Description
Moist and fluffy cupcakes infused with Earl Grey tea and roasted blackberries, topped with blackberry cream cheese frosting. Perfect for afternoon tea.
Ingredients
Scale
- 1/2 cup hot milk
- 3 Earl Grey tea bags
- 3 tbsp Greek yogurt or sour cream
- 1 tsp vanilla extract
- 1 1/4 cup fresh or frozen blackberries
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated cane sugar
- 1 large egg
- 1 large egg white
- 1 1/4 cup all-purpose flour
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp fine sea salt
- 4 oz plain cream cheese, softened
- 6 tbsp unsalted butter, softened
- 3 cups powdered sugar
- 1/2 tsp vanilla extract
- Pinch fine sea salt
- 1 tbsp roasted blackberry juice
Instructions
- Steep 2 Earl Grey tea bags in hot milk for 5 minutes, remove bags, cool slightly, then stir in yogurt and vanilla.
- Pan roast blackberries over medium heat until soft and juicy, mash gently, and cool completely.
- Preheat oven to 350°F and line a 12-cup muffin pan with liners.
- Cream butter and sugar until fluffy.
- Add egg, egg white, and Earl Grey milk mixture, mixing until smooth.
- Whisk flour, baking soda, baking powder, salt, and 1/2 tsp tea leaves from remaining tea bag.
- Fold dry ingredients into wet ingredients until just combined.
- Swirl 1/4 cup roasted blackberries into batter.
- Divide batter evenly and bake 19–21 minutes until set.
- Cool 10 minutes in pan, then transfer to rack to cool completely.
- Strain remaining roasted blackberries to collect juice.
- Beat butter and cream cheese, add powdered sugar, salt, vanilla, then mix in 1 tbsp blackberry juice until fluffy. Frost cooled cupcakes.
Notes
- Do not overmix the batter to keep cupcakes light.
- Roasting blackberries concentrates flavor and prevents excess moisture.
- Cool cupcakes completely before frosting.
- Store in refrigerator up to 3 days.
- Prep Time: 30 minutes
- Chilling Time: 1 hour
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg