Vegan Earl Grey Cupcakes & Blueberry Frosting
Vegan Earl Grey Cupcakes with Blueberry Frosting are soft, fluffy, and infused with delicate tea flavor, topped with a naturally sweet and fruity frosting. This vegan Earl Grey cupcakes & blueberry frosting recipe is perfect for elegant desserts, tea parties, and special occasions.
Ingredients
- For the cupcakes:
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup plant-based milk
- 2 Earl Grey tea bags
- 1/3 cup vegetable oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- For the blueberry frosting:
- 1/2 cup vegan butter softened
- 2 cups powdered sugar
- 2 –3 tablespoons blueberry puree
- 1/2 teaspoon vanilla extract
Instructions
- Heat plant-based milk and steep Earl Grey tea bags for 5–10 minutes. Let cool and remove tea bags.
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, sugar, baking soda, and salt.
- In another bowl, mix infused milk, oil, apple cider vinegar, and vanilla extract.
- Combine wet and dry ingredients, mixing until just combined.
- Fill cupcake liners and bake for 18–22 minutes until a toothpick comes out clean.
- Let cupcakes cool completely.
- Beat vegan butter, then add powdered sugar, blueberry puree, and vanilla. Whip until light and fluffy.
- Frost cooled cupcakes and decorate as desired.
Notes
- Do not oversteep tea to avoid bitterness.
- Use room temperature ingredients for smooth mixing.
- Avoid overmixing batter to keep cupcakes light.
- Strain blueberry puree for smoother frosting.
- Adjust frosting consistency as needed.