Table of Contents
A soft cupcake scented with bergamot tea and bright blackberry frosting.
introduction
These Blackberry Earl Grey Cupcakes pair fragrant tea with fresh berry flavor. The cake is light and the frosting is bright purple from real blackberries. If you enjoy small, pretty sweets, try the similar idea found in Honey Peach Cream Cheese Cupcakes for a different fruit twist.
why make this recipe
You will get a delicate cupcake with a tea flavor and a real fruit frosting. The recipe uses simple steps and common ingredients. It makes a nice treat for tea time, brunch, or a small party.
how to make Blackberry Earl Grey Cupcakes
Steep the tea in warm milk to add gentle bergamot flavor. Grind some tea leaves into the flour to deepen the tea taste in the cake. Cream the butter and sugar well so the cakes stay light. Fold dry and wet parts just until they mix to keep the crumb soft. Cook blackberries down to a thick juice for a natural color and flavor in the frosting. For more ideas on making fruit fillings and frostings, see this Honey Peach Cream Cheese Cupcakes recipe which uses fruit reductions in its topping.
Ingredients :
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ¼ tsp salt
- 2 Tbsp Earl Grey loose-leaf tea, divided
- ½ cup whole milk
- ½ cup unsalted butter, softened
- 1 large egg
- ¼ cup sour cream
- 1 tsp vanilla extract
- 1 cup fresh or frozen blackberries
- 1 cup unsalted butter, softened (for frosting)
- 3 cups powdered sugar, sifted
- 1 tsp vanilla extract (for frosting)
- 1 pinch salt (for frosting)
Directions :
- Heat milk until just simmering. Add 1 Tbsp Earl Grey tea, remove from heat, and steep for 15 minutes. Strain and cool.
- Finely grind remaining tea leaves and whisk into flour, baking powder, and salt.
- Preheat oven to 350°F (175°C) and line a muffin tin.
- Beat butter and sugar together for 3–4 minutes until light and fluffy. Add egg, sour cream, and vanilla; mix until smooth.
- Alternately add dry ingredients and infused milk to the butter mixture, mixing just until combined.
- Fill cupcake liners about ⅔ full. Bake for 18–22 minutes or until a toothpick inserted comes out clean. Cool completely.
- Cook blackberries over medium heat for about 10 minutes, mashing as they soften. Strain to remove seeds, then simmer juice until reduced to about 2 Tbsp. Cool completely.
- Beat butter until creamy. Add powdered sugar, blackberry reduction, vanilla, and salt. Whip on high for 3–5 minutes until fluffy and vibrant purple.
- Pipe frosting onto cooled cupcakes. Garnish with a fresh blackberry or edible dried flowers if desired.
how to serve Blackberry Earl Grey Cupcakes
Serve at room temperature. Place one cupcake on a small plate with a cup of tea or coffee. Garnish with a fresh blackberry or a small sprig of mint. For a tea party, arrange on a tiered tray with other small cakes like Honey Peach Cream Cheese Cupcakes to offer variety.
how to store Blackberry Earl Grey Cupcakes
Store cupcakes in an airtight container in the fridge for up to 4 days. Let them come to room temperature before eating for best flavor. For longer storage, freeze unfrosted cupcakes in a single layer, then thaw and frost when ready.
tips to make Blackberry Earl Grey Cupcakes
- Use cooled infused milk so you do not melt the butter in the batter.
- Do not overmix after adding flour. Mix until just combined.
- Press the cooked blackberries through a fine sieve to remove seeds for a smooth frosting.
- If the frosting is too thin, add a little more powdered sugar. If too thick, add a teaspoon of milk.
- For help on frosting texture and piping, check a related fruit cupcake guide like Honey Peach Cream Cheese Cupcakes.
variation (if any)
- Use raspberries or strawberries instead of blackberries for a different color and flavor.
- Add a teaspoon of lemon zest to the batter for a bright note.
- Swap sour cream for Greek yogurt for a tangier crumb.
FAQs
Q: Can I use tea bags instead of loose-leaf Earl Grey?
A: Yes. Use about 2 tea bags. Steep them in the milk the same way and remove the bags.
Q: Can I use frozen blackberries?
A: Yes. Thaw and drain them before cooking. They work well for the reduction.
Q: How do I prevent the seeds in the frosting?
A: Press the cooked berries through a fine mesh sieve and discard the seeds. Use only the smooth juice for the frosting.
Q: Can I make the cupcakes ahead?
A: You can bake the cupcakes a day ahead and store them in the fridge. Frost them the same day you will serve for best texture.
Q: Can I make a larger cake with this batter?
A: Yes. Bake in a larger pan but check the time. The texture may change slightly.
Blackberry Earl Grey Cupcakes
Ingredients
Method
- Heat milk until just simmering. Add 1 Tbsp Earl Grey tea, remove from heat, and steep for 15 minutes. Strain and cool.
- Finely grind remaining tea leaves and whisk into flour, baking powder, and salt.
- Preheat oven to 350°F (175°C) and line a muffin tin.
- Beat butter and sugar together for 3-4 minutes until light and fluffy. Add egg, sour cream, and vanilla; mix until smooth.
- Alternately add dry ingredients and infused milk to the butter mixture, mixing just until combined.
- Fill cupcake liners about ⅔ full. Bake for 18-22 minutes or until a toothpick inserted comes out clean. Cool completely.
- Cook blackberries over medium heat for about 10 minutes, mashing as they soften. Strain to remove seeds, then simmer juice until reduced to about 2 Tbsp. Cool completely.
- Beat butter until creamy. Add powdered sugar, blackberry reduction, vanilla, and salt. Whip on high for 3-5 minutes until fluffy and vibrant purple.
- Pipe frosting onto cooled cupcakes. Garnish with a fresh blackberry or edible dried flowers if desired.
