• Skip to main content
  • Skip to primary sidebar

A Mummy Too

menu icon
go to homepage
  • Recipes
  • Dietary
  • Holidays
    • E-mail
    • Facebook
    • Instagram
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Dietary
    • Holidays
    • E-mail
    • Facebook
    • Instagram
  • ร—
    Home ยป Cake recipes

    Green links are Amazon links. As an Amazon Associate I earn from qualifying purchases.

    Earl Grey cupcakes

    Jump to Recipe

    You'll be delighted with how soft, tender, flavoursome and aromatic these delicious Earl Grey cupcakes turn out.

    Overhead shot of Earl Grey cupcakes served on a silicone casing

    They have a super light, springy crumb, with a subtle flavour of vanilla and milky Earl Grey tea.

    Overhead shot of half-eaten Earl Grey cupcakes served on a silicone casing with a mummy too logo in the lower-left corner

    Usually, if you use tea in cake, you discard the tea bag, but in this recipe, the tea leaves go into the cake batter along with the milk they infuse.

    You might wonder if it will be gritty or bitter, but they're not at all. In fact, because the leaves steeped in milk first, they're sweet, soft and just a little chewy in the baked cake. Yum!

    Overhead shot of a hand touching an Earl Grey cupcake served on a silicone casing with a mummy too logo in the lower-left corner

    You could make these cakes in normal muffin cases, but we have had these silicone teacup cake cases in the baking drawer for years and we love how it adds to the effect,.

    Here’s the recipe  - it makes 12 Earl Grey cupcakes.

    Ingredients

    • 175 g (6.2 oz) salted butter softened
    • 200 g (7.1 oz) white caster sugar (superfine sugar)
    • 200 g (7.1 oz) self-raising white flour (self rising flour)
    • 3 medium free range eggs
    • 125 ml (4.2 floz) whole milk
    • 1 tsp vanilla extract
    • 1 tsp baking powder
    • 1  good quality Earl Grey teabag

    Equipment

    • Weighing scales
    • Measuring spoons
    • Measuring jug
    • Mug
    • Large mixing bowl
    • Electric whisk
    • Metal mixing spoon
    • 12-hole nonstick muffin tray
    • Muffin cases
    • Wire cooling rack

    Instructions

    Preheat the oven to 180C (160C fan assisted, 350F)

    Heat the milk in a mug in the microwave until it's hand hot.

    Overhead shot of a hand holding milk in a mug

    Open the tea bag and tip into the milk.

    Overhead shot of a hand holding milk and tea in a mug

    Stir and set aside.

    Overhead shot of a hand holding milk and tea in a mug

    Put the butter and sugar in a large bowl.

    Overhead shot of butter and sugar in a large bowl

    Beat together until fluffy.

    Overhead shot of mixed butter in a large clear bowl

    Add in the eggs.

    Overhead shot of eggs and mixed butter in a large bowl

    Whisk again until fluffy.

    Overhead shot of butter in a large clear bowl

    Add the flour and baking powder.

    Overhead shot of clear bowl filled with flour and other ingredients for the cupcakes.

    Fold through.

    Folding through the cupcake mixture

    When the milky tea is room temp, tip it into the batter, along with all the tea leaves.

    Adding the tea to the cupcake mixture in clear bowl.

    Add the vanilla and stir through gently.

    Mixing in the cake mixture in a clear bowl.

    Divide the batter evenly between 12 cupcake cases, either in a muffin tray, or in silicone cases as shown here.

    Overhead shot of Earl Grey cupcakes inside a silicone casing

    Bake for approximately 20 minutes, then transfer to a wire rack to cool completely.

    Earl Grey cupcakes inside a cake tin having been in the oven.

    What do you think? What's your favourite tea?

    Forward shot of Earl Grey cupcakes served in a silicone casing
    Forward shot of Earl Grey cupcakes being removed from the silicone casing

    Print this Earl Grey cupcakes recipe

    Print Recipe
    5 from 3 votes

    Earl Grey Cupcakes Recipe

    You'll be delighted with how soft, tender, flavoursome and aromatic these delicious Earl Grey cupcakes turn out.
    Prep Time15 minutes mins
    Cook Time30 minutes mins
    Total Time45 minutes mins
    Course: cakes and bakes
    Cuisine: British
    Diet: Vegetarian
    Servings: 12 cupcakes
    Author: Emily Leary

    Ingredients

    • 175 g (6.2 oz) salted butter softened
    • 200 g (7.1 oz) white caster sugar (superfine sugar)
    • 200 g (7.1 oz) self-raising white flour (self rising flour)
    • 3 medium free range eggs
    • 125 ml (4.2 floz) whole milk
    • 1 tsp vanilla extract
    • 1 tsp baking powder
    • 1  good quality Earl Grey teabag

    Equipment

    • Weighing scales
    • Measuring spoons
    • Measuring jug
    • Mug
    • Large mixing bowl
    • Electric whisk
    • Metal mixing spoon
    • 12-hole nonstick muffin tray
    • Muffin cases
    • Wire cooling rack

    Instructions

    • Preheat the oven to 180C (160C fan assisted, 350F)
    • Heat the milk in a mug in the microwave until it's hand hot.
    • Open the tea bag and tip into the milk, stir and set aside.
    • In a large bowl, beat the butter and sugar together until fluffy.
    • Add in the eggs. Whisk again until fluffy.
    • Add the flour and baking powder. Fold through.
    • When the milky tea is room temp, tip it into the batter, along with all the tea leaves.
    • Add the vanilla and stir through gently.
    • Divide the batter evenly between 12 cupcake cases, either in a muffin tray, or in silicone cases as shown here.
    • Bake for approximately 20 minutes, then transfer to a wire rack to cool completely.

