy (1 minute). Add 2 tablespoons tea extract. Mix well.
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11
Add confectioners' sugar; continue mixing, scraping bowl often, until soft and creamy (1 to 2 minutes).
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12
Frost top of each cupcake with frosting.
