Ah, you’re thinking of condensed milk cupcakes—those rich, soft, and slightly caramelized little treats! I can give you a simple, reliable recipe. Here’s one that’s straightforward and yields fluffy, moist cupcakes:
Condensed Milk Cupcakes Recipe
Ingredients (for ~12 cupcakes):
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup sweetened condensed milk
- 2 large eggs
- 1 tsp vanilla extract
- 2–3 tbsp milk (optional, to loosen batter if needed)
Optional Topping:
- Whipped cream, chocolate ganache, or more condensed milk drizzle
Instructions:
- Preheat oven: 350°F (175°C). Line a muffin tray with cupcake liners.
- Mix dry ingredients: In a bowl, sift together flour, baking powder, and salt.
- Cream butter and condensed milk: In another bowl, beat softened butter with condensed milk until smooth and creamy.
- Add eggs & vanilla: Beat in eggs one at a time, then add vanilla extract.
- Combine wet & dry: Gradually fold in the flour mixture until just combined. Add milk if batter is too thick.
- Fill cupcake liners: About 2/3 full.
- Bake: 18–22 minutes, or until a toothpick inserted comes out clean.
- Cool & top: Let cool in the pan 5 minutes, then transfer to a wire rack. Drizzle with extra condensed milk or frost as desired.
💡 Tips for extra yum:
- For a caramel touch, lightly brown the condensed milk (make dulce de leche) and swirl into the batter.
- You can fold in chocolate chips or nuts for texture.
If you want, I can also give you a super quick 3-ingredient condensed milk cupcake recipe that doesn’t even require butter or flour measuring—ultra-easy and perfect for a last-minute treat.
Do you want me to do that?
