Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp Earl Grey tea leaves, finely ground
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 2 tbsp brewed Earl Grey tea, cooled
- For buttercream: 3/4 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp Earl Grey tea, dissolved in 1 tsp hot water
- 1/4 tsp lavender extract (optional)
- 1 tbsp heavy cream
Instructions
- Preheat oven to 350°F (175°C); line a 12-cup muffin tin with liners.
- Grind 2 tsp Earl Grey tea leaves finely in a spice grinder.
- In a bowl, whisk flour, ground tea, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
- Alternately add dry ingredients and milk (starting and ending with dry), mixing until just combined.
- Fold in cooled Earl Grey tea.
- Divide batter evenly among liners; bake 16–18 minutes, until a toothpick comes out clean.
- Cool completely before frosting.
- For frosting: Beat butter until smooth. Gradually add powdered sugar, then mix in tea concentrate, lavender extract, and cream until fluffy.
- Fit a piping bag with a star tip; pipe swirls onto cooled cupcakes.
Notes
- For gluten-free: use 1:1 GF flour blend.
- Steep tea in milk first for stronger flavor.
- Decorate with edible silver dust or miniature teacup toppers for extra 221B charm.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 220 Kcal
- Sugar: 16g
- Sodium: 140mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 45mg
