• Preheat oven to 350°F / 180°C.
• Line the cupcake pan with the liners. Set aside.

Make the Earl Grey milk

• Pour the milk into a small saucepan. Tear open the tea bags and reserve ½ teaspoon dry tea for the cupcake batter. Pour the remaining contents of the tea bags into the milk and stir. Heat the milk over medium heat until it simmers. Then turn down the heat and let it simmer on low heat for 5 minutes.
• Put it through a sieve or fine mesh strainer and let the milk cool. Reserve about 3 tablespoons for the buttercream.

Make the cupcakes

• In a large bowl, whisk together the flour, baking powder and the salt. Set it aside.
• In another large bowl, beat the butter and sugar together with a hand mixer for about 5 minutes, until everything is thoroughly combined.
• Add the egg and vanilla and mix until it's creamy.
• Add the cooled Earl Grey milk, oil and the reserved dry tea, and mix until everything is fully incorporated.
• Add the flour mixture and mix until just combined. Don't overmix.
• Fill the cupcake liners, about ¾ full.
• Bake for 18-20 minutes or until a toothpick inserted in the middle comes out clean.
• Remove the cupcakes from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool.
• Let the cupcakes cool completely before frosting them.

Make the Earl Grey buttercream

• In a large mixing bowl, beat the butter on high speed for about 5 minutes, until it's creamy.
• Stop mixing and add the salt, vanilla, and half of the powdered sugar. Start beating again on low speed. Gradually increase to high speed until it's smooth.
• Add the remaining powdered sugar and mix until everything is well combined.
• Then add the reserved Earl Grey milk, a tablespoon at a time, and beat until it's thick and smooth, about 5 minutes.
• If the buttercream is a bit thick, add a little milk, if it's too runny, add more powdered sugar.
• Frost the cupcakes using a pastry bag or an offset spatula.
• Enjoy!