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Earl Grey Cupcakes with Blackberry Buttercream



Surprise! Happy Sunday!

My house has been going through some major renovations, so my videos have been on hold for several weeks. In the mean time, I couldn't wait to share a recipe with you that has been one of my (and my husband's!) favorites; I've adapted the recipe over time. These cupcakes are lightly sweet and fragrant, and great for a summer gathering. I like to garnish them with a whole blackberry and mint leaf for some nice color! The buttercream is naturally colored by the blackberries, and the cupcake itself is flecked with Earl Grey tea leaves.

This recipe can be used to make cupcakes, and I've also been considering making a loaf version with a blackberry lemon glaze...what do you think?


Makes 12-15 cupcakes


For the cupcakes:

1 cup milk (whole milk preferred)

4 sachets Earl Grey tea

1 sachet Earl Grey tea - cut open and grind leaves into a powder

1 1/2 cups AP flour

1 1/2 tsp baking powder

Pinch (or 1/8 tsp) salt

1 stick (1/2 cup) unsalted butter

1 cup granulated sugar

1 large egg

1 tsp vanilla extract


For the buttercream:

1 cup fresh blackberries

2 tbsp lemon juice

2 sticks unsalted butter, room temperature

1/4 tsp salt

4 cups powdered sugar


Preheat oven to 350F. Whisk together flour, baking powder, salt, and powdered Earl Grey tea leaves. In a saucepan on medium-low heat, bring milk to a simmer. Add 4 sachets Earl Grey tea and remove heat; let steep for 20-30 minutes. Pour 2/3 of the steeped milk into a container to cool.

Use paddle attachment on a stand mixer to cream butter and sugar for 2-3 minutes until smooth. Add egg and vanilla, and beat another 2 minutes.

Add dry ingredients 1/3 at a time, mixing on stir setting until just combined. Add steeped milk and mix until combined.

Add liners to a cupcake tin and fill with batter until about 2/3 full. Bake 18-20 minutes, or until a toothpick inserted into cupcakes comes out clean. Cool on a wire rack until ready to frost.


Make the buttercream: Add blackberries and lemon juice to a saucepan and simmer on medium heat about 6-7 minutes until berries are easily crushed with a wooden spoon and mixture coats the spoon. Strain the mixture through a fine mesh strainer, leaving larger pieces and seeds in the strainer. Cool until room temperature.

Using paddle attachment on mixer, cream the butter 2-3 minutes until smooth. Add the blackberry mixture and beat until combined. Turn mixer to low and slowly add powdered sugar. Add salt and turn mixer speed to medium-high, and mix for about 2 minutes.


Frost cupcakes as desired (I use a star attachment in a piping bag); garnish with blackberries and fresh mint leaves.


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