If you have a sweet spot for delicate, melt-in-your-mouth treats, you’re going to adore this Queijadas (Portuguese Custard Cupcakes) Recipe. These charming little custard cupcakes originate from Portugal and boast a perfect balance of creamy, tangy cheese filling wrapped in a soft, lightly sweetened cake. With simple ingredients and a straightforward process, this recipe delivers a taste of authentic Portuguese comfort that feels just right for any occasion, whether it’s a cozy afternoon tea or an impressive dessert offering for your guests.
Ingredients You’ll Need
This Queijadas (Portuguese Custard Cupcakes) Recipe calls for simple, everyday ingredients that come together to create a deliciously creamy texture and subtly sweet flavor. Each component plays its part in crafting that beautiful custard center with a light, tender cake exterior.
- 1 cup all-purpose flour: Provides structure and tenderness to the cupcakes without overpowering the filling.
- 1/2 cup sugar: Adds just the right amount of sweetness to perfectly balance the cheese’s tang.
- 2 large eggs: Helps bind the ingredients together and gives the cupcakes their lovely richness.
- 1 cup milk: Adds moisture and helps create that silky custard texture inside.
- 1/2 cup fresh cheese or ricotta: The star ingredient offering a luscious, creamy flavor that’s key to authentic queijadas.
- 1 tbsp butter, melted: Adds depth and richness for a more luxurious crumb.
- 1 tsp vanilla extract: Gives a warm, inviting aroma that complements the cheese nicely.
- 1 tbsp lemon zest: Brightens the flavor with a fresh citrus kick that lifts the custard.
- Butter or oil, for greasing molds: Ensures the cupcakes come out clean and hold their shape perfectly.
How to Make Queijadas (Portuguese Custard Cupcakes) Recipe
Step 1: Prepare Your Oven and Molds
Start by preheating your oven to 350°F (175°C). While the oven warms up, generously grease your muffin tin or individual custard molds with butter or oil. This step is crucial so your queijadas will slide out effortlessly once baked and cooled.
Step 2: Whisk Eggs and Sugar
In a large mixing bowl, combine the eggs and sugar, whisking them together until the mixture is well blended and slightly frothy. This aerates the batter a bit, giving your cupcakes a light texture without compromising their creamy center.
Step 3: Incorporate the Wet Ingredients
Slowly add the milk, fresh cheese or ricotta, melted butter, vanilla extract, and lemon zest to your egg and sugar mix. Stir gently but thoroughly until everything blends into a smooth, luscious mixture. This is the heart of the custard, so take a moment to enjoy the lovely aroma!
Step 4: Blend in the Flour
Gradually sift in the flour, folding it carefully into the wet mixture. Make sure to stir until the batter is smooth and free of lumps, but avoid overmixing — you want a delicate balance that preserves tenderness.
Step 5: Fill Your Molds
Pour the batter evenly into your prepared molds, filling each about three-quarters full. This ensures the cupcakes bake evenly and don’t overflow while rising in the oven.
Step 6: Bake to Perfection
Place the filled molds in your oven and bake for 25 to 30 minutes. You want the tops lightly golden, and a toothpick inserted in the center should come out clean or with just a few moist crumbs, signaling they’re perfectly cooked without being dry.
Step 7: Cool Before Enjoying
Once out of the oven, allow your queijadas to cool completely in their molds. This resting time helps the custard set properly while keeping the cupcakes tender. After cooling, gently remove them from the molds and get ready for a delightful treat.
How to Serve Queijadas (Portuguese Custard Cupcakes) Recipe
Garnishes
Queijadas are beautiful on their own, but a light dusting of powdered sugar adds an elegant touch without overpowering the natural flavors. For an extra pop of color and a hint of flavor, you can sprinkle a tiny bit of cinnamon or garnish with fresh lemon zest to enhance their citrus notes.
Side Dishes
These cupcakes pair wonderfully with a cup of strong Portuguese coffee or a soothing cup of tea. If you want to offer a fuller dessert experience, serve them alongside fresh berries or a dollop of whipped cream to balance their creamy texture.
Creative Ways to Present
Impress your guests by presenting the queijadas on a vintage cake stand or a rustic wooden platter. You might arrange them with edible flowers or lemon slices for a festive vibe. For a modern twist, pop them into little paper cupcake liners in bright colors that complement the sunny lemon zest.
