London: Gluten Free Earl Grey Tea Cupcakes

As a luxury travel advisor and a gluten-free baker, I’m thrilled to combine my passions to present a delectable treat inspired by the iconic city of London. Today, we’re making delicious & gluten free Earl Grey Tea Cupcakes with the option of Earl Grey Frosting -or- Lavender Frosting. There are substitution tips at the end, if you need to try making these dairy free or vegan!

London: A Tea-Lover’s Haven

London is renowned for its rich history, vibrant culture, and its enduring love affair with tea. From quaint tea rooms to elegant afternoon teas, the British capital knows how to brew a perfect cup of tea. These cupcakes aim to capture the essence of London and its love for tea.

Elegant Lavender Frosting

In the full printable recipe, I made an earl grey buttercream; however, these cupcakes are also wonderful with a Lavender Cream Cheese Frosting, if you enjoy the taste of lavender. (I know not everyone does!)

Ingredients for the Lavender Frosting:

• 8 oz cream cheese (or dairy-free cream cheese for the vegan option)
• 1/2 cup unsalted butter (or dairy-free alternative for the vegan option)
• 4 cups powdered sugar
• 1 tsp pure vanilla extract
• 1 tsp dried culinary lavender (finely ground)

Instructions:

1. In a mixing bowl, beat together the cream cheese (or dairy-free alternative) and butter until smooth and creamy.
2. Add the powdered sugar, vanilla extract, and ground lavender. Mix until the frosting is luscious and holds its form.

Once your cupcakes have cooled, generously frost them with the fragrant lavender frosting, and add a sprinkle of extra lavender on top for an exquisite touch. The result? A moist and tea-infused Earl Grey cupcake with a delicate lavender frosting that perfectly captures the essence of London.

Making Them Vegan or Dairy-Free

For those seeking a vegan or dairy-free version of these cupcakes, here are the modifications:

1. Use a dairy-free butter substitute in the cupcake recipe.
2. Replace the eggs with a suitable egg replacer like flax eggs or applesauce.
3. Opt for almond milk or another dairy-free milk in the cupcake batter.
4. For the cream cheese frosting, select a vegan cream cheese and dairy-free butter substitute.

London Fog Cupcakes

Small batch, and gluten free! These London Fog cupcakes will become your new favorite. Vanilla earl grey cupcakes topped with earl grey infused buttercream.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 20 minutes mins

Resting Time 1 hour hr

Total Time 2 hours hrs

Servings: 8 cupcakes

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

London Fog Cupcakes

• 6 Tbsp milk
• 2 teabags Earl Grey teabag
• ½ tsp apple cider vinegar
• 1 cup gluten free 1:1 flour for baking (I used Bob's Red Mill)
• 2 Tbsp cornstarch
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup granulated sugar
• ½ cup butter softened
• 1 large egg room temperature
• 1 tsp vanilla extract

Earl Grey Buttercream

• ⅛ cup half & half
• 1 Earl Grey teabag
• 1 pinch salt
• ½ cup butter softened
• 2 cups powdered sugar
• 1 tsp vanilla extract

Method

 

Cupcake Instructions

1. An hour or two before you plan to bake, set out your butter and eggs to come to room temperature.
2. Preheat oven to 350F. Line a muffin pan with cupcake liners, and lightly spray each liner. This keeps them from sticking, since the actual cakes portion doesn’t contain fat or butter.
3. In a small microwavable bowl or measuring cup, heat your milk until steaming, about 30 seconds. Add your teabags and let steep for at least 5 minutes.
4. While that is steeping, mix together your flour, cornstarch, baking powder, and salt in small bowl. Set aside.
5. Remove your teabags (squeeze well) and add your vinegar to the tea-milk and mix – it will look curdled because this is substitute for buttermilk. Open one of your tea bags and stir those leaves into your dry ingredients for the best earl grey flavor!
6. Cream your butter and sugar for 1-2 minutes. Add egg and vanilla and beat for another minute, until very well mixed.
7. Add half of your tea-milk alternatively with half of your flour mixture. Beat at medium speed after each addition. The batter will be pretty thick!
8. Optional step: Once everything is combined, I recommend letting the batter rest for at least 30 minutes. If you want to let it rest a few hours or overnight, cover and place in the fridge. This resting helps prevent graininess in GF baking by giving the flours time to absorb moisture before baking.
9. Scoop the batter into the lined cupcake pan, and tap it on the counter a few times to smooth it out. Bake 18-20 minute or until a toothpick inserted in the center comes out clean.
10. Let cool in pan for a minute, then transfer onto a wire rack to cool completely.

Frosting Instructions

1. In a large mug, heat your half & half for 30 seconds until boiling. Watch to make sure it doesn’t boil over.
2. Add your teabag to steep for at least 5 minutes. Set aside to cool.
3. Cream softened butter until light and fluffy.
4. Sift your powdered sugar, and slowly add to the butter, along with a pinch of salt.
5. Remove your teabag from the half & half and squeeze well. Open your teabag and add the leaves to your buttercream, along with the half & half.
6. Add vanilla and beat well. Add more powdered sugar if your buttercream is too thin.
7. Once your cupcakes have cooled, frost and enjoy!

Notes

Not all gluten free flours are created equal. I used Bob’s Mill 1:1 Baking Blend in this recipe. If you’d like to try something else, Cup-4-Cup is also a good option. Please let me know your results if you use other flours!

These Earl Grey Tea Cupcakes with Lavender Frosting offer a delightful taste of London’s tea culture in every bite. So, create a little London-inspired tea party in your own home and share these elegant treats with friends and family. Hope you enjoy!

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Here is a list of my Baking Equipment Essentials and a list of my favorite Gluten Free Ingredients that are available on Amazon!