Delicately flavoured earl grey cupcakes with lemon cream cheese frosting. A beautiful flavour combination for an easy to make, home-made cupcake recipe.
THIS SMALL BATCH RECIPE CAN BE DOUBLED IN SIZE TO MAKE A REGULAR SERVING SIZE OF 12 CUPCAKES
Earl Grey Cupcakes
4g ground earl grey tea leaves, (2 earl grey tea bags)
60g butter, softened
1 medium egg, room temperature
1/2 teaspoon vanilla extract
120g plain flour
1 teaspoon baking powder
1/4 teaspoon salt
Cream Cheese Frosting
30g butter, room temperature
70g cream cheese, room temperature
1 lemon, zested and juiced
1/4 teaspoon salt
180g icing sugar, sifted
For the Earl Grey Cupcakes
- Place the contents of one tea bag and milk in a small saucepan over medium heat and gently bring to a simmer. Place lid on the saucepan, remove pan from heat and set aside for the tea to ‘brew’.
- Pre-heat the oven to 180C/350F. Prepare the cupcake pan by placing the cupcake paper cases into the pan moulds.
- In a large bowl, using an electric mixer, beat the butter and sugar until light and fluffy, this takes about 3 minutes. Add the egg and vanilla extract and beat for a further two minutes. Sift flour, baking powder and salt into a separate bowl. Fold in these dry ingredients along with the remaining earl grey tea leaves. Pour milk into the mixture and stir until combined.
- Pour mixture into cupcake cases until 2/3 full. Bake in the oven for 18-20 minutes or until a toothpick inserted into the centre comes out clean. Remove from the oven and let cool slightly before transferring to a wire rack.
For the Cream Cheese Frosting
- Beat butter and cream cheese in a large bowl with a hand-held mixer for 3 minutes until well combined. Add lemon zest, 2 tablespoons lemon juice and salt and beat till mixed in. With your mixer on low, gradually add your icing sugar into the bowl until fully combined. If the icing is too thick then add more lemon juice and mix thoroughly. If the icing is too runny then thicken it up with ¼ cup of icing sugar at a time.
- To decorate : Once the cupcakes are at room temperature, spoon cream cheese over each cupcake and sprinkle with more lemon zest.
- If you prefer to not have the ground tea leaves in the batter, then place the two teabags straight into the milk and let them steep. When the recipe calls for the milk to be added to the batter then remove the teabags prior to pouring in the milk.
Keywords: Earl Grey Cupcakes, Afternoon Tea