1Instructions
- 1
Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- 2
Heat the milk in a small saucepan over medium heat until it begins to simmer. Remove from heat and steep the Earl Grey tea bags in the milk for about 5 minutes. Remove the tea bags and let the milk cool.
- 3
In a mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
- 4
Add the egg and vanilla extract to the butter mixture and beat until well combined.
- 5
In another bowl, whisk together the all-purpose flour, baking powder, and salt.
- 6
Gradually add the dry ingredients to the wet ingredients, alternating with the cooled tea-infused milk, beginning and ending with the dry ingredients. Mix until just combined.
- 7
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- 8
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
