Queijadas are custardy, sweet, and creamy Portuguese cupcakes with golden brown edges. If you like custardy desserts, you will love these!
This recipe was first posted in April of 2014. I have just now had a chance to update it with new photos, content, and a couple of minor recipe tweaks.
The first time I had queijadas was at an Easter egg hunt party many, many years ago. Two of our good friends hosted the event every year 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 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:
Recipe highlights:
- 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 more detailed instructions.
Be warned: the batter is very watery and will splash a 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 splash cleanup!
Queijada has a tendency to sink in the center, which is what it is intended to do. It does not typically contain baking powder. I like to add a little bit of baking powder to give it just 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.
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!
Queijada has a tendency to sink in the center, which is what it is intended to do. It does not typically contain baking powder. I like to add a little bit of baking powder to give it just 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.
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!
Other Portuguese recipes you don't want to miss!
- Cacoila Sandwich (Portuguese Pulled Pork)
- Portuguese Sweet Bread
- Cavacas (Portuguese Pastry)
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QUEIJADAS (PORTUGUESE CUSTARD CUPCAKES)
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
INSTRUCTIONS:
- Preheat oven to 350 degrees F. Spray standard size muffin pans with cooking spray (enough for 30-count).
- Melt butter in a medium saucepan on medium heat. Add milk, stirring occasionally, until it is warm. Turn off heat.
- Whisk flour and baking powder in a small bowl. Set aside.
- 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.
- Add vanilla extract and lemon zest. Blend.
- On medium speed, gradually add in 1 cup of hot milk and melted butter mixture. Beat for 30 seconds. Slowly add half of the flour mixture, followed by 1 cup milk mixture, beating for 30 seconds after the milk addition.
- 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.
- Add the rest of the milk. Beat for 30 seconds.
- Fill muffin pans 3/4 full.
- Bake for 35–38 minutes or until the edges are golden brown and the center is set.
- Cupcakes will sink slightly in center upon standing.
- Store refrigerated and serve chilled or at room temperature
Makes 30 queijadas.
YOU MIGHT ALSO LIKE THESE RECIPES
Cacoila Sandwich (Portugese
Pulled Pork)
Cavacas (Portuguese Pastry)
Portuguese Sweet Bread
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