A Tray of Earl Grey Cupcakes Topped with Swirls of Blueberry Lemon Frosting and Fresh Blueberries beside a cup of earl grey lemon tea

Vegan Earl Grey Cupcakes with Blueberry Lemon Frosting

  • Author: ShortGirlTallOrder
  • Prep Time: 15 minutes
  • Cook Time: 28 minutes
  • Total Time: 43 minutes
  • Yield: 8 cupcakes 1x
  • Category: Vegan, Dessert, Cupcakes
  • Method: Baked
  • Cuisine: Vegan


Absolutely delicious, fluffy, and moist Vegan Earl Grey Cupcakes topped with a homemade blueberry lemon frosting. These dairy-free homemade cupcakes are the best vegan dessert!



Earl Grey Cupcakes

  • 1/4 cup plant based milk (I┬áprefer almond, but any works)
  • 1/2 Tbsp apple cider vinegar
  • 1/4 cup earl grey tea (strongly steeped)
  • 1/3 cup + 2 Tbsp organic sugar
  • 3 Tbsp oil
  • 1 tsp vanilla bean paste/extract
  • 1 cup cake/pastry flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt

Blueberry Lemon Frosting

  • 1/2 cup cold vegan butter
  • 1/3 cup vegan shortening (palm oil)
  • 1 Tbsp cold coconut cream (optional, but makes frosting fluffy)
  • 1/2 cup fresh blueberries
  • 1 tsp lemon zest
  • 1 cup organic powdered sugar


Earl Grey Cupcakes

  1. Preheat your oven to 350F and place paper baking liners into a muffin pan. Set aside for later.
  2. Start by adding your plant milk and apple cider vinegar to a large mixing bowl. Stir and let sit about 5 minutes until milk curdles and forms a “buttermilk”.
  3. Next, add in the earl grey tea, sugar, vanilla bean paste/extract, and oil to the mixing bowl. Whisk to combine.
  4. In a separate mixing bowl sift together your pastry flour, baking powder, baking soda, and salt. Add the sifted dry ingredients to the mixing bowl containing the wet ingredients and mix until a smooth batter forms.
  5. Add the batter to your lined muffin pan so that each liner is about 3/4 full. Bake the cupcakes for 25-28 muffins until cooked through. Remove from the oven and let cool before frosting.

Blueberry Lemon Frosting

  1. Add your fresh blueberries and lemon zest to a blender and blend for about 1 minute. Set aside to use in the frosting.
  2. Next, add the vegan butter and shortening to a mixing bowl and whip until creamed together. Once creamed, add in your coconut cream and whip about 30 more seconds to combine. Once combined, slowly whip in your powdered sugar until no clumps remain. Finally, add in your blended blueberry and lemon and whip about 30 seconds until thoroughly mixed into the frosting.
  3. Add the frosting to a piping bag and evenly pipe onto the cooled cupcakes. Enjoy!


Cupcakes are best enjoyed in 2-3 days, but they will store in the freezer up to 1 month. I don’t recommend storing in the fridge as this will dry them out.

It’s also best to make the frosting the day you want to eat the cupcakes, but cupcakes can be stored in the freezer frosted as well. Simply let them defrost to room temperature on the day you are ready to eat them

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