The Sweet Allure of Queijadas: Portuguese Custard Cupcakes
Portuguese desserts are known for their depth of flavor and simplicity, and among these delicious treats, queijadas stand out as a beloved classic. These little custard-filled cupcakes, also known as Portuguese Milk Tarts or Custard Cupcakes, bring a sense of comfort and indulgence with every bite. With their golden brown edges, delicate crumb, and creamy custard center, queijadas offer a sweet, tangy flavor with a texture that’s both rich and light. Their popularity in Portuguese bakeries speaks to their universal appeal, and it’s easy to see why these cupcakes are so cherished.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 30 Servings
- Category: Dessert
- Method: Mixing, Baking
- Cuisine: Portuguese
- Diet: Vegetarian
Ingredients
- Butter: Butter is the key to creating a rich, moist cupcake base. It provides flavor and helps bind the ingredients together. Using unsalted butter is preferred, as it gives you better control over the salt content in the final product.
- Whole Milk: Whole milk is used in the recipe for its creamy richness, which contributes to the velvety texture of the custard. The fat content in whole milk helps achieve the smooth, creamy consistency that queijadas are known for. If you prefer a dairy-free option, you can substitute with almond milk or oat milk, though this may slightly alter the flavor and texture.
- Flour and Baking Powder: The flour and baking powder are responsible for providing structure to the queijadas. Flour gives the cupcakes body, while the baking powder ensures they rise to create a light, airy texture. Be sure to sift the flour and baking powder together to avoid any lumps.
- Eggs: Eggs are the foundation of the custard filling. They provide both structure and richness, giving the queijadas their signature creamy center. For best results, use large, room-temperature eggs.
- Sugar: The sugar in this recipe not only sweetens the queijadas but also contributes to the golden brown color on the edges. If you prefer a less sweet version, you can reduce the sugar by up to a cup. However, the sweetness in these cupcakes is what makes them so addictively delicious, so don’t be afraid to embrace it!
- Vanilla Extract and Lemon Zest: The vanilla extract adds a warm, comforting flavor to the queijadas, while the lemon zest gives them a zesty, fresh twist. The citrusy notes are essential to the overall flavor balance, and the zest infuses the batter with a subtle but aromatic fragrance.
Instructions
1. Preheat and Prepare Your Equipment
Begin by preheating your oven to 350°F (175°C). Next, prepare your muffin pan by greasing it with cooking spray or butter. This recipe makes about 30 queijadas, so ensure that your muffin tins are adequately prepared to accommodate the batter.
2. Melt the Butter and Heat the Milk
In a medium saucepan, melt the butter over medium heat. Once the butter has melted, add the whole milk and stir occasionally until it is warmed. The milk should not be boiling—just heated enough to mix with the other ingredients. Remove the saucepan from the heat once the milk is warm.
3. Mix the Dry Ingredients
In a small bowl, whisk together the flour and baking powder. This step helps evenly distribute the baking powder throughout the flour, ensuring that the queijadas rise evenly.
4. Beat the Eggs and Sugar
In a large mixing bowl, beat the eggs for about one minute until they become slightly frothy. Gradually add the sugar, one cup at a time, continuing to beat the mixture for about one minute after each addition. This process helps incorporate air into the eggs, which contributes to the lightness of the cupcakes.
5. Add Vanilla Extract and Lemon Zest
Add the vanilla extract and lemon zest to the egg mixture, and continue to beat until everything is well combined. The lemon zest is an essential ingredient in this recipe, as it adds a refreshing, citrusy note that helps balance the sweetness of the sugar.
6. Combine Wet and Dry Ingredients
Slowly add the warm milk and butter mixture to the egg and sugar mixture, mixing constantly to ensure everything is well combined. Then, gradually add the flour mixture, alternating between the flour and the milk mixture. Beat each addition for about 30 seconds to incorporate the ingredients thoroughly. The batter will be quite thin, which is normal for queijadas.
7. Fill the Muffin Tins
Fill each muffin cup about three-quarters full with the batter. This will allow the cupcakes to rise without overflowing during baking.
8. Bake and Cool
Bake the queijadas for 35 to 38 minutes, or until the edges are golden brown and the centers are set. The cupcakes will sink slightly in the center as they cool, which is a natural part of the process. Allow the queijadas to cool in the muffin pan for a few minutes before transferring them to a wire rack to cool completely.
9. Serve and Enjoy
Once the queijadas have cooled, they are ready to be enjoyed! Serve them chilled or at room temperature, depending on your preference. They can be stored in the refrigerator for up to three days, or they can be frozen for longer storage.
Notes
- Adjust the Sweetness: While queijadas are traditionally very sweet, you can reduce the amount of sugar to suit your taste. Reducing the sugar to 2 ½ cups will still give you a delicious result without overwhelming sweetness.
- Experiment with Flavors: While lemon is the classic flavor used in queijadas, you can experiment with other citrus fruits like orange or lime. A splash of almond or vanilla extract can also add depth to the flavor profile.
- Avoid Overmixing: Be careful not to overmix the batter, as this can result in dense cupcakes. Mix just until everything is combined, and the batter is smooth.
- Storage: If you have leftover queijadas, store them in an airtight container in the refrigerator. They can be served chilled or at room temperature, but for the best taste, let them sit at room temperature for a few minutes before eating.