Step 1

Preheat oven to 350 degrees Fahrenheit. Line muffin tins with cupcake liners.

Step 2

In a stand mixer with the paddle attachment, beat room temperature butter until it turns pale in color.

Step 3

Add sugar and continue beating at medium speed until fluffy.

Step 4

Add eggs, one at a time, followed by the orange juice.

Step 5

In a separate bowl combine flour, baking powder, salt, earl grey tea leaves, and orange zest.

Step 6

Add flour mixture and milk in 5 segments, alternating between flour mixture and milk.

Step 7

Mix until well incorporated.

Step 8

Add vanilla.

Step 9

Scoop batter into cupcake liners, so that each is ¾ full. Bake for 20 minutes or until firm to the touch and lightly golden on top.

Step 10

Insert toothpick down the middle and remove to check for doneness. Toothpick should come out clean. Otherwise, continue baking until ready.

Step 11

Set aside and cool completely.

Step 12

To make the frosting, place cream cheese in stand mixer with whipping attachment. Beat until fluffy.

Step 13

Add butter, one cube at a time.

Step 14

Add powdered sugar, one tablespoon at a time, followed by the honey, orange juice, black pepper, vanilla and salt.

Step 15

Refrigerate until cupcakes are ready to frost.

Step 16

Once the cupcakes are completely cooled, frost, garnish with fresh black pepper and devour.