Earl Grey Cupcakes with Honey Mascarpone Buttercream

Preheat the oven to 350 degrees F.

In a small bowl or on the stove top, heat the milk until it just starts to simmer, then steep the tea bags and cover until ready to use. I suggest heating it in the microwave for a minute or so, as milk can easily burn on the stove.

In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, sugar, baking powder, and salt. Add in the cubed butter and mix on low speed until the mixture resembles wet sand.

In a separate bowl whisk together the tea infused milk, yogurt, eggs, and vanilla. Pour into the wet ingredients and mix until just combined.

Pour batter into the prepared cupcake pan, filling each one about ¾ full.

Bake cupcakes for 18-22 minutes or until the tops spring back when you touch them. Allow to cool completely before frosting.

In the bowl of a stand mixer beat the butter and mascarpone together until smooth. Add the powdered sugar slowly and mix until fully combined. Add the honey and salt and mix until combined.

Transfer buttercream to a piping bag fitted with a star piping tip and pipe onto each cupcake.