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Earl Grey Cupcakes with Lavender Buttercream

Soft tea-infused cupcakes flavored with Earl Grey and topped with delicate lavender buttercream frosting.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American, Bakery
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Cupcake Batter
  • 1 cup whole milk
  • 2 tbsp Earl Grey tea loose or bags
  • 1.5 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
Lavender Buttercream
  • 1 cup unsalted butter softened
  • 3 cups powdered sugar
  • 1 tbsp culinary lavender finely ground
  • 2-3 tbsp heavy cream
  • 0.5 tsp vanilla extract

Equipment

  • Mixing bowls
  • Cupcake pan
  • Electric mixer
  • Spatula

Method
 

  1. Preheat oven to 350°F (175°C) and line cupcake pan.
  2. Steep Earl Grey tea in warm milk for 10 minutes and strain.
  3. Mix flour, baking powder, and salt.
  4. Cream butter and sugar until fluffy.
  5. Add eggs and vanilla, mixing well.
  6. Alternate adding dry ingredients and tea milk mixture.
  7. Fill liners and bake 18–22 minutes.
  8. Prepare buttercream and frost cooled cupcakes.

Notes

Use culinary-grade lavender only. Do not over-steep tea to avoid bitterness.