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a board of cupcakes with fresh blueberry frosting and earl grey tea

Vegan Earl Grey Cupcakes

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!
4.80 from 25 votes
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Course: Vegan Cakes + Cupcakes
Cuisine: American
Prep Time: 15 minutes
Cook Time: 28 minutes
Total Time: 43 minutes
Servings: 8 cupcakes


Earl Grey Cupcakes

  • ¼ cup plant based milk I prefer almond, but any works
  • ½ Tablespoon apple cider vinegar
  • ¼ cup earl grey tea strongly steeped
  • cup+ 2 Tablespoons organic sugar
  • 3 Tablespoons olive oil
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 1 cup pastry flour or cake flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt

Blueberry Lemon Frosting

  • ½ cup cold vegan butter
  • cup vegan shortening palm oil- can be subbed 1:1 for more vegan butter
  • 1 Tablespoon cold coconut cream optional, but makes frosting fluffy
  • ½ cup fresh blueberries
  • 1 teaspoon lemon zest
  • 1- 1 ½ cups organic powdered sugar


Earl Grey Cupcakes

  • Preheat your oven to 350F and place paper baking liners into a muffin pan. Set aside for later.
  • 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".
  • Next, add in the earl grey tea, sugar, vanilla bean paste/extract, and oil to the mixing bowl. Whisk to combine.
  • 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.
  • Add the batter to your lined muffin pan so that each liner is about ¾ full. Bake the cupcakes for 25-28 muffins until cooked through. Remove from the oven and let cool before frosting.

Blueberry Lemon Frosting

  • Add your fresh blueberries and lemon zest to a blender and blend for about 1 minute. Set aside to use in the frosting.
  • 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 sifted powdered sugar until no clumps remain. Finally, add in the blended blueberry and lemon and whip about 30 seconds until thoroughly mixed into the 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 the frosting firm up before piping it. Enjoy!


  • Cupcakes are best enjoyed in 2-3 days, but they will store in the freezer for 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
  • To make pastry/cake flour at home measure out 1 cup (125 grams) of all-purpose flour. Then, remove 2 Tbsp of flour (16 grams) and replace it with 1 Tbsp of cornstarch. 


Serving: 1cupcake with frosting | Calories: 374kcal | Carbohydrates: 36g | Protein: 2g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 3g | Sodium: 232mg | Potassium: 74mg | Fiber: 2g | Sugar: 24g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!