Earl Grey & Lemon Cupcakes

Earl grey isn’t everyone’s cup of tea, but it certainly is mine. With a slice of lemon or a dash of milk, earl grey is refreshing taste.

It’s becoming more popular to add all sorts of flavoured teas into cupcakes, so I thought I would give it a go. I picked the Tesco recipe as it featured a lemon curd centre rather than the standard zest or juice and after buying some cute stripy cupcake cases on a recent trip to Sherborne, I had everything I needed.

stripy cupcake cases and baking fridge magnet

I got on with the recipe well if you excuse the blunder of forgetting the main ingredient – earl grey tea – but I soon got the batter back on track. The other amend I made was the icing quantity – knowing that not everyone likes a lot of buttercream on top of the cupcakes and being sceptical of 400g of icing sugar, I halved the quantities.

The cupcakes were nice, the lemon curd made the sponge lovely and moist and even with a lemon buttercream icing, the earl grey flavour was still present and it wasn’t just me that thought the cupcakes were delicious. My mum’s birthday was coming up so I let her take the remainder of the batch for her work colleagues and she got some lovely feedback – so thank you Tesco for the recipe.

If you would like to give these cupcakes a try, then please find the recipe below. Happy Baking!

Earl Grey & Lemon Cupcakes, Recipe from Tesco


For the cupcakes:

2 earl grey tea bags

150g caster sugar

150g unsalted butter

1 teaspoon of vanilla

3 eggs

150g self-raising flour

1 teaspoon of bicarbonate soda

12 teaspoons of lemon curd

For the buttercream icing:

200g unsalted butter

400g icing sugar

1 teaspoon of lemon extract

1 lemon zested

How to…

Preheat the oven to 190°C (170°C if it’s a fan oven) and line a 12-hole muffin tin with cupcake cases

Pour 3 tablespoons of boiling water over the teabags and leave to infuse for 10 minutes, then squeeze out the liquid from the teabags and discard, keeping the tea

Ingredients for earl grey and lemon cupcakes

In a bowl, cream the butter, sugar and vanilla extract until pale and fluffy

Add the eggs one at a time beating well after each addition

Fold in the tea, flour and bicarbonate soda until combined

Divide three-quarters of the mixture between the cupcake cases

Top each one with a tablespoon of lemon curd and then divide the remaining mixture between the 12 cupcakes

earl grey and lemon cupcakesIMG_3051

Bake in the oven for 17-19 minutes until golden and the cakes spring back when touched

Remove and cool on a wire rack

earl grey and lemon cupcakesIMG_3055

While the cupcakes are cooling, make the buttercream icing

Beat the butter in a large bowl until really soft

Gradually add in the icing sugar, lemon extract and zest

Spoon the icing into a piping bag fitted with the nozzle of your choice and pipe icing onto each of the cupcakes

earl grey and lemon cupcakesIMG_3078IMG_3076


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