Earl Grey & Vanilla Cupcakes

For the Cupcakes:

• 1 cup whole milk
• 3 Earl Grey tea bags (or 1 Tbsp loose leaf)
• 1 ¼ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup vanilla sugar
• 2 large eggs
• Optional: ½ tsp finely ground Earl Grey leaves (for extra flavor)

For the Vanilla Frosting:

• ½ cup unsalted butter, softened
• 1 ¾ cups powdered sugar
• 2–3 Tbsp heavy cream or milk
• 1 tsp vanilla extract or a dash of vanilla sugar
• Optional: lemon zest or dried edible flowers for garnish

Makes: 12 standard cupcakes

Prep Time: 20 minutes

Bake Time: 18–20 minutes

In a small saucepan, heat the milk until steaming (don’t boil). Remove from heat, add the Earl Grey tea bags, and steep for 10–15 minutes. Squeeze out the bags and let the milk cool.

2. Mix Dry Ingredients:

In a bowl, whisk together the flour, baking powder, salt, and (optional) ground tea leaves.

3. Cream Butter and Sugar:

In a large bowl, beat butter and vanilla sugar until light and fluffy (2–3 minutes). Add eggs one at a time, beating well.

4. Add Milk and Dry Mix:

Alternate adding the infused milk and flour mixture to the butter mixture, starting and ending with the flour. Mix until just combined — don’t overmix.

5. Bake:

Divide batter among 12 lined cupcake tins. Bake at 350°F (175°C) for 18–20 minutes, or until a toothpick comes out clean. Cool completely before frosting.

6. Make Frosting:

Beat butter until fluffy. Gradually add powdered sugar. Add cream/milk and vanilla, and beat until smooth and spreadable.

7. Decorate:

Frost cooled cupcakes. Sprinkle with lemon zest, dried lavender, or edible petals for a spring vibe.