These Vegan Earl Grey cupcakes with bergamot pair perfectly with a tart vegan blueberry frosting for the best eggless cupcake recipe!
* Recipe originally shared April 2019 and updated June 2026*
If you loved my Earl Grey Sugar Cookies or Earl Grey Lemon Sweet Rolls, then you are going to ADORE these Earl Grey Cupcakes!
They are soft and tender and topped with a creamy, tart blueberry frosting that pairs perfectly with the floral and citrus flavors of Earl Grey tea.
Ingredients:
Ingredient & substitution notes:
- Earl Grey Tea: I have made these rolls with Tea Pigs Earl Grey tea and Rishi Earl Grey Tea.
- Since there is only ¼ cup of Earl Grey tea in this recipe, the key is to make sure it is steeped strongly for a minimum of 5-10 minutes.
- Apple Cider Vinegar: We use this to create a vegan "buttermilk," as it is a necessary ingredient to interact with the baking soda and help the cupcakes rise.
- You can substitute 1:1 with lemon juice.
- Olive Oil: My favorite oil for baking, as it gives a nice flavor and tender crumb to the cupcakes
- Can substitute 1:1 with other neutral oils.
- The only oil I don't recommend is coconut oil, as I find it can clump up.
- Cornstarch: When I originally created this recipe, it called for pastry flour, but I changed it to include a mix of all-purpose flour and cornstarch for a similar texture!
- Wild Blueberries: These give the frosting a super-rich flavor and color, but you can substitute 1:1 with regular blueberries.
How to make Earl Grey cupcakes
Steep the Earl Grey tea:
Since there is actually only ¼ cup of Earl Grey tea in this recipe, the key is to make sure it is really strongly steeped- about 5-10 minutes in hot water to make it really strong!
Make the cupcake batter:
Mix together the oat milk and apple cider vinegar to create the vegan buttermilk. Whisk in the sugar, olive oil, cooled Earl Grey tea, and vanilla.
Then, mix in the dry ingredients, including the all-purpose flour, cornstarch, baking powder, baking soda, and salt.
I recommend starting with a whisk and then switching to a spatula so that it doesn't get overmixed.
Bake the cupcakes:
Add 8 cupcake liners to a muffin tin and fill each about ⅔ full of batter. Then, add the tray to the oven and bake the cupcakes for 20 minutes until baked through.
How to make blueberry frosting:
Make the blueberry jam:
I originally used fresh blueberries in this frosting (which still works), but a few of you were having problems with the frosting separating. So... I tweaked the recipe to use a homemade jam instead!
I like making the jam before baking the cupcakes, so it has time to chill in the fridge.
Make the frosting:
Start by whipping together the vegan butter and coconut cream. The key to this frosting is to use room-temperature ingredients, so the frosting won't separate when the jam is added.
Then, add the powdered sugar and whip it with the butter until completely incorporated. It is important to add this first to reduce any chance of your frosting separating!
Then, add in the jam and whip until you have a smooth and thick blueberry frosting.
Assemble the Earl Grey cupcakes:
Once the cupcakes have cooled completely, use a piping bag to frost the cupcakes. You can serve them as is or top them with extra fresh blueberries and lemon zest for the perfect garnish!
FAQ & Tips:
Can I make these Earl Grey cupcakes gluten-free?
While I have not personally tried it, it should work. Just make sure to use a gluten-free all-purpose flour mix like this one from Bob's Red Mill 1:1 Baking flour.
Please keep in mind that flour alternatives like coconut flour or almond flour will not work in this recipe as it's not a 1:1 substitution.
How do I store Earl Grey blueberry cupcakes?
Unfrosted cupcakes can be stored at room temperature in a closed container for 2-3 days. However, once frosted, they should no longer be stored at room temperature.
Frosted cupcakes can be stored in a closed container in the freezer for up to 1 month. Just defrost at room temperature for about 1 hour before enjoying.
Frosted cupcakes can also be stored in the fridge for around 24 hours. Any longer than that, and it tends to dry them out. That's why I always recommend storing vegan cupcakes in the freezer, as it keeps the texture.
These Vegan Earl Grey Cupcakes with Blueberry Frosting are truly the perfect cupcakes for any event!
-TSG
More vegan cupcakes you will love:
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Vegan Earl Grey Blueberry Cupcakes
Ingredients
Blueberry Jam
- ¼ cup wild blueberries fresh or frozen
- 1 Tablespoon sugar
- 1 teaspoon lemon juice
Earl Grey Cupcakes
- ¼ cup plant based milk I prefer almond, but any works
- ½ Tablespoon apple cider vinegar or lemon juice
- ½ cup sugar
- ⅓ cup Earl Grey tea strongly steeped 5-10 minutes
- 3 Tablespoons olive oil
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 cup all-purpose flour
- 1 Tablespoon cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Blueberry Lemon Frosting
- ½ cup vegan butter room temperature
- 1 Tablespoon coconut cream optional, but makes frosting fluffy
- 1 cup organic powdered sugar
- 2 Tablespoons blueberry jam *made above*
Instructions
- Start by steeping the Earl Grey tea while you make the blueberry jam.
Make the blueberry jam:
- Add the blueberries, sugar, and lemon juice to a saucepan. Turn on the heat and cook over medium heat, stirring consistently, for about 5 minutes or until the blueberries break down and the jam starts to bubble.
- Add the cooked jam to a small bowl and store in the fridge to chill while you make the Earl Grey cupcakes.
Make the Earl Grey Cupcake Batter:
- Preheat your oven to 350F and place 8 baking liners into a muffin pan. Set aside for later.
