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A square photo with a white plate with five sweet milk cupcakes, one in the foreground. A white background.

Sweet Milk Cupcakes

Andréa
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.
Prep Time 20 minutes
Cook Time 20 minutes
Marinate 30 minutes
Total Time 1 hour 10 minutes
Course Sweets and Sweet Baking
Cuisine American
Servings 24 cupcakes
Calories 83 kcal

Ingredients
 

  • 6 eggs size L
  • 1 cup sugar
  • 1 cup all-purpose flour
  • ⅓ cup condensed milk sweetened
  • ¼ cup milk

Ingredients you need per step are listed below the step in Italic

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 whites
    6 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.
    A glass bowl with sugar and eggs being mixed with a spatula.
  • Then, divide the flour into four portions and sieve the first batch above the batter.
    1 cup all-purpose flour
    Sieving flour above the batter
  • 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.
    Paper cases in a cupcake shape into which batter is scooped with an ice cream scoop. Some molds are already filled.
  • Meanwhile, mix the sweetened condensed milk with the milk.
    ⅓ cup condensed milk, ¼ cup milk
    A bowl containing condensed sweet milk
  • When the cupcakes are finished, take them out of the oven and, with the skewer, pinch a few holes in the top.
    A cupcake mold with cupcakes in which holes are pierced with a skewer
  • Brush the milk mixture on top and repeat this two times.
    A cupcake mold with cupcakes, which are covered with condensed milk.
  • Leave the cupcakes at room temperature for 30 minutes to absorb the milk mixture.

NOTES

1. Variations:
  • 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.
2. Baking tip: Use all ingredients at room temperature for best results. This ensures the fluffiest result when baking.
3. Doneness
Ovens are inconsistent in heat (sometimes they are colder than the stated temperature, other times they get hotter). And if you don't know your oven very well, check the cupcakes for doneness two minutes before the end of the baking time. This can be done in three simple ways:
  • 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.
4. Storage
If you eat the Sweet Milk Cupcakes the same day, you can store them in a cool place. Otherwise, the following storage advice:
  • 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.

Nutrition

Calories: 83kcal | Carbohydrates: 15g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 43mg | Sodium: 22mg | Fiber: 0.1g | Sugar: 11g | Vitamin A: 75IU | Vitamin C: 0.1mg | Iron: 0.4mg
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