Pumpkin Earl Grey Cupcakes with Cream Cheese Frosting

26 Oct

Are y’all sick of pumpkin yet?

I hope not.


Because these are not your everyday, garden variety pumpkin goods.

The unique twist is the Earl Grey (my fave). The traditional spices that are used for most pumpkin recipes (i.e. cinnamon, nutmeg, clove etc) are not necessary here. The tea gives the cupcakes a nice, subtle bergamot hint.

And cream cheese icing. Come on.

Pumpkin Earl Grey Cupcakes (Makes 16)

Adapted from Honest Cooking 

1 cup milk
4 Earl Grey tea bags
2 cups all purpose flour
1.5 cups sugar
1.5 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tsp vanilla
2 cups pumpkin puree (I used canned)
1 cup vegetable oil (sunflower)
4 eggs

1) Steam/heat milk and steep tea bags for 10 minutes until concentrated.
2) Mix dry ingredients ( flour, sugar, baking powder, salt)
3) Separately, mix wet ingredients (eggs, oil, pumpkin, vanilla)
4) Press teabags with the back of a spoon to extract all the flavour, and remove. Add milk/tea to wet mix.
5) Mix wet and dry (do not over mix)
6) Spoon into muffin tray with cupcake liners, about 3/4 full or 1/3 cup.
7) Bake at 345 for 15-20 minutes


Cream Cheese Icing

12 tablespoons unsalted butter (at room temperature)
3 250 gram packs of plain cream cheese (or 750 grams if in bulk)
2 teaspoons vanilla
1.5 cups powdered sugar (or a bit less if you like things less sweet, like I do)

Blend together adding powdered sugar slowly. Blend until smooth, and pipe onto cooled cupcakes. Dust with cinnamon.

NOTE: I’ve made this icing without the butter and it is still mighty tasty! If you’re looking to lighten them up, feel free to omit.

We are now serving these at The Beet (2945 Dundas St W), so if you’re feeling peckish and too lazy to bake, let us do the work for you!



5 Responses to “Pumpkin Earl Grey Cupcakes with Cream Cheese Frosting”

  1. breezyk October 27, 2014 at 6:09 am #

    These look amazing!! I have some frozen pumpkin in the fridge and I might give these a go!

  2. New York Cliche October 27, 2014 at 6:47 pm #

    gah! these sound SO good!

  3. Marlene Cornelis October 29, 2014 at 9:45 am #

    I may have to give these a try simply because I can’t quite imagine the combination of pumpkin and Earl Grey tea together in a cupcake. Oh, the things I do in the name of research 😊

    • food,mostly October 29, 2014 at 11:39 am #

      Hi Marlene!

      The combination is subtle but it works! Try em out and let me know our thoughts! You can also add about 2 tablespoons of strong steeped tea to the icing for added flavour. Thanks for commenting!

  4. Alexandra November 2, 2014 at 7:23 am #

    they look really good:)

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