Thai Tea Boba Cupcakes

A long time in the making, this post celebrates the new friends and new relationships of MS3 that inspired this boba tea mashup. While I’m still a default-matcha type of gal, the distinctive color and aroma of Thai tea have made a fan out of me. And even better, it’s super easy to make at home with the help of Thai tea mix. Then one day, the thought of turning this beloved beverage into a dessert crossed my mind and the rest is history. The strong Thai tea flavor of the cake paired with the creamy condensed milk frosting and fresh, chewy boba pearls… have fun!

Thai Tea Boba Cupcakes

Makes 12 cupcakesIMG_5552


For the cake

  • 1 cup whole milk
  • 6 Thai tea bags, divided
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs, room temperature

For the frosting

  • 1/2 cup (1 stick) unsalted butter, cubed, from fridge
  • 1/4 cup vegetable shortening, room temperature
  • 1/2 can (7 oz) sweetened condensed milk, from fridge

For the decoration

  • 1/4 cup black tapioca pearls, boiled per package instructions, drained and mixed with honey
  • 2 boba straws, cut into pieces


For the cake

  1. In a small saucepan over medium heat, bring the milk to a simmer. Add 4 tea bags, cover, and remove from heat. Let steep for 20 minutes.
  2. Meanwhile, preheat oven to 350°F and line a standard 12-well muffin tray.
  3. In a medium bowl, combine the flour, baking powder, and salt. Open the remaining 2 tea bags and measure out 1 tablespoon of tea leaves into the flour mixture.
  4. In a large bowl using an electric mixer, beat the butter and sugar on high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, until fully combined.
  5. To the butter mixture, add half of the flour mixture, followed by the steeped milk, and finally the remaining half of the flour mixture, mixing on medium-low speed until just combined in between each addition.
  6. Scoop the batter into the liners about 2/3 full. Bake for 20-22 minutes or until a toothpick inserted into the middle of the cake comes out clean. Remove from oven and let cool completely on a wire rack.

For the frosting

  1. In a large bowl and using an electric mixer, beat the butter and shortening together on high speed until smooth. Add the condensed milk and continue beating until fluffy and fully combined.
  2. Using a large frosting tip, pipe the frosting on to the cupcakes.
  3. Decorate with boba pearls and boba straws.

Note: For boba and frosting, best to make immediately before serving. Frosted cupcakes can be refrigerated and let out to thaw before serving; however, boba will harden in fridge and over time.



Simplistic (aka lazy) alternative version 😛

3 thoughts on “Thai Tea Boba Cupcakes

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