Lemon-Filled Earl Grey Cupcakes with Vanilla Bean Frosting
Tools + Supplies
stand mixer with whisk and paddle attachments
icing bag with filling tip and star tip
1 cup cake flour
2.5 cups all-purpose flour
2 tsp baking powder
1 tsp salt
1.5 cups heated milk
6 earl grey tea bags
2 sticks unsalted butter, room temperature
3 cups sugar
.5 cup lemon curd
whipped cream cream cheese icing base (see recipe)
2 vanilla beans
1 lemon sliced into small pieces (optional)
Preheat oven to 350.
Heat milk on stovetop until almost boiling, then steep with tea bags.
In a large mixing bowl, mix flours, baking powder, and salt. Set aside.
Use stand mixer with paddle attachment to combine butter and sugar. When fluffy, add eggs- one at a time, fully incorporating after each addition.
Alternate adding dry ingredients and tea milk to butter/sugar/egg mixture, fully incorporating after each addition.
Let batter rest for 10-15 minutes.
Fill cupcake liners 2/3 of the way with batter.
Bake for 20-25 minutes.
Once cupcakes are completely cool, add lemon curd filling, using icing bag and filling tip.
Mix icing base with scraped seeds of 2 vanilla beans.
Top with vanilla icing and lemon slices.