Deliciously Creamy Queijadas: A Portuguese Custard Cupcake Delight
Queijadas, or Portuguese Custard Cupcakes, are a delightful dessert that perfectly encapsulates the rich flavors of Portuguese pastry traditions. These custard-filled cupcakes are creamy, sweet, and soft, with golden brown edges that create a slightly crispy contrast to the tender interior. Often compared to the famous Portuguese milk tarts, queijadas have a unique texture and a balance of flavors that make them irresistible for anyone with a sweet tooth.
- 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), cut into chunks. The butter adds a rich, creamy flavor to the batter and helps create the soft texture in the custard.
- Whole Milk: 3 1/2 cups. This forms the base of the custard filling and ensures the queijadas have a smooth, velvety texture.
- Flour: 1 1/2 cups, all-purpose flour, helps give structure to the batter, giving the queijadas a slight density without making them too heavy.
- Baking Powder: 1/4 tsp. This small amount helps give a light rise to the custard.
- Eggs: 4 large eggs. The eggs are key to creating the custard filling, giving it that soft, smooth texture and binding all the ingredients together.
- Sugar: 3 1/4 cups. This is a very sweet recipe, and the sugar is essential to creating the sweetness that characterizes queijadas. You can adjust the sugar if you’d prefer them less sweet.
- Vanilla Extract: 1 tsp. Adds a warm, aromatic flavor that complements the other ingredients.
- Lemon Zest: The zest of 2 lemons. This adds a bright, refreshing citrus note that balances out the sweetness and elevates the flavor of the custard.
Instructions
- Preheat and Prepare Pans: Start by preheating the oven to 350°F (175°C). Grease a standard-size muffin pan with cooking spray to ensure the queijadas don’t stick when baking. You’ll need enough for about 30 cupcakes, so make sure the pan has 30 wells.
- Melt Butter and Warm the Milk: In a medium saucepan, melt the butter over medium heat. Once the butter is melted, add the whole milk and stir occasionally until the mixture is warmed through. Remove the saucepan from the heat, leaving the mixture to cool slightly.
- Mix Dry Ingredients: In a small bowl, whisk together the flour and baking powder. Set this mixture aside, as it will be gradually added to the wet ingredients later.
- Beat the Eggs and Sugar: In a deep mixing bowl, beat the eggs for about 1 minute until they are lightly frothy. Slowly add the sugar, one cup at a time, and continue beating for 1 minute after each addition. You should end up with a light, thick, and fluffy mixture. This process helps to incorporate air into the batter, ensuring a lighter, more airy texture for the queijadas.
- Add Vanilla and Lemon Zest: Add the vanilla extract and lemon zest to the egg mixture, then blend everything together until well incorporated. The lemon zest will give the queijadas their signature citrus aroma, which contrasts beautifully with the sweet custard.
- Incorporate Milk and Butter Mixture: Gradually add the warm milk and melted butter mixture to the egg mixture while mixing on medium speed. This will help the custard form without curdling the eggs. Continue mixing for about 30 seconds until the mixture is smooth.
- Add Dry Ingredients: Slowly add half of the flour mixture, followed by 1 cup of the milk mixture, beating for another 30 seconds after each addition. This gradual incorporation prevents the batter from becoming too lumpy. Once these ingredients are combined, add the rest of the flour mixture followed by the remaining milk mixture. Beat for 1 minute until the batter is fully mixed, though it will still be quite watery, which is expected.
- Fill Muffin Pans: Using a ladle or spoon, carefully fill each muffin well 3/4 full with the batter. Be mindful not to overfill, as the queijadas will rise slightly while baking.
- Bake the Queijadas: Place the muffin pan in the preheated oven and bake for 35–38 minutes, or until the edges are golden brown and the center is set. The queijadas will slightly sink in the center as they cool, but that’s completely normal. The golden edges will give them a beautiful contrast to the custard-filled center.
- Cool and Serve: After baking, let the queijadas cool in the pan for a few minutes before carefully transferring them to a cooling rack. Store them in the refrigerator, as they are typically served chilled or at room temperature.
Notes
- Adjusting the Sweetness: If you prefer a less sweet treat, you can reduce the sugar in the recipe by up to 1 cup without sacrificing too much of the flavor. The queijadas will still have their custard-like consistency but with a more balanced sweetness.
- Flavor Additions: While the classic recipe uses lemon zest, you could experiment with other citrus fruits like orange or lime for a different twist. Additionally, adding a small splash of almond extract or a sprinkle of cinnamon can give the queijadas an extra layer of flavor.
- Toppings: For a little extra decadence, you can top the queijadas with a dusting of powdered sugar, or for a slightly more savory touch, serve them with a dollop of whipped cream or a few fresh berries.
- Storage: These queijadas can be stored in the refrigerator for up to 3 days. The cool temperature enhances the custardy texture, making them even more delightful to eat.