Close-up of Earl Grey cupcakes topped with golden honey frosting, surrounded by loose tea leaves and dried lemon slices, with a wooden dipper dripping honey, lavender buds for garnish, and a ceramic pitcher of steaming tea-infused milk on a marble countertop, all illuminated by warm golden hour light.

Earl Grey Cupcakes with Honey Frosting

Ever wondered if you can actually taste tea in a cupcake, or if it just ends up as a vague hint that leaves you disappointed?

I’ve baked these Earl Grey cupcakes at least fifty times, tweaking the steeping time, the tea amount, and the frosting sweetness until I got it absolutely right.

The bergamot from Earl Grey tea creates this floral, citrusy flavor that pairs beautifully with honey’s natural sweetness.

No boring vanilla cupcakes here.

A pristine kitchen counter displaying ingredients for Earl Grey cupcakes: whole milk in a ceramic pitcher, scattered Earl Grey tea leaves, softened butter in a vintage dish, and sifted flour in a white bowl, illuminated by soft morning sunlight.

KEY INFO

Prep time: 20 minutes
Cook time: 18-20 minutes
Total time: 50 minutes (including cooling)
Servings: 12 cupcakes
Difficulty level: Intermediate
Dietary tags: Vegetarian (can adapt to gluten-free)

EQUIPMENT NEEDED

Simple alternatives:
Hand whisk instead of mixer (your arm will get a workout)
Spoon instead of piping bag for rustic frosting
Fork for straining tea leaves if you don’t have a mesh strainer

INGREDIENTS

For the Cupcakes:
  • 1 cup (240ml) whole milk (room temperature)
  • 4 Earl Grey tea bags (or 3 tsp loose leaf)
  • ½ cup (113g) unsalted butter (softened)
  • 1 cup (200g) granulated sugar
  • 2 large eggs (room temperature)
  • 1½ tsp vanilla extract
  • 1¾ cups (220g) all-purpose flour (sifted)
  • 2 tsp baking powder
  • ¼ tsp fine salt

(Substitution: Use cake flour for a lighter texture, or buttermilk instead of regular milk for tanginess)

For the Honey Frosting:
  • ½ cup (113g) unsalted butter (softened)
  • 2½ cups (300g) powdered sugar
  • 3 tbsp raw honey (plus more for drizzling)
  • ½ tsp vanilla extract
  • Pinch of salt
  • 2 tbsp heavy cream (adjust for consistency)
Optional Garnishes:
  • Dried lemon slices
  • Culinary lavender buds
  • Fresh lemon zest
  • Extra honey drizzle

METHOD

Making the Earl Grey Milk:
  1. Pour milk into a medium saucepan and add tea bags.
  2. Heat over medium heat until you see small bubbles forming around the edges—don’t let it boil.
  3. Remove from heat immediately and cover with a lid.
  4. Let steep for 15 minutes exactly (shorter gives weak flavor, longer makes it bitter).
  5. Remove tea bags and squeeze them gently to extract flavor.
  6. Strain through a fine mesh sieve to catch any stray leaves.
  7. Set aside to cool to room temperature—this is crucial or you’ll scramble your eggs later.
Preparing the Batter:
  1. Preheat your oven to 350°F (177°C) and line cupcake pan with liners.
  2. Sift flour, baking powder, and salt into a bowl and whisk together.
  3. In your stand mixer (or large bowl with hand mixer), beat softened butter and sugar for 5-7 minutes until pale and fluffy—this step matters more than you think.
  4. Add eggs one at a time, beating well after each addition until fully incorporated.
  5. Mix in vanilla extract.
  6. With mixer on low speed, add flour mixture in three additions, alternating with Earl Grey milk in two additions (flour, milk, flour, milk, flour).
  7. Stop mixing as soon as you don’t see flour streaks—overmixing creates tough cupcakes.
  8. The batter should fall in ribbons from your spoon.
Baking:
  1. Divide batter evenly among cupcake liners, filling each about â…” full.
  2. Bake for 18-20 minutes until a toothpick inserted in the center comes out with just a few moist crumbs.
  3. Visual cue: The tops should spring back when lightly pressed and edges should just start pulling away from liners.
  4. Cool in pan for 10 minutes, then transfer to wire rack to cool completely—at least 30 minutes before frosting.
Making the Honey Frosting:
  1. Beat softened butter in mixer for 5 minutes until light and creamy.
  2. Add powdered sugar one cup at a time on low speed, then increase to medium-high.
  3. Add honey one tablespoon at a time, beating well after each addition.
  4. Mix in vanilla and salt.
  5. Add heavy cream one tablespoon at a time until you get spreadable consistency.
  6. Beat for another 3-4 minutes until frosting is thick, smooth, and holds stiff peaks.
Decorating:
  1. Fill piping bag fitted with your favorite tip (I use a large star tip).
  2. Pipe generous swirls onto each completely cooled cupcake.
  3. Drizzle with extra honey if desired.
  4. Top with dried lemon slices or lavender buds for an elegant finish.

Close-up of an elegantly piped honey frosting swirl atop an Earl Grey cupcake, drizzled with golden raw honey, adorned with lavender buds and a dried lemon slice, featuring dramatic side lighting that accentuates the frosting's texture against a blurred kitchen background.

CRUCIAL TIPS

The tea steeping:
15 minutes is the sweet spot for balanced flavor
Too short = disappointing weak taste
Too long = bitter aftertaste that ruins everything

Temperature matters:
Cold butter won’t cream properly—it’ll look grainy
Cold eggs can cause the batter to curdle
Hot tea milk will cook your eggs and create lumpy batter

Don’t skip the creaming time:
That 5-7 minutes of beating butter and sugar creates air pockets
Those air pockets = light, fluffy cupcakes
Rush it and you get dense hockey pucks

Frosting consistency:
Too thick? Add cream ½ teaspoon at a time

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