Ringtons Recipe: Earl Grey CupcakesThe Ringtons Blog Ringtons Recipe: Earl Grey Cupcakes

What could be better for a Mother’s Day treat than afternoon tea?

Try the delicate taste of bergamot in these sophisticated Earl Grey Tea cupcakes…


For the sponge

  • 3 Ringtons Earl Grey Teabags
  • 3tbl just-boiled water
  • 80g unsalted butter
  • 280g caster sugar
  • 240g plain flour
  • 1tbsp baking powder
  • ¼tsp salt
  • 200ml whole milk
  • 2 large eggs

For the topping

  • 50ml whole milk
  • 500g icing sugar
  • 160g unsalted butter

You will need

  • 12 hole muffin tin
  • Cupcake cases


  1. To make the sponge, put the teabags in a bowl and add the just-boiled water, then leave to brew for 30 minutes.
  2. Pre heat the oven to 190° (gas mark 5), and line a muffin tin with cupcake cases.
  3. Using an electric whisk, whisk the butter, sugar, flour, baking powder and salt together on a low speed until it is the texture of fine breadcrumbs.
  4. Pour the milk into a jug, add the eggs and whisk by hand. Add the brewed tea, squeezing every last delicious drop from the teabags, and then set the teabags aside for the topping.
  5. Pour ¾ of the milky tea mixture into the dry ingredients and mix slowly to combine. Increase the speed to medium, and continue mixing until all combined and your batter is smooth and thick.
  6. Spoon the mixture into the cases, 2/3 filling each one.
  7. Pop in the oven and bake for 18–20 minutes until firm and springy.
  8. While the cupcakes are cooking, place the used teabags into a small bowl with the milk for the topping and leave to infuse for 30 minutes. Remove the teabags and give them another good squeeze.
  9. Cool slightly, then place on a cooling rack to cool completely before adding the topping.
  10. To make the topping, combine the icing sugar and butter together with an electric whisk until it’s the texture of sand, with no lumps of butter remaining.
  11. Gradually pour in the cooled tea-infused milk, mixing on a slow speed at first and then increase to a high speed until the mixture is light and fluffy.
  12. When the cakes are cooled, spoon or pipe on the topping mixture.

Pour yourself a lovely cup of tea and enjoy every mouthful!

Get creative with your tea cupcakes and make them your own – you could use Ringtons Peppermint Infusion teabags to make Peppermint Tea Cupcakes, or even make a fruity version with Ringtons Berry & Elderflower Infusion teabags!

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