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Queijadas de Limão (Portuguese Cupcakes)



– 1 cup (2 sticks) Real California unsalted butter – 2 1/2 cups Real California whole milk – 2 cups sugar – 1 cup all-purpose flour – 3 large eggs – Zest of 1 lemon – Powdered sugar (optional) for dusting baking
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Preheat the oven to 300 °F.

In a medium saucepan over medium heat, melt butter. Measure out 1/4 cup and set aside. Add milk to remaining butter in the saucepan and continue to heat until milk is warm but not boiling.

Meanwhile, use reserved butter to oil two 12-cup cupcake or muffin tins. Set aside.

In the bowl of a stand mixer using the paddle attachment or in a mixing bowl using a hand mixer, combine sugar, flour, eggs, and lemon zest, beating on medium speed until smooth. With the mixer on low, add milk mixture, beating until smooth. Pour mixture into cupcake tins, dividing evenly, and bake until lightly browned but still slightly wobbly, changing the position of the tins as necessary for even cooking, about 30 minutes.

Set aside to cool slightly or completely. Serve warm or room temperature as-is or in cupcake wrappers lightly dusted with powdered sugar.

Recipe courtesy of the Areias Dairy Family

Per Order:

Makes 24.