Cupcakes and Muffins (no egg no milk no butter)

Vegan Earl Grey Cupcakes

Eggless Dairy-Free Earl Grey Cupcakes

VEGAN EARL GREY CUPCAKES, soft and moist with a slightly crispy sugar topping, and a subtle and unique bergamot flavor from Earl Grey Tea. Eggless Dairy-Free Earl Grey Cupcakes made with simple ingredients, easy to make and simply perfect for breakfast, afternoon tea or any time of the day.
Servings 12 cupcakes


Infused tea

  • 1 cup (240 ml) Boiling Hot Water
  • 1 tbsp (5 g) Earl Grey Tea


  • 3/4 cup (150 g) Superfine Sugar
  • 1 tsp (5 ml) Vanilla Extract
  • 1/3 cup (80 ml) Vegetable oil
  • 1 ¾ cup (245 g) All-Purpose Flour
  • 1/4 tsp (1.5 g) Salt
  • 1 tbsp (12 g) Baking Powder
  • 1 tbsp (5 g) Earl Grey Tea


  • Brown Sugar for toppings


  • Preheat oven to 350oF (180oC).
    Line a standard 12 cups muffin pan with cupcake liners. Set aside.
  • To small bowl/mug add boiling hot water. Then, add the tea, Let it steep for 15 minutes.
  • After 15 minutes, strain infused tea into a bowl.
    Then, to this bowl, add sugar. Whisk until sugar is completely dissolved.
  • Next, add vanilla extract and oil. Mix well.
  • Sift in flour, baking powder and salt.
    Then, add the tea leaves.
    Mix until dry flour is no longer visible. DO NOT OVER MIX (mix until dry and wet ingredients are just combined).
  • Spoon batter into cupcake liner until 2/3 full.
  • Top with brown sugar.
  • Bake in preheated oven to 350oF (180oC), rack middle position, 20 minutes, or until toothpick inserted in the middle of cake comes out clean.
  • Let cupcakes cool down in pan for 10 minutes. Then transfer cupcakes to wire rack to cool down completely.