Earl Grey Lemon Cupcakes
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Simple and stunning, these Earl Grey Lemon Cupcakes are a light and sweet treat that brings together the flavor of Earl Grey tea, lemon, and honey.
If you’re looking for more cupcake recipes, be sure to check out some of my other favorites like Simple Strawberry Shortcake Cupcakes, Apple Cinnamon Cupcakes, or Brown Sugar Carrot Cupcakes.
Table of Contents
Earl Grey Lemon Cupcakes are a delightful dessert that combines the floral notes of bergamot-infused tea with the bright zest of fresh lemon. The cupcake batter is infused with brewed Earl Grey tea milk, giving each bite a delicate and fragrant depth of flavor. The addition of lemon enhances the lightness of the cupcakes, adding a refreshing contrast to the tea’s slightly earthy undertones. These organic cupcakes bake up tender and moist, making them an ideal choice for afternoon tea or a sophisticated dessert option (these are adult cupcakes!).
Topped with a silky smooth honey buttercream frosting, these lemon cupcakes offer a creamy and light finish that perfectly complements the Earl Grey tea. Whether served at a brunch, a tea party, or enjoyed as a dessert, these organic cupcakes provide a delightful combination of flavors that tea lovers and citrus enthusiasts alike will simply adore!
Why You'll Love This Recipe
Light & Sweet: This recipe for cupcakes with Earl Grey tea is light and sweet. The subtle lemon flavor combined with the Earl Grey tea cake makes for a subtly sweet cupcake that's topped with a honey buttercream frosting.
Infused with Tea: I love baking with tea as you can enjoy the benefits of tea in all kinds of baked goods! These lemon cupcakes with Earl Grey tea combine the Earl Grey tea into the cake in two ways. The first is steeping tea in the milk used to make the cupcakes and then adding the contents of a tea bag into the cupcake batter as well for little specs of tea in each bite.
Simple & Classic: These are simple organic cupcakes. These Earl Grey Lemon Cupcakes will please anyone with a sophisticated palette and eve those who just love cupcakes!
Organic Cupcakes: I use organic ingredients in these lemon cupcakes so you can indulge mindfully. Get the benefits of Earl Grey tea, honey, and get your sweet tooth fix at the same time!
Ingredients
- Milk: Use whole milk, this is always best for baking.
- Earl Grey Tea: You can use your favorite Earl Grey tea. I brew the tea in the milk that goes into these organic cupcakes. This infuses the cupcakes with Earl Grey falvor.
- Cane Sugar: I use organic cane sugar.
- Butter: I use Organic Valley Salted Butter. You can use your favorite. If you're using unsalted, just add 1/4 teaspoon of salt per 113 grams of butter.
- Lemon Flavor: I use organic lemon flavor in these lemon cupcakes for a concentrated and sweet lemon flavor.
- Eggs: Use large eggs.
- Yogurt: I use organic vanilla yogurt, but you can use plain or even Greek if you prefer. The vanilla gives a little flavor, but it won't be a big deal if you use plain or Greek.
- Cake Flour: I use organic cake flour, you can also use pastry flour too, either works.
- Baking Powder: I use baking powder in these organic cupcakes, don't use baking soda. Be sure to check out my post the Difference Between Baking Soda and Baking Powder for more info on leavening agents.
- Salt: Use fine sea salt.
- Powdered Sugar: You'll need organic powdered sugar for the frosting, be sure it's sifted so you get a smooth and creamy frosting without lumps.
- Vanilla Extract: Use a high quality vanilla extract, not imitation.
- Honey: I use organic raw honey in the buttercream, this gives a light and sweet flavor, similar to adding a few drops of honey to your tea.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Small Pot: You'll need a small pot to brew the tea and milk.
- Stand Mixer: I use my stand mixer for ease, but you can also use a hand mixer if you prefer.
- Cupcake Pan: You’ll need a cupcake pan and liners to bake the cupcakes.
- Piping Bag: You’ll need a large piping bag to pipe the frosting. This part is optional, and you can frost with just a butter knife if you prefer.
- Decorating Tip: I use Ateco tip #827.
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Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line a cupcake pan with liners.
Step 2
To make the batter: In a small pot, add the milk and heat until it reaches 140°F to 160°F. Remove from the heat and add 1 of the Earl Grey tea bags in and steep the tea for about 5 minutes, then remove the tea bag. Let the milk come to room temperature before beginning the next step.
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and lemon flavor. Mix on low until combined and there are no chunks of butter.
Add the eggs, yogurt, and the milk and mix on low until combined.
Add the cake flour, contents of the second tea tea bag, baking powder, and fine sea salt in that order and mix on low until combined into a smooth cake batter.
Step 3
Fill cupcake liners three-quarters full. Bake for 20 to 22 minutes or until golden brown on the tops and until a toothpick inserted in the center comes out clean. Allow to cool completely in the cupcake pans. (If you’re baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Step 4
To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, honey, and vanilla extract. Mix on low until combined then speed mixer up to high and mix for 1 minute or until light and fluffy.
Transfer to a piping bag with Ateco tip #827. Pipe frosting onto each cupcake.
FAQ's
Yes, of course! If you want to swap out the earl grey for green tea, chamomile, or even something else that you like you can definitely do that!
Yes, if you want to use coconut milk in place of milk that will totally work!
Yes, there’s a simple adjustment in the Notes at the bottom of the recipe for gluten free. I even link to the flour I used to test this recipe with.
If you don’t have yogurt, then you can use sour cream in its place.
Cupcakes are moist and soft, so they need to be stored in an airtight container or under a cake dome. They are best when eaten within 3 days of baking.
Yes, this recipe will make one 2-layer or 3-layer 6-inch cake. You will have to bake a little longer for 2-layer or a little less for 3-layer, be sure to check it! This recipe can also make a 1-layer 8-inch cake. If you double this recipe you can make a 2 or 3 layer 8-inch or 9-inch cake or one 9×13-inch sheet cake.
Craving More?
Earl Grey Lemon Cupcakes
Ingredients
Batter
- ½ cup milk
- 2 Earl Grey tea bags
- 113 grams salted butter (softened)
- 170 grams cane sugar
- 1 teaspoon lemon flavor
- 2 large eggs (room temperature)
- 57 grams vanilla yogurt (room temperature)
- 170 grams cake flour
- ¾ teaspoon baking powder
- ½ teaspoon fine sea salt
Frosting
- 226 grams salted butter
- 454 grams powdered sugar (sifted)
- 43 grams honey
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Line a cupcake pan with liners.
- To make the batter: In a small pot, add the milk and heat until it reaches 140°F to 160°F. Remove from the heat and add 1 of the Earl Grey tea bags in and steep the tea for about 5 minutes, then remove the tea bag. Let the milk come to room temperature before beginning the next step.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and lemon flavor. Mix on low until combined and there are no chunks of butter.
- Add the eggs, yogurt, and the milk and mix on low until combined.
- Add the cake flour, contents of the second tea tea bag, baking powder, and fine sea salt in that order and mix on low until combined into a smooth cake batter.
- Fill cupcake liners three-quarters full. Bake for 20 to 22 minutes or until golden brown on the tops and until a toothpick inserted in the center comes out clean. Allow to cool completely in the cupcake pans.
- To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, honey, and vanilla extract. Mix on low until combined then speed mixer up to high and mix for 1 minute or until light and fluffy.
- Transfer to a piping bag with Ateco tip #827. Pipe frosting onto each cupcake.
- Store in an airtight container for up to 3 days.
Video
Notes
Nutrition
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