These London Fog Cupcakes are a cozy blend of Earl Grey tea and bergamot flavors that make every bite feel warm and inviting. Topped with fluffy buttercream, they’re sure to be a hit at any gathering.
This recipe addresses texture, vague steps, and limited dietary options in bergamot cupcakes, clarifying Earl Grey infusion, batter technique, and beginner-friendly decorating for consistent results.
I often find myself challenged when trying to bring together favorite drinks and desserts. Getting the flavor just right can be tricky, but I discovered a way to make these cupcakes really shine, capturing that comforting London Fog essence. Plus, with busy weeknights and unexpected guests, having a solid recipe on hand is a lifesaver.
This cupcake recipe is straightforward, taking about 40 minutes to prep and another 20 minutes to bake. You’ll end up with light, airy cupcakes that are not only easy to make but absolutely satisfying. Trust me, the results are delicious and guaranteed to impress!
If you’re looking for something with a burst of flavor, check out my Philly Cheesesteak recipe. It’s a flavorful addition that’s sure to delight!
Table of contents
Why You Will Love This Recipe
- Unique Flavor Profile , With the combination of Earl Grey tea and bergamot, each bite delivers a fragrant twist that’s both refreshing and comforting, offering a new experience from ordinary cupcake flavors.
- Moist and Soft Texture , The use of cake flour and sour cream ensures these cupcakes have a tender, airy crumb that stays moist for days, making every cupcake enjoyable from the first to the last.
- Decorative Appeal , Topped with a creamy buttercream that can be adorned with optional lavender, these cupcakes not only taste fantastic but also look lovely, making them a great addition to any dessert table.
- Make-Ahead Enjoyment , The components can be prepared in advance, allowing you to bake the cupcakes and make the buttercream ahead of time, perfect for busy schedules and stress-free entertaining when guests arrive.
London Fog Cupcakes Creamy Buttercream
- Prep Time: 40 minutes
- Cool Time: 3 hours
- Cook Time: 20 minutes
- Total Time: 3 hours 30 minutes
- Yield: 14 cupcakes 1x
- Category: dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
Bergamot-infused London Fog cupcakes with Earl Grey buttercream.
Ingredients
- 3/4 Cups (180 ml) Earl Grey Milk, infused
- 2 tsp (10 g) Earl Grey Tea, loose leaf or tea bags
- 1 1/3 Cups (160 g) Cake Flour
- 1 1/2 tsp (6 g) Baking Powder
- 1/4 tsp (1 g) Salt
- 1/2 Cup (113 g) Unsalted Butter, softened at room temperature
- 1 Cup (200 g) Granulated Sugar
- 1 large Egg
- 1 large Egg White
- 2 Tbsp (30 g) Sour Cream
- 1 tsp (5 ml) Pure Vanilla Extract
- 1/2 Cup (120 ml) Earl Grey Milk, for mixing into batter
- 1 Cup (227 g) Unsalted Butter, for frosting
- 3 1/2 Cups (440 g) Powdered Sugar
- Pinch of Salt, for frosting
- Optional: Dried Culinary Lavender, for garnish
Instructions
- Step 1: Prepare Earl Grey Milk: Heat the 3/4 cup Earl Grey milk in a saucepan over medium heat until it simmers. Add in the 21/2 teaspoons of Earl Grey tea and steep for 15 minutes to obtain the rich bergamot flavor.
- Step 2: Whisk Dry Ingredients: Sift the 1 1/3 cups of cake flour into a bowl. Whisk together the sifted flour, 1 1/21/2 teaspoons of baking powder, and 1/41/2 teaspoon of salt to aerate and remove lumps.
- Step 3: Mix Batter Smoothly: In a mixing bowl, cream the 1/2 cup unsalted butter and 1 cup granulated sugar until fluffy. Mix in the 1 large egg, 1 large egg white, and 2 tablespoons of sour cream. Use a mixer on medium speed to incorporate air. Gradually add the dry ingredients, being careful not to overmix.
- Step 4: Bake Cupcakes Precisely: Fill the cupcake liners about two-thirds full with the batter. Bake in a preheated oven at 350 degrees F for 20 minutes. Check at the 15-minute mark; they are done when they spring back when touched and a toothpick inserted comes out clean.
