Apple Earl Gray Cupcakes Recipe | Soft But Not Too Sweet

Once a month, I recommend delicious recipes that even beginners can bake without breaking – using the Wizwell oven. Today’s recipe is Apple Earl Gray Cupcake. On a soft but not too sweet cupcake base,
Gray earl and boiled apple have been used to add aroma and freshness. You should really try baking this at home because it’s super delicious


6 cupcakes

[ Apple compote ]

150g apple

30g granulated sugar

7g unsalted butter

7g lemon juice

5g Calvados


1. Cut apples into cubes – width * length * height about 1cm.

2. Put the apples, sugar and butter in a pot and cook over high heat to dry out the moisture

3. Remove heat and add lemon juice and calvados.

4. Let cool completely, add 75g to the dough and use the rest as garnish.

[ Cupcake dough ]

60g unsalted butter

80g granulated sugar

50g eggs

80g cake flour

3.5g baking powder

45 g whole milk

A little salt

2g Earl Gray

75g Apple compote


1. Lightly beat butter until soft at room temperature.

2. Add sugar and salt and mix until light color and volume increases.

3. Beat eggs in batches until well blended.

4. Sift the cake flour and baking powder, Earl Gray tea leaves in, then gently mix with a spoon.

5. Add milk at room temperature and mix.

6. Add the cooled apple mixture and mix well.

7. Line a muffin tin with parchment paper, divide the dough into 6 portions, add the filling and bake at 170°C for about 25 minutes.

* Convection oven: 160°C to 165°C for 25 minutes

* Baking time and temperature may vary slightly depending on mold capacity and oven performance.

[Cream cheese coating]

100g cream cheese

30g powdered sugar

50g unsalted butter

2g vanilla extract


1. Place room-temperature cream cheese in a bowl and press firmly to remove any lumps.

2. Add the room temperature butter in step 1 and beat with a hand mixer until light in color.

3. Add powdered sugar to step 2 and mix, then add vanilla extract.

4. Fill a piping bag with a 6-point star tip attached and place it around the cupcakes to finish.

* Storage: Store in the refrigerator for 3-4 days. When eating, you leave the cupcake at room temperature for 5 to 10 minutes to let the cold air escape, the cake will be softer and more delicious..