Earl Grey Cupcakes with Blueberry Frosting

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These Earl Grey Cupcakes are delicious, light, and topped with heavenly purple blueberry frosting made with a homemade blueberry puree!

Servings: cupcakes

Calories: 623kcal

Preheat the oven to 175°C (350F). Line a muffin pan with cupcake liners.
In a medium-sized bowl, sift and mix flour, salt, and baking powder.
Place milk in saucepan or milk warmer and bring to a simmer. Remove from heat and add 3 earl grey teabags. Allow to steep for 15-20 minutes.
In the meantime, place softened butter in a bowl of a stand mixer fixed with the paddle attachment. Add granulated sugar and beat on medium-low speed for 2-3 minutes until pale and creamy.
Add vanilla extract and egg and beat for another 2 minutes until fluffy.
Add dry ingredients alternating with earl-grey milk in two additions. Mix with a spatula after each addition until just combined. Do not overmix.
Spoon batter into muffin liners, filling up to ⅔ full. Bake for 20-25 minutes until a toothpick inserted into the center comes out clean. Cupcake sponge will be fluffy and flat. Cool completely before frosting.

Wash and drain blueberries. Transfer to a saucepan, add 1 tbsp. granulated sugar and bring to a simmer. Once blueberries have softened, mash gently using a potato masher, to form puree. Remove from heat and strain through a fine-mesh sieve into a glass bowl and allow to cool before using.

Place softened butter in a bowl of a stand mixer fixed with the paddle attachment. Beat for 2-3 minutes on medium speed until fluffy.
Add sifted powdered sugar, 1 cup at a time, and beat using a whisk attachment. Add vanilla extract, and fresh cream, one tsp at a time. Finally, add blueberry puree (1 tbsp. at a time - you will not need all the puree) until desired color and consistency is reached. If frosting is too thin, add more sugar. If frosting is too thick, add more cream or blueberry puree.
Spoon frosting into piping bag fitted with your favourite tip and frost cooled cupcakes.