- Step 5: Make Creamy Buttercream: Beat the 1 cup of softened unsalted butter in a bowl until smooth. Gradually add in the 3 1/2 cups of powdered sugar and the infused 1/2 cup Earl Grey milk. Ensure a fluffy and spreadable buttercream texture; adjust consistency with additional milk if needed.
- Step 6: Decorate with Flair: Pipe the buttercream onto the cooled cupcakes, creating swirls or peaks. Top with a sprinkle of dried culinary lavender, if desired, for added aroma and visual appeal.
Notes
- Storage Tips: Store cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week.
- Expert Tips: Use unsalted butter for a sweet base, making sure it is softened for easy mixing. Select high-quality Earl Grey tea for the best infusion flavor. If cupcakes stick to the pan, let them cool for 10 minutes before transferring to a wire rack.
- Reheating Instructions: If desired, microwave the cupcakes for 15 seconds if chilled, to slightly warm them before serving.
- Serving Suggestions: Serve with a cup of Earl Grey tea or a light herbal infusion to complement the flavors. Enjoy as a cozy snack or dessert at gatherings.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Butter: Use unsalted butter for a sweet base; it keeps the buttercream from being too salty. Make sure it’s softened at room temperature for creamy mixing.
- Powdered sugar: Grab a good quality powdered sugar for that smooth finish. It’s key to achieving a light and fluffy texture in your buttercream.
- Earl Grey tea: Use high-quality loose leaf or tea bags for the best flavor infusion. Steep it strong to really bring that tea aroma into the cupcakes.
- Vanilla extract: Opt for pure vanilla extract for a richer flavor profile. It enhances sweetness and rounds out the tea notes beautifully.
- Heavy cream: You’ll want heavy cream for a luxuriously creamy buttercream. It whips up well, making your frosting extra smooth and spreadable.
- Butter: Use unsalted butter for a sweet base; it keeps the buttercream from being too salty. Make sure it’s softened at room temperature for creamy mixing.
- Powdered sugar: Grab a good quality powdered sugar for that smooth finish. It’s key to achieving a light and fluffy texture in your buttercream.
- Earl Grey tea: Use high-quality loose leaf or tea bags for the best flavor infusion. Steep it strong to really bring that tea aroma into the cupcakes.
- Vanilla extract: Opt for pure vanilla extract for a richer flavor profile. It enhances sweetness and rounds out the tea notes beautifully.
- Heavy cream: You’ll want heavy cream for a luxuriously creamy buttercream. It whips up well, making your frosting extra smooth and spreadable.
Recipe Tips
- If cupcakes stick to the pan, allow them to cool in the pan for 10 minutes before transferring them to a wire rack.
- When the batter appears too thick, add 1 tablespoon of Earl Grey milk at a time until the desired consistency is achieved.
- If your buttercream is too soft, gradually add 1/4 cup of powdered sugar until thickened, mixing well between additions.
- For an airy buttercream, whip on medium speed for 3-5 minutes once the sugar is added; this incorporates more air for a lighter texture.
- If your cupcakes are dry, ensure the oven temperature is accurate by checking with an oven thermometer before baking.
Serving Suggestions
Serve Earl Grey cupcakes with a side of herbal tea or creamy chai lattes. You might enjoy them alongside lemon tart or almond biscuits.
Use to make layer cakes or mini cupcake bites. You can also add them to dessert tables or serve at tea parties.
Top with lavender-infused icing or drizzle with bergamot glaze. A dusting of powdered sugar makes a simple finish for these treats.
Recipe variations
- You can use almond milk instead of Earl Grey milk for a nutty twist in these cupcakes.
- Add 1 teaspoon of ground cinnamon and 1/2 teaspoon of nutmeg to the dry ingredients for a warm, spicy flavor boost.
- Either dried rose petals or lemon zest can be used instead of lavender for an aromatic change.
- If serving at a party, consider making 28 cupcakes by doubling the ingredient amounts stated in the recipe.
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How to Store?
To keep your London Fog Cupcakes fresh and delicious, follow these storage tips:
Store cupcakes in an airtight container at room temperature for up to 2 days to maintain freshness.
Place cupcakes in an airtight container in the refrigerator for up to 5 days, allowing flavors to meld.
Wrap cupcakes in plastic wrap, then place in a freezer container for up to 3 months. Thaw at room temperature.
Other Recipes You’ll Love
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