Queijadas, also known as custard cupcakes or milk tarts, are hands down my favorite Portuguese dessert. With their golden, crispy edges and creamy, custardy centers, they are simply irresistible. A touch of freshly grated lemon zest adds a delightful burst of citrus flavor.
The key to achieving perfectly smooth and creamy queijadas is ensuring that each ingredient is thoroughly blended as it’s added. The batter is quite liquid, so expect a bit of splashing—it’s a small price to pay for such delicious results!
These sweet and simple treats are dangerously addictive—I can never have just one! Their bite-sized nature makes them perfect finger foods, and it’s easy to see why queijadas are a staple at Portuguese celebrations. They never last long on the platter!
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 & Prep: Preheat your oven to 350°F. Lightly spray standard-size muffin pans with cooking spray to prepare for a 30-count batch.
- Warm Milk & Butter: In a medium saucepan, melt the butter over medium heat. Stir in the milk and heat gently until warm. Remove from heat and set aside.
- Mix Dry Ingredients: In a small bowl, whisk together the flour and baking powder. Set aside.
- Beat Eggs & Sugar: In a large, deep mixing bowl, beat the eggs for 1 minute. Gradually add the sugar, 1 cup at a time, and beat for an additional minute after the final addition.
- Add Flavorings: Mix in the vanilla extract and lemon zest until well combined.
- Combine Wet & Dry: Gradually beat in 1 cup of the warm milk and butter mixture. Follow with half the flour mixture, mixing thoroughly. Add another cup of the milk mixture and beat for 30 seconds. Repeat this process with the remaining flour and milk in two additions, beating for 1 minute after the final addition. The batter will be thin and splashy—use a shield, like a tipped paper plate, to contain the mess if needed.
- Fill & Bake: Pour the batter into the prepared muffin pans, filling each cup about 3/4 full. Bake for 35–38 minutes, or until the edges are golden brown and the centers are set.
- Cool & Serve: Allow the queijadas to cool. Note that the centers will sink slightly as they stand. Store them in the refrigerator and serve chilled or at room temperature.
Tips
- To reduce the sweetness, you can cut the sugar to 2 1/2 cups, and the queijadas will still taste amazing!
