Thai Tea Cupcakes
Thai tea cupcakes with bold homemade concentrate in a spiced sponge and condensed-milk buttercream, ready in 43 minutes (25 mins prep, 18 mins bake).
Last updated: May 30, 2026
Ingredients
- THAI TEA CONCENTRATE
- 1 cup boiling water
- 4 Thai tea bags (or 3 tbsp loose Thai tea blend)
- 1 whole star anise
- 2 tbsp granulated sugar
- CUPCAKE BATTER
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- ½ tsp ground cinnamon
- ¼ tsp ground cardamom
- ½ cup (1 stick) unsalted butter, room temperature
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- ½ cup whole milk
- ¼ cup Thai tea concentrate (from above)
- CONDENSED MILK THAI TEA BUTTERCREAM
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups powdered sugar, sifted
- 3 tbsp sweetened condensed milk
- 3 tbsp Thai tea concentrate (from above), cooled
- 1 pinch salt
Instructions
Make the concentrate: steep 4 Thai tea bags and 1 star anise in 1 cup boiling water for 10 minutes. Press the bags, discard solids, stir in 2 tbsp sugar, and cool completely. You need at least ½ cup. This step can be done a day ahead.
Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
Whisk flour, baking powder, salt, cinnamon, and cardamom in a medium bowl. Set aside.
Beat butter and sugar on medium-high for 3 minutes until pale and fluffy. Add eggs one at a time, beating 30 seconds after each. Mix in vanilla.
Stir milk and ¼ cup cooled concentrate together. Add flour mixture in three additions, alternating with the milk-tea mix. Mix on low until just combined. Do not overmix.
Fill liners about two-thirds full. Bake 17 to 19 minutes until a toothpick comes out clean. Cool in the pan 5 minutes, then on a wire rack until fully cool.
Make buttercream: beat butter until very pale, about 3 minutes. Add powdered sugar one cup at a time on low. Add condensed milk, 3 tbsp concentrate, and salt. Beat on medium-high 2 minutes until smooth. Chill 10 minutes if too soft, then re-whip.
Pipe swirls with a 1M star tip. Garnish with Thai tea powder, a sliver of star anise, or a small drizzle of condensed milk if you like.
Pro Tips
- • Steep the concentrate at least 10 minutes. Baking dulls tea flavor, so go bold. I steep 12 minutes and squeeze every drop from the bags.
- • Cool the concentrate completely before adding it to batter or buttercream. Warm liquid melts butter and breaks the mix.
- • The buttercream will look orange-brown from the tea. That is correct. Add ½ tsp Thai tea powder for a deeper color if you want.
- • These taste better the next day. Store at room temperature in an airtight container and the tea flavor deepens overnight.
Recipe Details
Timing
About the Author
Home baker sharing tested cupcake recipes, techniques, and troubleshooting tips.
Nutrition (per cupcake)
When to Enjoy
Recipe Highlights
Final Thoughts
Thai tea cupcakes reward a strong concentrate and patience with cooling. Get those two right and you get real tea flavor, not just orange color. People always ask about the condensed milk buttercream first, so be ready to share the recipe.
Frequently Asked Questions
Where do I find Thai tea bags or blend?
Asian grocery stores usually stock Pantai or Number One Thai tea mix. That bright orange loose leaf is the authentic choice. Amazon carries it too. Chai bags work in a pinch but you lose the color and the flavor is different.
Can I make these ahead and freeze them?
Yes. Freeze unfrosted cupcakes up to 2 months in an airtight container. Make buttercream fresh. It keeps 5 days refrigerated or 1 month frozen. Thaw overnight in the fridge and re-whip before piping.
My buttercream broke and looks greasy. What happened?
Usually a temperature issue. Butter too warm or concentrate not fully cooled can split the frosting. Chill the bowl 10 to 15 minutes and beat again. If grainy, the butter was too cold. Warm the bowl with your hands and keep mixing.
How much caffeine is in one cupcake?
Four tea bags yield roughly 120 to 160 mg total caffeine, split across 12 cupcakes in batter and frosting. Each cupcake has about 15 to 20 mg, less than a cup of green tea. Fine for most people unless you are very sensitive.
