These Earl Grey Cupcakes are light, fluffy, infused with your favorite tea, are a little citrusy and topped with a simple lemon glaze. 

Any tea lover will be able to enjoy these cupcakes. Each bite is full of flavor and they are so simple to make. 

We chose to make a glaze for the top, but you can easily use your favorite frosting recipe to jazz them up. 

My other favorite tea muffins are Chai, which are great for breakfast, brunch, or snacking.

What is Earl Grey Tea and Where Did It Come From? 

Earl Grey tea is a type of flavored tea that is traditionally made by infusing black tea leaves with the oil of bergamot, a citrus fruit that is primarily grown in Italy. The tea is named after Charles Grey, the 2nd Earl Grey, who was a British Prime Minister in the early 19th century.

The story behind the creation of the tea is somewhat disputed, but it is generally believed that the tea was originally blended to mask the flavor of poor quality tea, and that the bergamot oil was added to give it a more pleasant taste.

Today, Earl Grey tea is enjoyed for its distinct and refreshing flavor, which is both citrusy and floral. It is often served hot with a touch of milk or sugar, but it can also be enjoyed iced or blended with other ingredients, such as lavender or vanilla, to create a unique and delicious tea experience.

Ingredients:

For the Cupcakes:

• Earl Grey tea – you’ll need 3 tea bags or 3 tablespoons loose-leaf tea
• Flour: oat flour and all purpose flour.
• Salt
• Leavening agents: baking powder, baking soda. Be sure they are expired, this is what helps the muffins to rise. 
• large eggs – binds the other ingredients.
• sugar – I used granulated sugar. 
• Lemon zest and lemon juice – adds a punch of citrus flavor that compliments the tea well.
• plain low-fat yogurt – keeps the cupcakes moist.
• vanilla extract – adds a subtle hint of flavor that rounds out all of the flavors. 
• Oil – I used extra virgin olive oil. 

Lemon Glaze:

• powdered sugar
• milk
• lemon juice

How to Make Earl Grey Cupcakes 

Add the liners to the muffin pan and preheat the oven to 350 degrees. 

In a large mixing bowl, whisk together the tea, flours, salt, baking powder, and baking soda. 

Whisk the eggs and sugar in a separate bowl for one minute. Then add the lemon zest, juice, vanilla and yogurt and mix well. Slowly pour in the oil while constantly whisking. 

Combine the wet ingredients with the dry and fold together using a rubber spatula. 

Divide the batter evenly between the muffin cups and bake for 20-25 minutes. 

In a small bowl, whisk together the powdered sugar, milk, and lemon juice. 

Allow the cupcakes to cool, then pour or brush the glaze on the cupcakes. 

Tips for Making 

• Do not overfill the muffin cups. 
• Once they are done, you should be able to insert a toothpick and it comes out clean. 
• The glaze should be thick, but also easy to pour. 
• If you pour the glaze over top while the muffins are hot, it will slide off and make a mess. 

How to Store 

Keep the cupcakes in an airtight container in the fridge for up to 5 days. They can also be frozen for up to 3 months. 

More Delicious Muffin Recipes: 

• Flaxseed Muffins
• Almond Flour Zucchini Muffins
• Blueberry Chia Muffins
• Banana Carrot Muffins
• Vegan Blueberry Muffins

Earl Grey Cupcakes

These Earl Grey Cupcakes are light, fluffy, infused with your favorite tea, are a little citrusy and topped with a simple lemon glaze.

No ratings yet

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 12

Author: Abbie

Ingredients

Cupcakes:

• Earl Grey tea from 3 tea bags or 3 tablespoons loose-leaf tea
• 1 cup oat flour
• 1 cup all-purpose flour
• 1/4 teaspoon kosher salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 large eggs
• 3/4 cup granulated sugar
• 2 Tablespoon Lemon Zest from 2 large lemon
• 4 Tablespoons Lemon Juice from 2 large lemon
• 1 cup plain low-fat yogurt
• 2 teaspoons vanilla extract
• 3/4 cup extra virgin olive oil

Lemon Glaze:

• ½ cup powdered sugar
• 1 tablespoon milk
• 1 tablespoon lemon juice

Instructions

• Preheat oven to 350 degrees F. Place liners in muffin tin.
• In a bowl, add tea, oat flour, all-purpose flour, salt, baking powder, and baking soda. Mix well.
• In a second bowl, whisk eggs and sugar together for one minute. Add zest, juice, yogurt, and vanilla and mix together well. Slowly pour in the oil, whisking constantly.
• Add the dry ingredients to the wet and gently combine with a spatula.
• Pour the batter into the tin and bake until toothpick comes out clean, 20-25 minutes.
• While cupcakes are baking, make the lemon glaze. In a small bowl, whisk together powdered sugar, milk, and juice. It should be thick, but pourable. Set aside.
• Allow cupcakes to cool. Once cool, pour or brush the glaze onto the cupcakes.

Video