There’s nothing better than biting in to a cupcake and thinking it is the best one you’ve had – ever. That’s exactly how I felt when my coworker brought these scrumptious treats in to the office one day, and I was so enamored that I asked her for the recipe.
Fluffy yet dense, flavorful but not too sweet – These are the most perfect cupcakes.
We recently had Charlotte’s family over to celebrate her brother’s birthday, and I decided to surprise him by trying out the recipe. I was so excited that all 10 people around the table seemed to have the same reaction as when I first tried these delicious little cakes! Next experiment will be to try this recipe with different flavors of tea.
- 2½ Cups flour, sifted
- 2½ Teaspoon baking powder, sifted
- ¼ Teaspoon salt
- 8 Tablespoon unsalted butter, room temperature
- 1¾ Cups sugar
- 2 Large eggs
- 2¼ Teaspoon pure vanilla extract
- 1¼ Cups whole milk
- ½ Cup extra strong lavender earl grey tea, cooled (I didn’t have this one flavor, so I made two cups – one of earl grey and one of lavender. I steeped two bags of each tea to make it extra strong and then combined them.
- 2 Teaspoons lavender sugar (optional)
Frosting Ingredients (I was tight for time, so I ended up using store-bought vanilla frosting and scraped in vanilla beans for texture and tinted it light purple)
- 16 Tablespoons unsalted butter, room temperature
- 4 Cups confectioner’s sugar, sifted
- 1 Teaspoon whole milk
- 1 Teaspoon pure vanilla extract
- Pinch of salt
- ¼ Cup extra strong lavender earl grey tea, cooled
- ¼ Teaspoon purple food color (or colored to your preference)
Cupcake Recipe (Recipe from Sophie Kallinis Lamontagne of Georgetown Cupcake)
- Preheat the oven to 350°
- Line 2 cupcake pans with 18 baking cups and set aside
- Sift together the flour, baking powder and salt in a bowl
- Beat unsalted butter and sugar at medium speed until well incorporated
- Add the eggs one at a time, mixing slowly after each addition
- Combine the vanilla extract and milk in a large liquid measuring cup
- Add one-third of the flour mixture to the butter mixture and then gradually add one-third of the milk mixture, beating on low until well incorporated
- Add another one-third of the flour mixture, followed by one-third of the milk mixture, scraping down the bowl as needed
- Add the remaining flour mixture, followed by the remaining milk mixture, and beat just until combined
- Mix in the cooled lavender earl grey tea (and optional lavender sugar) until fully incorporated
- Scoop batter into baking cups and bake for 18 minutes or until a toothpick inserted into the center of a cupcake comes out clean
- Beat butter and confectioner’s sugar at medium speed until well incorporated
- Add the vanilla extract, milk, salt, tea, and purple food color, and beat on high speed until light and airy
- Once cupcakes have fully cooled, add frosting
Note from Charlotte:
Stephanie was one of my first friends growing up but we’ve come a long way since the days of awkward haircuts and tween tankinis (thanks goodness). Over the years, our shared love of food has only continued to blossom, leading to some wonderful recipe sharing and fancy meals out when we make it to each other’s cities. When Stephanie told me she had found a cupcake recipe that would change my life, I knew that I a) had to have it, and b) had to put it here. Thanks Stephanie for being my first guest post…and still being my friend after I post cringe-worthy photos of us.