Thai Iced Tea Cupcakes – A Unique Fusion of Flavor!
Bringing the essence of Thailand’s iconic beverage into dessert form, Thai Iced Tea Cupcakes combine the earthy flavor of black tea with the creaminess of condensed milk.
These cupcakes are lightly spiced, visually striking with an orange hue, and perfect for tea lovers.
In this guide, you’ll learn to make them from scratch—including how to infuse the tea flavor and achieve the color using natural options.
Contents
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Prep & Cook Overview
| Prep Time | Cook Time | Total Time | Course | Cuisine | Servings |
|---|---|---|---|---|---|
| 20 mins | 18–22 mins | ~45 mins | Dessert | Thai-inspired | 12 |
Ingredients List
| Ingredient | 12 Cupcakes | 6 Cupcakes | Alternatives or Notes |
|---|---|---|---|
| All-purpose flour | 1 ½ cups | ¾ cup | Can use cake flour for a lighter texture |
| Thai tea leaves | 2 tablespoons | 1 tablespoon | Use strong black tea with spices as substitute |
| Whole milk | ½ cup | ¼ cup | Use coconut milk for richer flavor |
| Baking powder | 1 ½ tsp | ¾ tsp | — |
| Salt | ¼ tsp | Pinch | — |
| Unsalted butter (softened) | ½ cup | ¼ cup | Use coconut oil for dairy-free |
| Granulated sugar | ¾ cup | ⅓ cup | Maple syrup (adjust flour if using) |
| Eggs | 2 | 1 | — |
| Sweetened condensed milk | ¼ cup (for brushing tops) | 2 tbsp | — |
| Orange food coloring | 1–2 drops (optional) | 1 drop | Natural: carrot juice or turmeric + beet mix |
| Vanilla extract | 1 tsp | ½ tsp | — |
Cooking Instruments Needed
| Tool | Purpose | Alternatives |
|---|---|---|
| Saucepan | To steep tea in milk | Microwave-safe bowl (carefully) |
| Fine mesh strainer | For straining tea leaves | Cheesecloth or tea infuser |
| Electric mixer | Creaming and batter mixing | Hand whisk (more effort needed) |
| Muffin tin + liners | Cupcake shaping | Silicone molds |
| Piping bag (optional) | For topping | Spoon and zip-top bag |
How to Make Thai Iced Tea Cupcakes
Let’s dive into the process of infusing the iconic Thai iced tea flavor into a light and flavorful cupcake base.
Step 1: Infuse the Tea
- In a small saucepan, heat the milk until it just begins to bubble (do not boil).
- Add the Thai tea leaves, stir, and let steep for 10–15 minutes off the heat.
- Strain the milk through a fine mesh sieve. Let it cool completely before using.
- Optional: Add a pinch of carrot juice or turmeric for natural orange coloring if skipping artificial dye.
Step 2: Mix Dry Ingredients
- In a bowl, whisk together flour, baking powder, and salt.
- Sift if needed for an airier texture.
Step 3: Cream the Butter and Sugar
- Using an electric mixer, beat softened butter and sugar until pale and fluffy (about 3–4 minutes).
- Add eggs one at a time, beating well after each.
Step 4: Incorporate the Tea Milk
- Add the vanilla extract and tea-infused milk to the butter mixture.
- Mix on low speed until just combined.
Step 5: Combine Dry and Wet
- Gradually add the dry ingredients to the wet, mixing gently until smooth.
- Do not overmix—this keeps the cupcakes soft.
Step 6: Bake
- Preheat oven to 350°F (175°C).
- Fill cupcake liners ⅔ full.
- Bake for 18–22 minutes or until a toothpick comes out clean.
- While warm, brush tops with a bit of sweetened condensed milk for a glossy Thai tea effect.
Serving & Decoration Tips
- Pipe cream cheese frosting or condensed milk whipped cream.
- Dust lightly with crushed Thai tea leaves or sprinkle cinnamon.
- Garnish with a paper straw for a Thai tea drink aesthetic.
- Serve on decorative saucers for added elegance.
Variation to Try
- Thai Tea Layer Cake: Use the same batter in cake pans for a stacked version.
- Thai Tea & Coconut: Add shredded coconut to the batter for texture and nutty depth.
- Thai Tea Tiramisu Cups: Layer Thai tea-soaked cake with mascarpone for fusion dessert cups.
- Vegan Thai Tea Cupcakes: Substitute eggs with flax eggs and use coconut milk + oil.
Storing Tips
- Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days.
- Frosted cupcakes should be refrigerated and consumed within 3–4 days.
- Freeze plain cupcakes (without frosting or condensed milk) for up to 2 months.
Extra Helpful Notes
- If using natural coloring like turmeric, balance it with a tiny bit of beet juice or paprika to reduce yellow tinge.
- Brush with condensed milk just after baking for moisture and authentic flavor.
- Pair with a Thai iced tea latte for a fun theme dessert-and-drink combo.
Common Mistakes & Their Fixes
| Mistake | Issue | Solution |
|---|---|---|
| Oversteeping tea | Bitter cupcakes | Steep no more than 15 mins and avoid boiling |
| Batter too thick or dry | Dense cupcakes | Ensure tea milk is fully cooled and mixed evenly |
| Orange color too artificial | Bright unnatural shade | Use beet + carrot or turmeric for soft hue |
| Skipping condensed milk glaze | Less flavor authenticity | Brush on while still warm for depth of taste |
Try making these Thai Iced Tea Cupcakes for your next dessert adventure.
Whether for a party or an afternoon snack, they offer a wonderful blend of bold tea and soft cake.
Let us know how your Thai iced tea cupcakes turned out in the comments or share your version with natural coloring ideas!
