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Blackberry Earl Grey Cupcakes

Blackberry Earl Grey Cupcakes

These Blackberry Earl Grey Cupcakes are an elegant, high-tea–inspired dessert featuring fragrant bergamot-infused cake and a naturally vibrant blackberry buttercream. The refined balance of floral tea notes and tart berries creates a sophisticated, bakery-style cupcake perfect for showers, teas, and special occasions.
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Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Course Dessert
Cuisine American, British-Inspired
Servings 12 cupcakes
Calories 410 kcal

Equipment

  • Cupcake Pan
  • Electric mixer
  • Saucepan
  • Fine-mesh sieve

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)

Instructions
 

  • 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.

Notes

For best flavor, use high-quality loose-leaf Earl Grey tea. Store cupcakes refrigerated for up to 3 days; bring to room temperature before serving.
Keyword blackberry buttercream, blackberry cupcakes, earl grey cupcakes, high tea desserts, tea infused cupcakes