Skip to content
Earl Grey cupcakes with lemon icing  recipe

Earl Grey cupcakes with lemon icing recipe

12 ratings

An elegant and sophisticated sweet treat perfect for Mother's Day. These pretty, light cupcakes flavoured with Earl Grey tea and topped with a sharp lemon icing, are sure to be loved by all. See method

  • Serves 10 (makes 10)
  • 20 mins to prepare and 20 mins to cook, plus cooling
  • 606 calories / serving


  • 125ml full-fat milk
  • 2 Earl Grey tea bags
  • 125g unsalted butter, softened
  • 185g caster sugar
  • 3 medium eggs
  • 1 tsp vanilla extract
  • 150g self-raising flour
  • 75g '00' flour

For the icing

  • 200g unsalted butter, softened
  • 175g lighter mascarpone
  • 300g icing sugar
  • 3 tbsp lemon curd
  • pared zest of 1 lemon or half/quarter
  • slices of lemon, to decorate
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

  • Fat

    34g 48%
  • Saturates

    20g 98%
  • Sugars

    54g 60%
  • Salt

    0.2g 4%

of the reference intake
Carbohydrate 73.6g Protein 6.5g Fibre 0.8g


  1. Heat the milk in a pan, add the teabags and set aside to infuse for at 20 mins then strain.
  2. Preheat the oven to 180°C, fan 160°C. Line a 12-hole muffin tin with 10 muffin cases. Cream the butter and sugar together with an electric hand whisk until very light and fluffy. Add the eggs, one at a time, beating well between each addition. Add the vanilla extract and fold in the flours. Finally mix in the infused milk.
  3. Divide between the baking cases and bake in the centre of the oven for 20 mins until golden and risen. Remove from the tin onto a wire rack to cool completely.
  4. Make the icing. Beat the butter and mascarpone together with the icing sugar until light and fluffy. Add the lemon zest and the lemon curd and mix until incorporated, then spoon into a piping bag with a medium star-shaped nozzle.
  5. Once the cupcakes are cool, pipe with the icing in a swirly pattern. Finish with a little grated lemon zest sprinkled on top.

Tip: Make the cupcakes the day before and keep in a sealed airtight container overnight. Keep the icing in the fridge in the icing bag then bring up to room temperature before icing the next day.

See more Baking recipes

As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.

You may also like

Be the first to comment

Before you comment please read our community guidelines.