This Earl Grey Tea cupcake is fragrant with the addition of lemon zest. Feel free to add a zesty lemon icing or a coconut cream frosting for an added touch of elegance. This Earl grey tea cupcake recipe starts with a vanilla cake to help bring out the flavours of the tea.
Grayson’s favourite tea of all time is earl grey tea. He has to have at least a cup or two a day! I’m sure there are a bunch of you friends who do the same! Since there are so many fans of this tea, I decided to make an earl grey tea cupcake!
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Earl grey tea cupcake recipe
Earl grey tea cupcakes
Recipe Type: cupcake
Serves: 12
This Earl Grey Tea cupcake is fragrant with the addition of lemon zest.
Ingredients
- 1 3/4 cup all-purpose flour (can sub buckwheat for GF option)
- 3/4tsp baking powder
- 1/2tsp baking soda
- 1/2tsp salt
- 2 large eggs
- 1/3 cup coconut sugar or brown sugar
- 1/4 cup agave or honey
- 1/2 cup milk of choice
- 1/2 cup vegetable oil
- 2 earl grey tea bags
- zest from 1 lemon (about 1 tablespoon)
Instructions
- Preheat oven to 350F.
- Grease or line 12 cupcake tins.
- Sift the flour, baking powder, baking soda, and salt together into a medium bowl. Add lemon zest and mix well. Set aside.
- Heat up the milk and steep one of the earl grey tea bags in it. Let sit for 5 mins. Cut open the other earl grey tea bag and add it to the flour mixture.
- In a large bowl, whisk eggs and sugar on high speed until pale and thick.
- Add in the honey, earl grey milk, and oil. Mix well and slowly add into egg mixture at low speed until combined.
- Add in flour mixture in few batches, mix until smooth.
- Pour batter into the baking tins. Only fill them until 3/4 full.
- Bake until golden brown for 15 – 20 minutes or a cake tester inserted in the center comes out clean..
- Let cool in pan for about 10 minutes. Then remove cupcakes and cool on wire rack.
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