Why You’ll Love Queijadas (Portuguese Custard Cupcakes) Recipe
These custard cupcakes are incredibly easy to make and deliver bakery-quality results right at home. The texture is a standout—light and creamy in the center, with edges that have just the right amount of chew. There’s no need for a crust, as they form their own tender shell while baking. The lemon zest adds a fresh note that balances the richness, making these queijadas irresistible for both kids and adults.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
butter
whole milk
all-purpose flour
baking powder
eggs
sugar
vanilla extract
lemon zest
This combination creates a custard that bakes into its own soft shell, giving you a perfectly balanced cupcake without the need for pastry dough.
Directions
-
Preheat the oven to 350°F (175°C). Spray standard muffin pans with non-stick cooking spray.
-
In a saucepan, melt the butter. Stir in the milk and warm gently, then remove from heat.
-
In a small bowl, whisk together the flour and baking powder.
-
In a large mixing bowl, beat the eggs, then gradually add the sugar while whisking.
-
Stir in the vanilla extract and lemon zest.
-
Slowly add the warm milk and butter mixture to the egg mixture while whisking.
-
Gradually incorporate the flour mixture. The batter will be thin and liquid.
-
Pour the batter into prepared muffin tins, filling each about three-quarters full.
-
Bake for 35–38 minutes or until the edges are golden and the centers are just set.
-
Allow to cool completely. Note: The centers may sink slightly, which is normal.
Servings and timing
This recipe yields approximately 30 queijadas.
Preparation time: 15 minutes
Baking time: 35–38 minutes
Total time: about 50 minutes
Variations
-
Cinnamon sugar topping: Sprinkle cinnamon sugar on top before baking for added flavor.
-
Orange zest swap: Replace lemon zest with orange zest for a sweeter citrus note.
-
Mini queijadas: Use mini muffin tins and reduce bake time to around 20–25 minutes for bite-sized treats.
-
Coconut version: Add a tablespoon of finely shredded coconut to the batter for a tropical twist.
-
Spiced version: Add a pinch of nutmeg or cardamom to the batter for a warm, aromatic flavor.
Storage/Reheating
Store queijadas in the refrigerator for up to 3–4 days in an airtight container.
To serve, enjoy them chilled, at room temperature, or warm them slightly in a 300°F (150°C) oven for 5–8 minutes.
To freeze, wrap each queijada individually and place in a freezer-safe container. Thaw overnight in the fridge before serving.
FAQs
What are queijadas?
Queijadas are traditional Portuguese custard cupcakes made with eggs, milk, sugar, flour, and flavorings. They’re known for their creamy texture and lightly chewy edges.
Do queijadas require a crust?
No, the batter forms its own soft shell as it bakes, eliminating the need for a separate crust like in other custard tarts.
Can I reduce the sugar in the recipe?
Yes, you can reduce the sugar by up to 1 cup if you prefer a less sweet dessert, and the texture will still be soft and creamy.
Why do queijadas sink in the center after baking?
Sinking is a natural result of the cooling process for custards. As the center contracts, it may dip slightly, which does not affect the flavor or texture.
Is it okay to use low-fat milk?
You can use low-fat milk, but whole milk is recommended for the best creamy texture and richness.
Can I make queijadas in advance?
Yes, they can be made a day ahead. Store them in the refrigerator and serve chilled or gently warmed.
What’s the best way to serve queijadas?
Serve them plain, dusted with powdered sugar, or alongside berries. They’re great as a dessert or with coffee or tea.
Can queijadas be frozen?
Yes, they freeze well. Wrap them individually and store in an airtight container. Thaw overnight in the fridge before eating.
What gives queijadas their chewy edges?
The sugar and flour in the batter contribute to the slight caramelization around the edges during baking, creating a chewy texture.
Can I add other flavors to the batter?
Absolutely. Try adding a pinch of cinnamon, nutmeg, or almond extract for a different flavor profile.
Conclusion
Queijadas are a delightful blend of rich custard and simple ingredients, offering an elegant yet comforting dessert. Whether served at a gathering or as a personal treat, these Portuguese custard cupcakes are sure to impress with their creamy interiors, golden edges, and bright citrus notes. Once you try them, they may become a staple in your baking routine.
Queijadas (Portuguese Custard Cupcakes)
Queijadas are traditional Portuguese custard cupcakes with a creamy, sweet filling and a lightly crisped exterior. These mini tarts are made with simple ingredients like milk, eggs, sugar, and flour, and are baked until golden for a delightful treat.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 18–20 queijadas
- Category: Dessert
- Method: Baking
- Cuisine: Portuguese
- Diet: Vegetarian
Ingredients
- 2 cups milk
- 4 tbsp butter
- 4 large eggs
- 2 cups sugar
- 1 cup all-purpose flour
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F. Grease and flour muffin tins or line with paper liners.
- In a small saucepan, heat the milk and butter over medium heat until the butter melts. Remove from heat and let cool slightly.
- In a large bowl, beat the eggs. Add sugar and whisk until combined.
- Add flour, salt, and vanilla extract. Mix until smooth.
- Gradually whisk in the warm milk and butter mixture until fully incorporated.
- Pour the thin batter into the prepared muffin tins, filling each about 3/4 full.
- Bake for 30–35 minutes or until tops are golden and edges are lightly browned.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- The batter will be very thin—this is normal.
- Queijadas will puff up while baking and then settle as they cool.
- Can be stored at room temperature for 2–3 days or refrigerated for longer freshness.
Nutrition
- Serving Size: 1 queijada
- Calories: 170
- Sugar: 18g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 45mg
