Thai Iced Tea Cupcakes
Prep time
Cook time
Total time
Recipe type: Cupcakes
Serves: 12 cupcakes
  • 125 g self-raising flour
  • 100 g caster sugar
  • 125 g unsalted butter
  • ¼ tsp baking soda
  • Pinch of salt
  • 2 eggs
  • 150 ml milk
  • 2 tbsp Thai tea leaves
  • 2 tbsp Thai tea milk
  • Frosting:
  • 180 g unsalted butter
  • ¼ tsp salt
  • 300 g icing sugar
  • 3 tbsp Thai tea milk
  1. Pour milk into a saucepan and add in Thai tea leaves.
  2. Bring it to a boil and turn down the heat. Simmer for 4 mins.
  3. Turn off heat and cover with lid for another 2 mins.
  4. Strain the Thai tea milk and set aside to cool completely.
  5. Place softened butter, caster sugar, baking soda, eggs and sifted flour in a mixing bowl and whisk at low speed for a few secs before increasing to medium speed for 1 min until combined.
  6. Add in Thai tea milk and continue to mix at high speed for 30 secs.
  7. Scoop the batter into a muffin tin lined with cupcake papers. I like to use two large spoons for this job.
  8. Fill them about ¾ full and bake them in a preheated oven at 170°C/340°F for 20 mins or until a skewer inserted comes out clean.
  9. Allow to cool completely on wire rack before frosting.
  10. Frosting:
  11. Whisk the softened butter and salt over high speed for 5 mins, until pale and fluffy.
  12. In 2 batches, add in the icing sugar and whisk at medium speed until the mixture thickens.
  13. Drizzle in the Thai tea milk and give it a final mix.
  14. Fill the frosting into a piping bag fitted with a star tip. (I’m using Wilton 6B)
  15. Pipe onto each cupcake and garnish with some sprinkles if desired.
  16. They keep well in airtight containers at room temperature for up to 1 week.
Recipe by Bear Naked Food at