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Earl Grey cupcakes with blue buttercream icing
30Total Time
10Prep Time
20Bake Time

Earl Grey Cupcakes with Buttercream

3 Reviews

About our Earl Grey Cupcakes recipe:

These bergamot-infused cupcakes with striking blue buttercream icing are a tasty, sophisticated teatime treat, and the ideal bake for tea lovers. For best results in your bake, leave your Earl Grey tea infusion to cool overnight.

Did you know Earl Grey tea is supposedly named after Charles Grey, a former British Prime Minister from the 1830s? He supposedly received a gift of tea flavoured with bergamot oil, and Earl Grey tea then became a common fixture at teatime.

30Total Time
10Prep Time
20Bake Time


  1. Step 1:

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

  2. Step 2:

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

  3. 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.

  4. 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. Step 5:

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

  6. 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. Step 7:

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

  8. 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.

  9. Step 9:

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

  10. 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.

  11. Step 11:

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


    • 3 Earl grey tea bags
    • 120ml Milk (whole)
    • 140g Caster sugar (we like silver spoon)
    • 120g Allinson's Plain White Flour
    • 1.5 tsp Baking powder
    • 1pinch Salt
    • 40g Butter (unsalted) (softened)
    • 1 Egg(s) (free range) (large)
  • For the frosting

    • 50ml Milk (whole)
    • 500g Silver Spoon Icing Sugar
    • 160g Butter (unsalted) (softened)
    •  Food colouring (paste, turquoise colour)


  • Saucepan
  • Muffin tin
  • Electric mixer
  • Whisk
  • Cupcake case
  • Cooling rack
  • Small bowl
  • Palette knife

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