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1
preheat the oven to 350. line mini muffin pans with paper cups or lightly spray nonstick pans and set aside.
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2
heat the milk to a simmer and add the teabags (or the tea in an infuser) and steep for at least 5 minutes. when cool enough to handle, squeeze the teabags and measure out 2/3 cup of infused milk. allow the milk to cool completely.
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3
combine the eggs with the yolk, vanilla and 2 tablespoons of the milk and set aside.
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4
in the bowl of your mixer, combine the flour, sugar, baking powder, spices and salt and mix on low speed for 30 seconds to combine.
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5
add the butter and the remaining milk to the dry ingredients and mix on low to combine. turn the speed to medium and mix until light and fluffy, about 2-3 minutes. scrape the bowl down and mix it to incorporate.
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6
add half of the egg mixture on low speed and mix to combine. scrape the bowl and add the rest of the eggs. mix to incorporate.
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7
using a #40 portion scoop or a spoon, fill 36 cups with the batter and bake until they spring back when touched-12 minutes. allow to cool a minute and then remove them from the pans and cool completely on a rack.
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8
place all ingredients in the bowl of a food processor. pulse to combine. scrape the bowl and pulse until smooth. do not over mix or it will be runny.
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9
place in a piping bag with an open star tip and pipe swirls on top of each cupcake.
