Earl grey cupcakes with bergamot cream cheese frosting

It's wedding cake trial round 3! Conclusions: 4 tea bags is a good amount for this much cake, this particular cake recipe is too dry, and bergamot cream cheese frosting is awesome. The frosting was also really good on graham crackers with strawberries and whipped cream, so there may be a berry component to the final cake too.

cake:
2/3 c milk
4 earl grey tea bags
1 stick butter
1 c sugar
2 eggs
1.5 c flour
2 t baking powder
1 t salt

Bring the milk and tea to a boil in a small pot, cover, and let steep for half an hour until cool. Preheat the oven to 350F.

Cream the butter with the sugar, and beat in the eggs until fluffy. Combine the dry ingredients (flour through salt) in a small bowl. Mix the dry ingredients and the tea to the batter in alternating additions. Scoop into 24 mini and 6 regular greased or lined cupcake tins. Bake the minis for 13 minutes and the regulars for 18 minutes.

frosting:
1 stick butter
8 oz cream cheese
powdered sugar to taste (~3 c?)
3 drops pure bergamot oil, or to taste

Beat together until fluffy, and pipe onto cooled cupcakes.