Earl Grey Cupcakes

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Earl Grey Cupcakes

by Claire Marie Chang

Spoil yourself with these delicate Earl Grey Cupcakes that is moist, fluffy and tastes good with Honey Swiss Meringue Buttercream!

Cuisine: Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 12-14 mins Ready in : 27-29mins Serves : 16-20 Cupcakes


(Ensure that all ingredients are at room temperature)

  • 80g Infused Earl Grey Butter
  • 120g White Caster Sugar
  • 1 Egg (65g)
  • 140g Plain Yogurt, unsweetened.
  • 2 Bags Earl Grey Tea Powder
  • ¼ tsp Vanilla Bean Paste/ Extract (Optional)
  • 150g Cake Flour
  • ½ + 1/8 tsp Baking Powder
  • ¼ tsp Baking Powder
  • 1/8 tsp Fine Sea Salt


Preheat oven to 180°C

  1. Combine butter and sugar in a mixing bowl.
  2. Using the paddle attachment, cream the mixture till light and fluffy.
  3. Mix the yogurt, earl grey tea and vanilla together.
  4. Sift all dry ingredients together.
  5. Once butter-sugar is well creamed, add egg and cream till fluffy.
  6. In alternate additions on low speed, add the half of the dry ingredients and then half of the wet ingredients. Repeat till fully combined. Do not over mix.
  7. Fill cupcake liners till close to ¾ full.
  8. Bake for 12-14 minutes till a skewer comes out clean.

* This cupcake keeps up to 3 days at room temperature.

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