Recipe: English Breakfast Tea Cupcakes with Cinnamon Buttercream

I had initially wanted to make Earl Grey cupcakes but I couldnt find Earl Grey tea leaves in the kitchen so I decided to experiment and made English Breakfast Tea cupcakes instead! This is the recipe I came up with after many modifications :)

And I found a useful tip on the internet for replacing butter with oil: For the amount of butter required in the recipe, replace it with 25% less the amount of oil!

English Breakfast Tea Cupcakes
3/4 cup butter or 1/2 cup of olive oil
1 cup of brown sugar
3 eggs
1 teaspoon vanilla
2-1/4 cups cake flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup soy milk
2 tablespoons English Breakfast Tea

Cinnamon Buttercream
113g unsalted butter, room temperature
2 cups powdered sugar, sifted
1 tablespoon cinnamon


  • Warm up the milk in a cup in the microwave for 1min, add the 2 tablespoons of tea leaves into the cup and allow the tea leaves to soak
  • In a medium bowl whisk together the dry ingredients: cake flour, baking powder and salt. Set aside.
  • In another bowl, cream the butter and the sugar until combined. Add the eggs one at a time, and then the vanilla.
  • Alternate the dry ingredients with the tea infused milk until the batter is nice and smooth.
  • (If you do not like your tea leaves in the cupcakes, then drain the milk with a strainer first) But I liked the black spots in my cupcakes so I left a few tea leaves in the mixture)
  • Bake for 14-16 minutes depending on your oven at 170 degrees. Let cool on a wire rack.
  • Once the cupcakes are cooled, top with the cinnamon buttercream and serve!

Baking: Cupcakes, Recipes

2 Responses to Recipe: English Breakfast Tea Cupcakes with Cinnamon Buttercream

  1. xin says:

    If you do make Earl Grey Tea Cupcakes, I WANT!! :D These look fabulous already.

  2. Yesterday i made some Black tea cookies, those cupcakes looks so tastefull

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