BHG Delish Dish

Stirring Up Ideas In The Kitchen

Lavender Earl Grey Cupcakes

Hi friends! I’m Heather Baird, sugar-obsessed writer of the Sprinkle Bakes blog.  This month I’ll be sharing variations on my favorite BHG cake recipes, starting with these tea-time inspired cupcakes. To get started, you’ll need to grab the recipe for Lavender-Honey Cupcakes here.

The secret to getting the Earl Grey flavor in these cupcakes is easier than you might think. First, heat the 2/3 cup of milk called for until very hot but not boiling. You can do this on the stove top, or if you’re in a hurry, the microwave will work fine.

Place 4 to 5 tea bags in the milk and steep until very strong. You’ll know the milk is ready to be used when it turns a deep caramel color (about 10-12 minutes). You can even choose to do this step the day before you plan to make the cupcakes. Steeping the tea overnight will create a pronounced tea flavor in the baked cupcakes.

If you love honey like I do, then you’ll appreciate an extra drizzle on top. I piped the frosting on with a large star tip and left a little divot in the center to hold extra honey. Fun cupcake toppers can be made from the tea bag tags using toothpicks and tape. Put these in colorful cupcake papers and they’ll be all dressed-up for a Mother’s Day – it’s just around the corner!

Lavender and Earl Grey tea have a natural affinity for each other flavor-wise, but you could use any kind of tea you like in this recipe. Here are a few other teas that go well with floral lavender.

  • Hibiscus
  • Lemon-ginger
  • Chamomile
  • Jasmine
  • Rosehips

These cupcakes are a snap to make.  All you  need is a few of your favorite tea bags and this recipe. Enjoy!


17 Responses to “ Lavender Earl Grey Cupcakes ”

  1. I’d love to try making these cupcakes, but the recipe for the Honey Frosting isn’t posted in the link (there was a typo and the cupcake recipe was posted twice) I’ll check back later….they sound very yummy!

  2. I love the combination of early grey tea and lavender. Mmmm. I just purchased a lavender bush at Costco and am so excited to put it to good use! :) Beautiful photos and thanks for sharing :)

  3. this sounds like a fabulous recipe. i’ll be trying it out soon.
    i hope you don’t mind, but i linked back to your post :)

  4. This sounds wonderful…..but the frosting recipe is a duplicate of the cupcake recipe. :(

  5. Would love to see a gluten-free vegan version? Our local cupcake shop does a delicious Red Velvet cupcake (vegan and gluten-free), but these would be even better. So many more people can’t tolerate gluten, eggs or dairy these days, it seems a shame to leave us out of your audience.

  6. Another frustrated reader – I’d love to make these, but BHG’s recipe page is missing the frosting ingredients – ONCE AGAIN (not the first time) they have copied-and-pasted the cupcake ingredients twice and missed the frosting ingredients completely. Sigh.

  7. Found a recipe for the “honey frosting” (as in the directions said it had mascarpone I searched for honey mascarpone frosting):

    for the frosting
    8 oz mascarpone cheese, softened to room temperature
    1/2 cup (that’s 1 stick) unsalted butter, softened to room temperature
    1/4 cup honey
    1 Tablespoon fresh rosemary, chopped (in the event of this recipe use lavender instead or rosemary)
    3 – 4 cups confectioners’ sugar
    1 – 2 Tablespoons fresh lemon juice

  8. The icing recipe is on the cupcake recipe. It often helps to actually scroll down a page, even if you can’t be troubled to read it.

  9. VBell: no it’s not, the recipe for the cupcakes was repeated in error.
    However Gina was nice enough to post an icing recipe. Thanks Gina!

  10. Gina – Thank you for providing the missing recipe! Looks perfect!

  11. i have been searching for a cup cake recipe just like this!!

    When do I incorporate the Earl Gray Milk into the Lavendar Cup Cake Recipe??


  12. Yummm! I have a lavender earl grey tea that I am currently obsessed with so this just sent me into must have mode! lol I may try and use that tea instead of plain EG.

  13. Heather Michaels – i am the same im just going to try making it myself by substituting the butter for nutlex the flour for gf flour and the milk for soy (or almond whatever you like) and the eggs with an egg replacer you can get from the supermarket :)
    I dont know how it will go but i can let you know….
    Also i think i saw on google somewhere to just make a dairy free buttercream recipe just pick one you like from google

  14. So I made this with half the sugar and honey and the batter tastes delicious! (and I will halve the honey and sugar in the icing too otherwise it will be way too sweet for me-Australian rather than American tastes!) I’ll post how I go once they’re finished!

© Copyright , Meredith Corporation. All Rights Reserved Privacy Policy Data Policy Terms of Service AdChoices