Earl Grey Infused Lemon Cupcakes

Ingredients

  • 1 cup (240 ml) milk
  • 2 Earl Grey tea bags
  • 1½ cups (190 g) all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 large eggs
  • 1 cup (200 g) granulated sugar
  • ½ cup (115 g) unsalted butter, softened
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest (about 1 lemon)
  • 1 teaspoon vanilla extract
  • For the frosting:
    • 1 cup (240 g) powdered sugar
    • 2 tablespoons softened butter
    • 1–2 tablespoons milk
    • ½ teaspoon vanilla extract

Instructions

  1. Steep Tea: In a heatproof bowl, pour 1 cup of freshly boiled water from your kettle over the Earl Grey tea bags. Steep for 5 minutes, then remove bags and stir in milk. Let cool.
  2. Preheat & Prep: Preheat oven to 350°F (175°C). Line a 12‑cup muffin tin with paper liners.
  3. Dry Ingredients: Whisk flour, baking powder, and salt in a bowl.
  4. Cream Butter & Sugar: In another bowl, beat butter and sugar until light and fluffy (about 3 minutes). Mix in eggs one at a time.
  5. Flavor: Stir in lemon juice, lemon zest, and vanilla extract.
  6. Combine: Alternate adding the tea‑infused milk and dry ingredients to the butter mixture in three parts, beginning and ending with the dry ingredients. Mix until just combined.
  7. Fill & Bake: Divide batter evenly among liners. Bake 18–20 minutes, until a toothpick comes out clean. Cool in pan 5 minutes, then transfer to a rack.
  8. Make Frosting: Beat powdered sugar, butter, and vanilla. Add milk 1 teaspoon at a time until smooth and spreadable.
  9. Assemble: Frost cooled cupcakes and garnish with a sprinkle of lemon zest or edible flowers, if desired.

With your trusty Cuisinart JK-17 kettle ensuring the perfect steep and bake, these cupcakes will bloom with bergamot and lemon brightness—ideal for teatime both sweet and serene.

—Mom Mom (Grandma Helen)