Queijadas (Portuguese Custard Cupcakes) (2024)

Queijadas are custardy, sweet, and creamy Portuguese cupcakes with golden brown edges. If you like custardy desserts, you will love these!

Can’t get enough of custardy desserts? You might want to try this Apple Cinnamon Croissant Breading Pudding!

While my children looked forward to the egg hunt and the pinata year after year, I secretly looked forward to the queijadas.It was truly love at first bite. Custardy desserts rank high on my list, and these cupcakes immediately made it to the top. The outside is ever so slightly chewy while the interior is smooth, creamy, and custardy. Lemon zest provide a subtle citrusy note and the crispy caramelized edges make these cupcakes simply heavenly!

Eventually, I started to make my own and have done so for years. Over time, I tweaked the recipe to my liking. My first attempts at making queijadas yielded delicious results, but my success with subsequent batches were inconsistent. Sometimes they came out custardy and smooth and other times, not so much.Some batches separated into layers of solids and custard.I discovered that the secret is to make sure all of the ingredients are well incorporated. Thoroughly mixing after adding ingredients and using hot milk ensure everything blends harmoniously.

Recipe Highlights:

• Combine flour and baking powder in a bowl. Set aside.
• Melt butter and add milk.
• Cream eggs and sugar in a large mixing bowl.
• Add vanilla extract and lemon zest.

• Slowly incorporate the flour and baking powder mixture with milk mixture.

• Fill prepared cupcake tins 3/4 full with the batter.

• Bake for 35-38 minutes or until the cupcakes are set and edges are caramelized.
• See recipe card below for detailed instructions.

View the how-to video or save for later with thisPinterest Pin.

In the original post published in 2014, I separated the batter into three equal portions. Food coloring was added to two so that each portion contained a different color. Each muffin tin was filled with one of the colors. I decided to keep the updated version undyed and au naturel. Feel free to add food coloring if that’s what you desire!

Recommended supplies:

Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)

• A hand mixer or stand mixer for mixing the batter.
• Muffin pans for baking the queijadas in.
• Wire whisk for whisking milk while it is heated.

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Author: Thao | In Good Flavor Cooking Method:Mixing,Baking Cuisine:Portuguese Courses:Dessert Recipe Keys:BBaking

Difficulty:BeginnerPrep time: 15 minutesCook time: 35 minutesTotal time: 50 minutesServings:30 Servings

Description

Queijadas are custardy, sweet, and creamy Portuguese cupcakes with golden brown edges. If you like custardy desserts, you will love these!

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

Suggested supplies (affiliate links):

• Muffin pan
• Wire whisk
• Lemon zester

Instructions

1. Note: These queijadas are meant to be very sweet. If you choose to make them less sweet, you can reduce up to a cup of sugar.
2. Preheat oven to 350 degrees F. Spray standard size muffin pans with cooking spray (enough for 30-count).
3. Melt butter in a medium saucepan on medium heat. Add milk, stirring occasionally, until it is warm. Turn off and remove from heat.
4. Whisk flour and baking powder in a small bowl. Set aside.
5. In a deep mixing bowl, beat eggs for 1 minute. Slowly add sugar, 1 cup at a time. Continue beating for 1 minute after the last addition.
6. Add vanilla extract and lemon zest. Blend.
7. On medium speed, gradually add in 1 cup of the milk and melted butter mixture. Beat for 30 seconds. Slowly add half of the flour mixture, followed by 1 cup of the milk mixture, beating for 30 seconds after the milk addition.
8. Slowly add the rest of the flour, then 1/2 of the remaining milk. Beat for 1 minute.The batter will be watery and will splash. Reduce speed to medium low, if needed. Angling a large paper plate over the bowl with help contain the splashing.
9. Add the rest of the milk. Beat for 30 seconds.
10. Fill muffin pans 3/4 full.
11. Bake for 35–38 minutes or until the edges are golden brown and the center is set.
12. Cupcakes will sink slightly in center upon standing.
13. Store refrigerated and serve chilled or at room temperature.

Keywords:Portuguese dessert, Custard cupcake

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