Queijadas (Portuguese Custard Cupcakes)

Queijadas are also known as Portuguese Custard Cupcakes or Portuguese Milk Tarts. They are custardy, sweet, and creamy Portuguese cupcakes with golden brown edges. If you like custardy desserts, you will love them!

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

This recipe was first posted in April of 2014. It has been updated with new photos, content, and a couple of minor recipe tweaks.

I first had queijadas (also known as Portuguese milk tarts or custard cupcakes) at an Easter egg hunt party many years ago. Two of our good friends hosted the event yearly for their families and friends. There was always so much food. No one ever left hungry.

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 provides a subtle citrusy note, and the crispy caramelized edges make these cupcakes heavenly!

Eventually, I began 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 was 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 to success is to make sure all of the ingredients are well incorporated. Thoroughly mixing after adding ingredients and using hot milk ensures 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 the 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 the recipe card below for detailed instructions.

View the how-to video or save it for later with this Pinterest Pin.

Just to let you know, the batter is very watery and will splash when all of the milk is incorporated. Don’t wear your good shirt 🙂  I assure you, the result will be worth the little bit of cleanup!

Queijadas tend to sink in the center, which is perfectly normal. They do not typically contain baking powder. I like to add a little bit of baking powder to give a little lift and reduce the amount of sinking. If you choose to go the traditional route, omitting the baking powder is not a sin for this recipe.

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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Queijadas (Portuguese Custard Cupcakes)

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

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

Description

Queijadas are also known as Portuguese Custard Cupcakes or Portuguese Milk Tarts. They are custardy, sweet, and creamy Portuguese cupcakes with golden brown edges. If you like custardy desserts, you will love them!

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. Gradually add 1 cup of milk and melted butter mixture on medium speed. 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. Tipping a large paper plate over the bowl will 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 the center upon standing. 
13. Store refrigerated and serve chilled or at room temperature.

Note:

• If you are concerned about the amount of sugar, you can reduce it to 2 1/2 cups and the queijadas will still be delightful.

Keywords:Portuguese dessert, Portuguese Milk Tarts, Portuguese Custard Cupcakes

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