Preheat the oven to 350°F. Line a muffin tin with cupcake liners.
In a small pot or using a microwave, bring the milk to a simmer. Add the black tea bag or loose leaf tea to the hot milk and let it steep for 5-10 minutes. Squeeze all the infused milk out of the tea bag or tea leaves before discarding. Set aside to cool.
In a small bowl, whisk together the flour, baking powder, ginger, cinnamon, cloves, cardamon, nutmeg, and salt. Set aside.
In a medium mixing bowl, beat the softened butter with an electric mixer until creamy. Add the sugar and beat on medium speed until combined. Add the eggs and vanilla extract and beat again until creamy.
With the mixer on low speed, add in half of the flour mixture and all of the milk. Mix until just combined.
Add in the rest of the flour mixture and mix on low speed until the batter is just combined and smooth. Don’t overmix.
Using a 2” ice cream scooper or two spoons, scoop 1 heaping spoonful into each cupcake liner until about ¾ full.
Bake cupcakes for about 18 minutes or until a toothpick inserted into the middle of a cupcake comes out clean. Remove from oven and let cool completely before frosting.