Soft Vanilla Bean Tea Cupcakes

Name: Soft Vanilla Bean Tea Cupcakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 cupcakes
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; ½ cup unsalted butter, softened; 2 large eggs; 1 cup milk; 1 tablespoon vanilla bean paste; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 2 teaspoons finely ground tea leaves (e.g., Earl Grey); 1 cup unsalted butter, softened; 4 cups powdered sugar; 2 tablespoons milk; 1 teaspoon vanilla extract; Pinch of salt

Highlighted under: Sugar & Spice

When I first baked these Soft Vanilla Bean Tea Cupcakes, I was amazed by their delicate flavor and fluffy texture. Combining the richness of vanilla beans with the elegance of tea, these cupcakes quickly became a favorite among my friends and family. I love how light they are, making them perfect for afternoon tea or as a sweet treat after dinner. The precise balance of sweetness and fragrance in each bite keeps me coming back for more!

Created by

Rowan Tate

Last updated on 2026-02-16T00:13:35.681Z

After multiple attempts, I've found the secret to making these Soft Vanilla Bean Tea Cupcakes truly special. The addition of finely ground tea leaves enhances the flavor, creating a wonderful aroma that fills the kitchen. While crafting the batter, I realized that letting the mixture rest before baking allows the flavors to meld beautifully, resulting in cupcakes that are light and airy.

One delightful feature of these cupcakes is their adaptability. I often experiment with different types of tea, such as Earl Grey or chamomile, which adds unique notes to the vanilla base. Each batch brings a new experience, not to mention the wonderful compliments I receive from those who taste them!

Why You'll Love These Cupcakes
Fluffy texture complemented by the subtle aroma of vanilla and tea
Perfect for any occasion, from casual gatherings to elegant celebrations
A delightful twist on classic vanilla cupcakes that will impress your guests

The Importance of Vanilla Bean Paste

Using vanilla bean paste rather than regular vanilla extract elevates the flavor profile of these cupcakes significantly. The tiny flecks of vanilla seeds not only add visual interest but also enhance the depth of flavor, providing that rich, aromatic quality that complements the delicate notes of the tea. When measuring, remember that one tablespoon of vanilla bean paste is equivalent to about one vanilla bean or two teaspoons of extract, so you can easily adjust based on what you have on hand.

For those looking for a more budget-friendly alternative, consider using high-quality vanilla extract, but be mindful that it won't impart the same visual flair or texture. If you're interested in experimenting with flavors, feel free to swap the vanilla bean paste with other extracts, such as almond or hazelnut, for a unique twist on these cupcakes.

Whipping the Perfect Buttercream

Achieving a smooth and fluffy buttercream frosting is key to the overall presentation and enjoyment of your cupcakes. When mixing the butter and powdered sugar, be sure to start on low speed to avoid a sugar cloud, gradually increasing to medium speed until the mixture is light and airy. Incorporating the milk and vanilla extract helps achieve a glossy finish; avoid adding too much liquid at once to keep the frosting from becoming too runny.

If you find that your buttercream is too soft, consider chilling it for about 10-15 minutes before frosting your cupcakes. This helps maintain its structure and allows for easier piping. To easily decorate, use a piping bag fitted with a star or round tip to create beautiful swirls on each cupcake. If you're feeling creative, you can also add food coloring to the frosting for a vibrant visual appeal.

Storing and Serving Suggestions

These Soft Vanilla Bean Tea Cupcakes can be made ahead of time, which makes them perfect for preparing for gatherings. Once fully cooled, store them in an airtight container at room temperature for up to three days. If you want to keep them fresh longer, you can refrigerate them for about a week or freeze them for up to three months. Just make sure to wrap them tightly in plastic wrap to prevent freezer burn.

When it comes to serving these cupcakes, they pair beautifully with both hot and iced tea, making them a versatile treat for any tea party. Consider garnishing with fresh berries or edible flowers for an extra touch when serving. If you're hosting an event, you might also want to create a cupcake platter with different frosting flavors or styles to delight your guests.

Ingredients

Ingredients for Soft Vanilla Bean Tea Cupcakes

Cupcake Ingredients

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1 cup milk
1 tablespoon vanilla bean paste
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons finely ground tea leaves (e.g., Earl Grey)

Buttercream Frosting

1 cup unsalted butter, softened
4 cups powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract
Pinch of salt

Ensure all ingredients are at room temperature for the best results.

Instructions

Instructions for Making Soft Vanilla Bean Tea Cupcakes

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

Cream the Butter and Sugar

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Combine Wet Ingredients

Add in the eggs, milk, and vanilla bean paste, mixing until well combined.

Mix Dry Ingredients

In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and ground tea leaves.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Pour into Muffin Tins

Evenly distribute the batter into the prepared muffin tin, filling each cup about 2/3 full.

Bake

Bake in the preheated oven for 15 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Frost

Remove the cupcakes from the oven and allow them to cool completely before frosting with buttercream.

Enjoy your delightful Soft Vanilla Bean Tea Cupcakes with your favorite beverage!

Pro Tips

For a more intense flavor, consider infusing the milk with whole tea leaves before adding it to the batter. Simply warm the milk and steep the leaves for about 10 minutes, then strain before use.

Potential Troubles and Fixes

If your cupcakes end up dense rather than fluffy, it could be due to overmixing the batter. Once the dry ingredients are combined with the wet ingredients, mix until just incorporated—this keeps the cupcakes light and airy. Additionally, be sure to measure your flour correctly; spooning it into the measuring cup can help avoid the common mistake of including too much flour, which also leads to dense results.

Another common issue is having the cupcakes doming excessively. This can occur if the oven temperature is too high. Make sure to keep your oven calibrated by using an oven thermometer; the ideal baking temperature for these cupcakes is 350°F (175°C). If the tops burn or crack, consider reducing the heat by 25 degrees and extending the baking time slightly.

Variations and Flavor Elevations

To personalize these cupcakes, consider infusing the milk with additional flavors. For example, steeping the tea leaves in warm milk before adding them to the batter not only deepens the flavor but also adds a lovely aroma. You can also explore using flavored teas, such as chai or jasmine, for a unique twist that can redefine the whole cupcake experience.

If you're looking for a wholesome touch, substituting half of the all-purpose flour with whole wheat flour can add nutty undertones without sacrificing too much texture. Alternatively, for a gluten-free variation, you can substitute the flour with a cup-for-cup gluten-free baking blend. Adjust baking times as necessary, watching closely until you achieve that perfect clean toothpick test.

Questions About Recipes

→ Can I use a different type of tea?

Absolutely! Feel free to experiment with various types of tea like chai or green tea for different flavor profiles.

→ How should I store the cupcakes?

Store the cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

→ Can I make these cupcakes gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version.

→ What can I substitute for eggs in this recipe?

You can use unsweetened applesauce or a flaxseed meal mixed with water as an egg substitute.