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    Home » Recipes » Desserts

    Earl Grey Cupcakes with Lavender Icing

    Published: Aug 10, 2022 · Modified: Nov 1, 2024 by Candi Elm · This post may contain affiliate links

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    These Earl Grey cupcakes smell heavenly with lavender icing. They are also so pretty to look at. It starts with a vanilla cupcake infused with earl grey tea. Then finished off with an aromatic lavender buttercream icing.

    These unique flavor cupcakes will taste amazing with a cup of Earl Grey tea or even Earl Grey Lavender tea. They would be a welcome addition to your next tea experience.

    Jump to:
    • Why I Love This Recipe
    • Ingredients Needed
    • Instructions to Make Cupcakes
    • Frosting Directions
    • How to Frost
    • Recipe FAQ’s
    • Other Related Recipes:
    • Earl Grey Cupcakes with Lavender Frosting

    Why I Love This Recipe

    First, the colors are spectacular and it is so inviting. Then it makes you think of the vintage era or days gone by. I love the scent of the subtle Earl Grey tea with a touch of lavender. Culinary Lavender is powerful, so start with a small amount and add more as you desire.

    Ingredients for Earl Grey Lavender Cupcakes.

    *This post may contain affiliate links. If you make a purchase, I get a small commission. Please see my disclosure policy for details

    Ingredients Needed

    • Whole milk
    • 5 Earl Grey Teabags
    • Unsalted butter
    • Granulated sugar
    • Large Eggs
    • Vanilla extract
    • All-purpose flour
    • Baking powder
    • Salt
    • Culinary lavender
    • Powdered sugar
    • 2-3 drops of lavender gel coloring

    Instructions to Make Cupcakes

    4 Process Shots on how to make Earl Grey Cupcakes.

    Prepare the Earl Grey Infused milk in a saucepan combine the milk and 2 Earl Grey Teabags and bring to a boil over high heat. Once it boils remove from heat and cover and let sit for 15 minutes. Then strain out the tea bags and place the milk into a separate container and cool.

    Next in a stand mixer fitted with a paddle attachment cream together the butter and granulated sugar until fluffy about 5 minutes. Next, add the 2 eggs 1 at a time, scraping the bowl after each egg.

    In a separate bowl, whisk together the flour, baking powder, salt, and Earl Grey tea leaves opened from the remaining three tea bags. Next, alternate the dry ingredients with the Earl Grey infused milk into the creamed butter mixture in 3 separate additions. Mix until combined, while continuing to scrape the sides with a spatula.

    Spoon the batter into the prepared liners until they are 2/3 of the way full and bake for 16-18 minutes or until lightly golden on top. Remove the cupcakes from the pan and let cool on a wire rack.

    Frosting Directions

    Next in a food processor or spice grinder, pulse the sugar with the culinary lavender until it is fine. Strain to remove any larger lavender pieces.

    In a stand mixer fitted with a paddle attachment, cream together the unsalted butter, vanilla extract, and salt until fluffy, approx 5 minutes. Add in the lavender-sugar mixture and mix until combined. Next, add in the powdered sugar, scraping the mixture after each addition.

    Once the powdered sugar is all incorporated, add in the milk and mix until well combined. If desired, add lavender food coloring to create beautiful color for the buttercream.

    How to Frost

    You can add the frosting to a decorating bag fitted with a large star tip (Wilton 1 M) or you can fill a baggie with frosting and cut a small hole in the tip and frost that way. I use a circular motion.

    Pan of Frosted Earl Grey Cupcakes.

    Recipe FAQ’s

    Do I have to use food coloring in the frosting?

    No, you don’t have to use any food coloring at all, it is a personal preference.

    Does it matter which brand of Earl Grey Tea I use?

    No, you can use your favorite preference or even loose-leaf tea. Just make sure you strain the tea leaves out after heating the milk.

    What is the best way to store these cupcakes if we don’t eat them all?

    The best way is to store them before frosting them in an airtight container. You can freeze for up to two months. Or store in the refrigerator for up to 3 days. Let warm up to room temperature before consuming.

    Earl Grey Lavender cupcake in a teacup.
    Plate of Earl Grey Cupcakes with Lavender Frosting.

    Other Related Recipes:

    • Lemon Lavender Cookies
    • Your Complete Guide to Lavender Tea
    • Blackberry Lavender Cake
    • Lavender Lemonade Recipe to Refresh and Reduce Stress
      Lavender Lemonade Recipe: Refresh And Reduce Stress
    3 Lavender cupcakes on a plate.

