IMG_4138-1

I’ve made Green Tea Matcha Cupcakes before using my favourite Red Velvet Cupcake recipe but that was using powdered green tea and I wondered how to include black tea flavour into cupcakes. So I came across this Black Tea Cupcake recipe from Pastry Affair and they looked amazing so of course, had to give it a try and they tasted fantastic. The minimal use of frosting also works in its favour because honey plus icing sugar makes for a super sweet combination already so I’m glad I reduced the sweetness of the cupcakes and icing sugar in the frosting as well.

Black Tea Cupcakes with Honey Buttercream Frosting (adapted from Pastry Affair)
Makes: 18 Cupcakes
Preparation Time: 10 minutes
Cooking Time: 55 minutes
Passive Time: 30 minutes

Ingredients
Black Tea Cupcakes
235 ml Full Cream Milk
3 tbsp Black Tea (or the contents of 3 tea bags)
55 grams Unsalted Butter, Room Temperature
140g Caster Sugar
2 Eggs, Large
70ml Vegetable Oil
1 tsp Vanilla Extract
150g Plain Flour
25g Cornstarch
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt

Honey Buttercream Frosting
110g Unsalted Butter, Room Temperature
60g Honey
125g Icing Sugar
1/4 tsp Salt
1 tbsp Full Cream Milk

IMG_3991-1IMG_4039-1IMG_4046-1

Method
Black Tea Cupcakes
1. Preheat oven to 180°C.
2. Heat the milk and tea bags in a pot over medium heat. Once it’s nearly boiling, take off the heat and allow to cool. IMG_3996-1IMG_3999-1
3. In a mixer, cream the butter and caster sugar together until light and fluffy.

IMG_4001-1IMG_4003-1
4. Add the eggs one at a time, and beat until well combined before adding the next one.

IMG_4005-1IMG_4006-1
5. Add in the vegetable oil and vanilla extract and mix until well combined.

IMG_4011-1IMG_4013-1
6. Add in the sifted plain flour, cornstarch, baking powder, baking soda and salt and mix until just combined.

IMG_4015-1IMG_4018-1

7. Add in the cooled tea infused milk to the cake batter, sieving out the tea leaves if preferred. Mix until the batter is smooth and combined.

IMG_4021-1IMG_4028-1IMG_4031-1
8. Line your muffin tins with baking cups and pour the batter into the cups until around 3/4 full. Bake in the oven for around 18 to 22 minutes or until a toothpick inserted into the centre of the cupcakes comes out clean. Remove from the oven and allow to cool before frosting.

IMG_4033-1IMG_4037-1

Honey Buttercream Frosting
1. In a mixer, beat the butter and honey until smooth.

IMG_4041-1IMG_4042-1
2. Add in the sifted icing sugar and salt and mix until combined. Add in one tablespoon of milk and mix until combined. Note: Add in more milk if the frosting mixture is too thick and add another pinch of salt if the frosting is too sweet.

IMG_4044-1IMG_4048-1
3. Pipe the frosting onto the cooled cupcakes and serve.

IMG_4053-1IMG_4114-1

Black Tea Cupcakes with Honey Buttercream Frosting
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Lovely black tea flavour in a moist cupcake with sweet honey flavoured buttercream frosting.
Servings Prep Time
18Cupcakes 10Minutes
Cook Time Passive Time
55Minutes 30Minutes
Servings Prep Time
18Cupcakes 10Minutes
Cook Time Passive Time
55Minutes 30Minutes
Black Tea Cupcakes with Honey Buttercream Frosting
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Lovely black tea flavour in a moist cupcake with sweet honey flavoured buttercream frosting.
Servings Prep Time
18Cupcakes 10Minutes
Cook Time Passive Time
55Minutes 30Minutes
Servings Prep Time
18Cupcakes 10Minutes
Cook Time Passive Time
55Minutes 30Minutes
Ingredients
Black Tea Cupcakes
  • 235ml Full Cream Milk
  • 3tbsp Black Tea
  • 55g Unsalted ButterRoom Temperature
  • 140g Caster Sugar
  • 70ml Vegetable Oil
  • 1tsp Vanilla Extract
  • 150g Plain Flour
  • 25g Cornstarch
  • 1 1/2tsp Baking Powder
  • 1/2tsp Baking Soda
  • 1/2tsp Salt
Honey Buttercream Frosting
  • 110g Unsalted ButterRoom Temperature
  • 60g Honey
  • 125g Icing Sugar
  • 1/4tsp Salt
  • 1tbsp Full Cream Milk
Servings: Cupcakes
Units:
Instructions
Black Tea Cupcakes
  1. Preheat oven to 180°C.
  2. Heat the milk and tea bags in a pot over medium heat. Once it's nearly boiling, take off the heat and allow to cool.
  1. In a mixer, cream the butter and caster sugar together until light and fluffy.
  2. Add the eggs one at a time, and beat until well combined before adding the next one.
  3. Add in the vegetable oil and vanilla extract and mix until well combined.
  4. Add in the sifted plain flour, cornstarch, baking powder, baking soda and salt and mix until just combined.
  5. Add in the cooled tea infused milk to the cake batter, sieving out the tea leaves if preferred. Mix until the batter is smooth and combined.
  6. Line your muffin tins with baking cups and pour the batter into the cups until around 3/4 full. Bake in the oven for around 18 to 22 minutes or until a toothpick inserted into the centre of the cupcakes comes out clean. Remove from the oven and allow to cool before frosting.
Honey Buttercream Frosting
  1. In a mixer, beat the butter and honey until smooth.
  2. Add in the sifted icing sugar and salt and mix until combined. Add in one tablespoon of milk and mix until combined. Note: Add in more milk if the frosting mixture is too thick and add another pinch of salt if the frosting is too sweet.
  3. Pipe the frosting onto the cooled cupcakes and serve.
Recipe Notes

IMG_4118-1

  • Try this with your favourite black tea leaves or other leaves but the amount that you infuse will be different depending on the strength of that tea. I used relatively strong black tea leaves which gave the cupcakes a delicate flavour.
Share this Recipe
Powered byWP Ultimate Recipe

Related posts:

Set your Twitter account name in your settings to use the TwitterBar Section.