Imagine biting into a cupcake that transports you to a sophisticated British tea room with every single delectable mouthful! These Earl Grey Cupcakes with Vanilla Bean Buttercream aren't just a dessert - they're a culinary experience that blends the delicate bergamot notes of Earl Grey tea with a luxuriously smooth vanilla buttercream. Whether you're a baking enthusiast or a tea connoisseur, this recipe promises to elevate your dessert game and impress even the most discerning palates with its unique flavor profile and elegant presentation.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Cuisine: British
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 2 tsp Earl Grey tea leaves
- 1/2 cup milk
- 2 cups powdered sugar
- 1/2 cup butter, softened
- 1 vanilla bean, scraped
Instructions
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners to prepare for baking.
- In a small bowl, combine the Earl Grey tea leaves with the milk. Let it steep for about 10 minutes to infuse the milk with the tea flavor.
- In a large mixing bowl, cream together the softened unsalted butter and sugar using an electric mixer on medium speed until the mixture is light and fluffy, which should take about 3-4 minutes.
- Add the eggs, one at a time, to the butter-sugar mixture, mixing well after each addition. Then, add the vanilla extract and continue to mix until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour and a pinch of salt. Gradually add the flour mixture to the wet ingredients, alternating with the steeped milk, starting and ending with the flour. Mix until just combined, being careful not to overmix.
- Once the batter is ready, evenly distribute it into the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Once baked, remove the cupcakes from the oven and allow them to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the vanilla bean buttercream. In a mixing bowl, beat together the softened butter and powdered sugar using an electric mixer on low speed until the sugar is incorporated. Then, increase the speed to medium and beat for about 3-4 minutes until the mixture is fluffy.
- Add the scraped vanilla bean seeds to the buttercream and mix well until fully incorporated. If the buttercream is too thick, you can add a tablespoon of milk to achieve your desired consistency.
- Once the cupcakes are completely cool, use a piping bag fitted with your favorite tip to frost each cupcake generously with the vanilla bean buttercream.
- Optionally, garnish the frosted cupcakes with a sprinkle of Earl Grey tea leaves or a small piece of candied lemon peel for an extra touch of elegance.
- Serve the Earl Grey cupcakes at room temperature and enjoy your delightful British treat!
Tips
- Use fresh, high-quality Earl Grey tea leaves for the most robust flavor infusion.
- Allow the milk and tea leaves to steep for exactly 10 minutes to extract optimal flavor without bitterness.
- Make sure butter is truly softened (but not melted) for the best cupcake texture.
- Don't overmix the batter - this can lead to dense, tough cupcakes.
- Use a vanilla bean for authentic, rich vanilla flavor - the tiny specks add visual appeal and intense taste.
- Let cupcakes cool completely before frosting to prevent buttercream from melting.
- For a professional look, use a piping bag with a decorative tip when applying buttercream.
- Store cupcakes in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 4g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 85mg
