After many rounds of testing and comparing, this is the Earl Grey cupcake recipe I’m most happy with. If you follow the steps closely, you’ll get soft, fluffy cupcakes that hold their shape beautifully. The flavor is rich with both tea and milk, they turn out even better than the ones from most bakeries.
🍰 Trust the ratios and steps — they’ve been tested and perfected through countless batches. The only real challenge lies in one thing: your oven.
Every oven has its own personality, so the baking times and temperatures I provide are just a guide. This recipe uses a two-stage baking process:
The low-temperature stage helps set the structure gently and allows the cupcakes to rise evenly.
The high-temperature stage ensures they’re fully cooked and beautifully browned.
📏 If your cupcakes tend to crack on the surface, try lowering the oven temperature slightly during the initial stage. This can help reduce stress on the surface as it rises.
⚠️ However, lowering the temperature too much may cause underbaking or shrinking. If that happens, just extend the baking time a little.
✨ Play around with both stages of baking — adjust the temperature and timing gradually — until you find the sweet spot that works best with your oven. With a little trial and error, you’ll get cupcakes that bake just the way you like them.
💡 Pro Tip: Use Non-laminated cupcake liners to significantly reduce the risk of cracking. They allow the batter to grip the sides better, which helps control how the cupcakes rise. Plus, you’ll have more flexibility when adjusting baking temperatures.
Ingredients
3 eggs (each approx. 55g with shell)
50g milk
5g Earl Grey tea leaves
30g unsalted butter (originally corn oil)
50g cake flour
35g granulated sugar
Directions
Step 1: Prepare the Milk Tea Batter
Make the Milk Tea Combine milk and Earl Grey tea leaves in a small pot. Heat gently until it reaches a soft simmer around the edges. Cover and steep for 5 minutes to extract the aroma.
Emulsify with Butter Pour the infused milk into a mixing bowl. Add melted butter and stir until the mixture becomes uniform with no oil separating on the surface.
Incorporate the Flour Sift in the cake flour and mix until no dry flour remains.
Add Egg Yolks Separate the eggs and mix in the 3 yolks until smooth. Set aside.
Step 2: Make the Meringue
⚠️ Tip: Preheat your oven at this point.
Neutralize Odor Add 1 to 3 drops of lemon juice to the egg whites to eliminate any smell.
Add Sugar Gradually or all at once, mix in the sugar.
Whip to Medium Peaks Beat with a mixer until the whites form soft peaks that curl slightly—avoid overbeating, which can cause surface cracks during baking.
Step 3: Combine Mixtures
Fold one-third of the meringue into the milk tea yolk batter.
Pour the yolk mixture back into the remaining meringue and gently fold to combine.
Step 4: Fill the Cups
Divide the batter evenly into 9 cupcake liners, filling each about 80% full (roughly 32g per cup).
Step 5: Two-Stage Baking
Gently tap the pan before baking to break large air bubbles in the batter.
Bake at 250°F(120°C) for 40 minutes to stabilize the structure.
Then bake at 300°F(150°C) for 10 minutes to develop a golden color.
Gently tap after baking to release steam and prevent shrinkage.
Recipe Note
1. For our small-batch cakes, adding sugar gradually or all at once is inconsequential.
2. The beaten egg whites should form soft peaks with a subtly curved tip that.
3. Critically, gently tap the pan both before and after baking to release large air bubbles and prevent the cakes from collapsing.
Earl Grey Chiffon Cupcakes
Rated 3.5 stars by 4 users
Category
Cupcakes
Author:
Sebastien Z
Servings
9 2.5-inch cupcakes
Prep Time
15 minutes
Cook Time
50 minutes
Calories
107
After many rounds of testing and comparing, this is the Earl Grey cupcake recipe I’m most happy with. If you follow the steps closely, you’ll get soft, fluffy cupcakes that hold their shape beautifully. The flavor is rich with both tea and milk, they turn out even better than the ones from most bakeries.
🍰 Trust the ratios and steps — they’ve been tested and perfected through countless batches. The only real challenge lies in one thing: your oven.
Every oven has its own personality, so the baking times and temperatures I provide are just a guide. This recipe uses a two-stage baking process:
The low-temperature stage helps set the structure gently and allows the cupcakes to rise evenly.
The high-temperature stage ensures they’re fully cooked and beautifully browned.
📏 If your cupcakes tend to crack on the surface, try lowering the oven temperature slightly during the initial stage. This can help reduce stress on the surface as it rises.
⚠️ However, lowering the temperature too much may cause underbaking or shrinking. If that happens, just extend the baking time a little.
✨ Play around with both stages of baking — adjust the temperature and timing gradually — until you find the sweet spot that works best with your oven. With a little trial and error, you’ll get cupcakes that bake just the way you like them.
💡 Pro Tip: Use Non-laminated cupcake liners to significantly reduce the risk of cracking. They allow the batter to grip the sides better, which helps control how the cupcakes rise. Plus, you’ll have more flexibility when adjusting baking temperatures.
Ingredients
3 eggs (each approx. 55g with shell)
50g milk
5g Earl Grey tea leaves
30g unsalted butter (originally corn oil)
50g cake flour
35g granulated sugar
Directions
Step 1: Prepare the Milk Tea Batter
Make the Milk Tea
Combine milk and Earl Grey tea leaves in a small pot. Heat gently until it reaches a soft simmer around the edges. Cover and steep for 5 minutes to extract the aroma.
Emulsify with Butter
Pour the infused milk into a mixing bowl. Add melted butter and stir until the mixture becomes uniform with no oil separating on the surface.
Incorporate the Flour
Sift in the cake flour and mix until no dry flour remains.
Add Egg Yolks
Separate the eggs and mix in the 3 yolks until smooth. Set aside.
Step 2: Make the Meringue
⚠️ Tip: Preheat your oven at this point.
Neutralize Odor
Add 1 to 3 drops of lemon juice to the egg whites to eliminate any smell.
Add Sugar
Gradually or all at once, mix in the sugar.
Whip to Medium Peaks
Beat with a mixer until the whites form soft peaks that curl slightly—avoid overbeating, which can cause surface cracks during baking.
Step 3: Combine Mixtures
Fold one-third of the meringue into the milk tea yolk batter.
Pour the yolk mixture back into the remaining meringue and gently fold to combine.
Step 4: Fill the Cups
Divide the batter evenly into 9 cupcake liners, filling each about 80% full (roughly 32g per cup).
Step 5: Two-Stage Baking
Gently tap the pan before baking to break large air bubbles in the batter.
Bake at 250°F(120°C) for 40 minutes to stabilize the structure.
Then bake at 300°F(150°C) for 10 minutes to develop a golden color.
Gently tap after baking to release steam and prevent shrinkage.
Recipe Note
1. For our small-batch cakes, adding sugar gradually or all at once is inconsequential.
2. The beaten egg whites should form soft peaks with a subtly curved tip that.
3. Critically, gently tap the pan both before and after baking to release large air bubbles and prevent the cakes from collapsing.
Nutrition
Nutrition
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