Earl Grey Cupcakes with Cream Cheese Frosting

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How’s spring treating everyone? The weather has been pretty wonky here in Vancouver. Lots of rain, but there’s also days like these that are just utterly beautiful – complete with clear blue skies! As we promised in our 1-monthsary as a blog, we were going to blog about the different DIY projects and recipes that we did for our little party. Today, we’re sharing our Earl Grey cupcakes (Rebecca, it’s the post you’ve been waiting for!). 

 

A little background about the Earl Grey cupcakes. I’ve never been much a tea or coffee person. I grew up in a hot country, and the only tea I would normally have would be iced tea (which is pretty much flavoured sugar water with ice!). Coffee, for some reason, makes me sleepy. It works as a great conversation starter! What I tell my friends is perhaps my energy level is already maxed out, that I just crash with coffee. 

 

But last year, my good friend Jessica introduced me to high tea, and she got me hooked on Earl Grey. Not just any Earl Grey, it had to be Secret Garden‘s Earl Grey. And so, when Sheryl and I wanted to do a tea party and I was thinking cupcakes, I knew I just had to make them Earl Grey. (Really, it was because I couldn’t find pink food colouring for the life of me.) And besides, how could you say no to that wonderful thought? 

 

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Now for the ingredients. Recipe slightly modified from Cupcake Project. I’ve been using their recipes recently for cupcakes and modifying them depending on the flavour I want them to get! (By the way, I’m trying out this new recipe card for our site, so hope you like our new printable format at the bottom of this post!) 

 

For the cupcake: 

  • 3/4 cup granulated sugar
  • 4 Earl Grey tea bags 
  • 1 3/4 cups cake flour, not self-rising
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1/3 cup low-fat sour cream
  • 1/4 cup canola oil or vegetable oil
  • 1 tablespoon pure vanilla extract
  • 2/3 cup (160 ml) whole or 2% milk

For the frosting: 

  • 1/2 cup unsalted butter, room temperature
  • 1 cup cream cheese (1 package) 
  • Confectionary sugar 
  • Pink sprinkles (optional) 

 

For the cupcake. 

1. Start off with heating the milk in your microwave. About 45s to 1 minute would work. 

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2. Place the 4 tea bags in the milk and let it steep for 30 minutes. 

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3. Preheat the oven to 350 F (175 C). In a bowl, mix the cake flour, baking soda, baking powder and salt. 

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4. Add the sugar and the softened butter to the mixture and blend together. In hindsight, I would cream the butter and sugar in a separate bowl before adding it to the flour mixture. 

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5. In another bowl, beat eggs, vanilla extract, sour cream and vegetable oil until smooth. 

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6. Pour the egg mixture into the flour mixture until just combined. Add the tea-milk mixture slowly until just combined.

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7. Line your cupcake pan. 

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8. Fill your cupcake liners until they are half-full – don’t follow the picture! Clearly I had put more than half in each liner. This recipe is for 16 cupcakes, but I had wanted them to fit in my 12 cupcake pan (bad Karla, bad.)

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9. Bake for 15 minutes and do the toothpick test. If not, put them back in the oven for another 2 minutes. Because I had filled mine a little over, the cupcakes were not done until 17 minutes. :) Transfer them onto a cooling rack. 

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Now for the frosting. You can follow the instructions I had shared for the Carrot Cake recipe

Cream butter and cream cheese. Slowly add confectionary sugar until you are satisfied with the taste. 

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This time, I invested in some more equipment for my frosting. Our Best Bites teaches it best! I got myself a Wilton 2D tip and a jumbo coupler. I didn’t have any frosting bags, so I grabbed a freezer ziplock bag. It’s not the best solution, but it works!  Once the cupcakes were cool, I went to work! 

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Filled the bag with some frosting (remember not to fill it to the brim!), and started to pipe. 

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Not bad for my first try eh? 

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Then I proceeded to pipe them all. 

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Finished the cupcakes off with some pink sprinkles: 

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Hope you enjoyed reading through how we made these delicious cupcakes! And also, don’t forget to join our giveaway. We’re not giving away cupcakes, but you can enjoy a beautiful new scarf, and lots of pretty paper goods!  We love hearing from you, so don’t hesitate to comment below. Happy reading!

