• Skip to main content
  • Skip to primary sidebar

The Baker's Almanac

menu icon
go to homepage
  • Recipes
  • Baking Tips
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Baking Tips
    • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Cakes and Cupcakes

    Earl Grey Lavender Cupcakes

    Published: Feb 22, 2022 · Last Modified: Oct 11, 2022 by Leslie Jeon · 47 Comments · This post may contain affiliate links ·

    Jump to Recipe·Print Recipe
    Unwrapped earl grey lavender cupcake on a plate that reads 'Earl Grey Lavender Cupcakes'


    Light and delicious, these Earl Grey cupcakes topped with fresh lavender buttercream give a unique spin to a classic recipe!

    Unwrapped earl grey lavender cupcake on a plate this post

    Okay, first of all, let's pause for a moment and reflect on the fact that this is the first cupcake recipe I've posted here on The Baker's Almanac. Say what?

    Whenever people ask me what my favorite food is, I usually say cake.

    I'm that person that could easily eat several slices of her own birthday cake without batting an eye, while simultaneously looking forward to even more leftover cake the next day. All that being said, how in the world is this the first cake recipe on TBA?

    Well, if this is going to be the first, I am glad we are going in strong. Because guys: these Earl Grey Lavender Cupcakes are so. freaking. good.

    Earl Grey is by far my favorite kind of tea, and I knew I wanted to try and incorporate the flavor into a cupcake. Top that cupcake with fresh lavender buttercream, and you've got a winner!

    Jump to:
    • What is Culinary Lavender?
    • Tips for Making These Cupcakes
    • Common Questions About These Cupcakes
    • Earl Grey Lavender Cupcakes
    • Comments

    What is Culinary Lavender?

    Before making this recipe, I had never baked with culinary lavender before, and I'm guessing a lot of you have not either. The most common variety of lavender that is used for cooking is Lavandula angustifolia because of its sweet fragrance.

    To prepare lavender for cooking, lavender farms or manufacturers will dry the lavender out by snipping the stems off after the flowers open and hanging them to dry. And when it comes to baking with lavender, you do want to make sure you buy the kind that is specifically labeled 'culinary lavender.'

    I bought my culinary lavender from Lavender by the Bay at the Union Square Greenmarket. I would recommend checking out your local farmers' market to find fresh lavender, or you can pick some up online. 

    Little pot of culinary lavender with a spoon in it

    Tips for Making These Cupcakes

    Here are a few tips to get perfect cupcakes every time:

    • After adding in each ingredient, make sure to scrape the bowl very well. This is especially important to do after adding in the eggs and dry ingredients. In order to get an even cupcake that rises well, you want to make sure all the ingredients are homogenous.
    • Once you add in the dry ingredients, don't overmix. When it comes to cupcakes, you always want to mix in the dry ingredients until just combined. Overmixing can cause the cupcakes to taste tough, which nobody wants.
    • Use a toothpick to test if the cupcakes are done. To test if the cupcakes are done, insert a toothpick or cake tester directly into the center of one of the cupcakes. If it comes out clean with just a few crumbs, it's done baking. If it comes out liquidy, continue to bake the cupcakes and check every two minutes or so. To learn more about testing if cupcakes are done, check out this article.
    Cake stand topped with Earl Grey lavender cupcakes on a grey napkin

    Common Questions About These Cupcakes

    Can you make cupcakes ahead of time?

    Yes, definitely! Once baked, you can store these cupcakes in an airtight container in the fridge for 3-5 days. I would recommend frosting them right before serving to have the best flavor. Alternatively, you can also freeze the unfrosted cupcakes for up to 2 months—just thaw them completely before serving.

    What is the best way to let cupcakes cool?

    After removing these cupcakes from the oven, I recommend cooling them in the pan for at least 10 minutes. Then, transfer them to a wire cooling rack to cool completely at room temperature.

    What is the best way to decorate these cupcakes?

    I decorated these cupcakes using a piping bag fitted with a star tip. However, you can decorate them however you'd like! If you don't have a piping bag at home, you can always cut a hole in a Ziploc bag and use that instead.

    Two earl grey lavender cupcakes in front of a container of lavender

    Love this recipe? Please leave a star rating and review in the comments below! And don't forget to subscribe to The Baker's Almanac for even more baking recipes and tips.

