These fluffy condensed milk cupcakes are a simple, moist, and delicious treat perfect for any occasion. Using just a few ingredients—including a box of yellow cake mix, eggs, and sweetened condensed milk—you can whip up soft, tender cupcakes with a lightly sweet flavor and beautiful golden tops. Optional additions like vanilla extract or lemon zest elevate the taste with a fresh aroma.
If you want to avoid pre-packaged cake mix, the article includes a homemade version that uses pantry basics and produces equally fluffy results. These cupcakes are easy to make, great for beginners, and perfect for serving at parties, afternoon tea, or as a quick snack.
Ingredients
- 1 box (about 400 g) yellow cake mix
- 2 large eggs
- 1 can (395 g) sweetened condensed milk
- Optional: 1 tsp vanilla extract or 1 tsp lemon zest
Equipment
- Muffin or cupcake tray
- Cupcake liners
- Mixing bowl
- Whisk or electric mixer
Preparation
- Preheat your oven to 175°C (350°F). Line a standard muffin tray with cupcake liners for easy removal and cleanup.
- In a large mixing bowl, combine the yellow cake mix, eggs, and sweetened condensed milk. If using, add vanilla extract or lemon zest for extra flavor.
- Whisk or beat the mixture until smooth and creamy, making sure there are no lumps. The batter will be slightly thicker than a traditional cake batter but still easy to spoon.
- Fill each cupcake liner about three-quarters full to allow room for the cupcakes to rise without overflowing.
- Bake in the preheated oven for 18 to 22 minutes. The cupcakes should be golden on top and spring back lightly when touched.
- Remove from oven and cool completely on a wire rack before serving or decorating.
Tips for Success
- Do not overmix the batter once the wet and dry ingredients are combined; this keeps cupcakes tender.
- Make sure the oven is fully preheated for even baking.
- Test doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
- Cool cupcakes fully before frosting or storing to prevent sogginess.
Storage
Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Bring refrigerated cupcakes to room temperature before serving to restore softness.
Cake Mix–Free Version of Fluffy Condensed Milk Cupcakes
If you prefer not to use boxed cake mix, here’s a simple homemade batter that yields soft and tender cupcakes with the same ease and flavor profile.
Ingredients
- 2 cups (250 g) cake flour or all-purpose flour (cake flour preferred)
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup (100 g) granulated sugar
- 2 large eggs
- 1 can (395 g) sweetened condensed milk
- ½ cup (120 ml) whole milk or buttermilk
- ½ cup (115 g) unsalted butter, melted and cooled
- 1 tsp vanilla extract or 1 tsp lemon zest (optional)
Instructions
- Preheat oven to 175°C (350°F). Line a cupcake tray with liners.
- In a large bowl, sift together flour, baking powder, salt, and sugar.
- In a separate bowl, whisk the eggs, sweetened condensed milk, milk (or buttermilk), melted butter, and vanilla extract or lemon zest.
- Pour wet ingredients into dry ingredients and stir gently until just combined. The batter will be thick and creamy.
- Spoon batter into cupcake liners, filling each about ¾ full.
- Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely before serving or frosting.
Variations and Serving Suggestions
- Frosting Options: Top these cupcakes with buttercream, cream cheese frosting, or a simple dusting of powdered sugar for a lighter option.
- Flavor Boosters: Add a teaspoon of almond extract or orange zest for a different aroma.
- Mix-ins: Fold in chocolate chips, fresh berries, or chopped nuts to the batter before baking.
- Gluten-Free Adaptation: Use a gluten-free flour blend suitable for baking in place of regular flour.
- Vegan Version: Substitute eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and use a vegan condensed milk alternative; this may change texture slightly.
Troubleshooting Common Issues
- Dense or Heavy Cupcakes: Do not overmix the batter and ensure the baking powder is fresh.
- Dry Cupcakes: Avoid overbaking and consider adding an extra tablespoon of liquid or butter in the batter.
- Cupcakes Collapse or Sink: Make sure oven temperature is accurate and do not open the oven door during baking.
- Sticky Tops: Cool completely before storing; warm cupcakes can cause condensation.
Frequently Asked Questions
Can I freeze these cupcakes?
Yes, they freeze well. Wrap cooled cupcakes individually in plastic wrap and freeze in a sealed container for up to 3 months. Thaw at room temperature before serving.
Can I use evaporated milk instead of sweetened condensed milk?
Evaporated milk is not sweetened and will change the flavor and texture. It’s best to stick with sweetened condensed milk for this recipe.
How can I make these cupcakes more moist?
Adding a tablespoon of sour cream or yogurt can increase moisture without changing flavor much.
Final Thoughts
Fluffy condensed milk cupcakes are a fantastic quick-bake treat that balances ease with taste and texture. Whether you rely on the convenience of cake mix or prefer the homemade batter, these cupcakes are sure to delight. Their tender crumb, subtle sweetness, and gentle rise make them a versatile base for countless flavor variations and toppings.
Try making a batch today and enjoy a soft, golden cupcake with a hint of condensed milk richness, perfect for sharing with friends and family.