Lady Grey Cupcakes With Lavender Frosting

These lady grey cupcakes use are infused with the flavours of the tea, combined with a soft lavender frosting. They are soft, sweet and oh so delicious!
Course Dessert
Cuisine Australian
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 14 cupcakes
Author Sally


For The Lady Grey Cupcakes:

  • ½ cup almond milk
  • 2 Lady Grey teabags
  • 170 gms dairy-free spread*
  • 2 eggs
  • 2 tsp vanilla
  • 1 cup sugar
  • ½ cup SR flour
  • 1 cup plain flour
  • ½ tsp salt
  • 1 ½ tsp baking powder

For The Lavender Frosting:

  • 1 tbsp of dried lavender
  • 2 tbsp of almond milk
  • ½ cup dairy-free spread*
  • cups icing sugar
  • Pinch salt
  • blue & pink food colouring


For The Lady Grey Cupcakes:

  • Heat milk in the microwave for 1 minute or until warm. Place teabags in milk to infuse for 30 minutes or until milk has cooled to room temperature. Preheat oven to 180C and line a 12 cup muffin pan with cupcakes cases, and another with 2 cases as this recipe yields 14 cakes.
  • With an electric mixer, beat dairy-free spread* and sugar together. Add eggs and vanilla and continue beating until combined.
  • Slowly sift in flours, baking powder and salt, ½ cup at a time making sure it is mixed through each time. Slowly pour in infused milk and mix through until the batter is light and creamy.
  • Spoon into patty cases so that they are 3/4 full and bake for 18-20 minutes or until golden on top and the cake is springy when lightly touched.

For The Lavender Frosting:

  • Combine 1 tbsp of dried lavender in 2 tbsp of milk. Let this infuse for a few hours or overnight in the fridge.
  • In a large bowl, beat dairy-free spread with an electric mixer and begin adding in sifted icing sugar ¼ cup at a time ensuring all has been combined before adding more.
  • After about half the icing mixture has been combined, mix in 1 tablespoon of the lavender milk to the icing before continuing to add in the remaining icing sugar. If the mixture gets too stiff, add in a teaspoon more of the lavender milk.
  • Once all the icing sugar has been combined, add a pinch of salt to taste which will cut through the sweetness of the frosting and mix through. I also added a few drops each of blue and pink food colouring to the mixture so I got the desired ‘lavender’ colour.
  • Spoon frosting into a piping bag and pipe onto cooled cupcakes.


*I use Nuttelex Lite to replace butter in most of my recipes as it is vegan and gives a 'buttery' flavour without being greasy. As this is an Australian product, the closest US alternative I believe is Earth Balance. Otherwise any dairy-free spread will work.
Lady Grey tea was created and trademarked by Twinings. It is subtler in flavour than Earl Grey however if you are unable to find it, Earl Grey will make a fine substitute. 
Tip! Bake cupcakes in 2 batches, the 12 cup first, then the remaining 2 cakes. Cupcakes will cook more evenly if there is only one tray at a time in the oven.