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Cake stand topped with Earl Grey lavender cupcakes on a grey napkin

    Earl Grey Lavender Cupcakes


    ★★★★★

    4.9 from 11 reviews

    • Author: Leslie Jeon
    • Total Time: 50 minutes
    • Yield: 24 cupcakes 1x
    Print Recipe
    Pin Recipe

    Description

    Light and delicious, these Earl Grey cupcakes topped with fresh lavender buttercream give a unique spin to a classic recipe!


    Ingredients

    Scale

    Earl Grey Cupcakes:

    • 1 ¼ cups (283g) whole milk
    • 2 Earl Grey tea bags
    • ¾ cup (170g) unsalted butter, softened 
    • 1 ¼ cups (248g) granulated sugar 
    • 2 eggs (100g)
    • 2 teaspoons vanilla extract 
    • 2 ½ cups (300g) all-purpose flour 
    • 2 ½ teaspoons baking powder 
    • ¼ teaspoon salt 
    • 3 Earl Grey tea bags, opened to use the leaves 

    Lavender Buttercream:

    • 1 ½ tablespoons culinary lavender 
    • 2 tablespoons granulated sugar 
    • 1 cup (226g) unsalted butter, softened 
    • 1 tablespoon vanilla extract 
    • ¼ teaspoon salt 
    • 4 cups (454g) powdered sugar 
    • 1 tablespoon milk 
    • 2-3 drops food coloring (I mixed blue and pink)

    Instructions

    1. Preheat the oven to 375°F. Line a standard muffin tin with paper liners and set it aside.
    2. Prepare the Earl Grey-infused milk: In a medium saucepan, combine milk and Earl Grey tea bags and bring to a boil over high heat. Once boiling, remove from the heat, cover, and let sit for 15 minutes. After the 15 minutes are up, strain the Earl Grey-infused milk into a separate container and set aside. Discard the tea bags. 
    3. Make the Earl Grey cupcakes: In a stand mixer fitted with a paddle attachment (or a large bowl with a handheld mixer), cream together the unsalted butter and granulated sugar until fluffy, about 5-7 minutes. Once fluffy, add in the eggs one at a time, scraping well after each addition. Next, add in the vanilla extract and scrape well to incorporate. In a separate bowl, whisk together all-purpose flour, baking powder, salt, and Earl Grey tea leaves (for the tea leaves, simply cut open the tea bags and use the leaves inside, discarding the outer bag). Alternate adding the dry ingredients and the Earl Grey-infused milk into the creamed butter mixture in 3 additions, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix and periodically scraping the bowl to make sure the mixture is homogenous.
    4. Spoon the batter into the prepared liners until they are about ⅔ of the way full.
    5. Bake the cupcakes for 16-20 minutes, or until a toothpick inserted into the middle of a cupcake comes out clean. Remove the cupcakes from the oven and transfer them to a wire rack to cool completely.
    6. Make the lavender buttercream: In a food processor or spice grinder, pulse together the culinary lavender and the granulated sugar until it becomes a fine powder, then set it aside. If you still have larger pieces of lavender, sift the mixture before using. In a stand mixer fitted with a paddle attachment (or a large bowl with a handheld mixer), cream together the unsalted butter, vanilla extract, and salt until fluffy, about 3-5 minutes. Add in the lavender-sugar mixture and mix until combined. Gradually add in the powdered sugar, scraping the mixture after each addition. Once the powdered sugar is all incorporated, add in the milk and mix until well combined. If desired, add in food coloring to create a purple color for the buttercream (I used a combination of blue and pink food coloring to get this shade).
    7. Once the cupcakes are cool, decorate them with the lavender buttercream as desired and enjoy!
    8. Stored tightly in an airtight container, these cupcakes will stay fresh in the fridge for 3-5 days or up to two months in the freezer. 

