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1
Preheat oven to 350F.
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2
Line mini muffin tins with paper liners.
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3
Bring milk to a simmer over medium heat.
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4
Remove from heat; add tea bags, and let steep, covered, 15 minutes.
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5
Remove tea bags, squeezing the bags over the pan, and discard.
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6
Allow milk to cool completely.
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7
Whisk together both flours, baking powder, salt, pepper, and spices.
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8
With an electric mixer on medium-high speed, cream butter and brown sugar until pale and fluffy.
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9
Add eggs, one at a time, beating until each is incorporated, scraping sides of bowl as needed.
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10
Reduce speed to low.
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11
Add flour mixture in three batches, alternating with two additions of tea-infused milk, and beating until just combined after each.
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12
Divide batter evenly among lined cups, filling each three-quarters full.
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13
Bake, rotating tins halfway through, until tops spring back when lightly touched and are pale golden, 10 to 12 minutes.
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14
Turn out onto wire racks to cool completely.
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15
Cupcakes can be frozen up to 1 month in airtight containers.
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16
To finish, dip top of each cupcake in icing, then turn over quickly, and let set.
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17
Cupcakes are best eaten the day they are glazed; keep at room temperature until ready to serve.
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18
With an electric mixer on medium-high speed, whisk together butter, condensed milk, and salt until smooth.
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19
Whisk in confectioners sugar, 1/4 cup at a time, until combined, then whisk on high speed until thick and smooth.
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20
Use immediately.
