Portuguese Custard Cupcakes, known as Queijadas in Portugal, are a sweet, creamy treat with a lightly caramelized top and a soft, custard-like center. These bite-sized delights perfectly blend the richness of eggs, butter, and milk with a zesty hint of lemon. Whether you’re hosting a holiday gathering or simply craving a comforting dessert, these cupcakes are a must-try for any occasion.
Why Portuguese Custard Cupcakes Are a Must-Try
1. A Taste of Portugal’s Rich Culinary History
Portuguese Custard Cupcakes have been a cherished dessert in Portugal for centuries. Their origins trace back to monasteries where egg yolks were used for baking while egg whites were reserved for starching clothing. Over time, these custard-based treats became a staple in Portuguese households, with each region putting its own unique spin on the recipe.
2. The Perfect Appetizer Recipe
Though sweet, these custard cupcakes make an excellent appetizer for gatherings. Their individual portions make them easy to serve at parties, weddings, and special events. Guests can enjoy them warm or chilled, making them a versatile addition to any menu.
3. Simple Ingredients, Big Flavor
One of the best things about Portuguese Custard Cupcakes is that they use pantry staples like milk, eggs, butter, and sugar. The addition of lemon zest adds a refreshing citrus note that cuts through the sweetness, creating a balanced and rich flavor profile.
4. A Contrast of Textures
These cupcakes stand out due to their unique texture: a slightly crisp and caramelized top that gives way to a velvety custard center. The golden-brown edges add a delightful chewiness, while the soft interior melts in your mouth.
Ingredients for Queijadas Recipe
- 1 stick (8 tbsp) butter, cut into chunks
- 3 1/2 cups whole milk
- 1 1/2 cups flour
- 1/4 tsp baking powder
- 4 eggs
- 3 1/4 cups sugar
- 1 tsp vanilla extract
- Zest of 2 lemons
How to Make Portuguese Custard Cupcakes
- Preheat oven to 350°F (175°C). Grease a 30-count muffin pan with non-stick spray.
- Melt the butter in a medium saucepan over medium heat. Add the milk and warm it slightly, stirring occasionally. Remove from heat.
- In a separate bowl, whisk together the flour and baking powder. Set aside.
- In a large mixing bowl, beat the eggs for 1 minute. Gradually add sugar, one cup at a time, beating continuously.
- Mix in the vanilla extract and lemon zest. Slowly add 1 cup of the milk mixture while continuing to beat.
- Alternately add the flour mixture and the rest of the milk mixture, beating well after each addition. The batter will be thin and slightly runny.
- Fill muffin tins 3/4 full and bake for 35-38 minutes, or until the tops are golden brown and slightly caramelized.
- Let cool slightly before serving. The cupcakes will sink slightly in the center, creating their signature look.
Prep Time: 15 minutes | Cook Time: 38 minutes | Total Time: 53 minutes
Calories: 315 kcal per serving | Servings: 30
Tips for Making the Best Portuguese Custard Cupcakes
1. Use Room-Temperature Ingredients
Bringing eggs, butter, and milk to room temperature helps create a smoother batter, ensuring an even texture throughout the cupcakes.
2. Do Not Overmix the Batter
Since the batter is naturally thin, overmixing isn’t necessary. Be gentle when combining ingredients to maintain the light, custardy consistency.
3. Allow Proper Baking Time
These cupcakes require a slightly longer baking time to develop their signature caramelized top. Keep an eye on them after 30 minutes to avoid overbaking.
4. Experiment with Flavor Variations
For a unique twist, try adding cinnamon, nutmeg, or even a hint of almond extract to enhance the flavor profile.
Health and Dietary Considerations
1. Gluten-Free Option
To make a gluten-free version, substitute the flour with a gluten-free baking blend. This ensures that those with gluten sensitivities can still enjoy these delicious cupcakes without compromising texture or flavor.
2. Reduced Sugar Alternative
If you prefer a less sweet version, reduce the sugar by ½ to 1 cup. The natural sweetness from the milk and vanilla will still create a well-balanced dessert.
3. Dairy-Free Modification
For a dairy-free alternative, use coconut milk or almond milk in place of whole milk and swap the butter for a dairy-free alternative like coconut oil.
Storing and Serving Portuguese Custard Cupcakes
1. Refrigeration: Store in an airtight container in the refrigerator for up to 5 days. They taste even better chilled!
2. Freezing: Freeze in an airtight container for up to 2 months. Thaw at room temperature or reheat in the oven for a warm, fresh-baked taste.
3. Serving Suggestions: Pair with a hot espresso or Portuguese coffee for an authentic experience. These cupcakes also work wonderfully as a brunch dessert or an afternoon tea treat.
More Delicious Dessert Recipes You’ll Love
- Carrot Cheesecake: The Ultimate Dessert Fusion
- Chocolate Easter Roll: The Perfect Easter Dessert
- Easter Bunny Oreo Balls
- Heart Shaped Birthday Cake
Conclusion
Portuguese Custard Cupcakes are more than just a dessert; they are a delicious piece of Portugal’s rich culinary tradition. Whether you’re making them for Easter, a family gathering, or simply to satisfy a sweet craving, these cupcakes deliver indulgence in every bite. Their easy preparation, versatile serving options, and mouthwatering flavors make them a staple for any home baker. Try making a batch today and experience the magic of this classic Portuguese delight!
Portuguese Custard Cupcakes
Ingredients
- 1 stick 8 tbsp butter, cut into chunks
- 3 1/2 cups whole milk
- 1 1/2 cups flour
- 1/4 tsp baking powder
- 4 eggs
- 3 1/4 cups sugar
- 1 tsp vanilla extract
- Zest of 2 lemons
Instructions
- Preheat oven to 350°F (175°C). Grease a 30-count muffin pan with non-stick spray.
- Melt the butter in a medium saucepan over medium heat. Add the milk and warm it slightly, stirring occasionally. Remove from heat.
- In a separate bowl, whisk together the flour and baking powder. Set aside.
- In a large mixing bowl, beat the eggs for 1 minute. Gradually add sugar, one cup at a time, beating continuously.
- Mix in the vanilla extract and lemon zest. Slowly add 1 cup of the milk mixture while continuing to beat.
- Alternately add the flour mixture and the rest of the milk mixture, beating well after each addition. The batter will be thin and slightly runny.
- Fill muffin tins 3/4 full and bake for 35-38 minutes, or until the tops are golden brown and slightly caramelized.
- Let cool slightly before serving. The cupcakes will sink slightly in the center, creating their signature look.
