Primrose Bakery Cupcakes

Happy November!

Today marks the beginning of a build up to Christmas and all things wintery. Although there is so much to look forward to and so many things I love about this time of year, the cold and dark nights can sometimes put a downer on our moods. I can’t believe how early it started getting dark today! So, I thought I would share with you a couple of simple cupcake recipes: so cute, tasty and colourful, the perfect baking treat to lighten up one of those grey and rainy days.

I made earl grey and raspberry cakes and they were delicious! The earl grey flavour was only very subtle and if you really enjoy this flavour then I would recommend using more tea bags but for a soft hint of tea, follow the recipe I used. Raspberries are one of my favourite fruits and these cupcakes did not disappoint!


I adapted recipes from ‘Cupcakes from The Primrose Bakery’ book by Martha Swift and Lisa Thomas. It is a gorgeous collection of recipes and ideas and would make the perfect Christmas present. Buy it on amazon here:

Earl Grey Cupcakes:


  • 125ml milk
  • 4 early grey tea bags
  • 110g unsalted butter
  • 225g caster sugar
  • 2 large eggs
  • 125g self-raising flour
  • 120g plain flour
  • I also used the grind of 1 lemon, I love this flavour and felt it wold complement the earl grey.

Icing (my own recipe):

  • 125 ml milk
  • 4 tea bags
  • 1tsp vanilla extract
  • 400g icing sugar
  • Blueberries
  • The grind of 1 Lemon


  1. Preheat oven to 180 degrees C and line a muffin tray with 12 cupcake cases.
  2. Heat the milk in a saucepan on a medium heat until it starts to boil. Remove from heat and add the teabags. Cover for at least 30 minutes but the longer, the more the tea bags with infuse the milk.
  3. Mix the butter and sugar together then add the eggs one at a time.
  4. In another bowl, combine the flour. Add one third of the flour to the butter and sugar mixture, beating well.
  5. Pour in a third of the earl grey milk and mix well. Repeat this with the flour and milk until it has all been added.
  6. Add the lemon grind and squeeze in some lemon juice for extra taste if you so desire.
  7. Spoon the mixture into the muffin cases, filling each one about two thirds full.
  8. Bake in the oven for about 20-25 minutes then allow to cool before adding the icing.
  9. To make the icing, repeat step 2. When this has been done combine the milk and icing sugar.
  10. Add the vanilla essence and depending on the consistency, add a few drops of water if the mixture needs more moisture. Be careful not to overdo it though!
  11. Spoon onto the cakes, spreading it out evenly.
  12. Decorate the top with blueberries and lemon grind.




Raspberry cupcakes:

  • Use the same recipe and method for the early grey cupcakes, missing out the milk and tea bag steps.
  • When I had spooned the mixture into the cupcake cases, I placed a raspberry on top of each cake, a lovely surprise for whoever eats them!
  • For the icing, combine the 400g icing sugar with around 100g of raspberries (depending not the consistency you would like). I then crumbled up any remaining raspberries and swirled them into the icing.





Let me know if you try out any of these recipes!


Love Sass x


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