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Earl Grey Cupcakes with Cream Cheese Frosting
Yields 16
Love Earl Grey? Well, these earl grey tea-infused cupcakes are sure to please
Write a review
Print
Prep Time
45 min
Cook Time
15 min
Total Time
1 hr
Prep Time
45 min
Cook Time
15 min
Total Time
1 hr
For the cupcake
  1. 3/4 cup granulated sugar
  2. 4 Earl Grey tea bags
  3. 1 3/4 cups cake flour, not self-rising
  4. 1 1/2 teaspoons baking powder
  5. 1/2 teaspoon baking soda
  6. 1/2 teaspoon salt
  7. 1/4 cup unsalted butter, room temperature
  8. 2 large eggs, room temperature
  9. 1/3 cup low-fat sour cream
  10. 1/4 cup canola oil or vegetable oil
  11. 1 tablespoon pure vanilla extract
  12. 2/3 cup (160 ml) whole or 2% milk
For the frosting
  1. 1/2 cup unsalted butter, room temperature
  2. 1 cup cream cheese (1 package)
  3. Confectionary sugar
  4. Pink sprinkles (optional)
For the cupcake
  1. 1. Start off with heating the milk in your microwave. About 45s to 1 minute would work.
  2. 2. Place the 4 tea bags in the milk and let it steep for 30 minutes.
  3. 3. Preheat the oven to 350 F (175 C). In a bowl, mix the cake flour, baking soda, baking powder and salt.
  4. 4. Cream the butter and sugar in a separate bowl and then add it to the flour mixture.
  5. 5. In another bowl, beat eggs, vanilla extract, sour cream and vegetable oil until smooth.
  6. 6. Pour the egg mixture into the flour mixture until just combined. Add the tea-milk mixture slowly until just combined.
  7. 7. Line your cupcake pan.
  8. 8. Fill your cupcake liners until they are half-full – don’t follow the picture!
  9. 9. Bake for 15 minutes and do the toothpick test. If not, put them back in the oven for another 2 minutes.
  10. 10. Transfer them onto a cooling rack. Let them cool prior to adding frosting.
For the frosting
  1. 1. Cream butter and cream cheese.
  2. 2. Slowly add confectionary sugar until you are satisfied with the taste.
  3. 3. Fill a frosting bag with some frosting (remember not to fill it to the brim!), and pipe the frosting onto the cupcakes.
  4. 4. Finish the cupcakes off with some pink sprinkles.
Adapted from The Cupcake Project
Oh So Very Pretty | A few of our favourite little things http://ohsoverypretty.com/
Love, K 

About Karla Lim

Karla Lim is a marketing gal by day and a photographer/graphic designer/blogger/webmaster/calligrapher/crafter by night. Follow her on Google+

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26 Responses to Earl Grey Cupcakes with Cream Cheese Frosting

  1. Rebecca April 15, 2013 at 8:54 am #

    Must. Try. This. Recipe. They look amazing. Can’t wait to see how they taste! I might have to do without the cream cheese frosting though – I’m lactose intolerant :(

    • Karla Lim April 15, 2013 at 8:59 am #

      Awww – that’s okay! It’s an excuse to get even more creative with the recipes. I’ll ask Sheryl to help me make a dairy-free version of the frosting! I must say though, these cupcakes work without the frosting too. Never really grew up liking a lot of frosting! :)

    • Luna December 6, 2013 at 12:01 am #

      A little late of a response, but Daiya makes vegan dairy-free cream cheese and the frosting comes out just as good!

  2. Rosie @ Blueberry Kitchen April 15, 2013 at 5:02 pm #

    Your cupcakes – and photos – look totally beautiful!

    • Karla Lim April 15, 2013 at 5:07 pm #

      Aww thanks Rosie! :)

  3. Jee | Oh, How Civilized April 16, 2013 at 7:51 pm #

    Yum! Looks fantastic!

    • Karla Lim April 16, 2013 at 11:43 pm #

      Thank you! It did taste pretty good too I must say!

  4. Lucy April 19, 2013 at 6:04 am #

    These are so pretty! The cream cheese icing sounds delicious.

    • Karla Lim April 19, 2013 at 7:28 am #

      Aww thank you! I actually like cupcakes only when they have cream cheese frosting! Haha :)

    • Karla Lim April 19, 2013 at 7:30 am #

      Can I just say? I love your site! You’re amazing!

  5. Angela April 20, 2013 at 4:00 pm #

    I made these yesterday and they turned out reeeeally well! Swapped out the frosting for something lighter and brighter, but the cake was really delicious and moist. Thanks! :)

    http://instagram.com/p/YUUKfxovPL/

    • Karla Lim April 20, 2013 at 4:31 pm #

      Hi Angela!!! Oh wow they look great!!! I’m glad you liked them! I know – I can do without the frosting with that delicious cake :)

  6. elle @ being stepmom May 13, 2013 at 6:38 pm #

    Just found your blog from jdc. Can’t wait to try this recipe.

    • Karla Lim May 13, 2013 at 6:41 pm #

      Thank you so much! :) glad you like it! We did enjoy these cupcakes!

  7. Nicholas June 10, 2013 at 1:49 am #

    Hi Karla (: how many cupcakes does this recipe make? Thanks!

    • Karla Lim June 10, 2013 at 9:27 am #

      16 cupcakes :) Thank you!

  8. Hazie January 12, 2014 at 1:30 am #

    Hello i just made these.. I had mine over filled as well and the batter spilled over in couple of the cups. Lol. I used a spoon to scoop it back up. Nevertheless they tasted awesome, My first earl grey. Yummers! Thank you so much for the recipe! :)

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