Earl Grey Cupcakes with Lavender Frosting

5 from 2 votes

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

Prep Time25

Cook Time16

Resting Time10

Total Time51

Course: Dessert

Cuisine: American

Servings:

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.

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