Earl Grey Cupcakes With Honey Mascarpone Buttercream Recipes

EARL GREY CUPCAKES WITH HONEY BUTTERCREAM FROSTING

Earl Grey Cupcakes with Honey Buttercream Frosting image

Why just drink your tea when you can eat it too? This recipe for Earl Grey cupcakes with honey buttercream frosting lets you do just that!

Provided by Mary (The Goodie Godmother)

Time 24m

Number Of Ingredients 13

Ingredients

2 cups granulated sugar
2½ cups all-purpose flour
2 tsp baking powder
1 tsp kosher salt
3/4 c neutral-flavored oil
2 whole eggs
3 bags Earl Grey tea, about 4 tsp loose tea
2 cups whole milk
1 lb butter, softened
5-6 cups powdered (confectioner's) sugar
2 tbsp honey
2 tbsp lemon juice
zest from 1 lemon

Steps:

Warm the milk to just under a simmer in a small saucepan or in the microwave and steep 2 of the tea bags for 5 minutes before removing. Set the milk aside (or in the refrigerator) to cool a bit.
Preheat your oven to 350 F, line 5 dozen mini cupcake wells with paper liners
Combine the dry ingredients in a large mixing bowl or the bowl of your stand mixer fitted with the paddle attachment.
Whisk together the wet ingredients in a smaller mixing bowl.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Use a small cookie scoop or tablespoon measuring spoon to portion the batter into the prepared cupcake pans. Bake for 14 minutes until the cupcakes centers just spring back when lightly touched. If you are baking full sized cupcakes, bake for 20-22 minutes.
Move the cupcakes to a wire cooling rack to cool.
Make the frosting by beating the softened butter and lemon zest on medium speed until light and fluffy. Add 5 cups of the powdered sugar 1 cup at a time. Stir in the honey and lemon juice, then add the additional cup of sugar, 2 tbsp at a time, until desired consistency is reached.
Pipe the frosting onto the cupcakes and enjoy!

Nutrition Facts : ServingSize 5 dozen mini cupcakes

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