Earl Grey Honey Cupcakes
Recipe for Earl Grey honey cupcakes: moist cupcakes flavored with Earl Grey steeped milk and honey topped with vanilla buttercream frosting.
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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 tbsp 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 1/2 tsp of vanilla and combine. Next mix in 1/2 cup of Local Hive™ Midwest Honey.
In a separate bowl sift together 2 1/4 cups of all-purpose flour, 1 1/2 tsp of baking powder, 1/4 tsp of baking soda and 1/2 tsp 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 3/4 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 3/4 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 1/2 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
Earl Grey Honey Cupcakes
Ingredients
For the Cupcakes
- 10 tbsp softened, unsalted butter
- 1 cup granulated sugar
- 1/2 cup honey, Local Hive™ Midwest
- 4 egg whites
- 1 1/2 tsp vanilla
- 1 cup whole milk or half and half
- 8 Earl Grey tea bags
- 2 1/4 cup all purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
For the Frosting
- 1 3/4 cup softened, unsalted butter
- 4 oz. softened cream cheese
- 3 1/2 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 tbsp 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 1/2 tsp of vanilla and combine. Next mix in 1/2 cup of Local Hive™ Midwest Honey.
- In a separate bowl sift together 21/4 cups of all-purpose flour, 1 1/2 tsp of baking powder, 1/4 tsp of baking soda and 1/2 tsp 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 3/4 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 3/4 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 1/2 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!
yum!!! perfect amount of earl grey flavor which complemented the cream cheese frosting well. the cupcakes did turn out quite short but everything else was great
i used the cream cheese frosting recipe from the red velvet cupcake recipe, but it’s not heat-resilient at all ? i had to chill it for ~1 hour to firm up (might just be because of how hot it is where i live)
alterations:
– cut sugar in cupcake batter by half
– used 250g of sugar instead of 400g in the cream cheese frosting