Recipe for Earl Grey honey cupcakes: moist cupcakes flavored with Earl Grey steeped milk and honey topped with vanilla buttercream frosting.
This post is sponsored by Local Hive™. Thank you for supporting brands that make In Bloom Bakery possible!
About Earl Grey Honey Cupcakes
These cupcakes are a tea lover's dream! They are my classic white cake cupcakes flavored with steeped Earl Grey tea milk and Local Hive™ Midwest Honey. Honey is tea's perfect companion, making the flavors in these cupcakes a perfect match! They're topped with a piping of smooth vanilla buttercream and finished with a drizzle of honey. Follow the steps below to make perfect Earl Grey honey cupcakes!
Ingredients for Earl Grey Honey Cupcakes
- Earl Grey tea- 8 regular sized tea bags are steeped in milk to flavor the cupcakes
- Milk- I recommend whole milk or half and half for the best, moist cupcakes
- Local Hive™ Midwest Honey- pairs with the Earl Grey tea to flavor these cupcakes
- Granulated sugar- used in conjunction with the honey to sweeten these cupcakes
- Butter- make sure it's softened to room temperature, used in the cupcake batter and frosting
- Egg whites- make sure they're room temperature
- Vanilla- I recommend vanilla bean paste for the best flavor
- All purpose flour- gives these cupcakes the best crumb
- Baking powder & soda- used to leaven the cupcakes and give them a fluffy texture
- Powdered sugar- used to sweeten the frosting
- Cream cheese- used in the frosting to cut the sweetness and give it a delicious, creamy flavor
How to Make Earl Grey Honey Cupcakes
For the Cupcakes
Heat 1 cup of milk and steep 8 Earl Grey tea bags for around 20 minutes. Squeeze all the liquid you possibly can out of the tea bags. If the steeped milk is less than 1 cup, add more milk until it measures 1 cup again. Set aside.
In a large bowl cream 10 tablespoon of softened unsalted butter together with 1 cup of granulated sugar until it is light and fluffy. Then add in 4 egg whites and 1 ½ teaspoon of vanilla and combine. Next mix in ½ cup of Local Hive™ Midwest Honey.
In a separate bowl sift together 2 ¼ cups of all-purpose flour, 1 ½ teaspoon of baking powder, ¼ teaspoon of baking soda and ½ teaspoon of salt.
Alternate adding the dry ingredients and the Earl Grey milk to the wet ingredients until everything is combined together.
Line a cupcake pan with cupcake liners and fill each ¾ of the way full. Bake the cupcakes at 350 degrees for 20-20 minutes until a cake tester/toothpick comes out clean from the centers. Let the cupcakes cool completely before topping with frosting.
For the Frosting
In a large bowl whip 1 ¾ cup of softened, unsalted butter with an electric mixer until it is pale in color and fluffy. (It should be about double in size). Then add in 4 oz. of softened cream cheese and mix until fluffy again. Then sift in 3 ½ cups of powdered sugar a little at a time until it is all combined. Mix the frosting until it light and fluffy.
Assembling the Cupcakes
When the cupcakes are cooled pipe a generous amount of frosting onto each. Drizzle each cupcake with Local Hive™ Midwest honey and serve.
If you make these cupcakes please tag me on Instagram @inbloombakery_ so I can see! Follow me on Pinterest for other dessert ideas!
Other Recipes to Try
Nutella Cookie Butter Stuffed Cupcakes
Chocolate Cookie Dough Stuffed Cupcakes
📖 Recipe
Earl Grey Honey Cupcakes
Ingredients
For the Cupcakes
- 10 tablespoon softened, unsalted butter
- 1 cup granulated sugar
- ½ cup honey Local Hive™ Midwest
- 4 egg whites
- 1 ½ teaspoon vanilla
- 1 cup whole milk or half and half
- 8 Earl Grey tea bags
- 2 ¼ cup all purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
For the Frosting
- 1 ¾ cup softened, unsalted butter
- 4 oz. softened cream cheese
- 3 ½ cups powdered sugar
Instructions
For the Cupcakes
- Heat 1 cup of milk and steep 8 EarlGrey tea bags for around 20 minutes. Squeeze all the liquid you possibly canout of the tea bags. If the steeped milk is less than 1 cup, add more milkuntil it measures 1 cup again. Set aside.
- In a large bowl cream 10 tablespoon of softened unsalted butter together with 1 cup of granulated sugar until it is light and fluffy. Then add in 4 egg whites and 1 ½ teaspoon of vanilla and combine. Next mix in ½ cup of Local Hive™ Midwest Honey.
- In a separate bowl sift together 21/4 cups of all-purpose flour, 1 ½ teaspoon of baking powder, ¼ teaspoon of baking soda and ½ teaspoon of salt.
- Alternate adding the dry ingredients and the Earl Grey milk to the wet ingredients until everything is combined together.
- Line a cupcake pan with cupcake liners and fill each ¾ of the way full. Bake the cupcakes at 350 degrees for 20-20 minutes until a cake tester/toothpick comes out clean from the centers. Let the cupcakes cool completely before topping with frosting.
For the Frosting
- In a large bowl whip 1 ¾ cup of softened, unsalted butter with an electric mixer until it is pale in color and fluffy. (It should be about double in size).
- Then add in 4 oz. of softened cream cheese and mix until fluffy again.
- Then sift in 3 ½ cups of powdered sugar a little at a time until it is all combined. Mix the frosting until it light and fluffy.
Assembling the Cupcakes
- When the cupcakes are cooled pipe a generous amount of frosting onto each.
- Drizzle each cupcake with Local Hive™ Midwest honey and serve!
I substituted pat milk for whole and these came out so yummy. It’s the perfect amount of earl grey!