How to Make It
Preheat oven to 275°F.
Add the tea leaves to room temperature milk and allow it to seep for 10 minutes. Pour through a sieve, coffee filter, or tea screen to strain out the tea leaves.
Combine flour, baking powder, and salt in a large bowl. Set aside.
Using an electric mixer—either stand or handheld—on medium speed, cream the butter and sugar until light and fluffy, about 4-6 minutes. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
Alternate adding the dry and Thai tea milk into the mixer. Scrape down the sides of the bowl to ensure that batter is evenly mixed.
Scoop the batter into the cupcake tray using a cupcake liner. Bake 15-20 minutes.
Let the cupcakes cool on wire rack.