    Equipment

    Image of Cupcake Liners

    Cupcake Liners

    Buy Now →
    Image of 12-Cup Muffin Pan

    12-Cup Muffin Pan

    Buy Now →
    Image of Disposable Piping Bags

    Disposable Piping Bags

    Buy Now →

    Notes

    • Earl Grey: If you are using loose leaf Earl Grey tea in the cupcakes, I recommend grinding the tea to achieve a finer texture in the cupcakes.
    • Freezing Instructions: If desired, you can make the cupcakes ahead of time and freeze them for up to two months. Just be sure to pack them tightly in a reusable container or bag!
    • Food Coloring: The food coloring for the buttercream is totally optional—if you prefer not to use it, you can simply omit it from the recipe or use other natural flavors to modify the buttercream color.
    • Prep Time: 30 minutes
    • Cook Time: 20 minutes
    • Category: Dessert
    • Method: Bake
    • Cuisine: American

    Keywords: earl grey lavender cupcakes, earl grey, lavender

    Did you make this recipe?

    Tag @thebakersalmanac on Instagram and hashtag it #thebakersalmanac

    More Cake and Cupcake Recipes

    • Lemon Meringue Cupcakes
    • Earl Grey and Lemon Loaf Cake
    • Lucky Charms Cupcakes

    Reader Interactions

    Comments

      Leave a Comment Cancel reply

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

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Erica

      September 10, 2022 at 12:26 pm

      Great cupcake recipe! I've used it twice so far Nd they turned out well each time - nice and fluffy with a hint of Earl Grey. You could probably add an extra tea bag to the milk if you want a stronger flavour. I can't speak for the buttercream recipe since I made a lavender swiss meringue buttercream that paired nicely.
      I'm sure the recipe posted would be delicious since the cupcakes were delicious.
      Thank you for the recipe, it's a keeper 😀

      ★★★★★

      Reply
      • Leslie Jeon

        September 21, 2022 at 9:03 pm

        Thanks so much taking the time to leave a kind review, Erica! I'm so glad you enjoyed the recipe. 😊

        Reply
    2. Lisa

      May 01, 2022 at 2:27 pm

      I made this recipe last evening and the cupcakes turned out perfectly! I am gluten and dairy free, so I substituted all purpose gluten-free flour for the regular, coconut milk for the whole milk and plant-based butter for the regular. I followed the instructions and tips to a tee and the cupcakes were absolutely delicious. Thanks for sharing your recipe, Leslie!

      ★★★★★

      Reply
      • Leslie Jeon

        May 03, 2022 at 8:00 am

        I'm glad you enjoyed the recipe, Lisa! So glad to hear the substitutions worked out for you. 😊

        Reply
    3. Becca

      February 22, 2022 at 1:06 pm

      I made this lavender buttercream recently to pair with my own earl grey layer cake and the buttercream was fantastic! Pulsing the lavender and granulated sugar together before sifting into the buttercream is the perfect way to get the flavor without the grittiness of the lavender. Can't wait to make again in the spring and summer!!

      ★★★★★

      Reply
      • Leslie Jeon

        March 04, 2022 at 11:24 pm

        I'm so glad you enjoyed the buttercream recipe, Becca! Pulsing the sugar and lavender together is such a game changer. 🙌

        Reply
    4. Sylvia

      September 28, 2021 at 4:50 am

      These cupcakes were delicious, light and moist. Thanks for posting the recipe!

      ★★★★★

      Reply
      • Leslie Jeon

        September 28, 2021 at 8:08 am

        I'm so glad you enjoyed the recipe, Sylvia! Thanks for rating it 😊

        Reply
    5. Chiragi Mehta

      August 14, 2021 at 7:18 pm

      Hi,
      Can you please advise on eggfree version of same recipe

      Reply
      • Leslie Jeon

        August 27, 2021 at 2:51 pm

        Hi there! I haven't tried making an egg-free version of this recipe, so I can't give you the exact measurements or ingredients. However, I'd love to hear how it turns out if you give it a try!

        Reply
    6. Laura Thomas

      June 29, 2021 at 7:42 pm

      Thank you so much—these are fantastic! In fact, my son and his fiancee have asked me to bake them for their wedding in August! Literally, everyone who has tried one says it's amazing. 🤗

      ★★★★★

      Reply
      • Leslie Jeon

        July 07, 2021 at 8:16 pm

        I'm so glad you enjoyed them, Laura! And how lovely that you're baking them for your son's wedding 🥰

        Reply
    7. Faye

      June 12, 2021 at 9:55 am

      What temperature and how much time would you bake them if you want to make mini cupcakes?

