Eucalyptus Cupcakes
Equipment
- 1 standard 12-cup muffin tin
- 12 paper cupcake liners
- 2 medium mixing bowls
- 1 small heatproof bowl
- 1 fine mesh strainer or tea infuser
- 1 hand mixer or stand mixer
- 1 Whisk
- 1 Rubber spatula
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 wire cooling rack
- 1 piping bag and tip or 1 offset spatula
Ingredients
- 120 milliliter milk whole; room temperature
- 1 tablespoon dried culinary eucalyptus leaves crushed
- 150 gram all-purpose flour sifted
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 115 gram unsalted butter softened
- 150 gram granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 120 gram powdered sugar sifted
- 60 gram cream cheese softened
- 30 gram unsalted butter softened
- 1/2 teaspoon vanilla extract
- 1 teaspoon eucalyptus-infused milk reserved
- 1 tablespoon honey runny
Instructions
- Preheat the oven to 175°C (350°F) and line the muffin tin with paper cupcake liners.
- Warm the milk in a small heatproof bowl until just steaming, then add the crushed eucalyptus leaves and steep for 10–15 minutes before straining and cooling to room temperature.
- In a medium mixing bowl, whisk together flour, baking powder, and salt until well combined.
- In another bowl, beat the softened butter and granulated sugar with a mixer until pale and fluffy, about 3 minutes.
- Beat the eggs into the butter mixture one at a time, then mix in the vanilla extract until smooth.
- Add half of the dry ingredients to the wet mixture and mix on low speed just until combined.
- Pour in the cooled eucalyptus-infused milk and mix gently, then add the remaining dry ingredients and fold with a spatula until no flour streaks remain.
- Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
- Bake the cupcakes for 16–18 minutes, or until a toothpick inserted in the center comes out clean.
- Transfer the muffin tin to a wire rack and let the cupcakes cool in the pan for 5 minutes.
- Remove the cupcakes from the pan and place them directly on the wire rack to cool completely, about 25 minutes.
- While the cupcakes cool, beat the cream cheese and butter together in a bowl until smooth and creamy.
- Add powdered sugar, vanilla extract, eucalyptus-infused milk, and honey to the cream cheese mixture and beat until light and fluffy.
- Once the cupcakes are completely cool, transfer the frosting to a piping bag or prepare an offset spatula.
- Pipe or spread the frosting generously over each cupcake and serve immediately or refrigerate until ready to eat.
Notes
Use only food-grade, culinary eucalyptus leaves and avoid oversteeping or using too large a quantity, as the flavor can quickly become overpowering and medicinal; aim for a subtle cooling, herbal note that complements sweetness rather than dominates it. Taste the infused milk before adding it to the batter and frosting—if it’s very strong, dilute with a little plain milk. Always let the cupcakes cool fully to prevent the frosting from melting and sliding off, and chill the frosting briefly if it seems too soft to pipe. These cupcakes taste best the day they’re made, but you can refrigerate them in an airtight container for up to two days, letting them come to room temperature for 20–30 minutes before serving for the best texture and flavor.
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