Ingredients
Scale
- 2 1/2 cups flour (sifted)
- 2 1/2 tsp baking powder
- 1/4 tsp salt
- 8 tbsp unsalted butter
- 1 3/4 cups sugar
- 2 large eggs
- 2 1/4 tsp pure vanilla extract
- 1 1/4 cups whole milk
- 1/2 cup extra-strong lavender Earl Grey tea (cooled)
- For frosting: 16 tbsp unsalted butter
- 4 cups confectioner's sugar (sifted)
- 1 tsp whole milk
- 1 tsp pure vanilla extract
- 1/8 tsp salt
- 1/4 cup extra-strong lavender Earl Grey tea (cooled)
- 1/4 tsp purple food color (optional)
Instructions
- Preheat oven to 350°F (175°C) and line two cupcake pans with baking cups.
- In a bowl, sift together flour, baking powder, and salt.
- Cream unsalted butter and sugar until light; add eggs one at a time.
- Mix in vanilla with milk gradually.
- Alternate adding dry ingredients with the milk mixture until smooth.
- Stir in cooled lavender Earl Grey tea.
- Fill cupcake liners two-thirds full and bake for about 18 minutes or until a toothpick comes out clean.
- For frosting, beat butter with confectioner's sugar and other ingredients until fluffy; frost cooled cupcakes.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (72g)
- Calories: 290
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 40mg