Queijadas (Portuguese Custard Cupcakes)

 

1 stick (8 tbsp.) butter, cut into chunks

3 1/2 C. whole milk

1 1/2 C. flour

1/4 tsp. baking powder

4 eggs

3 1/4 C. sugar

1 tsp. vanilla extract

Zest of 2 lemons

 

Note: These queijadas are meant to be very sweet. If you choose to make them less sweet, you can reduce up to a C. of sugar. Preheat oven to 350 degrees F. Spray standard size muffin pans with cooking spray (enough for 30-count). Melt butter in a medium saucepan on medium heat. Add milk, stirring occasionally, until it is warm. Turn off and remove from heat. Whisk flour and baking powder in a small bowl. Set aside. In a deep mixing bowl, beat eggs for 1 minute. Slowly add sugar, 1 C. at a time. Continue beating for 1 minute after the last addition. Add vanilla extract and lemon zest. Blend. On medium speed, gradually add in 1 C. of the milk and melted butter mixture. Beat for 30 seconds. Slowly add half of the flour mixture, followed by 1 C. of the milk mixture, beating for  30 seconds after the milk addition. Slowly add the rest of the flour, then 1/2 of the remaining milk. Beat for 1 minute. The batter will be watery and will splash. Reduce speed to medium low, if needed. Angling a large paper plate over the bowl with help contain the splashing. Add the rest of the milk. Beat for 30 seconds. Fill muffin pans 3/4 full. Bake for 35–38 minutes or until the edges are golden brown and the center is set. Cupcakes will sink slightly in center upon standing. Store refrigerated and serve chilled or at room temperature.