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Sink your teeth into these Portuguese custard cupcakes—they have creamy soft insides with a crispy, caramel-y outside that’s totally craveable. Lemon zest brings a bit of zestiness, while vanilla keeps things cozy and delicious. Queijadas are a taste of old-school Portuguese baking that you can whip up at home. The rough, homemade look hides just how tasty these little treats are, so they slide easily from casual get-togethers to fancy nights.
Stumbled across queijadas while hanging out in Portugal for the summer. Every morning, I made it a mission to try them from any bakery I could find. The hunt continued back home in my own kitchen, where I played around until I nailed that exact texture and taste. When a friend’s grandma from Lisbon tried them, she smiled and said they really felt like the ones she’d made in her little town.
Irresistible Ingredients Guide
- Ground cinnamon (optional, 1/2 tsp): If you want extra coziness, a small pinch warms things up.
- Vanilla extract (1 tsp): Rounds out the flavor and adds comfy sweetness.
- Fresh lemon zest (1 lemon): Brightens the cakes so they're never plain.
- Large eggs (4): Help everything stay together and give a custardy mouthfeel.
- All-purpose flour (50g): Thickens up the batter just enough for that signature bite.
- Unsalted butter (50g): Makes everything rich and oh-so-smooth.
- Granulated sugar (250g): Sweetens and helps the edges caramelize.
- Whole milk (500ml): Offers the creamy base for the filling so it’s ultra-smooth.
Foolproof Queijadas
- Baking Steps:
- After you’ve poured your mix into the muffin pans, get it in the oven for about 35-38 minutes—you want golden, crispy edges with jiggly centers.
- Mixing the Custard:
- Beat eggs so they get a little bubbly, then stir sugar in bit by bit until it thickens. Tip in both lemon zest and vanilla next.
- Making the Warm Base:
- Start by melting the butter and get the milk in the pan with it, but don’t let it boil—just keep it warm. Let it sit so it isn’t too hot before using.
- Setup First:
- Fire the oven up to 350°F with the rack in the center, and really grease those muffin tins so nothing sticks later.
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Grandma always reminded me that good custard takes patience. Rushing to take them out means gooey middles (not in a good way). Wait till they’re golden—the contrast of the crispy shell and creamy center is worth every minute.
Fancy Ways to Serve
Pop them warm on plates with vanilla ice cream and a sprinkle of cinnamon. Build a pretty tower with berries and mint leaves for the afternoon crowd. For brunch, go DIY style—let everyone slather on whipped cream, lemon curd, or fruit.
Tasty Twists from Everywhere
In Madeira folks sweeten them with honey and more cinnamon. Over in the Azores, they sometimes toss in fennel seeds or a touch of anise for a little hint of licorice. If you’re looking at the Brazilian version, coconut milk or fruity stuff like guava shows up a lot.
Keeping Them Fresh
Want them same-day? Just cover loosely and keep on the counter. If you’ve got leftovers, they’ll hang tight in the fridge in a sealed container for a couple of days. Bring them to room temp before digging in. Planning ahead? Freeze them up to two months and heat them at 300°F for a quick seven minutes to freshen up.
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Making these sweet custard cups takes me right back to bright plazas and breezy cafés along Portugal’s coast. Cooking really does let you hold onto those little moments—and biting into a queijada feels like a mini holiday every time.
Frequently Asked Questions
- → How come my batter for these cupcakes is so liquidy?
- That's exactly how it should be. The super runny mix is what gives these their custard inside. Just pour slowly into the pans so you don’t spill.
- → Is it normal for the cupcakes to dip down in the center?
- Totally! They’re supposed to sink a bit in the middle—this is what gives that creamy soft custard part, just like the original pastries.
- → When should I stop baking them?
- Keep an eye out for toasty golden edges with a stable top. Even though the inside stays soft, the outside will be set. Don’t look for a clean toothpick here.
- → Could I bake these a day or two before I want to eat them?
- For sure! Stash them in a container in your fridge. Let them warm up to room temp or pop in the oven briefly to make the tops crispy again.
- → How do you serve these best?
- They’re awesome either warm or at room temp. Try shaking a little cinnamon or powdered sugar over them, and enjoy with strong coffee if you want that true Portuguese feel.