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
Units
Scale
- 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 (15 ml) 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