These Condensed Milk Cupcakes smell like warm vanilla as soon as they go into the oven, with a tender crumb that stays juicy thanks to the sweet milky swirl.
I love baking a batch on Sunday evening because they keep well in a covered container and taste like dessert for breakfast, snack, or dessert.
SaveOne pan of these cupcakes always reminds me of school bake sales and tiny kitchen victories, simple ingredients turned into something feel special.
Condensed Milk Cupcakes Recipe
Ingredients
Cupcakes
Frosting
Instructions
- Preheat oven and prepare pan
Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Line a 12 cup muffin tin with paper liners or grease the cups well.
- Whisk dry ingredients
In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined.
- Cream butter and sugar
In a large bowl, beat the softened butter and granulated sugar with a hand mixer or stand mixer on medium speed until light and fluffy, about 3 to 4 minutes.
- Add eggs and vanilla
Add the eggs one at a time, mixing well after each addition, then beat in the vanilla extract until the mixture is smooth.
- Alternate wet and dry
Pour half of the dry ingredients into the butter mixture and mix on low speed until just combined. Add the milk and the remaining condensed milk, mix until smooth, then add the remaining dry ingredients and mix until just off.
- Fill cupcake liners
Divide the batter evenly among the 12 cups, filling each about two thirds full.
- Bake until golden
Bake for 16 to 20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
- Cool cupcakes completely
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool fully before frosting.
- Make the frosting
In a medium bowl, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar, then mix in the vanilla and heavy cream until you get a spreadable consistency.
- Fill a piping bag and swirl
Spoon half of the condensed milk into the cupcakes, then pipe or spread a generous layer of frosting over the top.
- Store before serving
Cover and chill for at least 30 minutes to let the flavors meld before serving.
Substitutions and variations
- Use salted butter and reduce added salt to 1/8 teaspoon if you prefer.
- Replace whole milk with buttermilk for a tangier crumb.
- Swap cream cheese frosting with whipped cream or vanilla glaze for a lighter option.
- Make gluten free by using a 1 to 1 gluten free flour blend.
- For nutty notes, add 1/2 teaspoon almond extract with the vanilla.
Chloe's tips
- Measure flour correctly by spooning it into the cup and leveling off to avoid dry cupcakes.
- Let butter and eggs come to room temperature for more even mixing and a fine crumb.
- Do not overmix the batter once the flour is added to keep the cupcakes tender.
- If you like a darker color and deeper flavor, use brown sugar for half of the granulated sugar.
How to store it
- Store cupcakes in an airtight container at room temperature for up to 1 day or in the refrigerator for up to 4 days.
- Frosted cupcakes keep best in the refrigerator; bring to room temperature for about 30 minutes before serving for the best texture.
- You can freeze unfrosted cupcakes for up to 2 months; thaw and frost when ready to serve.
Serving suggestions
These cupcakes are pretty on a simple white plate with a dusting of powdered sugar or a drizzle of extra condensed milk.
- Top with toasted coconut flakes for a tropical twist.
- Garnish with a maraschino cherry for a classic touch.
- Serve with a glass of cold milk for an extra comforting treat.
Frequently asked questions
Can I use evaporated milk instead of condensed milk?
Evaporated milk is not a direct swap because it is unsweetened; sweetened condensed milk adds sweetness and shine, which are key to this recipe's texture and flavor.
Why did my cupcakes turn out dense?
Overmixing the batter or measuring flour too heavily can cause density. Measure flour correctly and mix just until combined after adding the dry ingredients.
How long do these cupcakes stay fresh?
Unfrosted cupcakes last about 2 days at room temperature in a covered container, while frosted cupcakes keep in the refrigerator for up to 4 days.
Let's get cooking!
I hope you enjoy making and sharing these Condensed Milk Cupcakes, they are reliably moist, gently sweet, and perfect for any small celebration or quiet evening at home.
