Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and prepare your standard-size muffin pans with non-stick spray.
- In a medium saucepan, melt the butter over medium heat and then stir in the cold milk until just warm.
- Whisk together the flour and baking powder in a small bowl and set aside.
- In a mixing bowl, beat the eggs on medium speed for one minute, then gradually add sugar, one cup at a time, beating after each addition. Add vanilla and lemon zest.
- Slowly pour in about 1 cup of the warm milk mixture, then add half the flour mixture and mix. Alternate adding milk and flour, finishing with milk and mixing for a final 30 seconds.
- Ladle the thin batter into the prepared muffin cups, filling each about 3/4 full.
- Bake for 35 to 38 minutes or until the edges are golden brown and the centers are just set.
- Let the Queijadas cool in the pans for 5-10 minutes before transferring them to a wire rack to cool completely.
Nutrition
Calories: 210kcalCarbohydrates: 32gProtein: 4gFat: 8gSaturated Fat: 4gCholesterol: 60mgSodium: 80mgPotassium: 100mgSugar: 22gVitamin A: 6IUCalcium: 10mgIron: 4mg
Notes
Don't worry if the batter is thin; that's how it should be for a creamy texture. Allow cupcakes to chill for the best flavor and texture.
Experiment with different flavors by swapping lemon zest with orange zest or adding spices like cinnamon.
Store cooled cupcakes in an airtight container in the fridge for up to 5 days or freeze individually for longer storage.
Tried this recipe?Let us know how it was!