      Reply
      • Leslie Jeon

        June 16, 2021 at 5:25 pm

        Good question, Faye! I haven't tried making mini cupcakes with this recipe before, but you could try baking them at 350°F for about 10 minutes. I'd definitely check on them around the 10-minute mark and then keep baking until they are done.

        Reply
    8. Ella

      June 03, 2021 at 11:44 am

      Hi, have you made these gluten free or have any suggestions for trying to make this recipe gluten free

      Reply
      • Leslie Jeon

        June 16, 2021 at 5:26 pm

        I haven't tried making a gluten-free version of this recipe before, but I'd be curious to hear how it turns out!

        Reply
    9. HM

      May 15, 2021 at 6:49 pm

      I love this recipe!!! I made the earl grey cupcakes and loved them so much, I made another batch but replaced the earl grey with chai instead. turned out phenomenal and the flavours are strong just the way I like them.

      Reply
      • Leslie Jeon

        June 16, 2021 at 5:30 pm

        I'm so glad to hear you enjoyed the recipe! Such a good idea to try using chai too. 😍

        Reply
    10. Amber

      May 13, 2021 at 3:39 pm

      hi! im doing a cooking project in class and was wonder where to get the lavender, ive checked multiple stores and havnt been able to find any

      Reply
      • Leslie Jeon

        June 16, 2021 at 5:58 pm

        I bought some lavender at a local farmer's market, but I think you could also buy it on Amazon!

        Reply
    11. Sally

      May 04, 2021 at 9:29 pm

      Hi! Could I do this in a cake form? What would I change in terms of the measurements for a cake pan? Thanks!

      Reply
      • Leslie Jeon

        June 16, 2021 at 5:59 pm

        You definitely could! I haven't tried doing this, but I know another reader said she made 2 8-inch cake layers with the recipe.

        Reply
    12. Aly

      April 11, 2021 at 9:00 pm

      What if you don’t have a good processor to grind the sugar and lavender? What would you suggest as an alternative tool!? I really want to try these!

      Thanks!

      Reply
      • Aly

        April 11, 2021 at 10:40 pm

        “Food processor” not “good processor “. Sorry if I caused confusion!

        Reply
        • Leslie Jeon

          April 16, 2021 at 3:49 pm

          Hi, Aly! You could try using a spice grinder or even a mortar and pestle if you have one. Let me know how it works, and I hope you enjoy the recipe 😊

          Reply
    13. Mary Katherine

      March 28, 2021 at 10:30 pm

      I love these cupcakes!!! I'm curious, about how much batter do you put in each cupcake? I only managed to get 20 standard-sized cupcakes out of the recipe and they vary in size a lot more than I would like.
      I made a few modifications. I used London Fog from Harney & Sons rather than Earl Grey. I'm so glad I read the notes and pulsed it in our coffee grinder a few times to make the tea finer so nobody got a mouthful of dried tea leaves. I made Italian Meringue Buttercream and used lemon juice in the sugar syrup and it pairs so well with the lavender.
      I can't wait for you to upload new recipes to try!!!

      ★★★★★

      Reply
      • Leslie Jeon

        April 16, 2021 at 3:51 pm

        I'm so glad you enjoyed the recipe! I usually like to fill my liners about 2/3 of the way full when making cupcakes. I like to use a cookie scoop when filling to make sure they're all the same size. Definitely let me know if there are any other recipes in particular you want to see from me! 😊

        Reply
    14. CL ryan

      November 07, 2020 at 3:54 am

      I made this the other night. I enjoyed it, but it came out rather " heavy". Like a muffin. I was hoping for something lighter as in a cupcake. What did I do wrong?

      ★★★★

      Reply
      • Leslie Jeon

        November 07, 2020 at 8:29 am

        Hi there! This can sometimes happen if you overmix the batter -- you want to make sure to only mix until the flour has disappeared and the mixture is just combined. It could also happen if you overbake the cupcakes a bit.

        I hope that helps!

        Reply
    15. Katie

      August 11, 2020 at 3:03 am

      I made these tonight, everyone raved about them! The earl grey and lavender complement each other so perfectly. Definitely bookmarking this one!

      ★★★★★

      Reply
      • Leslie Hargett

        August 11, 2020 at 3:18 pm

        I'm so glad you enjoyed the recipe! 😊

        Reply
      • Wend

        April 03, 2021 at 10:32 pm

        Instead of culinary lavender, could you use food safe lavender oil to flavor the frosting?

