Cake, Sweets

Earl Grey & Irish Cream “Dublin Smog” Cupcakes


You’ve heard of a London Fog, but have you heard of Dublin Smog? These cupcakes are inspired by a magical drink I had this summer while visiting Dublin. Imagine a London Fog, in all its earl grey – vanilla glory, but with the delightful addition of Irish Cream! Hence, Dublin Smog.


The cupcakes are such a treat. Earl grey and vanilla cupcakes brushed with earl grey syrup and topped with to-die-for Irish Cream frosting.


Enjoy with a steaming cup of tea, or even an Irish coffee!

Earl Grey & Irish Cream 'Dublin Smog' Cupcakes

  • Servings: 12 cupcakes
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Earl Grey Cupcakes:

  • 1/2 cup whole milk
  • 3 bags earl grey tea
  • 3/4 cup granulated white sugar
  • 6 tablespoon butter, at room temperature
  • 1 1/4 cup all purpose flour
  • 1/4 teaspoon salt
  • 1 1/2 teaspoon baking powder
  • 1 large egg + 1 egg white, at room temperature
  • 1 teaspoon vanilla extract

Earl Grey Syrup:

  • 2 bags earl grey tea
  • 1/2 cup water
  • 1/4 cup sugar

Irish Buttercream:

  • 1/4 cup Bailey’s Irish Cream
  • 1/2 cup unsalted butter, softened to room temperature
  • 2 1/2 cups powdered sugar


Make the batter

  • Preheat oven to 350 degrees F.  Line a 12 muffin tin with cupcake liners.
  • Heat the milk until just boiling, either on the stove in a small saucepan or in the microwave. Steep teabags in milk for about 5 minutes.
  • Whisk together flour, salt, and baking powder.
  • With a mixer, cream butter and sugar on medium speed for about 2-3 minutes, or until fluffy and well combined.
  • Reduce speed to low, and add egg, then egg white, letting mix until well combined after each addition. Add in vanilla extract.
  • Add about 1/3 of the flour mixture, then about 1/2 of the tea infused milk. Beat until just combined, scraping the sides of the bowl if necessary. Repeat with another 1/3 of the flour and the rest of the milk. Add in the remaining flour. Turn speed to medium and mix until all flour is incorporated, about 1 minute.
  • Divide batter evenly into muffin cups, spooning each cup about 3/4 full.
  • Bake for 20-25 minutes, or until skewer inserted into the middle of a cupcake comes out clean.
  • Remove from the muffin tin and allow to cool on a cooling rack.

Make the earl grey syrup

  • Add sugar, water, and tea bags to a small saucepan. Bring to a simmer, and once simmering allow tea bags to steep for 5-8 minutes. The longer you steep the tea, the stronger the earl grey flavor will be. Set aside and allow to cool.

Make the buttercream and assemble

  • In a standing mixer, cream butter until smooth. Add Irish cream, and stir for 1-2 minutes on medium-low speed.
  • Slowly add in powder sugar, one cup at a time, until frosting is smooth and sugar is well incorporated. It’s helpful to use a spill guard or clean kitchen towel to prevent sugar from getting all over your kitchen when mixing in the sugar!
  • Brush each cupcake with simple syrup, doing about 2-3 coats of syrup per cupcake. Frost cupcakes with buttercream, and enjoy!

In place of vanilla extract, I used 1 tsp Heilala Vanilla Bean Paste