Heavenly Condensed Milk Cupcakes: Soft, Sweet, and Irresistible
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!
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
- A pinch of salt
- 50 g raisins optional
- Chocolate or powdered sugar for topping optional
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.