Are you a tea lover? Do you have a tea lover in your life? If so, then these Earl Grey cupcakes are for perfect you. I went overboard with this recipe and paired it with Earl Grey Italian Meringue buttercream (yum).  Except, it is not overpowering at all.   A perfect combination for this time of year.

I love drinking tea and yes I drink it all year round including the summer.  My usual tea profile is pretty much the same; peppermint/lemon/ginger tea sometimes in that order.  However, once I tried Earl Grey tea, it quickly became a part of my tea collection. To be honest, I tried it at a work conference a few years ago, it was the best choice available at the time (panic). But, it had such a unique taste, I found myself drinking a second cup.  Earl Grey is such a sophisticated tea, it makes you want to stick out your little finger out as you take a sip.  While sipping on my new favorite tea, I decided to infuse it in my vanilla cupcake recipe.

Oh wow, it was delicious. Who doesn’t want tea in a cupcake?

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Earl Grey Cupcake Recipe

Here’s what you will need to make these Earl Grey Cupcakes:

• Earl Grey Teabag – I used the Tazo brand, but you can use whatever brand you have available.
• Self Rising Cake Flour- I used Presto for this recipe, however, White Lily is a great brand.
  
• Butter– Everything tastes better with butter, it adds great flavor to baked goods.
• Eggs– Makes every recipe nice and fluffy.
• Oil-I replaced some of the butter with oil to make it even moister.
  
• Buttermilk-Makes the cupcakes moist and tender, however, you may use regular milk.
• Sugar-I used regular granulated sugar, however, this recipe could benefit from brown sugar, test it out and let me know.
• Vanilla extract- I always use real vanilla extract it adds depth of flavor
  
• Italian Meringue Buttercream– I used Italian Meringue buttercream, but you can use Swiss Meringue buttercream, see a list of additional buttercream here.
• Cookie scoop
• Cupcake wrapper
• Muffin pan

How to make Earl Grey Cupcakes?

These Earl Grey cupcakes have just enough flavor, but not overpowering. The key to this cupcake is to steep the tea just enough to get the flavor but not too long.  I steeped three tea bags in the buttermilk for about 25 minutes, but, you can use four.  I also used the same amount for the sugar syrup before heating. Once you are finished steeping, squeeze the tea bags to get even more flavor.

Steep the Tea

Steep three tea bags of Earl Grey teabags in the buttermilk.

Cream butter, sugar, and oil

Add the butter and sugar to a mixing bowl and cream together, then add the oil and cream until light and fluffy.

Add eggs and vanilla

Mix in one egg at a time, then add in the vanilla. 

Add the flour and the buttermilk

Pour a small amount of the Earl Grey flavored buttermilk in the batter with a small amount of self-rising flour.  Mix each time until fully incorporated.

Add the batter to the cupcake wrappers 1/2-3/4 full.  Bake for about 10-12 minutes.

Decorate cupcakes with a swirl using tip 1M and I added edible viola from my garden.  That’s it.

Earl Grey Cupcakes with Earl Grey Italian Meringue Buttercream

Sophisticated and delicious Earl Grey tea in a cupcake, perfect for any tea lover.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings 15 Cupcakes

Ingredients

  

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For the Cupcakes

• 1 ½ cups self-rising cake flour
• 2 large eggs
• 1/4 stick unsalted butter 2oz
• 1/4 cup vegetable oil
• ¾ cup milk I use buttermilk
• 1 tsp vanilla
• 3 Earl Grey tea bags

For Earl Grey Italian Meringue Buttercream:

• 3/4 +1/8 cups granulated sugar
• 4 egg whites
• 1/4 cup water
• 2 sticks of unsalted butter room temperature
• 2-3 Earl Grey Tea Bags
• 1 tsp vanilla extract

Instructions

 

Directions for cupcakes:

• Steep the Earl Grey teabags for 20-25 minutes in the buttermilk. Squeeze the tea bags to get even more flavor.
• Add the butter and the sugar to a mixing bowl.
• Cream the butter and sugar until light and fluffy.
• Then add the oil and cream until combined.
• Add one egg at a time, then add the vanilla.
• Add flour, then add some of the Earl Grey milk. Mix each time until combined.
• Used a cookie scoop to add to the cupcake wrapper. Add about 1/2 to 3/4 of the way.
• Bake for 10-12 minutes or until a toothpick comes outs clean.

Directions for buttercream:

• Steep the Earl Grey teabags in a pot with sugar and water for about 20 minutes. Remove and squeeze out the excess.
• Turn the stove to medium-high and add a candy thermometer.
• Separate the eggs and place the egg whites in the mixing bowl with the whisk attachment.
• When the thermometer reaches 220 -230 degrees F put the mixer on high and mix to stiff peaks.
• Once the sugar mixture reaches 240 degrees F, remove from the stove and pour steadily into the mixing bowl.
• Mix until the bowl is cool to the touch.
• Then add the butter one piece at a time.
• Mix until it comes together, then add vanilla. It will look curdled at first, but just keep mixing.

Keyword earl grey cupcake, earl grey cupcakes, earl grey Italian Meringue buttercream

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