• Recipe Index
  • Meet Megan
  • Vegan Fall Recipes
  • Work with Me
  • Subscribe
menu icon
go to homepage
  • Recipe Index
  • Meet Megan
  • Vegan Fall Recipes
  • Work with Me
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • Meet Megan
    • Vegan Fall Recipes
    • Work with Me
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • ร—
    Home ยป Recipes ยป The Best Vegan Cake and Cupcake Recipes

    Earl Grey Cupcakes (Vegan!)

    Published: Feb 2, 2025 by Megan Calipari ยท This post may contain affiliate links ยท Leave a Comment

    Tweet
    Share
    Share
    Pin49
    49 Shares
    Jump to Recipe Print Recipe

    These Earl Grey Cupcakes are undetectably vegan, have big Earl Grey tea flavor, and taste like a London fog! They are super moist and are easy to make, so this recipe is perfect for beginner bakers.

    Vegan Earl Grey Cupcakes on a linen cloth.

    It's no secret that I love baking with tea. I love to add matcha powder to cookie dough or cake batter to make Vegan Matcha White Chocolate Cookies and Vegan Matcha Cake. And I love to add Earl Grey infused milk to a quick bread like my Earl Grey Yogurt Loaf.

    Today, we're adding another tea recipe to the list with these Earl Grey Cupcakes! These cupcakes are tender and moist and packed with Earl Grey flavor from infused milk. And they are topped with a fluffy vanilla frosting that makes them taste like a London fog! So let's make them.

    Jump to:
    • Why You'll Love This Recipe
    • Ingredient Notes
    • Step-by-Step Instructions
    • Recipe FAQs
    • Expert Recipe Tips
    • Looking for More Vegan Dessert Recipes?
    • ๐Ÿ“– Recipe
    • ๐Ÿ’ฌ Comments

    Why You'll Love This Recipe

    • This recipe is super simple to make, so its great for beginner bakers!
    • The flavor in these cupcakes comes from steeping Earl Grey tea. No special extracts of flavorings are required.
    • These Earl Grey Cupcakes are vegan, eggless and dairy-free, so anyone can enjoy them.
    • They bake up super tender and moist.
    • And most importantly, they are absolutely delicious!

    Ingredient Notes

    Ingredients needed for making this recipe in small bowls on a marble surface.

    Earl Grey Tea: I like Twinnings Loose Leaf Earl Grey Tea for this cupcake recipe. It has a bold flavor that comes through nicely. If you can't find loose leaf Earl Grey tea, use tea bags. Simply cut them open and measure the tea from there.

    Non-Dairy Milk: I used oat milk, but any non-dairy milk will work.

    Vanilla Extract: A big dose of vanilla extract in the cupcake batter and in the frosting makes these cupcakes taste like a London fog!

    Vegan Butter: I like Soy-Free Earth Balance Buttery Sticks and Country Crock Plant Butter Sticks.

    Step-by-Step Instructions

    Lea leaves and milk steeping in a small saucepan.

    Step 1. First, combine non-dairy milk and tea leaves in a small saucepan. Place the saucepan over medium heat and cook, stirring occasionally, until the mixture boils. Cover the saucepan and remove it from heat. Allow the tea to steep for 7 minutes.

    Tea leaves in a strainer over a measuring cup.

    Step 2. Next, place a small mesh strainer over a measuring cup. Pour the mixture through the strainer, them press the tea leaves with the back of a spoon to extract all the liquid.

    Then, add as much non-dairy milk as necessary to ensure there is ยพ cup of liquid. Place the tea-infused milk in the refrigerator for 30 minutes to cool.

    Wet ingredients in a large mixing bowl.

    Step 3. In a large mixing bowl, combine sugar, tea-infused milk, canola oil, vinegar and vanilla. Whisk well to combine.

    Cupcake batter in a large mixing bowl.

    Step 4. Then, add the flour, baking powder and salt and whisk to form the batter.

    Cupcake batter portioned into a parchment-lined cupcake tin.

    Step 5. Use a spoon or an ice cream scoop to portion the batter into a lined cupcake tin. Fill each liner about โ…” of the way full.

    Baked cupcakes in a cupcake tin.

    Step 6. Bake the Earl Grey Cupcakes in a 350* F oven for 19-21 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

    Vanilla frosting in a mixing bowl with a rubber spatula to the left.