    If you loved this recipe and made it, please give it a ⭐⭐⭐⭐⭐ review! Leave me a comment about your experience with this recipe. You can also pin it to Pinterest or share it on Facebook.

    Earl Grey Cupcakes with Lavender Frosting

    These Earl Grey cupcakes smell heavenly with lavender frosting. They are also so pretty to look at. It starts with a vanilla cupcake infused with earl grey tea. Then finished off with an aromatic lavender buttercream frosting
    5 from 2 votes
    Print SaveSaved! Pin
    Course: Dessert
    Cuisine: American
    Prep Time: 25 minutes minutes
    Cook Time: 16 minutes minutes
    Resting Time: 10 minutes minutes
    Total Time: 51 minutes minutes
    Servings: 18
    Calories: 609kcal
    Author: Candi Elm

    Ingredients  

    • 1 1/4 Cup Whole Milk
    • 5 Earl Grey Teabags
    • 3/4 Cup Unsalted Butter
    • 1 1/4 Cup Granulated Sugar
    • 2 Large Eggs
    • 2 1/2 Cups All Purpose Flour
    • 2 Teaspoons Vanilla Extract
    • 2 1/2 Teaspoons Baking Powder
    • 1/4 Teaspoon Salt

    Frosting

    • 1 1/2 Teaspoons Culinary Lavender
    • 2 Tablespoons Granulated Sugar
    • 1 Cup Unsalted Butter
    • 1 Tablespoon Vanilla Extract
    • 1/4 Teaspoon Salt
    • 4 Cups Powdered Sugar
    • 1 Tablespoon Whole Milk
    • 2 Drops Lavender Gel Color

    Instructions

    • Preheat the oven to 350 degrees F. Line 2 standard muffin pans with your favorite cupcake liners.
    • Prepare the Earl Grey Infused milk in a saucepan by combine the milk and 2 Earl Grey Teabags and bring to a boil over high heat. Once it boils remove from heat and cover and let sit for 15 minutes. Then strain out the tea bags and place the milk into a separate container.
    • Next in a stand mixer fitted with a paddle attachment cream together the butter and granulated sugar until fluffy about 5 minutes. Next, add the Vanilla Extract and 2 eggs 1 at a time. scraping the bowl after each egg.
    • In a separate bowl, whisk together the flour, baking powder, salt, and and additional Earl Grey tea leaves opened from the extra 3 tea bags. Next, alternate the dry ingredients with the Earl Grey infused milk into the creamed butter mixture in 3 separate additions. Mix until combined, while continuing to scrape the sides with a spatula.
    • Spoon the batter into the 2 prepared pans until they are 2/3 of the way full and bake 16-18 minutes or until light golden on top. Remove the cupcakes from the pan and let cool on a wire rack.
    • Next in a food processor or spice grinder, pulse the sugar with the culinary lavender until it is fine. Remove any large lavender pieces.
    • In a stand mixer fitted with a paddle attachment, cream together the unsalted butter, vanilla extract, and salt until fluffy, approx 5 minutes. Add in the lavender-sugar mixture and mix until combined. Next, add in the powdered sugar, scraping the mixture after each addition.
    • Once the powdered sugar is all incorporated, add in the milk and mix until well combined. If desired, add lavender food coloring tocreate beautiful color for the buttercream.
    • Put the frosting in a piping bag or baggie and decorate as desired.

    Notes

    You can add the frosting to a decorating bag fitted with a large star tip (Wilton 1 M) or you can fill a baggie with frosting and cut a small hole in the tip and frost that way. I use a circular motion.

    Nutrition

    Serving: 1g | Calories: 609kcal | Carbohydrates: 84g | Protein: 5g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 213mg | Potassium: 91mg | Fiber: 1g | Sugar: 64g | Vitamin A: 915IU | Calcium: 99mg | Iron: 1mg
    Tried this recipe?Mention @candilandblogs or tag #adayincandiland!

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    About Candi Elm

    Candi Elm is the recipe developer and food photographer at A Day In Candiland where she has been sharing Encouragement, Recipes, and Afternoon Tea Ideas since 2012. Candi currently lives in Southern California with her family and enjoying life to the fullest.

    5 from 2 votes (2 ratings without comment)

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    I’m Candi, a recipe and all things Tea blogger. I create family-friendly recipes along with sharing encouragement in your daily life.

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