Roasted Blackberry Earl Grey Cupcakes
Servings 12
These moist and fluffy cupcakes are infused with Earl Grey tea and pan roasted blackberries. They are then frosted with a blackberry cream cheese frosting. A perfect dessert to pair with tea!
Ingredients
Cupcakes
- ½ cup hot milk
- 3 Earl Grey tea bags
- 3 tbsp Greek yogurt or sour cream
- 1 tsp vanilla extract
- 1¼ cup fresh or frozen blackberries
- ½ cup unsalted butter, softened
- ¾ cup granulated cane sugar
- 1 large egg, at room temperature
- 1 large egg white, at room temperature
- 1¼ cup all-purpose flour
- 1 tsp baking soda
- ¼ tsp baking powder
- ¼ tsp fine sea salt
Blackberry Cream Cheese Frosting
- 4 oz plain cream cheese, softened
- 6 tbsp unsalted butter, softened
- 3 cups powdered sugar
- ½ tsp vanilla extract
- pinch fine sea salt
- 1 tbsp roasted blackberry juice
Instructions
Prep
- Take 2 of the Earl Grey tea bags and steep them in the hot milk for five minutes. Remove the tea bags and let the milk cool down until just warm to the touch. Then, stir in the Greek yogurt (or sour cream) and vanilla extract.
- Pan roast the blackberries. Place the blackberries into a nonstick skillet over slightly higher than medium heat. Roast the blackberries in the pan, stirring occasionally, until the blackberries are soft and start to break down and release their juices. Turn off the heat, transfer the berries into a shallow bowl, and use a spoon or fork to gently mash them, leaving some larger chunks.
- Let the blackberries cool completely. Half of this mixture will be used for the cupcakes and the remainder will be used for the frosting.
Batter
- Preheat your oven to 350°F (180°C) and line a 12-cup cupcake pan with liners.
- In an electric mixer fitted with the paddle attachment, cream the unsalted butter and sugar together on medium speed until fluffy (2-3 minutes).
- Add the egg, followed by the egg white, and then the Earl Grey milk mixture, beating until smooth between each addition.
- In a separate bowl, whisk the flour, baking powder, baking soda, and salt together. Then cut open the third Earl Grey tea bag and whisk in ½ tsp of the tea leaves into the flour as well.
- Add the flour mixture to your wet ingredients and fold on low speed until the flour is just combined.
- Take ¼ cup of your roasted blackberries and use a flexible spatula to gently swirl them into the batter.
- Divide the batter evenly between the 12 lined cupcake tins. Bake for 19-21 minutes, or until cupcakes are set and a toothpick comes out clean. Let the cupcakes cool for 10 minutes in the pan before transferring them to wire racks to cool completely.
Frosting
- Take the remaining roasted blackberries (whatever you did not use for the cupcakes) and press them through a fine mesh strainer to get all the juices out. Dispose of the seeds.
- In an electric mixer, beat the butter and cream cheese together until combined. Then add the powdered sugar, salt, and vanilla. Continue beating on medium-high speed for around two minutes, then add 1 tbsp of the blackberry juice and continue to beat for another 2 minutes, or until light and fluffy. Pause to scrape down the sides of your bowl if needed.
- Frost the cupcakes! I used Wilton's 2D tip. You may have some blackberry juice leftover, and if you do feel free to drizzle some on top of the cupcakes. Enjoy!
Notes
Based on feedback that this recipe made more frosting than many needed, I reduced the proportions in the latest version.
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