Heavenly Condensed Milk Cupcakes: Soft, Sweet, and Irresistible

Some desserts have the power to transport you back to childhood, to a time when the simple pleasure of a homemade treat felt like the most magical thing in the world. For me, these Condensed Milk Cupcakes are one of those special recipes.

I remember the first time I watched my grandmother make them. She didn’t use fancy equipment or complicated techniques—just a mixing bowl, a wooden spoon, and a warm oven. I would sit at the kitchen counter, eagerly waiting for the scent of butter and vanilla to fill the room. When the cupcakes came out of the oven, golden and warm, she would sprinkle them with powdered sugar and hand me one before they had even cooled. That first bite was always the best—soft, slightly sweet, with a melt-in-your-mouth texture that made me close my eyes and savor every moment.

Now, whenever I bake these cupcakes, I’m reminded of those afternoons in my grandmother’s kitchen. They’re simple yet special, easy enough for a weekday treat but elegant enough for celebrations. If you love soft, buttery cakes with a hint of caramel-like sweetness from condensed milk, this recipe will quickly become one of your favorites.

Why You’ll Love These Cupcakes

1. Soft, Moist, and Perfectly Sweet

Thanks to the richness of condensed milk and butter, these cupcakes have a delicate crumb that stays soft for days.

2. Easy to Make with Simple Ingredients

No complicated steps, no unusual ingredients—just a few pantry staples and a little mixing, and you’ll have bakery-quality cupcakes in no time.

3. Great for Any Occasion

Whether you need a quick dessert for a party, an after-school treat, or a companion for your morning coffee, these cupcakes fit the bill.

4. Customizable and Versatile

Add chocolate chips, nuts, dried fruit, or even a drizzle of caramel to personalize your cupcakes. You can also top them with frosting for a more decadent version.

5. A Nostalgic, Classic Flavor

The combination of butter, eggs, and condensed milk creates a taste reminiscent of traditional homemade cakes—comforting, rich, and absolutely delightful.

Ingredients

Directions

1. Prepare the Batter

• In a mixing bowl, beat the softened butter until creamy.
• Add the condensed milk and mix until well combined.
• Incorporate the eggs one at a time, beating after each addition.

2. Mix the Dry Ingredients

• In a separate bowl, sift together the flour, baking powder, and salt.
• Gradually add the dry ingredients to the wet mixture, stirring until smooth.
• If using, fold in the raisins.

3. Bake the Cupcakes

• Preheat the oven to 180°C (350°F).
• Line a muffin tin with cupcake liners and fill each about ¾ full with batter.
• Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

4. Add the Finishing Touch

• Let the cupcakes cool completely.
• Dust with powdered sugar or drizzle with melted chocolate for extra indulgence.

Nutritional Information (Per Cupcake, Approx.)

Frequently Asked Questions

1. Can I Use Sweetened Condensed Milk Instead of Sugar?

Yes! This recipe is specifically designed to use condensed milk as the main sweetener, which gives the cupcakes their unique texture and flavor. No additional sugar is needed.

2. Why Are My Cupcakes Dense Instead of Fluffy?

• Overmixing the batter can lead to dense cupcakes. Stir just until the ingredients are combined.
• Make sure your baking powder is fresh, as old baking powder can prevent proper rising.
• Room temperature ingredients (especially eggs and butter) help create a light texture.

3. Can I Make These Cupcakes Without Butter?

Yes, you can substitute the butter with an equal amount of vegetable oil for a slightly different texture. Oil will make the cupcakes more moist but slightly less rich in flavor.

4. How Do I Store These Cupcakes?

• Store them in an airtight container at room temperature for up to 3 days.
• For longer storage, refrigerate for up to 1 week or freeze for up to 3 months. Simply thaw at room temperature before serving.

5. Can I Turn This Recipe Into a Cake?

Absolutely! Pour the batter into a greased and floured cake pan and bake at 180°C (350°F) for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

6. What Toppings Work Best for These Cupcakes?

These cupcakes are delicious on their own, but if you want to add something extra, try:

• A dusting of powdered sugar for a classic finish
• A drizzle of melted chocolate or caramel
• A simple buttercream or cream cheese frosting
• A sprinkle of chopped nuts or shredded coconut

7. Are These Cupcakes Very Sweet?

Despite using condensed milk, these cupcakes are not overwhelmingly sweet. They have a balanced flavor that pairs well with both sweet and slightly tangy toppings like fresh berries.

