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Earl Grey Blackberry Cupcakes

Light and fluffy cupcakes infused with Earl Grey tea and fresh blackberries, perfect for tea parties and gatherings.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Bakery
Calories: 250

Ingredients
  

Cupcake Ingredients
  • 1 cup all-purpose flour
  • 1 cup granulated sugar Can substitute with coconut sugar
  • 1/2 cup unsalted butter, softened Can substitute with coconut oil or vegan butter
  • 2 large eggs Ensure they are at room temperature
  • 1/2 cup milk Can substitute with almond or oat milk for dairy-free
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons Earl Grey tea leaves Can substitute with 2 teaspoons of dried tea bags, cut open
  • 1 cup fresh blackberries Use fresh for best flavor
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.
  2. In a mixing bowl, combine the flour, baking powder, baking soda, and salt. Whisk until well mixed.
  3. In another bowl, cream the softened butter and granulated sugar together until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition to incorporate air for fluffiness.
  5. Stir in the milk and vanilla extract until the mixture is smooth.
  6. Gradually mix in the dry ingredients until just combined; be careful not to overmix.
  7. Fold in the Earl Grey tea leaves gently, followed by the fresh blackberries.
  8. Divide the batter evenly into the lined cupcake tins.
Baking
  1. Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
  2. Allow them to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Notes

These cupcakes are best enjoyed fresh but can be stored in an airtight container at room temperature for up to three days. They freeze well for up to three months.