Earl Grey Cupcakes with Lavender Frosting - Elm Tea Leaf Company

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.

3 lavender Earl Grey Cupcakes on a wire tray
Earl Grey Cupcakes Ingredients

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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 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 in 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.

Do I have to use food coloring in the frosting?

No, you don’t have to use any food coloring at all, it is a personal preference.

Does it matter which brand Earl Grey Tea I use?

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.

What is the best way to store these cupcakes if we don’t eat them all?

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.

Other Related Recipes:

Earl Grey Cupcakes

Earl Grey Cupcakes

Yield: 18
Prep Time: 25 minutes
Cook Time: 16 minutes
Additional Time: 10 minutes
Total Time: 51 minutes

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.

Ingredients

  • 1 1/4 cups of whole milk
  • 2 Earl Grey Teabags
  • 3/4 Cup of unsalted butter
  • 1 1/4 cup granulated sugar
  • 2 Large Eggs
  • 2 teaspoons of vanilla extract
  • 2 1/2 cups of all purpose flour
  • 2 1/2 teaspoons of baking powder
  • 1/4 teaspoon of salt
  • 3 Additional Earl Grey teabags to use leaves
  • FROSTING
  • 1 1/2 teapoons of culinary lavender
  • 2 tablespoons of granulated sugar
  • 1 cup unsalted butter
  • 1 tablespoon of vanilla extract
  • 1/4 teaspoon of salt
  • 4 cups of powdered sugar
  • 1 Tablespoon whole milk
  • 2-3 drops of lavender gel coloring

Instructions

  1. Preheat the oven to 350 degrees F. Line a standard muffin tip with your favorite liners.
  2. 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.
  3. 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.
  4. In a separate bowl, whisk together the flour, baking powder, salt, and Earl Grey tea leaves opened from the 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.
  5. Spoon the batter into the prepared liners 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.
  6. Next in a food processor or spice grinder, pulse the sugar with the culinary lavender until it is fine. Remove any large lavender pieces.
  7. 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.
  8. 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.
  9. 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.

Nutrition Information
Yield 18 Serving Size 1
Amount Per Serving Calories 409Total Fat 20gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 7gCholesterol 70mgSodium 150mgCarbohydrates 56gFiber 1gSugar 42gProtein 3g
Earl Grey Cupcake in a teacup
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