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.
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.
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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.
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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
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.
Recipe FAQ’s
No, you don’t have to use any food coloring at all, it is a personal preference.
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.
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.
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Earl Grey Cupcakes with Lavender Frosting
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.
