Gluten Free Earl Grey Cupcakes


  • 2 Earle Grey tea bags
  • 1/2 cup milk
  • 1/2 cup butter, melted
  • 3/4 cup coconut palm or granulated sugar
  • 2 eggs, room temp
  • 1 teaspoon vanilla extract
  • 1 1/4 cups gluten-free all purpose flour, I like Bob's Red Mill 1:1
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 4 cups of your favorite frosting, I use a vanilla Swiss Meringue Buttercream

YIELD: 12 cupcakes


Heat the milk and steep the tea bags for at least 5 minutes. Preheat oven to 350F (180°C). Line cupcake pan with paper liners and set aside.

In a mixing bowl with an electric mixer, beat the melted butter and sugar until airy.

Add eggs and vanilla, and mix on medium high speed for 1-2 minute. Add flour, salt and baking powder, mix to combine, add the mill and mix again.

Spoon batter evenly into cupcake liners. Bake for 18-20 minutes until lightly browned.

Let cool in the pan on rack, cool completely before frosting.

Colleen Saltarelli

Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.

*Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator. The author(s) of the website are not registered dietitians or medical professionals. Any recommendations are made based on our research or personal experience, but shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur as a result of anything you read on this website. Please see Nutritional Disclaimer page for more information.

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