Description
These Earl Grey Lemon Cupcakes blend the unique flavors of bergamot tea and refreshing lemon, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tablespoon Earl Grey tea leaves
- 1/2 cup milk
- Zest of 1 lemon
- Juice of 1 lemon
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, beat the softened butter and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the vanilla extract, lemon zest, and lemon juice.
- Add the tea leaves to the milk, then gradually mix in the dry ingredients and milk.
- Fill the cupcake liners about 2/3 full and bake for 18-20 minutes.
- Allow to cool before serving.
Notes
Store your cupcakes in an airtight container at room temperature for up to three days, or refrigerate for a week.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg