🧁 Super Soft Condensed Milk Cupcakes
These light, fluffy, and moist cupcakes are made with sweetened condensed milk for a rich, creamy flavor. They’re perfect on their own or topped with your favorite frosting.
Yield: 12 cupcakes
Prep Time: 15 minutes
Bake Time: 18–22 minutes
📝 Ingredients
- 2 cups (250 g) all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- 3 large eggs (room temperature)
- ½ cup (100 g) granulated sugar
- 1 can (14 oz / 397 g) sweetened condensed milk
- ½ cup (120 ml) whole milk
- ½ cup (120 ml) vegetable oil or melted unsalted butter
- 1 tsp vanilla extract
👩🍳 Instructions
1. Prepare the Oven
- Preheat your oven to 350°F (175°C).
- Line a 12-cup muffin tin with paper liners.
2. Mix the Dry Ingredients
In a bowl, whisk together:
- Flour
- Baking powder
- Salt
Set aside.
3. Mix the Wet Ingredients
In a large bowl:
- Beat the eggs and sugar until light and slightly fluffy (about 3 minutes).
- Add the condensed milk and whisk until smooth.
- Mix in the vegetable oil (or melted butter), milk, and vanilla extract.
4. Combine
- Gradually fold the dry ingredients into the wet ingredients.
- Mix just until smooth. Do not overmix.
5. Fill the Cups
- Fill each cupcake liner about ⅔ full.
6. Bake
- Bake for 18–22 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
7. Cool
- Let the cupcakes cool in the pan for 5 minutes.
- Transfer to a wire rack to cool completely.
🍓 Optional Toppings
- 🧁 Vanilla buttercream
- 🍫 Chocolate ganache
- 🍓 Fresh berries
- 🥥 Shredded coconut
- 🍋 Lemon glaze
- 🍯 A drizzle of sweetened condensed milk
💡 Tips
- Use room-temperature ingredients for the fluffiest texture.
- Do not overmix the batter to keep the cupcakes light.
- Fill liners only two-thirds full to achieve nicely rounded tops.
- Store in an airtight container for up to 3 days at room temperature or 5 days in the refrigerator.
Enjoy these soft, airy, and delicious Condensed Milk Cupcakes with a cup of coffee or tea! ☕🧁