Combine the pancake mix, leaves from the tea bag, egg, sugar, honey, and milk in a bowl with a whisk.
In a heatproof bowl, melt the butter in the microwave at 600 W for about 30 seconds. Mix into Step 1.
Use your finger to use the butter leftover in the bowl from Step 2 to grease the cupcake molds.
Fill the molds rom Step 3 halfway with batter from Step 2. Add some strawberry jam and use a toothpick to create a marbleized pattern.
Pour the remaining batter over the jam from Step 4. Top with a bit of strawberry jam.
Bake in an oven preheated to 170℃ for 15 minutes.
Story Behind this Recipe
When I once tried a cupcake like this, it was so delicious that I tried to recreate it while recalling the taste from memory.
When topping with strawberry jam in the last step, keep in mind that it will spread as it bakes. (If you don't want it to spread, you can marbleize it as in Step 5.) Adjust the baking time according to the size of your cupcakes and your oven.