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Lavender earl grey tea is the shining star of this easy homemade cupcakes recipe, made famous at Georgetown Cupcakes! Get the cupcakes recipe here.
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Lavender Earl Grey Tea Cupcakes

Lavender earl grey tea is the shining star of this easy homemade lavender earl grey tea cupcakes recipe! Recipe adapted from Georgetown Cupcakes.
Course Dessert
Cuisine American
Keyword cupcakes
Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings 18
Calories 399kcal
Author Amee

Ingredients

  • 2 1/2 cups flour sifted
  • 2 1/2 tsp baking powder
  • 1/4 tsp salt
  • 8 tbsp unsalted butter
  • 1 3/4 cups sugar
  • 2 large eggs
  • 2 1/4 tsp pure vanilla extract
  • 1 1/4 cups whole milk
  • 1/2 cup extra-strong lavender earl grey tea cooled to room temp
  • 2 tsp lavender sugar (optional)
  • For the frosting:
  • 16 tbsp unsalted butter
  • 4 cups confectioner's sugar, sifted
  • 1 tsp whole milk
  • 1 tsp pure vanilla extract
  • 1/8 tsp salt
  • 1/4 cup extra-strong lavender earl grey tea cooled to room temp
  • 1/4 tsp purple food color (I use the Wilton gel Violet color-you can also leave out the dye)

Instructions

  • For the cupcakes: 
  • Preheat oven to 350 degrees F.  
  • Line 2 cupcake pans with 18 baking cups
  • Sift together the flour, baking powder and salt in a large bowl.
  • Place the unsalted butter in the bowl of a stand mixer.
  • Add the sugar; beat on medium speed until well incorporated.
  • Add the eggs one at a time, mixing slowly after each addition.
  • Combine the vanilla extract and milk in a large liquid measuring cup.
  • Reduce the speed to low and add one-third of the flour mixture to the butter mixture, then gradually add one-third of the milk mixture, beating until well incorporated.
  • Add another one-third of the flour mixture, followed by one-third of the milk mixture.  Stop to scrape down the bowl as needed.
  • Add the remaining flour mixture, followed by the remaining milk mixture, and beat just until combined.
  • Mix in the cooled lavender earl grey tea (and lavender sugar) until fully incorporated.
  • Scoop batter into baking cups and bake for 18 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
  • For the frosting:
  • Place the unsalted butter in the bowl of a stand mixer.
  • Add the confectioner's sugar; beat on medium speed until well incorporated. 
  • Add the vanilla extract, milk, salt, tea, and purple food color, and beat on high speed until light and airy.
  • Transfer to a piping bag with a large round piping tip and frost each cupcake with Georgetown Cupcake's "signature swirl"(I used a different favorite decorating tip)

Nutrition

Calories: 399kcal | Carbohydrates: 60g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 63mg | Sodium: 135mg | Potassium: 54mg | Fiber: 1g | Sugar: 47g | Vitamin A: 531IU | Calcium: 67mg | Iron: 1mg