• 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!