8. Can I Add Fillings to These Cupcakes?

Yes! You can fill them with jam, caramel, or even a spoonful of Nutella before baking for a delicious surprise inside.

9. How Can I Make These Cupcakes Extra Light and Airy?

For a lighter texture, you can:

• Separate the eggs and whip the egg whites until fluffy before folding them into the batter.
• Sift the flour before adding it to the mixture to avoid lumps and create a smoother batter.

10. Can I Use Whole Wheat Flour Instead of All-Purpose Flour?

Yes, but the texture will be slightly denser. If using whole wheat flour, try substituting only half of the flour to maintain a soft crumb.

The Magic of Condensed Milk in Baking

Condensed milk is a wonderful ingredient in baking because it adds natural sweetness and a creamy texture without the need for additional sugar or milk. It also contributes to a rich, caramel-like flavor that enhances the depth of the cake.

Unlike granulated sugar, which simply dissolves, condensed milk binds ingredients together, creating a smooth batter that bakes into a soft, moist crumb. It’s a baker’s secret for achieving the perfect balance of tenderness and structure in cakes, cookies, and even frostings.

Tips for the Best Condensed Milk Cupcakes

• Use Softened Butter – This helps create a smooth, evenly mixed batter. If the butter is too cold, the cupcakes may turn out dense.
• Don’t Overmix the Batter – Overmixing can make the cupcakes tough. Stir just until everything is combined.
• Bake Until Golden – The cupcakes should be golden on top with a slight dome. Overbaking can dry them out.
• Let Them Cool Completely – Allow the cupcakes to cool before adding toppings or storing them to maintain their texture.
• Experiment with Flavors – Add citrus zest, almond extract, or even a pinch of cinnamon for a fun twist.

Conclusion: A Sweet Treat Worth Making Again and Again

There’s something truly special about a simple cupcake made with love. These Condensed Milk Cupcakes prove that you don’t need complicated ingredients or hours of effort to create a dessert that’s soft, flavorful, and absolutely delightful.

Whether you’re baking them for a celebration, a family treat, or just because you crave something sweet, this recipe is guaranteed to impress. The balance of richness from the butter, sweetness from the condensed milk, and the perfect fluffy crumb makes these cupcakes a must-try.

So, preheat your oven, gather your ingredients, and enjoy the process of baking something wonderful. Because the best recipes aren’t just about taste—they’re about the joy they bring with every bite.

Heavenly Condensed Milk Cupcakes: Soft, Sweet, and Irresistible

Print Recipe

These Condensed Milk Cupcakes are incredibly soft, moist, and perfectly sweet! Made with simple ingredients, they have a rich, buttery flavor with a hint of caramel-like sweetness from the condensed milk. They are quick to prepare and perfect for any occasion—whether as a treat with coffee, a delightful dessert, or a lunchbox snack. Top them with powdered sugar or melted chocolate for an extra indulgence!

• Author: Amal
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: International

Ingredients

Scale 1x2x3x

• 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
• A pinch of salt
• 50 g raisins (optional)
• Chocolate or powdered sugar for topping (optional)

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Instructions

• Prepare the Batter

  • In a mixing bowl, beat the softened butter until creamy.
  • Add the condensed milk and mix well.
  • Beat in the eggs one at a time until fully incorporated.

• Mix the Dry Ingredients

  • In a separate bowl, sift together the flour, baking powder, and salt.
  • Gradually add the dry ingredients to the wet mixture, stirring until smooth.
  • If using, fold in the raisins.

• Bake the Cupcakes

  • Preheat the oven to 180°C (350°F).
  • Line a muffin tin with cupcake liners and fill each about ¾ full with batter.
  • Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

• Cool and Serve

  • Let the cupcakes cool completely before adding toppings.
  • Dust with powdered sugar or drizzle with melted chocolate for extra flavor.

Notes

• To ensure a light and fluffy texture, avoid overmixing the batter.
• For a citrusy twist, add a teaspoon of lemon or orange zest to the batter.
• Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• These cupcakes can be frozen for up to 3 months—just thaw before serving.