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Earl Grey Cupcakes

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Earl Grey Cupcakes! When I think tea, like a high English tea, I think posh colours, mint greens and gold. That’s what these cupcakes taste and look like! All class and delicious!

Earl Grey Cupcakes

Earl Grey Cupcakes

Earl Grey Cupcakes

Earl grey flavoured vanilla cupcakes with edible gold paint.

Serves 20

5 from 2 votes
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Prep: 20 minutes
Cook: 45 minutes
Total: 1 hour 5 minutes
Course: Dessert
Cuisine: American
Calories: 177kcal



  • 3 1/2 cups / 430 g plain flour, all-purpose
  • 1 1/4 cups / 265 g caster sugar, superfine
  • 3 tsp / 3 tsp baking powder
  • 1/2 tsp / 1/2 tsp fine salt
  • 1/2 cup / 125 g unsalted butter, softened
  • 2 large / 2 large eggs
  • 1 1/2 cups / 375 ml full-cream milk, whole
  • 1/2 cup / 125 ml vegetable oil
  • 2 tbsp / 2 tbsp Greek yoghurt, or sour cream
  • 1 tsp / 1 tsp vanilla extract, vanilla bean paste
  • 3 tbsp / 3 tbsp powdered earl grey tea leaves
  • 3 drops / 3 drops mint green food gel
  • 2 drops / 2 drops sky blue food gel
  • 2 tsp / 2 tsp gold lustre dust
  • 3 tsp / 3 tsp vodka or water


  • 1 batch / 1 batch American buttercream frosting or Swiss meringue buttercream frosting.
  • 3 tbsp / 3 tbsp powdered earl grey tea leaves
  • 3 drops / 3 drops mint green food gel
  • 2 drops / 2 drops sky blue food gel



  • Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.
  • In the bowl of a stand mixer fitted with the paddle attachment, add the flour, earl grey tea leaf powder, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
  • Next, add milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
  • Add wet ingredients to dry ingredients along with food gel colouring. Scrape down the bowl and mix for another 20 seconds to make sure batter colours and mixes evenly.
  • Fill each paper 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
  • Bake for 30 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
  • To prepare frosting add earl grey tea and food gels and mix until well combined and evenly coloured.
  • Fit the end of a piping bag with a Wilton 8B piping tip and frost a swirl of frosting on top.
  • To prepare the gold splatter add gold lustre dust and vodka or water to a small mixing bowl and mix until well combined. Use a new toothbrush or teaspoon to splatter the gold onto the frosting.


Cupcakes can be stored in an airtight container for up to three days.


Serving: 20g
Calories : 177kcal
Carbonhydrates: 17g
Protein: 3g
Fat: 11g
Saturated Fat: 8g
Polyunsaturated Fat: 0.1g
Monounsaturated Fat : 0.1g
Trans Fat : 0.1g
Cholesterol: 31mg
Sodium: 140mg
Potassium : 30mg
Fiber: 1g
Sugar : 1g
Vitamin A: 169IU
Vitamin C: 0.1mg
Calcium: 50mg
Iron: 1mg
Nutrition Disclosure
Gave this recipe a go?Mention @thescranline or tag #thescranline!
5 from 2 votes (2 ratings without comment)

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