Earl Grey Tea Cupcakes

Yield: 12

Earl Grey Cupcakes

Earl Grey Cupcakes

If you love Earl Grey tea, you'll love these Earl Grey Cupcakes. The delicate bergamot flavour of Earl Grey tea will intensify with every bite.

Prep Time 45 minutes
Cook Time 12 minutes


For the Cupcakes

  • 125ml (½ cup) semi-skimmed milk
  • 4 Earl Grey teabags, see notes
  • 110g (½ cup) unsalted butter, softened
  • 225g (1 cup) white sugar
  • ½ tsp almond extract (optional)
  • 2 large eggs
  • 125g (1 cup) self-raising flour, sifted, see notes
  • 120g (scant 1 cup) plain (all purpose) flour

For the Frosting

  • 110g (½ cup) unsalted butter, softened
  • 60ml (¼ cup) semi-skimmed milk, at room temperature
  • 1 tsp vanilla extract
  • 500g (4 cups) icing (confectioners’) sugar
  • lilac food colouring


  1. To make the cupcakes, heat the milk in a saucepan over a medium heat until just begins to boil. Remove from the heat and add the teabags. Cover with plastic wrap and allow to infuse for about 30 minutes, then discard the teabags.
  2. Meanwhile, preheat the oven to 180°C (160°F fan), 350°F, gas mark 4. Line a muffin tray with liners.
  3. Cream the butter and sugar in a large mixing bowl until pale and smooth, around 3-5 minutes. Add the almond extract, if using, and the eggs, one at a time, mixing well after each addition.
  4. Combine the two flours in a separate bowl. Add one-third of the flours to the creamed mixture and beat well. Pour in one-third of the infused milk and beat again. Repeat these steps until all the flour and milk have been added.
  5. Spoon the mixture into the cupcake liners, filling them around two-thirds full. Bake for about 25 minutes or until a skewer inserted comes out clean.
  6. Remove from the oven and leave in the muffin tray for 5 minutes before removing and allowing to cool completely on a wire rack.
  7. To make the frosting, beat the butter, milk, vanilla extract and half the icing (confectioners’) sugar until smooth. Gradually add the remaining icing (confectioners’) sugar and mix until smooth and creamy
  8. Add a small (end of toothpick) amount of purple food colouring and mix throughly.
  9. Pipe onto cupcakes. Then add sprinkles, sugar flowers, or sugar to decorate.



If you do not have self-raising flour, replace with 245g (2 cups minus 1 tsp) plain (all purpose) flour and add 1½ tsp baking powder.

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27 Comments on “Earl Grey Tea Cupcakes”

  1. Sinea Pies April 2, 2014 @3:28 am Reply

    Lisa, these cupcakes are so beautiful! I pinned 'em first thing.
    Please stop by my Wonderful Wednesday Blog Hop and share them, if you haven't already?

    1. Lisa Crunkhorn April 3, 2014 @5:26 pm Reply

      Thanks for stopping by and pinning, Sinea. I have linked up. :)

      Have a sweet day.

  2. Winnie April 2, 2014 @8:27 am Reply

    Welcome back!!
    You don't have to explain......
    I'm just glad you're feeling better and back posting beautiful amazing desserts!
    These cupcakes look GREAT !!

  3. Rebecca April 2, 2014 @9:44 am Reply

    Hello Lisa!
    The cupcakes look just amazing!! Actually my mum is also a fan of earl grey, so I could imagine myself making some for her as well ;)
    Nice to have you back here, I have missed your posts. Hope you will do fine, just take a step at a time.
    Hugs, rebecca

  4. Allie | Baking a Moment April 2, 2014 @2:03 pm Reply

    So happy to "see" you again, Lisa! And I had to laugh a little, my mom is an Earl Grey tea snob too! She also carries in her handbag. Too funny! Your cupcakes are so pretty- I love the fairy dust! Pinned ;)

  5. Tea with Erika April 2, 2014 @7:26 pm Reply

    Sorry to hear things are still bad :( Hope it all changes soon! Gorgeous cupcakes! I love Earl Grey too so I'm putting it on my to-bake list :)

  6. Sandra April 2, 2014 @8:55 pm Reply

    Thanks for coming back with such a great recipe. Love your pictures and I hope everything is going smoothly.

  7. Shel @ Sweet Petite April 3, 2014 @9:22 am Reply

    Hi Lisa
    So great to have you back here, the blogosphere hasn't been the same without you!! Having said that, definitely take things easy and hope you're feeling better soon :)
    These cupcakes look amazing! Shameful but I've never tried Earl Grey tea so may have to change that seeing these!!
    My Mam takes tea bags with her on holiday too, how very British ;)
    Take care

  8. The Partiologist April 3, 2014 @4:12 pm Reply

    Oh Lisa, you don't know how thrilled I was to receive your blog in my inbox this morning! I think of you so often and I am super excited to see you baking again. What a special cupcake for mother's day and the perfect reason to start blogging again! I love you girl! :)

    1. Lisa Crunkhorn April 22, 2014 @5:15 pm Reply

      Aww, thanks Kim. I love you too, girly!

