Thai Tea Cupcakes with Condensed Milk Frosting
These moist, aromatic Thai tea cupcakes are infused with spiced black tea and topped with a sweet, creamy condensed milk frosting, creating a delightful fusion of traditional Thai flavors in a cupcake form.
Ingredients
Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 1.5 tsp baking powder
- 0.5 tsp salt
- 0.5 cup unsalted butter softened to room temperature
- 2 large eggs at room temperature
- 1 tsp vanilla extract
- 0.75 cup whole milk
- 2 tbsp Thai tea leaves or 2 tea bags, steeped in hot milk
- 1 can sweetened condensed milk for frosting
- 0.5 cup unsalted butter softened, for frosting
- 1 tsp vanilla extract for frosting
Notes
Storage: Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days; bring to room temperature before serving. Make-ahead: Bake cupcakes up to a day in advance and frost just before serving. Variations: Substitute almond milk for whole milk to make it dairy-free, or add a pinch of cardamom to the batter for extra spice. Serving suggestion: Pair with a hot cup of Thai tea for a complete experience.