Earl Grey Cupcakes

• 1 ⅔ c All Purpose Flour
• 1 c Granulated Sugar
• ¼ tsp Baking Soda
• 1 ½ tsp Baking Powder
• ½ tsp Salt
• 1 ½ tsp Ground Cardamom
• ½ cup Unsalted Butter, Melted and Cooled
• 1 tsp Vanilla Extract
• 3 Large Egg Whites
• 1 tsp Lemon Zest
• ½ c Sour Cream
• ¾ c Whole Milk
• 2 The Republic of Tea Earl Greyer Black Tea

For the Frosting:

• 1 ¼ c (2.5 Sticks) Unsalted Butter, Softened
• 1 ½ tsp Vanilla Extract
• 2 ½ c Icing Sugar
• Ground Cardamom to Sprinkle on Top

Preheat your oven to 350 Degrees F and line a muffin pan with paper liners.

Place the earl grey tea bags in the milk and heat in the microwave for around a minute, or until barely simmering. Allow the milk to steep with the tea while you make the cupcake batter.

In a large bowl, add the flour, sugar., baking soda, baking powder, salt, and ground cardamom and whisk together.

Add the melted butter, vanilla, egg whites, lemon zest, sour cream, and the milk that’s been steeping with the tea. Whisk until smooth but don’t overmix. Evenly divide the batter into the pan, filling each one about 2/3 of the way full. Bake for 15-17 minutes, or until the tops spring back when lightly touched or a toothpick comes out clean when inserted in the center. Allow to cool completely.

To make the frosting, add the softened butter to a large bowl or the bowl of a stand mixer with the paddle attachment and beat on a medium speed for 2-3 minutes, until light.

Scrape the bowl down and add the vanilla and icing sugar, then mix on a low speed to combine the sugar with the butter, then mix on high speed for a minute until very smooth and fluffy.

Pipe or spread the frosting on the cooled cupcakes and dust with ground cardamom.

Original recipe courtesy of AJ DeDiego featuring The Republic of Tea Earl Greyer Black Tea