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Earl grey cupcake placed on a delicate ceramic stand with batch of cupcakes sitting in background

Earl Grey Cupcakes Recipe

Tara Klippert
These earl grey cupcakes with cream cheese frosting are basically the edible version of a london fog latte. You're welcome! 😁
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Prep Time 1 hr
Cook Time 25 mins
Total Time 1 hr 25 mins
Course Dessert
Cuisine American
Servings 12
Calories 340 kcal


  • KitchenAid Stand mixer or large bowl
  • Muffin tin
  • Parchment paper baking cups
  • Piping kit (or plastic sandwich bag)


Earl grey cupcakes

  • 1 ¾ cup gluten-free flour (I used Robin Hood brand)
  • 1 cup organic golden sugar
  • ½ tsp salt
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ¼ cup melted coconut oil (I used aroma free coconut oil)
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tbsp white vinegar
  • ¾ cup oat milk
  • ½ cup brewed earl grey tea (as strong as possible)

Earl grey frosting

  • ½ package dairy free cream cheese
  • cup vegan butter
  • ½ tsp vanilla extract
  • cup brewed earl grey tea (as strong as possible)
  • 3.5 cups icing sugar
  • ½ tsp ground earl grey tea (optional)
  • ½ tsp bergamot extract/oil (optional)



  • Take your eggs, butter and cream cheese out of the fridge ahead of time to bring it to room temperature.
  • Preheat your oven to 325F.
  • Mix all of your dry ingredients together in a stand mixer or large bowl.
  • Bring roughly 1 cup of water to a boil in your kettle or in a pot on the stove.
  • While your water is boiling, melt ¼ cup coconut oil in a glass dish in the microwave.
  • Once your water has boiled, steep at least 2-4 bags (or 4 tbsp loose leaf) of earl grey tea in 1 cup of your boiling water. For the strongest flavour, I used super aromatic loose leaf organic earl grey tea. Your tea leaves will soak up some of the water but that’s okay because you only need ½ + ⅛ cup of steeped tea for this recipe. Steep for up to 10 minutes to make sure it’s really strong.
  • Add all of your wet ingredients (including just ½ cup of your steeped earl grey tea – the other ⅛ cup is for the icing) to your dry ingredients and mix thoroughly until there are no clumps remaining.
  • Line a muffin tin with parchment paper muffin cups.
  • Equally distribute your cupcake batter into the 12 muffin cups.
  • Bake your cupcakes for roughly 25 minutes or until a toothpick comes out clean.

Earl grey frosting

  • While your cupcakes are baking, you can get your cream cheese frosting going.
  • In a stand mixer, mix together ½ package of room temperature cream cheese, ⅛ cup of room temperature vegan butter, ½ teaspoon of vanilla, and ⅛ cup of steeped earl grey tea. Optionally, for extra flavour you can also add ½ teaspoon of bergamot oil/extract and/or ½ teaspoon of ground earl grey tea.
  • Once you have whipped together your wet ingredients, slowly start adding your icing sugar 1 cup at a time and continue mixing.
  • Cover your bowl of icing and stash it in the fridge or freezer for at least 15 minutes. This will harden it up a bit and make it easier to work with.
  • Once your cupcakes are done, make sure to let them cool completely on the counter. This way, your icing won’t melt when you put it on your cupcakes.
  • Optional: Transfer your cooled icing into a piping bag and pipe your icing on to all 12 of your cupcakes. If you are not worried about your cupcakes looking real pretty, you can also just slather it on with a spoon! You may have left over icing depending on how much you like on your cupcakes.
  • Store your iced cupcakes in the fridge for up to 1 week or in the freezer in a sealed container for up to 3 months or so.



Above in the blog post I provide recipe ingredient substitutions and variations. 


Calories: 340kcalCarbohydrates: 61gProtein: 3gFat: 10gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0gCholesterol: 31mgPotassium: 20mgFiber: 3gSugar: 42g
Keyword dairy free, gluten free
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