    Step 7. Next, make the frosting by creaming vegan butter until completely smooth. Then, add powdered sugar and mix on low until combined. Finally, add vanilla and non-dairy milk and mix on medium speed until light and fluffy.

    Vegan Earl Grey Tea Cupcakes topped with frosting on a small wooden board.

    Step 8. Use a butter knife to spread the frosting or a pastry bag fitted with your favorite piping tip to pipe frosting onto the cupcakes and serve!

    Recipe FAQs

    How should I store these Earl Grey Cupcakes?

    Place the cupcakes into an airtight container and store them in the refrigerator for up to 4 days.

    Is there caffeine in Earl Grey Tea?

    Yes! But if you can't have caffeine, don't worry. There are plenty of caffeine-free Earl Grey teas available.

    What is Earl Grey's flavor?

    Earl Grey is black tea that has been flavored with bergamot. Bergamot is a variety of citrus that has a very citrusy and floral flavor.

    Expert Recipe Tips

    Be sure that the Earl Grey Cupcakes are completely cool before topping them with frosting. Frosting melts easily, so if the cupcakes are even a little bit warm, you will be left with a big mess!

    Don't forget to add a little more milk to the tea-infused milk after straining the tea leaves out.

    A bite taken out of an Earl Grey cupcake to show the interior.

    Looking for More Vegan Dessert Recipes?

    • Vegan Coconut Cookie with a bite taken out of it on a white cloth.
      Vegan Coconut Cookies
    • Chocolate dipped Vegan Cake Pop with a bite taken out of it laying on top of more cake pops.
      Vegan Cake Pops Recipe
    • Vegan Chocolate Cake on a glass cake stand.
      Vegan Chocolate Cake Recipe (Dairy-Free!)
    • Vegan Biscoff Cake with biscoff buttercream on a small plate.
      Biscoff Cake (Vegan!)

    If you tried this Vegan Earl Grey Tea Cupcakes recipe or any other recipe on my website, please leave a ๐ŸŒŸ star rating and let me know how it went in the ๐Ÿ“ comments below. Thanks for visiting today!

    ๐Ÿ“– Recipe

    Vegan Earl Grey Cupcakes on a small wooden board.

    Earl Grey Cupcakes (Vegan!)

    Megan Calipari
    These Earl Grey Cupcakes are undetectably vegan, have big Earl Grey tea flavor, and taste like a London fog! They are super moist and are easy to make, so this recipe is perfect for beginner bakers.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 20 minutes mins
    Cooling Time 1 hour hr
    Total Time 1 hour hr 50 minutes mins
    Course Dessert
    Cuisine American
    Servings 12 Cupcakes
    Calories 331 kcal

    Equipment

    • 1 Hand Mixer or Stand Mixer with paddle attachment
    • 1 1 Quart Saucepan
    • 1 Small Mesh Strainer
    • 1 Large Mixing Bowl
    • 1 Whisk
    • 1 Cupcake Tin
    • 12 Parchment Cupcake Liners
    • Measuring Cups and Spoons

    Ingredients
      

    For the Earl Grey Cupcakes

    • ยพ Cup Non-Dairy Milk
    • 5 teaspoon Earl Grey Tea
    • 1 ยฝ Cups All-Purpose Flour
    • 2 teaspoon Baking Powder
    • ยฝ teaspoon Kosher Salt half this amount if using table salt!
    • 1 Cup Sugar
    • โ…“ Cup Canola Oil
    • 2 teaspoon White Vinegar
    • 2 teaspoon Vanilla Extract

    For the Vanilla Frosting

    • 8 tablespoon Vegan Butter, room temperature
    • 2 Cups Powdered Sugar, sifted
    • 1 tablespoon Non-Dairy Milk
    • 1 tsp Vanilla Extract

    Instructions
     

    Make the Tea Infused Milk

    • Combine non-dairy milk and tea leaves in a small saucepan. Place the pan over medium heat and cook, stirring occasionally until the mixture boils. Then, cover and remove from heat and allow the tea to steep for 7 minutes.
    • Place a fine mesh strainer over a liquid measuring cup. Pour the tea mixture through the strainer. Then, use the back of a spoon to press the tea leaves to extract as much liquid as you can. Then, add non-dairy milk to bring the liquid amount back up to ยพ of a cup. See note!
    • Place the tea-infused milk in the refrigerator for 30 minutes to cool.

