Name: Queijadas (Portuguese Custard Cupcakes) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Portuguese
Ingredients: 1 ½ cups whole milk; 1 cup granulated sugar; 4 large eggs, room temperature; 1 teaspoon vanilla extract; 1 teaspoon lemon zest; 1 teaspoon ground cinnamon; 1 cup all-purpose flour; ½ cup unsalted butter, melted; 1 pinch of salt; 12 small tart or muffin tin cups; Powdered sugar for dusting (optional)

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Introduction

Queijadas are traditional Portuguese custard cupcakes that offer a delightful combination of creamy texture and subtle sweetness. With a hint of lemon and cinnamon, these treats are perfect for any occasion, whether as a snack or a special dessert.

The image shows a close-up of several small cupcakes with three main layers. The bottom layer is a golden yellow, soft cake base with a slightly textured surface from the cupcake liner. The middle layer is a smooth white creamy frosting that looks thick and soft. The top layer is a lightly browned crust with a caramelized sugar texture, sparkling with grainy sugar crystals. The cupcakes are arranged closely together on a metal cooling rack, with a blurred background of more cupcakes. The lighting highlights the shiny sugar crystals and the creamy frosting, emphasizing the contrast between the soft and crunchy textures. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups whole milk
1 cup granulated sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 teaspoon ground cinnamon
1 cup all-purpose flour
½ cup unsalted butter, melted
1 pinch of salt
12 small tart or muffin tin cups
Powdered sugar for dusting (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin or line it with paper liners.
Step 2: In a small saucepan, heat the milk over medium heat until warm but not boiling. Remove from heat and set aside.
Step 3: In a large mixing bowl, whisk the eggs and sugar together until well combined and slightly frothy.
Step 4: Stir in the vanilla extract, lemon zest, and ground cinnamon into the egg mixture.
Step 5: Slowly pour the warm milk into the egg mixture, whisking constantly to prevent the eggs from curdling.
Step 6: Add the flour and stir until smooth, then mix in the melted butter until fully incorporated.
Step 7: Pour the custard mixture into each muffin cup, filling them about ¾ full.
Step 8: Bake for 25-30 minutes, or until the tops are golden and slightly puffed, and a toothpick inserted into the center comes out clean.
Step 9: Let the cupcakes cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely.
Step 10: Dust with powdered sugar if desired before serving.

Tips & Variations

For a stronger cinnamon flavor, add an extra ½ teaspoon of ground cinnamon to the batter.
Be sure to fill the muffin cups only about ¾ full to prevent overflow during baking.
Use fresh lemon zest rather than bottled lemon extract for the best citrus flavor.
Allow the cupcakes to cool completely before removing to help them set and keep their shape.

Storage

Store Queijadas in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave for 10-15 seconds if desired, or enjoy chilled. Avoid storing at room temperature for extended periods to maintain freshness.

How to Serve

This image shows several small tart-like pastries arranged closely on a white lace-patterned plate with a white paper towel under them, all set on a white marbled surface. Each pastry has two layers: the base layer is crumbly and light golden brown, with a slightly rough texture, while the top layer is a glossy, creamy yellow custard with caramelized brown edges that look slightly crisp and uneven. The pastries vary slightly in shape, some with softly rounded tops and others with more uneven, slightly raised edges, creating a rustic handmade appearance. The light shines on the glossy custard tops, making them appear slightly shiny and moist. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat milk instead of whole milk?

While you can substitute low-fat milk, whole milk provides the best creaminess and texture for the custard filling. Using lower-fat milk may result in a less rich and creamy cupcake.

Can I make Queijadas ahead of time?

Yes, you can prepare Queijadas in advance and store them in the refrigerator for a few days. They are best enjoyed within 3 days to maintain freshness and flavor.