Queijadas (Portuguese Custard Cupcakes) Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 38 minutes
- Total Time: 53 minutes
- Yield: 30 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Portuguese
Ingredients
Scale
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
- 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.
- 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.
- Mix dry ingredients: In a small bowl, whisk together the flour and baking powder to evenly distribute the baking powder. Set this mixture aside.
- 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.
- 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.
- 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.
- 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.
- 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
