These Easy Condensed Milk Cupcakes are soft, tender, and lightly sweet, with a delicious vanilla flavor and a rich texture from sweetened condensed milk. Made with just a handful of simple ingredients, these homemade cupcakes are perfect for breakfast, afternoon tea, parties, or an easy dessert.
Unlike traditional cupcake recipes that require a large amount of sugar, this recipe gets most of its sweetness from sweetened condensed milk. The result is a moist cupcake with a delicate crumb and a subtle caramel-like richness.
Why You’ll Love These Condensed Milk Cupcakes
- Easy to make with simple ingredients
- No granulated sugar required
- Soft and tender texture
- Naturally sweet from condensed milk
- Delicious vanilla flavor
- Perfect for breakfast or dessert
- Great for beginners
- Ready in about 30 minutes
Ingredients
Sweetened Condensed Milk
1 can sweetened condensed milk, about 395 g
Sweetened condensed milk provides sweetness, moisture, and richness. It is the key ingredient that gives these cupcakes their distinctive flavor and tender texture.
Eggs
3 large eggs
Eggs provide structure and richness while helping the cupcakes rise and maintain a soft crumb.
All-Purpose Flour
180 g all-purpose flour
Flour gives the cupcakes their structure.
Baking Powder
1 teaspoon baking powder
Baking powder helps the cupcakes rise and become light and tender.
Vanilla Extract
1 teaspoon vanilla extract
Vanilla enhances the flavor and balances the richness of the condensed milk.
Melted Butter
2 tablespoons melted butter
Butter adds richness and helps create a tender texture.
How to Make Easy Condensed Milk Cupcakes
1. Prepare the Oven
Preheat your oven to 180°C.
Line a standard muffin or cupcake pan with paper liners.
If you don’t have liners, lightly grease the cupcake pan with butter or cooking spray.
2. Mix the Eggs and Condensed Milk
Add the eggs to a large mixing bowl.
Whisk until lightly beaten.
Pour in the sweetened condensed milk and whisk until the mixture is smooth and well combined.
3. Add the Butter and Vanilla
Add the melted butter and vanilla extract.
Mix until everything is evenly incorporated.
Make sure the melted butter has cooled slightly before adding it to the eggs.
4. Add the Dry Ingredients
In a separate bowl, combine the all-purpose flour and baking powder.
Gradually add the dry ingredients to the condensed milk mixture.
Gently mix until you have a smooth batter with no large pockets of flour.
Avoid overmixing because it can make the cupcakes less tender.
5. Fill the Cupcake Liners
Divide the batter evenly between the cupcake liners.
Fill each liner approximately two-thirds full, leaving room for the cupcakes to rise.
6. Bake
Place the cupcake pan in the preheated oven.
Bake for approximately 18–22 minutes, or until the cupcakes are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
7. Cool
Remove the cupcakes from the oven.
Allow them to cool in the pan for about 5 minutes.
Transfer them to a wire rack and allow them to cool completely before decorating or serving.
Tips for Perfect Condensed Milk Cupcakes
Don’t overmix the batter
Mix just until the flour disappears. Overmixing can develop too much gluten and result in a tougher texture.
Measure the flour carefully
Too much flour can make cupcakes dry and dense. For the most accurate results, use a kitchen scale.
Use room-temperature eggs
Room-temperature eggs generally mix more easily with the other ingredients and can help create a smoother batter.
Don’t overfill the liners
Fill the cupcake liners about two-thirds full to give the batter enough room to rise.
Don’t overbake
These cupcakes are best when they are just baked through. Overbaking can remove moisture and make them dry.
How to Tell When the Cupcakes Are Done
Insert a toothpick into the center of one cupcake.
If it comes out clean or with a few moist crumbs, the cupcakes are ready.
The tops should also look set and lightly golden.
Try not to rely solely on color because the condensed milk can cause the cupcakes to brown relatively quickly.
Can I Use Homemade Condensed Milk?
Yes, provided it has a similar thickness and sweetness to regular sweetened condensed milk.
The consistency can affect the final batter, so commercially prepared sweetened condensed milk tends to give the most predictable results.
Easy Variations
Chocolate Condensed Milk Cupcakes
Add a small amount of unsweetened cocoa powder to the dry ingredients. You may need to slightly adjust the flour to maintain the correct batter consistency.
