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Elegant Earl Grey Cupcakes with Lavender Frosting

Earl Grey cupcakes with lavender frosting - featured image
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These cupcakes combine the subtle bergamot flavor of Earl Grey tea infused directly into the batter with a light, creamy lavender honey frosting for a refined and elegant treat perfect for afternoon tea or small gatherings.

Ingredients

Scale
  • 1 ¾ cups (220 g) all-purpose flour, sifted
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (115 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120 ml) whole milk
  • Leaves from 3 Earl Grey tea bags, finely crushed
  • 1 teaspoon vanilla extract
  • ½ cup (115 g) unsalted butter, softened (for frosting)
  • 2 cups (240 g) powdered sugar, sifted
  • 2 tablespoons lavender honey (or regular honey)
  • 1 to 2 tablespoons (15–30 ml) heavy cream
  • ½ teaspoon vanilla extract (for frosting)
  • 1 teaspoon dried culinary lavender, finely ground (optional, for garnish)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. Crush the leaves from 3 Earl Grey tea bags and steep in ½ cup whole milk for 10 minutes to infuse flavor. Optionally warm milk gently before steeping but do not boil.
  3. In a medium bowl, sift together flour, baking powder, and salt.
  4. Using an electric mixer, cream ½ cup softened unsalted butter with granulated sugar until light and fluffy, about 3-4 minutes.
  5. Beat in eggs one at a time, mixing well after each addition.
  6. Alternately add dry ingredients and infused milk to the butter mixture, beginning and ending with flour. Mix gently until just combined.
  7. Stir in 1 teaspoon vanilla extract.
  8. Divide batter evenly among cupcake liners, filling each about two-thirds full.
  9. Bake for 18-22 minutes, checking at 18 minutes with a toothpick; it should come out clean or with a few moist crumbs.
  10. Cool cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  11. For frosting, beat ½ cup softened unsalted butter until creamy. Gradually add powdered sugar on low speed to avoid sugar clouds.
  12. Add lavender honey, ½ teaspoon vanilla extract, and 1-2 tablespoons heavy cream, adjusting for desired consistency.
  13. Optionally fold in finely ground dried culinary lavender for a floral boost.
  14. Frost cooled cupcakes and garnish with a small sprinkle of dried lavender if desired.

Notes

Use room temperature butter for better creaming and lighter cupcakes. Steep crushed Earl Grey leaves in warm milk to extract a richer flavor. Avoid overmixing batter to keep cupcakes tender. Adjust frosting consistency with heavy cream or powdered sugar as needed. Culinary lavender is potent; use sparingly to avoid soapy taste. Frost cupcakes only when completely cooled to prevent melting.

Nutrition

Keywords: Earl Grey cupcakes, lavender frosting, tea cupcakes, floral cupcakes, easy cupcakes, afternoon tea dessert, elegant cupcakes

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