Cupcakes are one of those timeless treats that bring joy to almost any gathering. They are versatile, easy to make, and endlessly customizable. Today we are focusing on a special variation: condensed milk cupcakes. These little cakes are soft, light, and slightly sweet with a rich and comforting flavor. The addition of condensed milk gives them a creamy texture and subtle caramelized notes that make them stand out from regular vanilla cupcakes. They are perfect for afternoon tea, birthday parties, family gatherings, or even just a cozy weekend baking project.
This recipe requires only a handful of simple ingredients, and the process is straightforward enough for both beginners and experienced bakers. You can enjoy these cupcakes plain, as their delicate sweetness is satisfying on its own, or you can dress them up with frosting, glaze, or fruit toppings if you want to make them extra festive.
Let’s go step by step through the process of preparing these cupcakes, baking them to fluffy perfection, and serving them in the best possible way.
Ingredients You Will Need
The ingredient list is short and uses items you likely already have in your pantry. Here is what you will need:
- 1 cup sweetened condensed milk
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup unsalted butter, softened
- Pinch of salt
These ingredients come together to create a batter that is rich but not overly heavy. The condensed milk replaces part of the sugar and milk in a traditional cupcake recipe, streamlining the list while still delivering flavor and tenderness.
Step-by-Step Preparation
Step 1: Prepare the oven and muffin tin
Before you begin mixing the ingredients, preheat your oven to 350°F (175°C). Line a muffin tin with paper cupcake liners or lightly grease the cups if you prefer not to use liners. Preheating the oven is an essential step because it ensures the cupcakes bake evenly and rise properly.
Step 2: Cream the butter and condensed milk
In a mixing bowl, combine the softened butter with the sweetened condensed milk. Using a hand mixer or stand mixer, beat them together until smooth and creamy. This step incorporates air into the mixture, which helps create a light texture in the final cupcakes.
Step 3: Add the eggs and vanilla
Next, add the eggs one at a time, beating well after each addition. This ensures that the batter remains smooth and emulsified. Stir in the vanilla extract, which enhances the flavor and balances the sweetness of the condensed milk.
Step 4: Mix the dry ingredients
In a separate bowl, sift together the flour, baking powder, and a pinch of salt. Sifting helps prevent lumps and ensures that the baking powder is evenly distributed. Gradually fold the dry ingredients into the wet mixture, stirring gently until everything is combined. Be careful not to overmix at this stage, as too much mixing can lead to dense cupcakes.
Step 5: Fill the muffin tin
Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full. This leaves room for the cupcakes to rise as they bake without overflowing.
Step 6: Bake
Place the muffin tin in the preheated oven and bake for 20–25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. The tops should be lightly golden and spring back when touched.
Step 7: Cool
Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Cooling them properly ensures that they do not become soggy on the bottom and makes them easier to frost or decorate later.
Texture and Flavor
The finished cupcakes are soft, fluffy, and just sweet enough to be satisfying without being overwhelming. The condensed milk gives them a subtle richness that makes them taste almost like a cross between cake and milk toffee. They are moist inside with a light crumb, making them ideal to enjoy plain with a cup of tea or coffee.
If you prefer a sweeter finish, you can top them with buttercream frosting, whipped cream, or even a drizzle of chocolate ganache. For a lighter option, a dusting of powdered sugar works beautifully.
Variations and Ideas
One of the joys of cupcake baking is how flexible the recipes are. Once you master the basic condensed milk cupcake, you can easily adapt it to suit different occasions and preferences. Here are some ideas you might like to try:
- Lemon zest and a splash of lemon juice in the batter for a citrusy twist
- A handful of chocolate chips stirred in before baking for a richer treat
- Swirl in some fruit preserves for a hidden surprise in the middle
- Sprinkle with shredded coconut before baking for a tropical touch
- Top with cream cheese frosting and fresh berries for an elegant dessert
Serving Suggestions
These cupcakes are versatile enough to fit many occasions. Serve them plain as an everyday snack, or dress them up for celebrations. For children’s parties, you can frost them with colorful buttercream and sprinkles. For tea time, keep them simple with a dusting of icing sugar. If you are hosting a dinner party, pair them with fresh fruit and a dollop of whipped cream for a sophisticated presentation.
Storage Tips
If you have leftovers, store the cooled cupcakes in an airtight container at room temperature for up to three days. To keep them fresher longer, you can refrigerate them, though they are best enjoyed at room temperature. Simply let refrigerated cupcakes sit out for about 30 minutes before serving. You can also freeze them without frosting for up to one month. To do this, wrap each cupcake tightly in plastic wrap and store them in a freezer bag. Thaw at room temperature before enjoying or decorating.
Troubleshooting Common Issues
If your cupcakes come out dense, it could be due to overmixing the batter. Be gentle when incorporating the flour. If they sink in the middle, the oven may not have been hot enough or you may have opened the oven door too soon. Always preheat fully and avoid peeking until the cupcakes are nearly done. If the tops crack, it may mean the oven was a little too hot. These small adjustments help you achieve perfect results every time.
Why Use Condensed Milk
Condensed milk adds both sweetness and moisture to these cupcakes. It has a creamy texture and caramelized flavor that regular sugar cannot provide. By using condensed milk, the recipe reduces the number of ingredients required, making the process simpler and the flavor more unique. It also helps the cupcakes stay moist longer, which is a bonus if you are preparing them ahead of time for an event.
Final Thoughts
Condensed milk cupcakes are a delightful twist on the classic cupcake. They are light, fluffy, and versatile enough to be enjoyed plain or dressed up with a variety of toppings. The recipe is simple, making it accessible for bakers of all skill levels, while still offering room for creativity. Whether you serve them at a casual get-together, a special celebration, or just as a treat for yourself, they are sure to bring smiles.
These cupcakes are light, fluffy, and perfect for any occasion. Feel free to top them with your favorite frosting or enjoy them plain.