Ingredients
1/2 cup Earl Grey tea leaves (steeped and cooled)
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
2 large eggs
2/3 cup whole milk
1 tsp pure vanilla extract
200g unsalted butter, room temperature, for frosting
2 cups powdered sugar
1 tbsp dried culinary lavender buds (finely ground)
1/4 tsp salt
2 tbsp whole milk or non-dairy alternative
2 tbsp orange zest (optional, for depth)
Instructions
Preheat oven to 350°F (175°C). Line 12-cup muffin tin with paper liners.
Whisk flour, baking powder, and salt in a bowl.
Beat butter and sugar until pale and fluffy. Add eggs one at a time, mixing well after each.
Stir in cooled Earl Grey tea and vanilla extract into batter.
Alternate adding dry ingredients and milk, beginning and ending with dry ingredients. Mix until just combined.
Divide batter into prepared cups (about 3/4 full). Bake 20-22 minutes, or until golden and a toothpick comes out clean.
Cool completely before frosting.
For the lavender buttercream: Beat butter until creamy. Gradually add powdered sugar, then add ground lavender, salt, and milk. Beat on high for 5 minutes until light and airy. Add orange zest if using.
Pipe frosting onto cooled cupcakes using a star tip. Store in airtight container.
Notes
Use high-quality Earl Grey tea for best flavor. Avoid overworking the batter to maintain tenderness.
Toast lavender buds lightly in a dry pan to enhance aroma, but ensure they’re cool before grinding.
Frosting can be made 1 day ahead and refrigerated (bring to room temperature before piping).
Substitute oat milk or almond milk for dairy-free version.
- Prep Time: 25
- Cook Time: 20
- Category: High Protein Meals
- Method: Baking
- Cuisine: Bakery/American Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg