Name: Queijadas (Portuguese Custard Cupcakes): A Traditional Portuguese Treat
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: Portuguese
Ingredients: For the Custard Filling:; 1 cup whole milk; 1/2 cup fresh cheese (Requeijão or ricotta); 2/3 cup granulated sugar; 2 large eggs; 2 tablespoons all-purpose flour; 1/2 teaspoon ground cinnamon; 1 teaspoon lemon zest (freshly grated); For the Crust:; 3/4 cup all-purpose flour; 4 tablespoons unsalted butter, softened; 1 teaspoon granulated sugar

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Why You’ll Love This Recipe

Queijadas are a wonderful dessert that blends comforting textures with aromatic flavors. The rich custard filling is perfectly balanced with the tender, flaky crust, creating a harmonious bite with every mouthful. The warm cinnamon and fresh lemon zest add a fragrant touch to these cupcakes, making them a delightful treat for both your taste buds and your senses. They are also easy to make and perfect for sharing, making them an ideal dessert for gatherings or a cozy treat to enjoy at home.

Ingredients

For the Custard Filling:

1 cup whole milk
1/2 cup fresh cheese (Requeijão or ricotta)
2/3 cup granulated sugar
2 large eggs
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon lemon zest (freshly grated)

For the Crust:

3/4 cup all-purpose flour
4 tablespoons unsalted butter, softened
1 teaspoon granulated sugar

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Custard Filling:

In a saucepan, gently heat the whole milk with lemon zest and a pinch of cinnamon to infuse the flavors. Keep the heat low to avoid scalding the milk.
Meanwhile, in a separate bowl, whisk together the eggs, granulated sugar, fresh cheese, and all-purpose flour until smooth and well combined.
Slowly pour the warm milk into the egg mixture while whisking continuously to prevent curdling. This will create a smooth, silky custard base. Set the custard filling aside.

Make the Crust:

In a mixing bowl, combine the flour, softened butter, and sugar. Mix gently until the dough comes together and is smooth.
Roll out the dough and cut it into circles that are about the size of your cupcake tin molds. This will form the base for each cupcake, creating a tender, flaky crust.

Assemble the Queijadas:

Place each dough circle into the cupcake molds, pressing gently to cover the bottom and sides. Make sure the dough fits snugly in the molds.
Pour the prepared custard filling into each crust-lined cup, filling them approximately three-quarters full. This will prevent any overflow during baking.

Bake to Perfection:

Preheat your oven to 350°F (175°C).
Bake the queijadas for 25 to 30 minutes, or until the custard is set and the crust is golden brown. Keep an eye on them towards the end to prevent the custard from over-browning.

Cool and Serve:

Allow the queijadas to cool slightly in the tins before carefully removing them.
Serve the queijadas warm or at room temperature for the best experience. Enjoy the creamy, custard-filled goodness inside the delicate, buttery crust.

Servings and Timing

Servings: 12 cupcakes
Prep Time: 25 minutes
Cook Time: 30 minutes
Rest Time: 10 minutes
Total Time: 55 minutes

Variations

Add Fruit: For a fruity twist, you can add a spoonful of berry compote or sliced fresh fruit on top of the custard before baking.
Spices: Experiment with other spices such as nutmeg or cardamom in the custard filling for a different aromatic experience.
Dairy-Free Version: You can substitute fresh cheese with a dairy-free cheese alternative and use non-dairy milk (like almond or coconut milk) for a dairy-free version.
Chocolate Twist: Add a tablespoon of cocoa powder to the custard mixture for a chocolate-flavored version of Queijadas.

Storage/Reheating

Store any leftover queijadas in an airtight container in the refrigerator for up to 3 days. To serve, you can enjoy them cold, or heat them gently in the oven or microwave to bring out their fresh flavors. If you want to freeze them, wrap each cupcake individually and store them in a freezer-safe container for up to 2 months.

FAQs

Can I use other types of cheese for the custard filling?

Yes, you can use ricotta cheese as a substitute for Requeijão if you can’t find it. The texture will be slightly different but still delicious.

How do I know when the custard is set?

The custard should be firm but still slightly jiggle in the center when it’s done. The edges should be golden and slightly puffed.

Can I make the crust ahead of time?

Yes, you can make the crust ahead of time and store it in the refrigerator for up to 24 hours before assembling the cupcakes.

Can I double this recipe?

Absolutely! You can easily double this recipe to make more queijadas for a larger gathering or special event.

Can I make the custard ahead of time?

While the custard can be made ahead and refrigerated for up to a day, it’s best to fill the crusts and bake the queijadas fresh for optimal texture and flavor.

Conclusion

Queijadas are a delightful traditional Portuguese treat, offering the perfect balance of sweet and savory flavors in a soft, custardy filling and a buttery, flaky crust. The touch of cinnamon and lemon zest adds depth and fragrance, making them an irresistible dessert. Whether you’re celebrating a special occasion or just craving a comforting treat, these Queijadas are sure to impress and become a new favorite in your dessert repertoire. Enjoy the creamy, dreamy goodness in every bite!

Queijadas (Portuguese Custard Cupcakes): A Traditional Portuguese Treat

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Queijadas are traditional Portuguese custard cupcakes that combine a creamy custard filling with fresh cheese and a tender, slightly sweet crust. Infused with cinnamon and lemon zest, these cupcakes offer an authentic taste of Portugal in every bite.

Author: Amy
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Yield: 12 cupcakes
Category: Dessert
Method: Baking
Cuisine: Portuguese
Diet: Vegetarian

Instructions

Prepare the Custard Filling: In a saucepan, gently heat the whole milk with lemon zest and a pinch of cinnamon to infuse the flavors. Keep the heat low to avoid scalding the milk.
Meanwhile, in a separate bowl, whisk together the eggs, granulated sugar, fresh cheese, and all-purpose flour until smooth and well combined.
Slowly pour the warm milk into the egg mixture while whisking continuously to prevent curdling. This will create a smooth, silky custard base. Set the custard filling aside.
Make the Crust: In a mixing bowl, combine the flour, softened butter, and sugar. Mix gently until the dough comes together and is smooth.
Roll out the dough and cut it into circles that are about the size of your cupcake tin molds. This will form the base for each cupcake, creating a tender, flaky crust.
Assemble the Queijadas: Place each dough circle into the cupcake molds, pressing gently to cover the bottom and sides. Make sure the dough fits snugly in the molds.
Pour the prepared custard filling into each crust-lined cup, filling them approximately three-quarters full to prevent overflow during baking.
Bake to Perfection: Preheat your oven to 350°F (175°C). Bake the queijadas for 25 to 30 minutes, or until the custard is set and the crust is golden brown. Keep an eye on them towards the end to prevent over-browning of the custard.
Cool and Serve: Allow the queijadas to cool slightly in the tins before carefully removing them. Serve them warm or at room temperature for the best experience.