Blackberry Curd-Filled Earl Grey Cupcakes

"Earl grey cupcakes with blackberry curd and cream cheese frosting- yep, you da bomb! ."
-- @emmaduckworthbakes
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  • Recipe Card
Prep time 20mins
Cook time 30mins
Serves or Makes: 12

Recipe Card

For the Earl Grey Cupcakes


  • 5 Earl Grey tea bags
  • 1 cup milk
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt

For the Blackberry Curd


  • 2 cups frozen blackberries
  • 1/2 cup water
  • 1 lemon, zested and juiced
  • 1 egg, plus 2 egg yolks, whisked together
  • 1/2 cup caster sugar
  • 2 tablespoons unsalted butter, softened
  • 1 tablespoon cornstarch

For the Cream Cheese Frosting


  • 1/4 cup unsalted butter, at room temperature
  • 1 cup cream cheese, at room temperature
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 cups powdered sugar, sifted
  • Mint, optional, for garnish
  • Blackberries, optional, for garnish

To Make the Blackberry Curd


  • Step 1

    Combine blackberries and lemon zest into a small saucepan with 6 tablespoons and 2 teaspoons of water. Over low heat bring to a simmer and cook until the blackberries are soft and can be broken up with a wooden spoon. Place a sieve over a medium-sized bowl, remove pan from the heat and push the blackberries through the sieve with a spoon. Discard the pips/pulp and set aside the strained blackberry juice.

  • Step 2

    Add sugar, butter, cornstarch and lemon juice into a small saucepan over low heat and stir until the butter has melted and combined. Add the eggs, whisking continuously but gently, then add the blackberry juice. On a medium to low heat, slowly bring the temperature of the mixture up until it starts to thicken and coats the back of a spoon. This takes 5-10 minutes. Be sure to scrape down the sides and the bottom of the pan so that the mixture heats up evenly. Pour into a medium bowl and cover by placing cling film directly onto the curd so that a ‘skin’ doesn’t form. Set aside to chill.

To Make the Earl Grey Cupcakes

  • Step 1

    Place 3 tea bags and milk in a small saucepan over medium heat and gently bring to a simmer. Place lid on saucepan, remove pan from heat and set aside for the tea to ‘brew’ until the milk is cool.

  • Step 2

    Preheat oven to 350ºF. Line a cupcake pan. Cut open the remaining 2 tea bags and grind the leaves.

  • Step 3

    In a large bowl, using an electric mixer, beat the butter and sugar until light and fluffy, this takes about 3 minutes. Add the egg and vanilla extract and beat for a further two minutes. Fold in the flour, baking powder and salt and the earl grey tea leaves. Pour 3/4 cup milk into the mixture and stir until combined.

  • Step 4

    Pour mixture into cupcake liners until 2/3 full. Bake in the oven for 18-20 minutes or until a toothpick inserted into the centre comes out clean. Remove from the oven and let cool slightly before transferring to a wire rack.

To Make the Cream Cheese Frosting

  • Step 1

    Beat butter and cream cheese in a large bowl with an electric or hand-held mixer. Beat for 3 minutes until well combined. Add vanilla extract and salt and beat until mixed in. With your mixer on low, gradually add your powdered sugar into the bowl until fully combined.

  • Step 2

    Once the cupcakes have cooled completely, with a teaspoon, scoop out a hole in the centre of the cupcake. Spoon blackberry curd into the hole until level with the top of the cup cake. Using a piping bag, or smoothing with an offset spatula, decorate each cupcake with the cream cheese frosting. Optional: Top the cupcakes with an individual blackberry, mint leaf and dollop of curd. Pour yourself a cup of tea and take a huge bite of that cupcake and enjoy!!

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