    Video

    Notes

    Once cool, store in a sealed container and keep in a cool place. They should keep for 3 days.

    Nutrition

    Calories: 253kcal | Carbohydrates: 30g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 73mg | Sodium: 125mg | Potassium: 91mg | Fiber: 1g | Sugar: 17g | Vitamin A: 441IU | Calcium: 42mg | Iron: 1mg
    * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

    For more fun, easy cake recipes why not check out my 25 favourite mug cake recipes.

    Pin these Earl Grey cupcakes

    graphic text EARL GREY CUPCAKES Overhead shot of tipped over Earl Grey cupcakes
    graphic text step-by-step recipe EARL GREY CUPCAKES above Overhead shot of tipped over and half-eaten Earl Grey cupcakes with website URL below
    graphic text EARL GREY CUPCAKES step-by-step recipe above Overhead shot of tipped over Earl Grey tea cupcakes
    Graphic text for Pinterest overlayed from a side on earl grey cupcake being removed from a silicone mould.
    Graphic text for Pinterest overlayed from a side on earl grey cupcake being removed from a silicone mould.
    graphic text EASY AND DELICIOUS EARL GREY CUPCAKES STEP-BY-STEP RECIPE above Overhead shot of Earl Grey tea cupcakes served on a purple plate with a mummy too logo in the lower-left corner

    More cupcake recipes to try

    Lemon Cupcakes with Lemon Buttercream Recipe
    These wonderfully zingy lemon cupcakes have a tender sponge and a zingy lemon buttercream frosting, making them a super tasty treat that's a joy to decorate.
    Get the recipe
    Mini Red Velvet Cupcakes Recipe with Cream Cheese Frosting
    Dainty little velvety sponges, topped with cream cheese frosting.
    Get the recipe
    Vanilla Fudge Cupcakes Recipe
    The flavoursome and tender vanilla fudge cupcakes are dotted with fudge chips and topped with delicate vanilla buttercream.
    Get the recipe
    Oreo Buttercream Frosting Cupcakes Recipe
    You'll love theses beautifully chocolatey cupcakes with a hidden Oreo base and Oreo buttercream frosting.
    Get the recipe

    Have you got my book?

    'This is a great kids cookery book. Emily is a star' - Simon Rimmer

    'The book I'd like to force into any mother's kitchen' - Prue Leith

    "A fab book with a plan." - Jane Devonshire, 2016 Masterchef UK winner

    'Emily has managed to combine her mummy knowledge and passion for food to make a truly helpful and brilliant cookbook' - Priya Tew, RD, BSc (Hons), Msc

    Get Your Kids to Eat Anything is an achievable 'how to' for parents in the battle to overcome picky eating and 'make new the norm'. Emily Leary's unique 5-phase programme looks at the issue of 'fussy eating' in a holistic way that links imagination with food, and which situates parents alongside - not in opposition to - their children.

    Grab your copy!

    « How to make Oreo milkshake (recipe)
    Delicious smokey halloumi pasta bake recipe »

    Reader Interactions

    Comments

      5 from 3 votes (2 ratings without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Shanthini Jayanthan says

      December 29, 2022 at 4:37 pm

      5 stars
      I made them for a 7 person gathering last weekend to have with tea. All raved about it. Only addition I did was adding 1 tablespoon orange zest. I did not have self rising flour so made it with all purpose flour with baking powder and salt. Was not sure to add baking powder again so just added 1/2 tsp. May be that was the reason it did not rise too much. Let me know if I should have added 1 tsp as per recipe. Thank you.

      Reply
      • Emily Leary says

        December 29, 2022 at 5:06 pm

        So glad you enjoyed them. Yes, I would add the extra tsp on top of making the plain into self raising, just to give that additional lift.

        Reply
    2. Sally Sellwood (@Recipejunkie27) says

      September 23, 2013 at 10:35 am

      Mmm I love tea in cakes - I like the idea of putting the leaves actually in the cake - usually soak dried fruit in the tea itself. The cake cases are very cuke too!

      Reply
    3. Fiona Maclean (@fionamaclean) says

      July 13, 2013 at 8:59 am

      Lovely delicate sounding cupcakes Emily

      Reply
    4. Johnson Babies says

      July 12, 2013 at 8:40 pm

      I've just lost half an hour eyeing up everything on Lakeland again.
      Fantastic recipe... but too much damage to my purse this time ;)

      Reply
    5. Hussy London Housewife says

      July 12, 2013 at 8:11 pm

      Thank you for sharing a fab recipe.
      These really look mouthwatering !

      Reply
    6. @goriami says

      July 12, 2013 at 5:50 pm

      Love this, earl grey cupcakes are lush! I want those tea cup cases they're fab! x

      Reply

    Primary Sidebar

    Emily Leary standing in a kitchen

    Emily Leary. Chef. Multi-award-winning food writer, presenter and photographer. Author of bestselling book, "Get Your Kids to Eat Anything".

    emily@amummytoo.co.uk

    Learn more about Emily

    Emily on social

    © 2025 A Mummy Too - Privacy Policy - Cookie Policy - How I work with advertisers - Contact

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.