    Make the Cupcakes

    • Preheat oven to 350* F. Line a cupcake tin with 12 paper liners.
    • In a medium bowl, combine flour, baking powder and salt. Whisk and set aside.
    • In a large bowl, combine sugar, tea-infused milk, canola oil, vinegar and vanilla. Whisk well to combine. Then, add the dry ingredients and whisk to form the batter.
    • Use a spoon or an ice cream scoop to portion the batter into a lined cupcake tin, filling each liner about โ…” of the way full. Then, bake the cupcakes in a 350* F oven for 19-21 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool completely before frosting.

    Make the Vanilla Frosting

    • In a large bowl using a hand-mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream the vegan butter until completely smooth.
    • Add the powdered sugar and mix on low until combined. Then, add the non-dairy milk and vanilla and mix on medium until light and fluffy.

    Frost the Cupcakes

    • Once the cupcakes are completely cool, use a butter knife to spread frosting onto the cupcakes or use a pastry bag fitted with your favorite piping tip to pipe the frosting onto the cupcakes. Serve!

    Notes

    Don't forget to add a little extra milk to the tea-infused mixture to bring the liquid amount back up to ยพ of a cup!
    My favorite tea for this is Twinnings Loose Leaf Earl Grey Tea. If your tea is in tea bags, cut the tea bags open and measure the tea from there.
    Be sure that the Earl Grey Cupcakes are completely cool before topping them with frosting. Frosting melts easily, so if the cupcakes are even a little bit warm, you will be left with a big mess!

    Nutrition

    Serving: 1CupcakeCalories: 331kcalCarbohydrates: 49gProtein: 2gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 1gSodium: 238mgPotassium: 44mgFiber: 0.5gSugar: 37gVitamin A: 63IUVitamin C: 1mgCalcium: 65mgIron: 1mg
    Tried this recipe?Let us know how it was!
    Tweet
    Share
    Share
    Pin49
    49 Shares

    More The Best Vegan Cake and Cupcake Recipes

    • A Vegan Spiced Apple Pie Cupcake with a bite taken out of it to show the cener.
      Apple Pie Cupcakes
    • A slice of lemon lavender cake on a white plate.
      Lemon Lavender Cake
    • Vegan pumpkin bread on a plate with a fork.
      Vegan Pumpkin Bread
    • A slice of vegan carrot cake loaf on a small white plate next to a gold fork.
      Vegan Carrot Loaf Cake

    Comments

    No Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Headshot of me in a white shirt

    Hi, I'm Megan! I'm a trained pastry chef who is passionate about creating vegan desserts and meals for everyone. My recipes use simple ingredients and methods to create delicious results.

    More about me โ†’

    Fall Recipes

    • Vegan Pumpkin Snickerdoodles on a wire cooling rack.
      Vegan Pumpkin Snickerdoodles
    • Acorn Squash Soup with White Beans in a bowl.
      Acorn Squash Soup with White Beans
    • An Apple Pie Cookie with a bite taken out of it on a linen cloth.
      Apple Pie Cookies
    • Vegan Pumpkin Pie Bar on a linen cloth with a bite taken out of it.
      Vegan Pumpkin Bars
    • A small plate with Vegan Apple Crumble topped with ice cream.
      Vegan Apple Crumble
    • Vegan pumpkin bread on a plate with a fork.
      Vegan Pumpkin Bread

    Popular Recipes

    • A slice of Vegan Banana Bread on a white plate on a linen coth.
      Vegan Banana Bread
    • White Bean and Escarole Soup in a white bowl with a gold spoon.
      Escarole and White Bean Soup Recipe
    • Easy Caramelized Apples in a small ramekin with a gold spoon scooping some apple chunks up.
      Easy Caramelized Apples
    • A slice of vegan vanilla layer cake on a plate with a fork to the left and the rest of the cake in the background.
      Vegan Vanilla Cake
    • Carrot Red Lentil Soup in a bowl topped with cilantro.
      Carrot Red Lentil Soup
    • A bowl of Vegetarian Three Bean Chili topped with sour cream and slices of jalapeรฑo.
      Vegetarian Three Bean Chili

    Newsletter

    Footer

    โ†‘ back to top

    About

    • Privacy Policy
    • Accessibility Policy

    Recipe Index

    • Recipes

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright ยฉ 2025 Earthly Provisions

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required