Queijadas: The Sweet Essence of Portuguese Custard Cupcakes
There’s something magical about a dessert that marries simplicity with exquisite flavor. Queijadas, also known as Portuguese Custard Cupcakes or Portuguese Milk Tarts, are precisely that kind of treat. These cupcakes embody the culinary soul of Portugal with their golden-brown edges, custardy centers, and the citrusy hint of lemon zest. If you have ever indulged in the creamy and rich textures of custard desserts like flan or crème brûlée, Queijadas offer a similar decadence in a more portable, convenient form. Whether you’re savoring one with a warm cup of coffee or sharing them at a family gathering, their appeal is undeniable. In this article, we will break down the Queijadas recipe step by step, explore the sensory experience that comes with making them, and offer suggestions for variations, substitutions, and serving ideas. Prepare yourself for a treat that will transport your tastebuds to Portugal!
- 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 (1 stick, 8 tbsp.): Butter is the foundation of the richness in these cupcakes. It adds a creamy texture to the custard, making each bite feel indulgent.
- Whole Milk (3 1/2 cups): The milk gives the cupcakes their smooth and creamy texture. It helps create the custard-like filling that makes Queijadas so irresistible.
- All-Purpose Flour (1 1/2 cups): The flour provides structure to the cupcakes, allowing them to hold their shape without being too dense.
- Baking Powder (1/4 tsp.): The baking powder helps the batter rise slightly, giving the cupcakes a light, airy texture.
- Eggs (4): Eggs are the key ingredient for a rich custard center. They help bind everything together and give Queijadas their signature creamy consistency.
- Sugar (3 1/4 cups): The sugar is what makes Queijadas so delectably sweet. It balances out the custard’s richness, creating a dessert that’s the perfect level of sweetness. If you prefer less sugar, you can adjust the amount.
- Vanilla Extract (1 tsp.): The vanilla extract adds warmth and depth of flavor, enhancing the overall taste of the cupcakes.
- Lemon Zest (zest of 2 lemons): Lemon zest provides a burst of citrus freshness that cuts through the sweetness of the cupcakes. It brightens the flavor profile and balances the richness of the custard.
Instructions
1. Preheat the Oven and Prepare the Muffin Pans
Preheat your oven to 350°F (175°C). While the oven heats up, prepare your muffin pans by spraying them generously with cooking spray. You’ll need a standard-size muffin pan that accommodates around 30 cupcakes. If you have multiple pans, you can split the batter between them. Otherwise, you may need to bake the cupcakes in batches. Make sure to spray the pans well to prevent the cupcakes from sticking.
2. Melt the Butter and Warm the Milk
In a medium saucepan, melt the butter over medium heat. Once the butter has melted, add the milk and stir occasionally until the mixture is warm (but not boiling). Turn off the heat and set the saucepan aside. You don’t want to overheat the milk, as that can alter the texture of the custard.
3. Mix the Dry Ingredients
In a small bowl, whisk together the flour and baking powder. Set the mixture aside for later. This helps ensure that the baking powder is evenly distributed throughout the flour, which results in a uniform texture in your cupcakes.
4. Beat the Eggs and Sugar
In a deep mixing bowl, beat the eggs for about 1 minute until they become slightly frothy. Gradually add the sugar to the eggs, one cup at a time, continuing to beat for an additional minute after each addition. This process will help incorporate air into the batter, giving the Queijadas a light, airy texture.
5. Add Flavorings
Next, mix in the vanilla extract and lemon zest. These ingredients infuse the batter with their lovely flavors, making each bite fragrant and aromatic. The lemon zest provides a fresh, citrusy note that perfectly balances the sweetness of the sugar.
6. Incorporate the Milk and Butter Mixture
Gradually add the milk and melted butter mixture to the egg and sugar mixture, alternating with the flour mixture. Begin by adding 1 cup of the milk mixture, and beat for about 30 seconds. Then add half of the flour mixture, followed by 1 cup of the milk mixture. Continue this alternating process until all of the ingredients have been incorporated into the batter. The batter will be thin and may splatter, so reduce the speed of your mixer if needed. A helpful tip is to cover the bowl with a large paper plate while mixing to contain the splashing.
7. Fill the Muffin Pans
Once the batter is fully mixed, carefully pour it into the prepared muffin pans. Fill each muffin cup about three-quarters full. The batter will spread as it bakes, creating a smooth, custardy center.
8. Bake the Queijadas
Place the filled muffin pans in the preheated oven and bake for 35–38 minutes. You’ll know they are ready when the edges are golden brown and the center is set. The cupcakes will sink slightly in the center as they cool, which is completely normal. Be sure to check the doneness by inserting a toothpick in the center. If it comes out clean, your Queijadas are done.
9. Cool and Serve
Allow the Queijadas to cool for a few minutes in the muffin pans. Once slightly cooled, transfer them to a wire rack to finish cooling. These cupcakes can be served chilled or at room temperature, depending on your preference.
Notes
- Preventing Sticking: Spray your muffin pans generously with cooking spray to ensure the Queijadas come out easily. Alternatively, use silicone muffin pans for easy removal.
- Adjusting Sweetness: If you prefer a less sweet dessert, you can reduce the sugar to 2 1/2 cups. The cupcakes will still be delightful, but with a more subtle sweetness.
- Mixing Tips: Be sure not to overmix the batter. The goal is to combine the ingredients without overworking the mixture, as this can affect the texture.