Earl Grey Tea Cupcake Recipe

Name: Earl Grey Tea Cupcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE EARL GREY TEA-INFUSED CAKE:; 2/3 cups Whole Milk; 4 bags (Individual Size) Earl Grey Tea; 1-3/4 cup Cake Flour; 1 teaspoon Baking Powder; 1 teaspoon Baking Soda; 1/2 teaspoons Salt; 1/3 cups Sour Cream; 1 Tablespoon Vanilla Extract; 1/2 cups Canola Oil; 3/4 cups Sugar; 2 whole Large Egg; FOR THE EARL GREY BUTTERCREAM:; 2 sticks Unsalted Butter, Room Temperature; 2 cups Powdered Sugar; 1/2 teaspoons Salt; 1 teaspoon Vanilla Extract; 2 Tablespoons Heavy Cream; 3 Tablespoons Earl Grey-infused Milk (from Above)

Servings: persons

FOR THE EARL GREY TEA-INFUSED CAKE:
2/3 cups Whole Milk
4 bags (Individual Size) Earl Grey Tea
1-3/4 cup Cake Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoons Salt
1/3 cups Sour Cream
1 Tablespoon Vanilla Extract
1/2 cups Canola Oil
3/4 cups Sugar
2 whole Large Egg
FOR THE EARL GREY BUTTERCREAM:
2 sticks Unsalted Butter, Room Temperature
2 cups Powdered Sugar
1/2 teaspoons Salt
1 teaspoon Vanilla Extract
2 Tablespoons Heavy Cream
3 Tablespoons Earl Grey-infused Milk (from Above)

1
To prepare cupcake, heat milk in microwave until just start boiling. Place tea bags in milk and let it steep for 30 minutes, and the mixture is at room temperature. Discard the tea bags. Reserve 3 tablespoons for buttercream frosting.
2
Preheat over to 350u00b0F. Grease muffin tin or line with muffin liners.
3
In a large bowl, sift flour, baking powder, baking soda and salt. Mix well and set aside.
4
Add sour cream and vanilla into the milk and tea mixture. Mix well and set aside.
5
In the bowl of an electric mixer fitted with the paddle attachment, mix canola oil and sugar on medium-high speed until well combined. Reduce the mixer speed to medium and slowly add eggs until just blended.
6
With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the liquid mixture, mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
7
Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake for 15 to 18 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely.
8
To prepare buttercream, beat butter for a few minutes in a standing mixer with the paddle attachment on medium speed. Add powdered sugar and salt, and turn your mixer on low, beat until the sugar incorporates with the butter. Add vanilla, heavy cream and the reserved 3 tablespoons Earl Grey-infused milk, beat on medium speed for another 3 minutes, or until buttercream becomes light and fluffy.
9
Frost the cupcakes with the buttercream and serve.

1322

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: FOR THE EARL GREY TEA-INFUSED CAKE:, 2/3 cups Whole Milk, 4 bags (Individual Size) Earl Grey Tea, 1-3/4 cup Cake Flour, and more.

Yes, Earl Grey Tea Cupcake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Earl Grey Tea Cupcake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions