I LOVE iced milk tea. Black tea infused with rose is a favorite of mine and the flavor seems to be a great pairing for baking. Loose leaf is best, so that you steep it for a while and get out all the fragrant elements.

These cupcakes have a soft crumb and the subtle hint of milk tea pairs really nicely with the creamy, light mascarpone frosting. A perfect cupcake for a tea party!

3/4 cup (1-1/2 sticks) butter
2 cups sugar
3 eggs
1 teaspoon vanilla
2-1/4 cups cake flour
1-1/2 teaspoons baking powder
1/4 teaspoon kosher salt
1 cup whole milk
2 Tablespoons Royal T tea

Mascarpone frosting (recipe, here)

Preheat the oven to 350 degrees. Prep a cupcake pan with liners.

In a small saucepan, warm the milk – careful not to scald it. Take it off the heat and put the loose tea in an infuser and let the tea steep in the hot milk. Set aside. You want this good and overly saturated so that the cupcake will get the full flavor of the tea.

In a medium bowl whisk together the dry ingredients: cake flour, baking powder and salt. Set aside.

In the bowl of an electric mixer cream the butter and the sugar until combined. Add the eggs one at a time, and then the vanilla.

Alternate the dry ingredients with the tea infused milk until the batter is nice and smooth. Divide the batter into the liners – you will get 24 cupcakes out of this.

Bake for 14-16 minutes depending on your oven, checking with a toothpick. Let cool on a wire rack.

Once the cupcakes are cooled, top with the mascarpone frosting and serve!