These tea infused cupcakes are perfect for every occasion. They are great with different teas: you can use flavoured black tea or earl grey tea, even herbal tea. This time I used Beautiful coco black tea from Tea and the gang, a Sri Lankan black tea with rose petals, coconut and cranberry pieces. They sent me some teabags to try and I absolutely loved this blend.

Tea infused and roses cupcakes

These tea infused cupcakes are really easy to prepare, I used one of the Hummingbird Bakery recipes making some adjustments. The sponge is very light and moist and the buttercream is delicate and airy with a subtle coconut and rose aroma. They are simply delicious!

Black tea infused cupcakes - flatlay

Tea infused cupcakes

Prep Time:15 minutes
Cook Time:15 minutes
Passive Time:60minutes
Servings:12-16 cupcakes


  • For the cupcakes
  • coconut and rose black tea: 3 teabags
  • just-boiled water: 5 tbsp
  • unsalted butter softened: 80 grams
  • plain flour: 240 grams
  • caster sugar: 280 grams
  • whole milk at room temperature: 200 milliliters
  • medium eggs: 2
  • egg yolk medium: 1
  • baking powder: 10 grams
  • salt (a pinch)
  • For the buttercream
  • icing sugar sifted: 400 grams
  • butter softened: 200 grams
  • whole milk warm: 50 milliliters
  • To decorate
  • dried rose buds edible


    1. Put the 3 teabags in a very small bowl (I used an espresso cup) and add the boiled water. Leave to brew for 30 minutes.
    2. Preheat the oven to 180°C and line a cupcake tin with cupcake cases.
    3. In the meanwhile sift the flour with baking powder and salt and set aside.
    4. Put butter, sugar and sifted flour (with baking and salt) in the bowl of a stand mixer with the paddle attachment and mix until it resembles breadcrumbs.
    5. Put the eggs and the yolk into a jug with the milk, whisk a little just to break the eggs. Add the brewed tea squeezing well the teabags. Don't throw them away but place them aside for the buttercream.
    6. Slowly add the wet ingredients to the dry ingredients and mix on low speed until you have a smooth batter.
    7. Divide the batter between the cupcake cases and bake into the preheated oven for about 15 minutes or until a skewer inserted in the centre of a cupcake comes out clean.
    8. Once cooked leave the cupcakes on a wire rack to cool down.
    1. Put the used teabags into the warm milk and set aside for 30 minutes.
    2. Start beating the butter with the sifted icing sugar using an electric mixer until well combined, then add the tea infused milk (squeeze very well the teabags) and continue mixing until you have a light and fluffy butter cream.
    3. Transfer the buttercream into a piping bag with a star nozzle and decorate the cupcakes.