  9. Crystelle April 3, 2014 @11:59 pm Reply

    I had never heard of adding tea to cupcakes... They looks so scrumptious....!!!
    It was so fun to see this linked up at our party. I pinned!! Thanks much!! :)
    “hugs” Crystelle
    Crystelle Boutique

  10. Dorothy @ Crazy for Crust April 4, 2014 @12:29 am Reply

    I'm sorry Lisa! :( I hope it's better now. ((hugs))

    These cupcakes are STUNNING!

  11. Jennie @themessybakerblog April 4, 2014 @4:04 am Reply

    Welcome back! I'm so sorry to hear you're going through a rough patch. Cupcakes are sure to help. These are just adorable. That sparkly frosting is gorgeous. Pinning!

  12. Choc Chip Uru April 4, 2014 @4:13 am Reply

    It's so wonderful to hear from you again my friend, the blogosphere has missed you immensely :D
    I hope these cupcakes hell get you through this rough patch!
    They look divine :)


  13. tash @ the velvet moon baker April 11, 2014 @7:06 pm Reply

    These look beautiful Lisa :D So glad to see your still trying to bake, I know that feeling of struggling to bring yourself to bake to well after my last couple of month. Sending all my support and hope things get better for you soon

  14. Ala April 11, 2014 @7:30 pm Reply

    Just wanted to say, sending lots of friendly and warm thoughts your way! I'm bummed to hear that things aren't going well for you, but know that we're all very excited nonetheless to have you back here :) these cupcakes look gorgeous--as always. Definitely take care, Lisa!

  15. Medeja April 14, 2014 @11:25 am Reply

    How beautiful.. I wish I knew how to decorate so perfectly.. :)

  16. Sylvie @ Roamingtaste April 21, 2014 @9:19 pm Reply

    Lisa, I have missed you greatly so welcome back. Fingers crossed things begin to go uphill as your a gem and please feel free to be honest here as you have many supporters.
    P.S. These look lovely, as usual!

  17. Laura@Baking in Pyjamas April 28, 2014 @1:58 pm Reply

    These looks lovely, such a delicious flavour to bake with too. Glad to see your somewhat okay, I've often thought of you and I'm glad to see you back to baking and your lovely blog.

  18. sheryl May 1, 2015 @6:15 pm Reply

    Your cupcakes look gorgeous! I'm planning to make them tomorrow and just have a few questions to clarify:
    - I only have 2 teabags, will that work?
    - white sugar can be castor or fine sugar right?
    - can i use salted butter? Will it alter the taste?
    - I have Devondale full cream milk. Will that do?

    1. Lisa | Sweet 2 Eat Baking May 1, 2015 @10:18 pm Reply

      Thanks Cheryl. However, since these cupcakes only have a little hint of the Earl Grey flavour with the 4 teabags, I wouldn't recommend using just 2 teabags. I don't think you'll get any of the flavour with 2 teabags - they may end up tasting like plain cupcakes instead. Saying that, if you want to try with 2 teabags, I'd say to steep the teabags for at least 24 hours but I can't say for sure since I haven't tried with 2 teabags.

      The white sugar is the regular granulated sugar, but can be substituted with caster (superfine in the US) instead. Salted butter should be OK to use too. I know quite a few bakers that only use salted alone - a preference thing. And since this recipe contains no salt anyway, it should be fine.

      I'm not sure what full cream milk is. Is that like half and half (half cream, half milk) or just full fat milk (we call it whole milk here)? Regardless, it sounds fine, it will just make the frosting more creamy tasting. :)

      I hope that helps? Thanks for stopping by.

      1. Sheryl May 2, 2015 @5:39 pm Reply

        Thanks so much for the prompt reply. Gave it a try today and it was awesome! But my frosting was kinda soft and almost slipped off the cupcake. And I find it too sweet (I know all frosting are! Lol). Any suggestions for what we can use to substitute frosting, besides having it plain? (which will taste just as great actually, hehe)

        1. Lisa | Sweet 2 Eat Baking May 3, 2015 @12:30 am Reply

          Glad you enjoyed them, Sheryl. :)

          I've had no issues with the frosting myself, and have used this frosting a few times too. I guess with the consistency issue you could pop the piping bag in the fridge for a short time to allow it to firm up more to piping consistency, or add more powdered/icing sugar.

          But since you find the frosting too sweet, adding a bit of salt to counteract the sweetness (unless you're using salted butter) might help? Or you could always use a glaze icing instead flavoured with some of the steeped Earl Grey? Or lemon juice, or any extract of your choice.

  19. Trish June 19, 2015 @2:33 am Reply

    Lisa, I love your recipe! Earl grey is my fav and this is the second recipe I've tried and it just turns out awesome! I'm making my second batch now....everyone who touches it loves it! Thank you!

    1. Lisa | Sweet 2 Eat Baking June 21, 2015 @11:54 pm Reply

      I'm glad you're enjoying them, Trish. They're delicious aren't they? :)

      I haven't made any for a while, but will be making them again for a Marie Curie afternoon tea party. I think they'll go down a big hit there, and hopefully I'll be able to jazz up some extras for sale too. In the name of charity n' all.

      Thanks for stopping by and leaving a sweet comment.


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