Make Ahead and Storage
Storing Leftovers
If you’ve made more queijadas than you can eat in one sitting, no worries! Store leftovers in an airtight container in the refrigerator for up to 3 days to keep them fresh and maintain their lovely texture.
Freezing
To keep your queijadas longer, you can freeze them individually wrapped in plastic wrap or foil, then place in a freezer-safe bag. They will stay delicious for up to one month. Thaw overnight in the refrigerator before enjoying.
Reheating
When you’re ready to eat a leftover queijada, warm it gently in a low oven (about 300°F / 150°C) for 5-7 minutes or microwave for about 20 seconds. This brings back the soft, creamy texture without drying them out.
FAQs
What is the difference between queijadas and regular cupcakes?
Queijadas are Portuguese custard cupcakes featuring a creamy cheese-based filling, unlike traditional cupcakes that are usually just cake. This gives queijadas a unique melt-in-your-mouth custard texture balanced with a delicate cake shell.
Can I use a substitute for fresh cheese or ricotta?
If fresh cheese or ricotta isn’t available, you can try using cream cheese or mascarpone, but the flavor and texture might be slightly different. These alternatives still create a creamy filling but with less tang.
How do I know when queijadas are done baking?
Look for lightly golden tops and test by inserting a toothpick — it should come out clean or with just a few moist crumbs. Overbaking can dry them out, so keep a close eye after the 25-minute mark.
Can these cupcakes be made dairy-free?
Yes! Substitute dairy milk with a plant-based milk like almond or oat, and use a dairy-free cream cheese alternative. Keep in mind the texture and flavor will vary slightly but still be delicious.
Is lemon zest necessary in the recipe?
While not absolutely required, lemon zest adds a bright, fresh note that really elevates the custard’s flavor and balances the richness of the cheese. It’s a small addition that makes a big difference.
Final Thoughts
I hope this Queijadas (Portuguese Custard Cupcakes) Recipe brings a bit of Portuguese sunshine and comfort to your kitchen. There’s something incredibly satisfying about baking treats that are both simple and soulful, and these cupcakes hit that mark perfectly. Give them a try, share them with loved ones, and enjoy every creamy, sweet bite — I promise they will quickly become a beloved favorite!
Print
Queijadas (Portuguese Custard Cupcakes) Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 queijadas
- Category: Dessert
- Method: Baking
- Cuisine: Portuguese
Description
Queijadas are traditional Portuguese custard cupcakes that combine a creamy cheese filling with a delicate lemon flavor. These sweet, tender treats are perfect for breakfast, dessert, or a light snack. They feature a smooth, slightly tangy custard baked to golden perfection in individual molds, delivering a delightful balance of sweetness and citrus zest.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
Wet Ingredients
- 2 large eggs
- 1 cup milk
- 1/2 cup fresh cheese or ricotta
- 1 tbsp butter, melted
- 1 tsp vanilla extract
- 1 tbsp lemon zest
Other
- Butter or oil, for greasing molds
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a muffin tin or individual custard molds thoroughly with butter or oil to prevent sticking.
- Mix Eggs and Sugar: In a mixing bowl, whisk together the eggs and sugar until the mixture is well combined and slightly frothy, ensuring the sugar starts to dissolve and the eggs aerate for a smoother custard.
- Add Wet Ingredients: Gradually add the milk, fresh cheese or ricotta, melted butter, vanilla extract, and lemon zest to the egg mixture. Mix continuously until the mixture becomes smooth and evenly combined.
- Incorporate Flour: Slowly stir in the all-purpose flour, ensuring the batter remains smooth and free of lumps for a fine texture in the final product.
- Fill Molds: Pour the batter evenly into the prepared molds, filling each about three-quarters full to allow space for the custard to set and gently rise during baking.
- Bake: Place the molds in the oven and bake for 25 to 30 minutes, or until the tops turn lightly golden and a toothpick inserted in the center comes out clean, indicating they are fully cooked.
- Cool and Serve: Remove the queijadas from the oven and let them cool in the molds before carefully taking them out. This helps them set properly and makes handling easier.
Notes
- Use fresh cheese or ricotta for the authentic creamy texture; low-fat varieties may alter taste and texture.
- Lemon zest adds a fresh aroma and flavor, but can be adjusted or omitted per preference.
- Make sure the molds are well greased to ensure easy removal of the custard cupcakes.
- These queijadas are best enjoyed the same day but can be stored in an airtight container refrigerated for up to 2 days.
- For a dairy-free version, substitute milk and cheese with suitable plant-based alternatives, but this will change the flavor profile.
