The inspiration for this tasty cupcake came to me via Casey Hughes. Ever since Tasty Plan started, he has been asking for a bergamot cupcakes to be named in his honor. I had never heard of a bergamot before Casey’s request, and because I love the thrill of the hunt, I agreed to his request.
Because he is so sweet a friend, I had to find a way to please his craving, no matter how difficult a bergamot is to find. I looked in gourmet stores, in markets, for both fresh and dried, oils and infusions, but nothing. The only bergamot flavored things turned out to be fancy soaps and cleaning products. I guess, Casey was just playing hard to get. 
A year later, and with no bergamots nearby I finally came up with this solution.
Bergamot is native to Italy, France and Turkey. Yellow in color, and bitter in taste, bergamots are an interesting variation of traditional citric fruit flavor. It’s most popularly used in the production of Earl Grey tea, hence the cupcake.
In order to keep things fresh, light and not too bitter, I added orange juice to the batter. The earl grey leaves add aroma and depth. The cupcake is dressed in an spicy orange-black pepper cream cheese frosting. Delicious. Sweet, bitter, floral and citric, perfect for a refreshing summer treat in a Brooklyn rooftop.
PrintEarl Grey Citrus Cupcakes
- Total Time: 45 minutes
- Yield: 15 cupcakes 1x
Description
These Earl Grey Citrus Cupcakes are a delightful blend of sweet, bitter, floral, and citrus flavors, topped with a spicy orange-black pepper cream cheese frosting.
Ingredients
- 1/2 cup (115g) butter, at room temperature
- 1 cup (190g) sugar
- 2 eggs
- 1 1/2 cups (150g) flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (1.1dl) milk
- Juice of half an orange
- Zest of half an orange
- 1 tsp vanilla extract
- 2 tbsp Earl Grey tea leaves, finely ground
- 8 oz (225g) cream cheese, softened
- 1/2 cup (115g) butter, softened
- 3 cups (360g) powdered sugar
- 1 tsp black pepper, freshly ground
- 1 tbsp orange juice
- Zest of one orange, for garnish
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line muffin tins with cupcake liners.
- In a stand mixer with the paddle attachment, beat the room temperature butter until it turns pale in color, about 2-3 minutes.
- Add the sugar and continue beating until the mixture is light and fluffy, approximately 3-4 minutes.
- Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
- In a separate bowl, whisk together the flour, baking powder, salt, and finely ground Earl Grey tea leaves.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the orange juice, orange zest, and vanilla extract until well incorporated.
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, beating until the frosting is smooth and fluffy.
- Mix in the freshly ground black pepper and orange juice until well combined.
- Once the cupcakes are completely cool, frost them with the cream cheese frosting and garnish with orange zest.
Notes
Store cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving. If you can’t find Earl Grey tea leaves, you can substitute with another floral tea. The black pepper in the frosting adds a unique spicy kick that complements the citrus flavors.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 30
- Sodium: 180
- Fat: 11
- Carbohydrates: 44
- Fiber: 1
- Protein: 3
- Cholesterol: 50
