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Blackberry Earl Grey Cupcakes

Blackberry Earl Grey Cupcakes (Sophisticated Tea-Infused Dessert)

These Blackberry Earl Grey Cupcakes are an elegant, bakery-style dessert featuring a soft Earl Grey–infused sponge, a vibrant seedless blackberry filling, and a silky tea-kissed buttercream. Floral bergamot notes balance perfectly with tart berries for a refined, high-end treat.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American, British
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup whole milk
  • 4 bags Earl Grey tea (or 2 tbsp loose leaf)
  • 1 1/2 cups cake flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup sour cream or Greek yogurt
  • 1 1/2 cups blackberries (fresh or frozen)
  • 2 tbsp granulated sugar (for filling)
  • 1 tsp lemon juice
  • 1 tsp cornstarch
  • 1 tsp water
  • 1 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar
  • 2 tbsp Earl Grey–infused milk (reserved)
  • fresh blackberries, for garnish

Equipment

  • Saucepan
  • Fine Mesh Sieve
  • Mixing Bowls
  • Hand or stand mixer
  • cupcake tin
  • Piping bag

Method
 

  1. Heat milk until just steaming. Remove from heat, add Earl Grey tea, cover, and steep for 15 minutes. Strain or remove bags, squeezing gently. Cool completely.
  2. Simmer blackberries, sugar, and lemon juice until berries burst. Strain through a sieve to remove seeds. Return liquid to pan, whisk in cornstarch slurry, and simmer until thick. Cool completely.
  3. Preheat oven to 350°F (175°C). Whisk cake flour, baking powder, and salt. Cream butter and sugar until light. Add eggs and vanilla. Alternate dry ingredients with cooled tea milk, then fold in sour cream.
  4. Fill lined cupcake tin 2/3 full. Bake 18–22 minutes until tops spring back. Cool completely.
  5. Core cooled cupcakes and fill each with blackberry coulis. Replace cake plugs to seal.
  6. Beat butter until fluffy. Gradually add powdered sugar and tea-infused milk. Whip until light and smooth. Pipe onto cupcakes and garnish with fresh blackberries.

Notes

For the cleanest flavor and texture, steep the tea in milk rather than adding dry leaves directly to the batter. Always cool the infused milk completely before mixing.

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