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
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 cake and it’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 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 cake batter as well for little specs of tea in each bite.
Simple & Classic: This is a simple and classic cupcake recipe. These Earl Grey Lemon Cupcakes will please anyone with a sophisticated palette and eve those who just love cupcakes!
Ingredients
Frontier Co-Op Organic Lemon Flavor
Simply Organic Vanilla Extract
Alexandre Family Farm Grassfed A2/A2 Organic Vanilla Bean Yogurt
Florida Crystals Organic Powdered Sugar
Tools Needed
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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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