Name: Portuguese Queijadas (Custard Cupcakes)
Prep time: 15 min
Cook time: 38 min
Total time: 53 min
Cuisine: Portuguese
Ingredients: 8 tablespoons unsalted butter, cut into chunks; 3 ½ cups whole milk; 1 ½ cups all-purpose flour; ¼ teaspoon baking powder; 4 large eggs; 3 ¼ cups granulated sugar; 1 teaspoon vanilla extract; Zest of 2 lemons; Cooking spray or melted butter for greasing muffin tins

Jump to Recipe·Print Recipe

I make these Portuguese Queijadas (Custard Cupcakes) whenever I crave something comforting, creamy, and lightly citrusy. They bake up with golden edges, a soft custardy center, and a gentle lemon fragrance that makes them feel both rustic and special.

Portuguese Queijadas (Custard Cupcakes)

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

8 tablespoons unsalted butter, cut into chunks

3 ½ cups whole milk

1 ½ cups all-purpose flour

¼ teaspoon baking powder

4 large eggs

3 ¼ cups granulated sugar

1 teaspoon vanilla extract

Zest of 2 lemons

Cooking spray or melted butter for greasing muffin tins

Directions

I start by preheating the oven to 350°F (175°C) and greasing a standard muffin tin well so the custard doesn’t stick.

In a saucepan over medium heat, I melt the butter and add the milk, stirring until it’s warmed through, then remove it from the heat.

In a small bowl, I whisk the flour and baking powder together and set it aside.

In a large mixing bowl, I beat the eggs for about a minute, then slowly add the sugar one cup at a time, beating for another minute once all the sugar is incorporated.

I stir in the vanilla extract and lemon zest, then gradually beat in one cup of the warm milk mixture. I alternate adding the flour mixture and remaining milk, beating briefly after each addition. The batter stays thin and creamy, which is exactly what I want.

I fill the muffin cups about three-quarters full and bake for 35 to 38 minutes, until the edges are deeply golden and the centers are set.

After baking, I let them cool slightly. They usually sink a bit in the middle, which I expect and actually love. I serve them warm, at room temperature, or chilled.

Servings and Timing

I get 12 cupcakes from this recipe.

Prep time: 15 minutes

Cook time: 38 minutes

Total time: 53 minutes

Calories: approximately 270 kcal per cupcake

Variations

When I want to change things up, I sometimes replace the lemon zest with orange zest for a warmer citrus note. I also like adding a pinch of cinnamon or nutmeg for a subtle spice. For a richer flavor, I occasionally swap a small portion of the milk with heavy cream.

Storage/Reheating

I store leftover queijadas in an airtight container in the refrigerator for up to four days. When I want them warm, I gently reheat them in a low oven or let them sit at room temperature for about 20 minutes before serving.

FAQs

Why is the batter so thin?

I expect the batter to be thin because that’s what creates the creamy custard texture once baked.

Do the cupcakes really sink in the middle?

Yes, and I consider that normal. The custard naturally settles as it cools, giving them their traditional look.

Can I make these ahead of time?

I often make them a day in advance. The flavor actually develops nicely after resting overnight in the fridge.

Can I freeze Portuguese queijadas?

I don’t recommend freezing them because the custard texture can become grainy once thawed.

What’s the best way to serve them?

I enjoy them slightly chilled or at room temperature, especially with coffee or tea.

Conclusion

I keep coming back to these Portuguese Queijadas (Custard Cupcakes) because they’re comforting, nostalgic, and effortlessly elegant. With their creamy centers and golden edges, they’re a dessert I’m always proud to share — and one I never get tired of baking.

📖 Recipe:

Portuguese Queijadas (Custard Cupcakes)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 53 minutes
Yield: 12 cupcakes
Diet: Vegetarian

Print Recipe

Description

Traditional Portuguese queijadas are creamy custard cupcakes with golden edges, a soft center, and a gentle lemon aroma that makes them comforting and nostalgic.

Instructions

Preheat the oven to 350°F (175°C) and generously grease a standard muffin tin.
In a saucepan over medium heat, melt the butter, add the milk, and stir until warmed through. Remove from heat.
In a small bowl, whisk together the flour and baking powder.
In a large bowl, beat the eggs for about 1 minute. Gradually add the sugar, one cup at a time, beating until fully incorporated.
Stir in the vanilla extract and lemon zest.
Beat in one cup of the warm milk mixture, then alternate adding the flour mixture and remaining milk, mixing briefly after each addition until the batter is thin and smooth.
Fill muffin cups about three-quarters full.
Bake for 35–38 minutes, until edges are deeply golden and centers are set.
Allow to cool slightly before serving warm, at room temperature, or chilled.