Queijadas (Portuguese Custard Cupcakes) Recipe

Introduction

Queijadas are traditional Portuguese custard cupcakes that offer a delightful balance of creamy filling and a caramelized, golden crust. These sweet treats are simple to make and perfect for a comforting dessert or a special snack with tea or coffee.

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

1. Step 1: Preheat your oven to 350°F (175°C) and spray standard-size muffin pans with cooking spray, enough for about 30 cupcakes.
2. Step 2: In a medium saucepan over medium heat, melt the butter. Add the milk and warm gently, stirring occasionally. Remove from heat once warm.
3. Step 3: In a small bowl, whisk together the flour and baking powder, then set aside.
4. Step 4: Beat the eggs in a large mixing bowl for about 1 minute. Gradually add the sugar one cup at a time, continuing to beat for 1 minute after the last cup is added.
5. Step 5: Add the vanilla extract and lemon zest to the egg and sugar mixture and blend well.
6. Step 6: Slowly pour in 1 cup of the warm milk mixture while beating steadily.
7. Step 7: Alternate adding half of the flour mixture, then 1 cup of the milk mixture, mixing for 30 seconds after each addition. Continue this process until all ingredients are fully combined. Expect the batter to be quite watery and handle it carefully to avoid splashing.
8. Step 8: Fill the muffin tins about three-quarters full with the batter.
9. Step 9: Bake for 35 to 38 minutes, or until the edges are caramelized and golden brown and the centers are set.
10. Step 10: Allow the cupcakes to cool; they will sink slightly in the center as they cool.

Tips & Variations

• Use fresh lemon zest for the brightest flavor, or substitute with orange zest for a sweeter twist.
• Line muffin pans with paper cups for easier removal and cleaner presentation.
• Serve queijadas chilled or at room temperature, optionally dusted with powdered sugar.
• For an extra richness, replace half the whole milk with cream.

Storage

Store queijadas in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in a warm oven if desired to restore their soft texture before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make queijadas gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. The texture may vary slightly but the custard flavor will remain delicious.

Why do my queijadas sink in the middle?

It’s normal for queijadas to sink slightly as they cool because of their custard-like texture. This indicates a creamy center and is part of the traditional charm of the dish.

Queijadas (Portuguese Custard Cupcakes) Recipe

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Queijadas are traditional Portuguese custard cupcakes with a creamy, lemon-infused filling baked to golden perfection in a buttery, tender crust. These delicate treats feature a smooth, custardy texture with a caramelized top and a subtle hint of lemon zest, perfect for dessert or an afternoon snack.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 38 minutes
• Total Time: 53 minutes
• Yield: 30 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: Portuguese

Ingredients

Scale 1x2x3x

Custard Mixture

• 1 stick (8 tbsp) butter, cut into chunks
• 3 1/2 cups whole milk
• 4 eggs
• 3 1/4 cups sugar
• 1 tsp vanilla extract
• Zest of 2 lemons

Dry Ingredients

• 1 1/2 cups flour
• 1/4 tsp baking powder

Instructions

1. Preheat and prepare muffin pans: Preheat your oven to 350°F (175°C). Spray standard-size muffin pans with cooking spray, enough to fill a 30-count muffin tin to ensure the cupcakes don’t stick.
2. Melt butter and warm milk: In a medium saucepan over medium heat, melt the butter chunks. Once melted, add the whole milk and warm it through, stirring occasionally. Remove the pan from the heat and set aside.
3. Mix dry ingredients: In a small bowl, whisk together the flour and baking powder to evenly distribute the baking powder. Set this mixture aside.
4. Beat eggs and sugar: In a large mixing bowl, beat the eggs vigorously for 1 minute to aerate them. Gradually add the sugar in 1-cup increments, beating continuously after each addition for about 1 minute until the mixture is smooth and glossy.
5. Add flavorings and initial milk: Stir in the vanilla extract and lemon zest to infuse the batter with flavor. Gradually add 1 cup of the warm milk and butter mixture, continuing to beat the batter.
6. Incorporate flour and remaining milk: Slowly add half of the flour mixture to the bowl, followed by another cup of the milk mixture, beating for 30 seconds after each addition. Repeat this alternating addition with the remaining flour and milk mixtures until everything is fully incorporated. The batter will be quite watery, so be careful as it may splash.
7. Fill muffin tins and bake: Carefully fill each muffin tin about 3/4 full with the prepared batter. Place the pans in the oven and bake for 35 to 38 minutes or until the edges of the custard cupcakes turn golden brown and caramelized, and the centers are set but still slightly tender.
8. Cool before serving: Remove the cupcakes from the oven and allow them to cool in the pans. The tops will gently sink slightly as they cool, developing their classic texture. Serve once cooled to room temperature or lightly warm.

Notes

• The batter is very watery, so pour carefully to avoid splashing.
• The cupcakes will sink slightly in the center after baking, which is normal and adds to their creamy texture.
• You can use silicone muffin pans or regular metal pans with a non-stick spray for best results.
• For best flavor, use fresh lemon zest and whole milk for richness.

Keywords: Portuguese custard cupcakes, Queijadas, lemon zest cupcakes, traditional Portuguese desserts, creamy custard cupcakes