These Earl Grey Cupcakes are light and fluffy with a lovely drizzle of glaze that is infused with Earl Grey tea powder. Made with coconut flour they are also gluten free, and dairy-free to suit many different diets.
In a small saucepan heat the milk to a gentle simmer, then take off heat. Open the Earl Grey tea bags. Reserve a pinch of the tea powder for the glaze. Empty the remaining contents into the milk. Let steep 5-10 minutes.
Preheat the oven to 350°F/180°C. Line a cupcake pan with parchment or silicone liners.
In a medium bowl whisk together the Earl Grey tea milk, melted butter/coconut oil, honey, sugar, and eggs.
Add the coconut flour, salt, baking powder, and lemon zest and mix to combine everything.
Divide batter into 12 cupcake cavities and bake for 17-20 minutes until a toothpick inserted in the center comes out clean.
Let the cupcakes cool before adding the glaze.
For the glaze, whisk together powdered sugar, honey, lemon juice, and the pinch of Ear Grey tea powder until smooth. Spread the glaze on top of the cooled cupcakes.
Nutrition
Nutrition Facts
Earl Grey Cupcakes
Serving Size
1 cupcake with icing
Amount per Serving
Calories
195
% Daily Value*
Fat
10
g
15
%
Saturated Fat
6
g
30
%
Trans Fat
0.3
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
75
mg
25
%
Sodium
160
mg
7
%
Potassium
77
mg
2
%
Carbohydrates
24
g
8
%
Fiber
3
g
12
%
Sugar
19
g
21
%
Protein
3
g
6
%
Vitamin A
316
IU
6
%
Vitamin C
1
mg
1
%
Calcium
45
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Earl Grey Cupcakes
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