        Reply
        • Leslie Jeon

          April 16, 2021 at 3:51 pm

          I haven't tried that out, but I think it might work! Definitely let me know how it turns out 😊

          Reply
    16. V Olson

      June 09, 2020 at 5:31 pm

      Wow! I made these today and they are incredible. Highly recommend!

      ★★★★★

      Reply
      • Leslie Hargett

        June 09, 2020 at 7:46 pm

        I'm so glad you enjoyed! 🙂

        Reply
    17. Dani Moreno

      June 05, 2020 at 4:12 am

      Could you use this recipe for a cake ? I want to
      Make a 6in 4 layer cake. Do you think it would be enough batter. ?

      Reply
      • Leslie Hargett

        June 06, 2020 at 1:26 pm

        I know somebody used the recipe to make a 2-layer 6 inch cake! You might want to double it to make a cake larger than that, however. Let me know how it turns out 🙂

        Reply
        • Sharon

          May 27, 2021 at 10:34 am

          I made a cake with 2 8 inch layers and it turned out beautifully with a little too much frosting which I froze and used in macarons later. Making it a second time today for a party.

          ★★★★★

          Reply
          • Leslie Jeon

            June 16, 2021 at 5:28 pm

            I'm so glad you enjoyed the recipe so much, Sharon! And what a great idea to use the leftover frosting for macarons. 🙌🏻

            Reply
    18. Rigel

      May 31, 2020 at 5:10 pm

      Hello! If I'm taking the lavender from my garden should I dry it beforehand or leave it fresh?

      Reply
      • Leslie Jeon

        April 16, 2021 at 3:52 pm

        I haven't tried using fresh lavender in this recipe, but I think it might be helpful to dry it out a bit beforehand. I hope that helps!

        Reply
    19. Emily

      May 02, 2020 at 10:44 pm

      Awesome recipe! A big hit for everyone that tried it. One recommendation is if you use loose leaf tea to grind the tea leaves as there were occasionally some larger leaves that left a tricky texture.

      ★★★★★

      Reply
      • Leslie Hargett

        May 03, 2020 at 11:27 am

        I'm so glad you enjoyed it! And thanks for the recommendation - I will add that into the notes so others know to do the same.

        Reply
    20. Daniel

      April 22, 2020 at 12:07 am

      You list salt in the recipe for the buttercream but do not say when to add it in the instructions. Is it necessary at all?

      Reply
      • Leslie Hargett

        April 24, 2020 at 10:14 am

        Thanks for the catch! It's definitely a small amount of salt, but I do recommend adding it in. I edited the recipe to include this in the instructions.

        Reply

    Primary Sidebar

    hi there, i'm leslie!

    I'm a professionally-trained pastry chef, and here at The Baker's Almanac, I share unique dessert recipes and baking tips to help you bake with confidence. You can usually find me with a cookie (or two) in one hand and a cookbook in the other!

    Learn more about me →

    keep in touch

    • Instagram
    • Facebook
    • Pinterest
    • YouTube

    find the perfect recipe

    looking for something to bake?

    • Lemon Meringue Cupcakes
    • Brown Butter Rice Krispie Treats
    • Lemon Macarons
    • Bakery Style Blueberry Muffins

    bake like a pro

    • 11 Common Baking Mistakes You Might Be Making
    • The Ultimate Fruit Flavor Pairing Chart
    • Baking Soda vs. Baking Powder: What's the Difference?
    • The Difference Between French, Swiss, and Italian Meringue

    Footer

    ↑ back to top

    Info

    About

    Contact

    Privacy Policy

    Portfolio

    Recipes

    Cakes and Cupcakes

    Cookies

    Muffins

    Scones

    Learn

    Baking Tips

    Pastry School Recaps

    Culinary Industry

    Blogger Resources

    Copyright © 2023 The Baker's Almanac. All rights reserved.
    As an Amazon Associate I earn from qualifying purchases.


    We are using cookies to give you the best experience on our website. Learn more here.

    The Baker's Almanac
    Powered by  GDPR Cookie Compliance
    Privacy Overview

    This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.

    Strictly Necessary Cookies

    Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings.

    If you disable this cookie, we will not be able to save your preferences. This means that every time you visit this website you will need to enable or disable cookies again.