Thai Iced Tea Cupcakes

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Thai Iced Tea Cupcakes

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Adjust Servings:
1 1/4 cup Whole Milk
3 tablespoons Condensed Milk
6 tablespoons Thai tea leaves
1 1/2 cups Cake Flour
1 teaspoon Baking Powder
1/4 teaspoon Salt
8 tablespoons Unsalted Butter
1/2 cup Sugar
2 large Eggs
1 tablespoon Vanilla Extract
One batch Buttercream Frosting See homemade recipe 'Buttercream Frosting'
Kitchen Supplies
Electric Hand Mixer
12-cup Cupcake or Muffin Pan
12 Cupcake Paper Liners

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For the Thai iced tea lover, these cupcakes have just enough flavor to put a smile on your face. Top it with our homemade buttercream recipe for the perfect cupcake!

  • 45 min
  • Serves 6
  • Easy


  • Kitchen Supplies



This recipe makes 12 medium-sized cupcakes.


See related recipe for how to make Buttercream Frosting



Preheat oven to 350 degrees. Line the cupcake or muffin pan with cupcake paper liners or grease with butter.


In a medium pot, whisk together the milk and condensed milk. Heat over medium heat until scalded (steaming with bubbles around the edge). Stir occasionally. Do not overheat (once you see the milk brown at the bottom of the pot, immediately turn off heat.

Add Thai tea leaves then turn off heat. Let sit for 10 minutes to cool. Pour through a sieve or coffee filter to strain out tea leaves. Let the milk mixture cool at room temperature while working on next steps.


In a medium mixing bowl, whisk together the cake flour, baking powder and salt. Set aside.


In a large mixing bowl using an electric hand mixer on medium speed, mix the butter and sugar until smooth. Beat in the eggs one at a time until fully incorporated before adding the next egg. Add vanilla and continue mixing. Scrape down the sides as necessary.


Using the electric hand mixer on low speed, beat in the flour mixture one third at a time. As soon as the flour is incorporated, add half the milk mixture and continue mixing. Repeat with next third of flour mixture and rest of milk. Add final third of flour mixture and beat until well combined. Scrape down the sides as necessary.


Pour batter into the prepared baking pan by using a spoon, filling the cups about 3/4 full. Do not fill to the top because the batter will rise when baking. Bake for 20 minutes and when done transfer the baking pan to a wire rack to cool for 30 minutes before adding frosting.

See simple homemade recipe for buttercream frosting - it goes perfectly with this recipe!

After adding frosting, enjoy right away or store in refrigerator for 3 days.

Rebecca Chan

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