My boyfriend loves tea. Earl Grey happens to be his favorite. When I stumbled across this recipe, I knew I had to make it for him. And it was a huge success. The earl grey flavor is subtle and it almost tastes like a spice cake with a hint of tea. And I can’t think of anything better to pair this with than lemon and cream cheese. These are just perfect!
This recipe is my adapted version of a recipe found in the book Two Bite Cupcakes by Viola Goren, probably my favorite cupcake recipe book at the moment.
For the Cupcakes:
Start by placing a teabag of Earl Grey Tea (of if you are using loose leaf tea, about 2 tablespoons) in 3/4 cup boiling water. Do this first so that you have time to allow the tea to cool to room temperature before adding it to the mixture. Temperature is important because adding a boiling liquid like this to a recipe can actually cook your eggs a little bit and throw the whole thing off.
While waiting for the tea to cool, move on to the rest of the recipe.
- 1/2 cup sugar
- 1/2 cup honey
- 3 eggs
- 3/4 cup vegetable oil
- 3/4 cup heavy cream
- 1/4 cup buttermilk
- 2 1/4 cup flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 3/4 cup earl grey tea
Preheat the oven to 350° and get your cupcake pan ready with paper liners.
With a standing mixer or a hand beater, mix together the sugar, honey, eggs, and vegetable oil until light and fluffy. Gradually add the heavy cream and buttermilk and mix it all together.
In a separate bowl, stir together your flour, baking soda, cinnamon, ginger, cloves, and nutmeg. Once this is mixed, combine with the sugar and honey mixture and beat on a medium speed. Finally add your earl grey to the mixture and mix slowly until all ingredients are incorporated.
Spoon the batter into your cupcake liners until they are about 3/4 of the way full. Then place in the oven and bake for 15-18 minutes or until a toothpick inserted in the center of one of the cupcakes comes out clean. Then remove them from the oven and cool to room temperature before frosting.
For the Frosting:
- 1 cup (1 8 oz. package) of cream cheese
- 1 cup powdered sugar
- 1 teaspoon lemon juice
- 1 tablespoon heavy cream
- 1 teaspoon cinnamon
In a bowl combine the cream cheese, and powdered sugar until light and fluffy. Then add the lemon juice, cream, and cinnamon and beat until well mixed.
Scoop the finished frosting into a piping bag with your desired tip (I used Wilton 1M tip) and frost your cupcakes. Finish the cupcakes by drizzling honey over the top.
These are best served fresh, but if you must save them, refrigerate in an airtight container.