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Earl Grey cupcakes topped with lemon buttercream and twists on lemon zest
33Total Time
15Prep Time
18Bake Time

Earl Grey Cupcakes with Lemon Buttercream

3 Reviews

About our Earl Grey Cupcakes with Lemon Buttercream recipe:

Combining the refreshing taste of Earl Grey tea with the delicate citrus flavour of the lemon buttercream, these cakes are a real grown-up afternoon treat - and ideal for Easter. 

33Total Time
15Prep Time
18Bake Time


  1. Step 1:

    Preheat your oven to 200˚C (fan 180˚C, gas mark 6) and line two muffin tins with paper cases.

  2. Step 2:

    Soak the tea bags in the boiled water. When you think the tea is strong enough, squeeze the liquid out of the tea bags and discard the bags.

  3. Step 3:

    Beat all of the cupcake ingredients including the Earl Grey tea in a large mixing bowl for at least three minutes, until the mixture is combined and has a thick dropping texture.

  4. Step 4:

    Divide the mixture evenly into the muffin cases, then bake for fifteen to eighteen minutes. Allow them to cool in tins before placing on a cooling rack.

  5. Step 5:

    To make the icing beat the butter and gradually add the icing sugar.
    Remove the peel from the lemon using a potato peeler and keep.
    Add the juice from half the lemon to the icing and beat until soft. Pipe onto the cup cakes.

  6. Step 6:

    Remove all the pith from the lemon peel and slice into thin strips. Tie into a loose knot and place onto the iced cakes. Serve.


  • For the cupcakes

    • 3 Earl grey tea bags
    • 4 tbsp Water (boiled)
    • 225g Butter (unsalted) (softened)
    • 225g Billington's Unrefined Golden Caster Sugar
    • 4 Eggs (large, whole)
    • 225g Allinson's Self Raising Flour
    • 1 tsp Baking powder
    • 1 tsp Bicarbonate of soda
  • For the buttercream

    • 150g Butter (unsalted) (softened)
    • 275g Silver Spoon Icing sugar
    • 1 Lemon (unwaxed)

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