Earl Grey Cupcakes with Lemon Buttercream Icing
These Earl Grey Cupcakes with Lemon Buttercream Icing are a sweet treat for anyone, whether you're a tea lover or not. Their unique flavors are sure to please just about any palate. They're super easy to make and vegan!
Yield: 12 cupcakes
- 3 tea bags earl grey tea about 3 tbsp loose leaf tea
- 4 tsp. water
- 1 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 cup milk
- 1/2 cup canola oil
- 1 1/2 tsp vanilla extract
- 1 flax egg
- For the buttercream icing:
- 1/2 cup vegan butter softened
- 2 1/2 cups powdered sugar
- 2 Tbsp. lemon juice
For the cupcakes
Preheat oven to 350°F.
Bring water just to a boil and put in a bowl. Add teabags and steep for at least 20 minutes.
In a large mixing bowl whisk together the flour, sugar, baking powder and salt.
In another bowl beat together the milk, oil, tea, vanilla and egg. Pour into bowl with dry ingredients and mix until fully combined.
Add cupcake lines to 1 or 2 muffin pans.* Divide cupcake batter evenly into the cupcake liners. Bake for 20 minutes and check with a toothpick in the center to make sure it comes out cleanly. Allow to cool completely before icing.
For the buttecream icing:
Add butter, sugar and lemon juie to a large mixing bowl. Mix until completely smooth.
When cupcakes are cooled, add icing via a piping bag or butter knife/spatula.
(Optional) Grate lemon zest over top of finished cupcakes.
* The recipe yields 12 cupcakes and most muffin tins I've seen make six. I only had one pan so I did this in two batches.
NOTE: Adapted from this recipe by Zest & Simmer.