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A cupcake topped with turquoise buttercream on a detailed china plate Tried & Tested

Earl grey cupcakes

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2.437 stars based on 32 ratings

These earl grey cupcakes have a lovely Bergamot flavour, perfect for an afternoon treat with your favourite cup of tea.

Key Information

  • Prep:
  • Bake:
  • Serves:12
  • Skill level:easy

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Ingredients

  • 3 3 Earl grey tea bags
  • 120ml 4⅛ fl oz Milk (whole)
  • 140g 5 oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 120g 4¼ oz Plain white flour (we use Allinson) Plain white flour
  • 1½tsp 1½tsp Baking powder
  • 1 1 Salt
  • 40g 1½ oz Butter (unsalted) softened
  • 1 1 Egg(s) (free range) large

For the frosting

  • 50ml 1¾ fl oz Milk (whole)
  • 500g 17⅝ oz Icing sugar (we use Silver Spoon) Icing sugar
  • 160g 5⅝ oz Butter (unsalted) softened
  • Food colouring paste, turquoise colour

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Place the tea bags & milk in a saucepan and gently heat to brew the tea, leave to cool, overnight if possible.

    Ingredients for this step

    • 3 3 Earl grey tea bags
    • 120ml 4⅛ fl oz Milk (whole)
  2. Classic mode Step 2

    Preheat the oven to 190°C (170°C, gas mark 5), and line a 12 bun muffin tin with muffin cases.

  3. Classic mode Step 3

    Using a hand held mixer or freestanding mixer mix the butter, sugar, flour, baking powder and salt on a low speed until it is the texture of breadcrumbs. Put the eggs in a jug and whisk by hand.

    Ingredients for this step

    • 40g 1½ oz Butter (unsalted) softened
    • 140g 5 oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 120g 4¼ oz Plain white flour (we use Allinson) Plain white flour
    • 1½tsp 1½tsp Baking powder
    • 1 1 Salt
    • 1 1 Egg(s) (free range) large
  4. Classic mode Step 4

    Add the tea infused milk to the eggs, try to squeeze all the milk from the tea bags & set them aside for the frosting.

  5. Classic mode Step 5

    Pour ¾ of the milk mixture into the dry ingredients & mix on low speed, then mix on a medium speed until smooth & thick.

  6. Classic mode Step 6

    Spoon the mixture into the paper cases until ½ full. Bake in the oven for 18-20 minutes or until risen and springy to the touch.

  7. Classic mode Step 7

    Leave to cool slightly and then place on a wire rack.

  8. Classic mode Step 8

    While the cupcakes are cooking, place the used tea bags in a small bowl with the milk for the frosting & leave to infuse for 30 minutes.

    Ingredients for this step

    • 50ml 1¾ fl oz Milk (whole)
  9. Classic mode Step 9

    Remove the tea bags and carefully try to squeeze as much milk out as possible.

  10. Classic mode Step 10

    Using the electric whisk or a freestanding mixer whisk the icing sugar with the butter until combined, then pour in the tea infused milk, mixing slowly,gradually increasing the speed to high and whisk until soft & fluffy. Add food colouring to your desired colour.

    Ingredients for this step

    • 500g 17⅝ oz Icing sugar (we use Silver Spoon) Icing sugar
    • 160g 5⅝ oz Butter (unsalted) softened
  11. Classic mode Step 11

    Top the cooled cupcakes with frosting with a palette knife. Sprinkle each cupcake with some sprinkles or edible glitter.