Portuguese Custard Cupcakes (Print Version)

# Ingredients:

01 - 2 fresh lemons, zest only
02 - 1 cup plus 2¼ cups granulated sugar
03 - 4 large eggs
04 - 1 teaspoon vanilla extract
05 - ¼ teaspoon baking powder
06 - 1½ cups all-purpose flour
07 - 3½ cups whole milk
08 - 1 stick butter (8 tablespoons), sliced into pieces

# Instructions:

01 - Turn your oven on to 350°F (175°C) to warm it up. Muffin tins need a good coat of nonstick spray—this stops the batter from sticking, since these cupcakes develop a crisp outside. You'll need enough spots to hold about 30 cupcakes in total, so plan accordingly.
02 - Melt the butter over medium heat in a medium-sized saucepan until it’s completely liquid. Add the milk to it, stirring now and then to stop any film from forming. Keep the heat low—there's no need for boiling here. Once it feels warm to the touch, take it off the heat and set it aside for later.
03 - Take a small bowl and toss the baking powder and flour together with a whisk until they’re evenly blended. This helps avoid any lumps later when you mix everything up. Leave it aside while you handle the wet ingredients.
04 - Crack the eggs into a big bowl or the bowl of your stand mixer. Beat them for a minute or so until they’re bubbly and pale. Gradually add the sugar, one cup at a time, waiting for each bit to dissolve into the eggs before adding more. When all the sugar's in, beat for one more minute until the mixture thickens.
05 - Sprinkle in the lemon zest and drizzle the vanilla into the sugar-egg mix, giving it a quick stir to combine. On a low setting, slowly pour in 1 cup of the warm milk mixture and let it blend for half a minute until smooth.
06 - Alternate adding the flour mixture and the remaining milk mixture to the wet ingredients. Start with half the dry mix, blend for 30 seconds, then add another cup of the milk. Keep alternating until everything's in. The batter will be super runny, almost like heavy cream—that’s what makes magic happen in these cupcakes!
07 - Fill your muffin cups about ¾ full with the thin batter using a spouted measuring cup or ladle. Don’t rush—this keeps messes to a minimum. Bake them in the oven for about 35 to 38 minutes. You'll know they’re ready when they're golden-brown around the edges and the centers don't jiggle when you tap the pan. They won't look too typical, and that imperfect charm is what makes them great!
08 - Take the pans out of the oven and leave the cupcakes in their tins to cool. As they sit, you'll see a small dip form in the center—don’t stress! That’s how they’re supposed to look. The indentation makes a great spot for whipped topping, fruit, or even just a sprinkle of powdered sugar. Once fully cool, loosen the edges with a knife and gently pop them out.

# Notes:

01 - These whimsical cupcakes bake with a creamy, custard-like interior and a soft caramelized coating.
02 - The liquid batter is key—it helps form the delicate layers as it bakes.
03 - The little dip that appears in the center is ideal for toppings like berries, whipped cream, or powdered sugar.

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