Fluffy Condensed Milk Cupcakes – Super Soft & Spongy Treats

Thank you for being here, my friend! Today, I’m sharing a recipe that’s close to my heart: Fluffy Condensed Milk Cupcakes. These little cakes are incredibly light, melt-in-your-mouth soft, and just sweet enough to keep you coming back for another bite. Perfect with coffee, tea, or as an after-school treat for the kids.

If you love recipes that are both simple and soul-soothing, you’re in for a treat. And hey, if you haven’t already, be sure to subscribe to my email list so you never miss a cozy new recipe.

Overview of Recipe Content

These condensed milk cupcakes are the epitome of comfort baking. They’re soft, spongy, and carry a nostalgic sweetness thanks to the condensed milk. The texture reminds me of old-fashioned bakery sponge cakes—airy but still moist.

Why you’ll love them:

• Easy to whip up with just a few pantry staples.
• Perfect for tea-time or a quick sweet craving.
• Kid-friendly and freezer-friendly.
• Light yet indulgent.

What they taste like:
Imagine a cloud with a gentle sweetness—airy, soft, and tender, with that irresistible condensed milk richness.

Ingredients you’ll need:

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• 50g cake flour
• 45ml vegetable oil
• 30ml condensed milk
• 25g sugar
• 3 egg yolks
• 3 egg whites
• 1 whole egg
• ⅛ tsp white vinegar

Tools you’ll need:

• Mixing bowls
• Hand or stand mixer
• Cupcake liners and tray
• Spatula
• Whisk

Substitutions and Additions:

• Use all-purpose flour if you don’t have cake flour (add ½ tsp cornstarch to lighten it).
• Swap vegetable oil with melted butter for a richer flavor.
• Add a splash of vanilla extract or zest of lemon/orange for a fragrant twist.
• Fold in chocolate chips or fruit bits for fun variations.

How to Make Fluffy Condensed Milk Cupcakes

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1. Prep your oven – Preheat to 170°C (340°F). Line your cupcake tin with paper liners.
2. Mix the yolk base – In a bowl, whisk together egg yolks, whole egg, sugar, oil, and condensed milk until pale and smooth. Sift in the cake flour and mix gently.
3. Whip the egg whites – In a separate clean bowl, beat egg whites with vinegar until stiff peaks form. This is the secret to that dreamy fluffiness!
4. Fold gently – Add the meringue into the yolk mixture in 3 parts, folding gently with a spatula to keep the air in.
5. Bake – Divide into cupcake liners and bake for 18–20 minutes until golden and springy.
6. Cool & enjoy – Let them cool slightly before serving (though warm cupcakes are heavenly too!).

The aroma of condensed milk and soft sponge baking is just magical—trust me, your kitchen will smell like a little bakery!

What to Serve with Fluffy Condensed Milk Cupcakes

• A cup of black coffee or Earl Grey tea.
• A drizzle of chocolate ganache on top.
• Fresh berries and whipped cream for an elegant dessert plate.

Tips for Making It Perfect

• Always fold the egg whites slowly—rushing will deflate them.
• Don’t over-bake; remove as soon as they turn golden and bounce back when touched.
• For ultra-soft cupcakes, use cake flour instead of all-purpose.
• Double the batch—they disappear quickly!

Storage Instructions

• Room Temp: Store in an airtight container for 2–3 days.
• Fridge: Keep up to 5 days (microwave 10 seconds before serving).
• Freezer: Wrap individually in cling film and freeze for up to 1 month.

General Information

Did you know condensed milk was invented in the 19th century as a way to preserve milk without refrigeration? That’s why it became a pantry staple worldwide, especially in baking. These cupcakes celebrate that history—simple ingredients, long-lasting joy.

Frequently Asked Questions

1. Can I make these without condensed milk?
Yes, but they won’t have the same richness. You can substitute with whole milk plus 1 tbsp sugar.

2. Why are my cupcakes dense?
You may have over-mixed or under-whipped the egg whites. Be gentle!

3. Can I use muffin tins without liners?
Yes, just grease well with butter or spray.

4. How do I keep them from sinking?
Make sure your oven is preheated, and don’t open the door while baking.

Conclusion

These Fluffy Condensed Milk Cupcakes are proof that baking doesn’t need to be complicated to be delightful. With just a handful of ingredients, you get a batch of light, spongy treats that bring joy to any moment.

If you loved this, you might also enjoy these recipes from my kitchen:

• Easy Chocolate Lava Cake
• Classic Banana Bread
• Homemade Vanilla Ice Cream
• Lemon Pound Cake
• Moist Carrot Cake

Interactive Elements

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If you try these cupcakes, I’d love to hear from you! Leave a comment below with your review, or snap a photo and share it on Pinterest at PoulefRecipe or tag me on Instagram.

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Nutritional Information

Approximate per cupcake (makes 8):

Calories	Carbs	Protein	Fat	Sugar
135	15g	4g	6g	8g

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