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.
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Servings: 12
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.