recipe: Earl Grey Cupcake

by | May 21, 2014 | Bread & Breakfast, British, Cuisine, Dessert & Sweets, Dish Type | 13 comments

Hello spring/ summer. As the temperature stars rising I start craving for something light and citrusy. This Earl Grey Tea Cupcake with Lemon buttercream is just perfect. The bergamot in the earl grey tea makes the cupcakes really “light” and the butter keeps them moist. The lemon in the buttercream gives the butter cream a “lift”. Zesty and Tangy and quite addictive.
Soft and Moist Earl Grey Cupcake with Lemon ButtercreamThe first time I had anything with earl grey tea was a many years back in Belgium. I had this earl grey tea dark chocolate from Neuhaus and Earl fray tea cookies. I swear they were haven in a bite. I could not describe how good they tasted. Since then I could not find the chocolate or cookies anymore!!! Am quite sad about it. #firstworldproblemSoft and Moist Earl Grey Cupcake with Lemon Buttercream

Back to this. I made this a couple of times already and they are really quick and simple to make. You can hardly go wrong if you follow the recipe. One thing could go wrong though..that is if you are baking this for someone who dislikes Earl Grey tea. Yes. They exist (ermm..the Husband). More for me then. ;) Soft and Moist Earl Grey Cupcake with Lemon Buttercream


Ingredients (Makes 12 cupcakes.)

Recipe from Patent & the Pantry.

  • 1/2 cup (113g) unsalted butter, softened
  • 1 cup (200g) sugar
  • 2 egg
  • 1 1/ cups (192g) all-purpose flour
  • 2 1/4 tsp. baking powder
  • 3/4 tsp. salt
  • 1/2 cup milk
  • 3 Earl Grey tea bags

Lemon Buttercream

  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups icing sugar*
  • zest of one lemon
  • 2 tbsp. lemon juice


  1. Preheat the oven to 350 (175 degree).
  2. Beat the butter and sugar together until it is light and fluffy (about 5mins).
  3. Add eggs one at a time, making sure they are thoroughly combined before adding the next one.
  4. In another bowl Mix  the dry ingredients, including the tea.
  5. Then beat in half of the dry mixture with the wet, then add the milk and the rest of the dry mixture, stirring until just combined.
  6. Line the cupcake pan with 12 cups and fill them full. Bake 15-20 minutes. Cool thoroughly before frosting.


  1. Cream butter, then add the icing sugar and beat until fluffy. Add the lemon zest, juice and beat until smooth. Spread over cooled cupcakes.

*You may or may not use all the sugar, do make sure to constantly try your buttercream. If you find them sweet enough. Leave the rest of the sugar out.

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