Even more special than a vanilla cupcake are these sweet milk cupcakes. A soft, creamy cake infused with the creamy sweetness of condensed milk. The cupcakes have a light, airy structure and are delicious. These cupcakes are a hit whether celebrating a party or fancy a tasty snack.

Condensed Milk Cupcakes
Cupcakes are unique and a favorite here. It could be because of the perfect sizes, because they are so easy to make, or simply because they are so delicious.
After my Ice cream cone cupcakes, chocolate chip cupcakes, and cupcakes with salted caramel topping, I decided to take out my baking apron again and bake a new variant. This time, it was a very creamy cupcake with a subtle caramel flavor due to the condensed milk. And let me tell you, I couldn't imagine a better treat with my cup of coffee that day. And I'll let you know how easy I made them.
5 Ingredient Cupcakes with Condensed Milk
Instead of adding a swirl topping on top of these cupcakes, I decided to add some extra flavor to the cupcake. A delicious sweet milk taste. By poking holes in the top with a skewer when the cupcakes just came out of the oven. And then, covering them with a thick layer of condensed milk, the cupcakes became wonderfully moist, soft, and had a caramel-like taste.
It was delicious, as was evident from the fact that the cupcakes were all gone in no time. So, if you are looking for an easy cupcake recipe that is quick to prepare and super tasty, then get started with this recipe!
Top Tip
- Use heavy cream instead of milk for an even creamier taste.
- This recipe itself has no topping. But you can easily make a heavy cream topping by mixing 1 cup heavy cream with two tablespoons of confectioner's sugar until it's stiff. Place it in a piping bag and top the cupcake with it. Dust with some cinnamon or nutmeg.
- For best results, use all ingredients at room temperature. This ensures the fluffiest result when baking.

Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
VIDEO
RECIPE CARD
Ingredients
- 6 eggs, size L
- 1 cup sugar
- 1 cup all-purpose flour
- ⅓ cup condensed milk, sweetened
- ¼ cup milk
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can slect which type of amount you would like to see.
Instructions
- Preheat the oven to 350 °F or 320 °F
- Put the cupcake forms into the muffin plate.
- Separate the egg yolks from the egg whites6 eggs
- Add the egg whites to a clean, fat-free bowl and add the sugar.1 cup sugar
- Beat the eggs until they are stiff.
- Add the egg yolks carefully and spoon them through the whites with a spatula.
- Then, divide the flour into four portions and sieve the first batch above the batter.1 cup all-purpose flour
- With a spatula, work the flour gently through the batter. When it's incorporated, repeat this for the next batch.
- Pour the batter into the cupcake forms (fill half the form) and bake for 20 minutes.
- Meanwhile, mix the sweetened condensed milk with the milk.⅓ cup condensed milk, ¼ cup milk
- When the cupcakes are finished, take them out of the oven and, with the skewer, pinch a few holes in the top.
- Brush the milk mixture on top and repeat this two times.
- Leave the cupcakes at room temperature for 30 minutes to absorb the milk mixture.
Notes
- Use heavy cream instead of milk for an even creamier taste.
- This recipe itself has no topping. But you can easily make it by mixing one cup of heavy cream and two tablespoons of confectioner's sugar until it is stiff. Place it in a piping bag and top the cupcake with it. Dust with some cinnamon or nutmeg.
- Shake the mold slightly. If the top of the cake still moves, it's not ready.
- Press your finger on the center of the cake. If the print springs back immediately, the cake is ready. If a hole remains visible, they need to bake a little longer.
- Stick a toothpick in the center of a cupcake. If it comes out clean and dry, the cake is done.
- Refrigerator: packed airtight in a box for three days or wrapped in plastic.
- Freezer: in a freezer box or bag for up to 2 months.
Leave a Reply