Earl Grey Cupcakes with Honey Mascarpone Buttercream

These earl grey cupcakes with honey mascarpone buttercream are the perfect afternoon treat! They have a delicate, moist base flavored with earl grey tea, and are topped off with a sweet, creamy buttercream that is too good to pass up.

Author: Sloane’s Table

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Servings: 12 cupcakes

Calories: 423 kcal per serving

Ingredients

240 grams - all-purpose flour
250 grams - granulated sugar
2 teaspoons - baking powder
½ tsp - salt
170 grams - unsalted butter
170 grams - whole milk
5 - earl grey tea bags
56 grams - whole milk plain Greek yogurt
2 - eggs
1 tsp - vanilla extract
113 grams - unsalted butter
4 ounces - mascarpone
340 grams - powdered sugar
84 grams - Wedderspoon Manuka honey
1 tsp - vanilla extract
¼ tsp - salt

Instructions

Preheat the oven to 350 degrees F.
In a small bowl or on the stove top, heat the milk until it just starts to simmer, then steep the tea bags and cover until ready to use. I suggest heating it in the microwave for a minute or so, as milk can easily burn on the stove.
In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, sugar, baking powder, and salt. Add in the cubed butter and mix on low speed until the mixture resembles wet sand.
In a separate bowl whisk together the tea infused milk, yogurt, eggs, and vanilla. Pour into the wet ingredients and mix until just combined.
Pour batter into the prepared cupcake pan, filling each one about ¾ full.
Bake cupcakes for 18-22 minutes or until the tops spring back when you touch them. Allow to cool completely before frosting.
In the bowl of a stand mixer beat the butter and mascarpone together until smooth. Add the powdered sugar slowly and mix until fully combined. Add the honey and salt and mix until combined.
Transfer buttercream to a piping bag fitted with a star piping tip and pipe onto each cupcake.

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