These Condensed Milk Cupcakes are incredibly soft, moist, and bursting with a sweet, rich flavor. Made with simple ingredients like butter, condensed milk, and eggs, they are perfect for anyone who loves a buttery, sweet treat. These cupcakes are easy to make and can be customized with optional add-ins like raisins and various toppings such as chocolate drizzle or powdered sugar. Perfect for any occasion, from casual gatherings to special celebrations, these cupcakes are sure to be a hit with both kids and adults alike.
Preparation, Cook, and Total Times
- Preparation Time: 15 minutes
- Cook Time: 40-45 minutes
- Total Time: 1 hour
- Servings: 12 cupcakes
Cuisine
This recipe falls under the category of classic Western baking, featuring ingredients like butter and condensed milk to create a rich, decadent treat. It is a popular style of dessert in many cultures and is often enjoyed at tea parties, picnics, and as an everyday indulgence.
Full List of Ingredients
- 100 g Butter (softened at room temperature)
- 1 can (380 g) Condensed Milk
- 4 Large Eggs
- 250 g All-Purpose Flour
- 10 teaspoons Baking Powder
- Pinch of Salt
- 50 g Raisins (optional)
- Chocolate or Powdered Sugar for topping (optional)
Step-by-Step Cooking Directions
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Preheat the Oven
Preheat your oven to 180°C (350°F). Line a muffin tin with cupcake liners to prepare for baking. -
Cream the Butter and Condensed Milk
In a large bowl, cream together the softened butter and condensed milk using an electric mixer. Beat until the mixture becomes light and fluffy. This step usually takes about 3-4 minutes. -
Beat in the Eggs
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure everything is well combined. -
Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This helps to evenly distribute the baking powder and salt throughout the flour. -
Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Be careful not to overmix the batter, as this can result in dense cupcakes. -
Add Raisins (Optional)
If you are using raisins, gently fold them into the batter using a spatula. This step adds extra flavor and texture to the cupcakes, but it’s entirely optional. -
Fill the Cupcake Liners
Divide the batter evenly between the prepared cupcake liners, filling each about ¾ full. This allows room for the cupcakes to rise without overflowing. -
Bake the Cupcakes
Place the muffin tin in the preheated oven and bake the cupcakes for 40-45 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. -
Cool and Decorate (Optional)
Once the cupcakes are baked, remove them from the oven and let them cool completely on a wire rack. You can then decorate them with melted chocolate, a dusting of powdered sugar, or your favorite frosting for added sweetness and decoration.
Nutritional Information (per serving)
- Calories: 230 kcal
- Protein: 3 g
- Fat: 12 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Sugar: 20 g
- Sodium: 100 mg
- Cholesterol: 55 mg
The Origins and Popularity of the Recipe
Condensed milk is a popular ingredient in many baking recipes due to its rich sweetness and ability to create moist, tender baked goods. These cupcakes are a variation of traditional Western cupcakes, incorporating condensed milk to provide a unique, creamy texture. They have become increasingly popular for their easy-to-make nature and the rich flavor they offer without needing a lot of ingredients.
Reasons Why You’ll Love This Recipe
- Rich and Moist: The use of condensed milk makes these cupcakes incredibly moist and flavorful.
- Simple Ingredients: The ingredients are easy to find, and the recipe comes together quickly.
- Customizable: You can add raisins, nuts, or chocolate chips, and top them with frosting, chocolate, or powdered sugar.
- Perfect for Any Occasion: Whether it’s a casual snack or a special treat for a party, these cupcakes are perfect for any occasion.
- Kid-Friendly: The sweet flavor and soft texture make these cupcakes a hit with children, especially if decorated with fun toppings.
Health Benefits
- Provides Protein: The eggs and condensed milk provide a decent amount of protein, which helps build and repair muscles.
- Source of Calcium: The milk in the condensed milk helps provide calcium, which is essential for strong bones and teeth.
- Energy-Boosting: With the combination of sugar and fats, these cupcakes provide a quick energy boost for those on the go.
- Small Portion Size: These cupcakes are portioned individually, which helps prevent overeating compared to other larger cakes or pastries.
Serving Suggestions
- With a Cup of Tea: These cupcakes are perfect when paired with a hot cup of tea or coffee for a delightful snack.
- For Dessert: Serve these cupcakes as a sweet treat after dinner, topped with frosting or a drizzle of chocolate.
- At Parties: These cupcakes are easy to make in bulk and are perfect for birthday parties, baby showers, or other celebrations.
- For Breakfast: They make a great breakfast snack, especially when paired with a fresh fruit salad or yogurt.
Cooking Tips
- Don’t Overmix the Batter: Mix until just combined to avoid dense cupcakes.
- Check for Doneness: Test the cupcakes with a toothpick to ensure they are fully baked.
- Use Room Temperature Ingredients: Make sure the butter and eggs are at room temperature for the best texture.
- Let the Cupcakes Cool Completely: Let the cupcakes cool completely before decorating to prevent frosting from melting.
Variations to Try
- Add Chocolate Chips: Add 1/2 cup of chocolate chips to the batter for extra chocolatey goodness.
- Use Coconut: Add shredded coconut to the batter for a tropical twist.
- Lemon Flavor: Add lemon zest to the batter for a fresh, citrusy flavor.
- Top with Frosting: Frost the cupcakes with your favorite buttercream frosting for a classic, decadent touch.
Conclusion
These Condensed Milk Cupcakes are a simple, sweet, and satisfying treat that’s perfect for any occasion. Whether served as a snack, dessert, or at a party, they are sure to be loved by all. The rich flavor from the condensed milk and the light, fluffy texture make these cupcakes irresistible.
10 Comprehensive FAQ Section
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Can I use regular milk instead of condensed milk?
No, condensed milk is much thicker and sweeter than regular milk, so it’s a key ingredient in this recipe. You can try using evaporated milk as an alternative, but the result may differ in sweetness and texture. -
Can I freeze these cupcakes?
Yes, you can freeze the cupcakes after they have cooled. Wrap them tightly in plastic wrap or foil and store them in a freezer bag for up to 3 months. Reheat them before serving. -
Can I use a different sweetener instead of powdered sugar?
Yes, you can substitute powdered sugar with granulated sugar or another sweetener, but powdered sugar will give the cupcakes a smoother texture. -
Can I use a different flour?
Yes, you can use whole wheat flour or gluten-free flour for a different version of these cupcakes. However, the texture and taste may vary. -
Can I add more raisins?
Yes, you can increase the amount of raisins according to your preference. Just be sure not to add too many, as they may make the batter too dense. -
Can I use this recipe for a cake instead of cupcakes?
Yes, you can bake this recipe in a cake pan. Adjust the baking time to 30-40 minutes, or until a toothpick comes out clean. -
Can I add a glaze to these cupcakes?
Yes, a simple glaze made of powdered sugar and milk or lemon juice would add a nice finish to these cupcakes. -
How long do the cupcakes last?
These cupcakes will last up to 3 days when stored in an airtight container at room temperature. -
Can I use dairy-free alternatives?
Yes, you can use dairy-free butter and a dairy-free condensed milk alternative to make these cupcakes dairy-free. -
How do I know when the cupcakes are done?
Use a toothpick to check for doneness. If it comes out clean or with a few crumbs, the cupcakes are ready.