- Start by adding your oat milk and apple cider vinegar to a large mixing bowl. Stir and let sit about 2 minutes until the milk curdles and forms a "buttermilk".
- Next, add the sugar, Earl Grey tea, oil, and vanilla to the mixing bowl. Whisk to combine.
- Next, add the all-purpose flour, cornstarch, baking powder, baking soda, and salt to the bowl.
- Mix into a thick batter. I recommend starting with a whisk and then switching to a spatula so the batter does not get over-mixed.
Bake the cupcakes:
- Fill each cupcake liner ⅔ of the way full with batter.
- Add the tray of cupcakes to the oven and bake for 20 minutes.
- Remove the cupcakes from the oven and let them cool in the baking tray for 5 minutes. Carefully move the cupcakes to a wire rack and let them cool completely before frosting.
Blueberry Lemon Frosting
- Add the room temperature vegan butter and coconut cream to a mixing bowl and whip together until fluffy.
- Once combined, slowly whip in your sifted powdered sugar until no clumps remain. Finally, add in the blueberry jam and whip into a smooth but thick frosting.
- Add the frosting to a piping bag and evenly pipe onto the cooled cupcakes. If the frosting is too soft, add the filled piping bag full of frosting back to the fridge for 10-15 minutes to help it firm up before piping it.
- Top each cupcake with fresh blueberries if desired. Then, serve & enjoy!
Notes
- Please see the blog post for substitution ideas & more recipe tips.
Julz says
Is it possible to use coconut oil instead of vegan butter ?
Megan says
No I don't recommend coconut oil as a substitute
Priya Patel says
I tripled the recipie to split between two 8" cake pans and baked at 350 for 30. Came out perfect and the flavor is amazing! I used 4 earl grey tea bags in 1 cup of water for 10 minutes. Highly reccomend!
Megan says
Love hearing it works as a cake as well 🙂 So happy you enjoyed it!
Birdie says
I make these the second time and they smell even more delicious than the first time! My only problem is the butter cream. I only used vegan butter, blueberries and citrus like described but it curdles every time.. Internet says it's because the butter is too cold but you commented here that it has to be cold, so I am torn what to do with it, if anyone has an idea, would be glad 🙂
Megan says
So happy the cupcakes are working well! I definitely recommend cold vegan butter as it whips up best. I wonder if it's the brand you're using- Can you let me know what it is? There are three options you could try instead. One: You could cook the blueberries down before adding them with a little sugar into more of a jam as this will make them easier to whip. You could also just buy blueberry jam and use that. Two: Blend dried blueberries and use this as a powder instead. Three: Use warm butter and whip it with the blueberries, then refrigerate and whip it while cold. I've never personally had it curdle when using cold vegan butter and fresh blueberries, but hope this gives you enough options to try!
Vincas says
Thanks for your amazing recipe!
Megan says
You're welcome!
samantha says
My frosting separated unfortunately when I added the blueberries. i've never had any luck with vegan frosting, doh....
Megan says
Sorry to hear that! You can try a few things- decreasing the amount of blueberries you add, using dried blueberries instead, or adding more powdered sugar to save the frosting. It could be that the vegan butter you used was too warm too as you want to use really cold butter. Hope that helps!
Jennifer says
These sound sooooo good!! I live in Denver (altitude 5280 ft). Do I need to adjust the recipe for that altitude? Thank you!
Megan says
Thank you! Unfortunately, I really don't have any knowledge on high altitude baking, but if you try it let me know.
cara says
I am wanting to try these cupcakes out and am wondering if you think frozen blueberries would be an acceptable sub? Would I need to tweak the frosting recipe to accommodate for the extra moisture? -Thank you
Megan says
I've never tried the frosting with frozen blueberries, but if you do I would recommend defrosting first and then pressing out any excess liquid/moisture before adding them to the frosting. Let me know if you try!
Maria says
Do you think this would work as a bundt cake? If so, how would the baking time differ? Thanks!
ShortGirlTallOrder says
Hi Maria! I have not tried this recipe with a bundt cake so I'm not sure. However, if I had to guess I'd bet it would work in a smaller bundt pan or in a larger bundt pan if you double the recipe. I would check the cake between 30-40 minutes depending on the size. If you do make it this way I'd love to hear how it goes!
Joanna says
This recipe is EXCELLENT! I doubled it and everything came out perfect. Such great flavors. Thank you!
ShortGirlTallOrder says
Amazing! So happy to hear that! If you have a chance to leave a star rating I would appreciate it as it helps others find this recipe 🙂
Carly says
Thanks for this! Hard to find good DF baking recipes. I didn’t have earl grey so I used chai and added 1/4 tsp of cinnamon, ginger, and cloves. Came out great!
ShortGirlTallOrder says
Chai sounds SO good! I'm glad it worked with this recipe :).
ShortGirlTallOrder says
Thank you for the feedback Ranna! I know the frosting is SO addicting- enjoy :).
Ranna says
These Cupcakes are amazing! My family loves them and were surprised when I said they were vegan because they never really had desserts be fully vegan. Either way the frosting was so good, they are eating it on its own and will definitely be making more!
ShortGirlTallOrder says
Yes vegan frosting can get soft pretty fast! So glad you liked them 🙂
Jacob says
These were so good! The frosting definitely needs to be refrigerated before frosting (it got too soft to pipe right after making) but otherwise delicious.
Phillip George says
Can you use all-purpose flour instead of cake/pastry flour?
ShortGirlTallOrder says
Yes, though it won't be quite as light and fluffy. If you have cornstarch at home you can also make pastry flour by removing 2 Tbsp of flour from every cup of all-purpose flour and replacing it with cornstarch for a homemade pastry flour. Hope you enjoy the cupcakes!