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
Ingredients
- 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
Instructions
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.
Notes
* 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.
Nutrition
Serving: 1g