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Single London Fog Earl Grey Tea Cupcake sat on a serving plate.

London Fog Cupcakes Recipe (Small Batch)

Emma Duckworth
Delicately flavoured earl grey cupcakes with lemon cream cheese frosting make these London Fog Cupcakes utterly desirable.
5 from 2 votes
Prep Time 15 mins
Cook Time 18 mins
Total Time 33 mins
Method Cupcakes
Cuisine British
Servings 6 cupcakes
Calories 367 kcal


Earl grey cupcakes

  • 4 g ground earl grey tea leaves - (about 2 tea bags)
  • 120 ml whole milk
  • 60 g unsalted butter - room temperature
  • 100 g granulated sugar
  • 1 medium egg - room temperature
  • ½ teaspoon vanilla extract
  • 120 g plain flour (all-purpose)
  • ½ teaspoon baking powder
  • ¼ teaspoon fine salt

Lemon cream cheese frosting

  • 30 g unsalted butter - room temperature
  • 60 g Philadelphia cream cheese - room temperature
  • 1 lemon - zested and juiced
  • 180 g powdered icing sugar (confectioners’ sugar) - sifted


Earl grey cupcakes

  • Place the contents of one teabag and milk in a small saucepan over medium heat and gently bring to a simmer. Place lid on the saucepan, remove the pan from heat and set aside for the tea to ‘brew’.
  • Preheat the oven to 180°C (350°F). Prepare the cupcake pan by placing the cupcake paper cases into the pan moulds. 
  • In the bowl on a stand mixer fitted with the paddle attachment, 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 ⅔ 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.

Lemon cream cheese frosting

  • Make the frosting. In a medium bowl, add the butter, cream cheese, lemon zest and powdered icing sugar. Using a hand-held electric beater, cream the frosting for 3 minutes until light and airy. Add in one tablespoon of lemon juice at a time, making sure to beat well after each addition, until the desired consistency is reached. 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 powdered icing sugar at a time. 
  • Decorate. Once the cupcakes are at room temperature, spoon or pipe the cream cheese frosting over each cupcake and sprinkle with more lemon zest and decorate with a dried lemon slice.


Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
To store: Store in an air-tight container for up to 2 days. Cupcakes can be refrigerated for up to 4 days but they will dry out.
To freeze: Unfrosted cupcakes can be frozen in an airtight freezer-safe container for up to 3 months. Thaw at room temperature and decorate according to your recipe.
TIP 1: Use room temperature butter and egg. You won't get the same aeration in the butter when creaming it if you use cold butter. Also using a room temperature egg means that the proteins in the egg can be broken down more easily and air incorporated into the batter. Having these two simple ingredients at the correct temperature can help create a tender, light sponge.
TIP 2: Steep the milk overnight. The earl grey taste is subtle and flora. If you want to create even more flavour, then follow the instructions to warm the milk gently and steep the teabag in it. Rather than removing the tea bag, leave it inside and place the milk in the fridge overnight. The next day, remove the milk (with the tea bag in it), from the fridge, bring it to room temperature before using and then remove the teabag. You'll have a really strong infused milk that will pack a punch in taste.
TIP 3: Add the lemon juice into the frosting gradually. This is only a small quantity of frosting so add any liquid (here it will be the lemon juice), a bit at a time so that you don't add too much and create a soupy mess!


    Calories: 367kcalCarbohydrates: 58gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 63mgSodium: 177mgPotassium: 97mgFiber: 1gSugar: 41gVitamin A: 470IUVitamin C: 10mgCalcium: 64mgIron: 1mg
    Keyword Earl Grey Cupcakes, London Fog cake
    Tried this recipe? Tag me today!Mention @emmaduckworthbakes or tag #emmaduckworthbakes!