Lemon Cupcakes
Add a little finely grated lemon zest for a fresh citrus flavor.
Coconut Cupcakes
Add shredded coconut to the batter for a tropical variation.
Almond Flavor
Replace some of the vanilla with a small amount of almond extract.
Chocolate Chips
Fold a handful of chocolate chips into the finished batter before filling the cupcake liners.
Cinnamon
Add a small amount of ground cinnamon for a warm, spiced flavor.
How to Decorate Condensed Milk Cupcakes
These cupcakes are delicious on their own, but you can easily decorate them for special occasions.
Try topping them with:
- Whipped cream
- Buttercream frosting
- Cream cheese frosting
- Chocolate ganache
- Powdered sugar
- Fresh berries
- Shredded coconut
- Chocolate shavings
For a simple everyday dessert, a light dusting of powdered sugar is enough.
What to Serve with These Cupcakes
Condensed milk cupcakes are perfect with a warm drink.
Serve them with:
- Coffee
- Tea
- Hot chocolate
- Milk
- Fresh fruit
They also make a simple addition to brunch or afternoon tea.
How to Store Condensed Milk Cupcakes
Allow the cupcakes to cool completely before storing them.
Place them in an airtight container and keep them at room temperature for a couple of days.
If they are decorated with a perishable frosting, store them in the refrigerator according to the frosting’s requirements.
Allow refrigerated cupcakes to sit at room temperature briefly before serving for the best texture.
Can You Freeze These Cupcakes?
Yes.
Allow the cupcakes to cool completely, then place them in a freezer-safe airtight container or bag.
Freeze without frosting for the best texture.
When ready to serve, thaw at room temperature and decorate if desired.
Frequently Asked Questions
Are condensed milk cupcakes very sweet?
They have a noticeable sweetness because sweetened condensed milk is the main sweetening ingredient. The eggs, butter, and vanilla help balance the flavor.
Do I need to add sugar?
No. This recipe uses sweetened condensed milk as the primary source of sweetness.
Can I use evaporated milk?
No. Evaporated milk is unsweetened and has a different consistency, so it isn’t a direct substitute for sweetened condensed milk in this recipe.
Why are my cupcakes dense?
Dense cupcakes can result from overmixing, too much flour, expired baking powder, or overbaking.
Mix the batter gently and measure your ingredients carefully.
Can I make mini cupcakes?
Yes. Mini cupcakes can be made using the same batter, but they will require a shorter baking time. Start checking them early.
Can I make this recipe as a cake?
Yes, the batter can be adapted to a small cake pan, although the baking time will change depending on the size and depth of the pan.
Final Thoughts
Easy Condensed Milk Cupcakes are a simple homemade treat with a soft texture, rich flavor, and natural sweetness from sweetened condensed milk. With only a few basic ingredients and a straightforward preparation method, they’re an excellent choice when you want homemade cupcakes without a complicated recipe.
Enjoy them plain with coffee or tea, or decorate them with your favorite frosting for birthdays, celebrations, and special occasions.
Easy Condensed Milk Cupcakes Recipe
Prep Time: 10 minutes
Cook Time: 18–22 minutes
Total Time: About 30 minutes
Servings: 12 cupcakes
Ingredients
- 1 can sweetened condensed milk, about 395 g
- 3 large eggs
- 180 g all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter
Instructions
- Preheat the oven to 180°C and line a 12-cup muffin pan with paper liners.
- Whisk the eggs in a large bowl.
- Add the sweetened condensed milk and mix until smooth.
- Add the melted butter and vanilla extract.
- In a separate bowl, combine the flour and baking powder.
- Gradually add the dry ingredients to the wet mixture.
- Gently mix until a smooth batter forms. Do not overmix.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
- Allow the cupcakes to cool completely before serving or decorating.
Recipe Notes
For soft cupcakes, avoid overmixing the batter and don’t overbake. Because sweetened condensed milk already contains sugar, no additional granulated sugar is necessary.
Category: Dessert, Cupcakes, Baking
Cuisine: American-inspired
Method: Baking
Keyword: condensed milk cupcakes, easy condensed milk cupcakes, sweetened condensed milk cupcakes, condensed milk dessert, easy cupcake recipe, homemade cupcakes, soft vanilla cupcakes