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  • Writer's pictureJessica

Lemon-Filled Earl Grey Cupcakes with Vanilla Bean Frosting

Tools + Supplies

  • muffin pan

  • cupcake liners

  • saucepan

  • 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

  • 4 eggs

  • .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.

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