Earl Grey Cupcakes

Originally from here. As usual, I did things a bit differently than the recipe directed. I’ve been using whole wheat flour for a while now, and in most of my recipes I haven’t been able to tell any difference. This turned out not to be one of those recipes. The texture turned out denser than I was expecting, which I think was due to the whole wheat flour. If you prefer a lighter, more (angel food) cake-like cupcake, you might try half whole wheat and half regular. (I suppose you could do all regular flour, but thanks to all the times I’ve heard about how terrible processed flours and other foods are in my anthro classes, I’ve been trying to avoid it.)

I also used a different recipe for the frosting. I made a batch with the original recipe, but it turned out way too sweet, way too buttery, and the texture was all wrong, so I scrapped it and tried something different.


  • 1 cup milk
  • 1 earl grey teabag
  • 2 cups whole wheat flour
  • 3/4 cup sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • zest of one lemon
  • 2 eggs
  • 1/2 cup butter or margarine
  • 1 tsp vanilla

Preheat oven to 375° F (~ 190 ° C).

Heat the milk in a sauce pan until it bubbles. Make sure to stir it while heating to avoid scalding or burning it. Once it has started bubbling, pour it over the teabag and let it steep for at least half an hour. Once it is room temperature, measure out 3/4 cup of milk. Discard the teabag.

In one bowl, mix the flour, sugar, baking powder, salt, and lemon zest. In a different bowl, mix eggs, milk, butter, and vanilla. Combine the dry and the wet ingredients, stir until mixed. Pour into muffin tins that have been greased or lined with muffin liners. Bake for 20 to 25 minutes or until a toothpick comes out clean. Cool on a wire rack.


  • 1 3/4 cups confectioner’s sugar
  • 2 tablespoons butter
  • 2 tablespoons milk
  • 1/2 - 1 teaspoon vanilla
  • 1 earl grey teabag

Combine sugar, butter, milk, and vanilla and beat until fluffy. Tear open teabag, sprinkle in tea leaves, and mix again. Wait until the cupcakes are completely cooled to frost, and store them in the fridge until you’re ready to eat them.