A Soft, Creamy Treat with a Beautiful Golden Top
These Golden Mini Milk Custard Cupcakes are the perfect balance between a cupcake and a custard. Light, creamy, slightly dense in the center, and beautifully golden on top, they melt in your mouth with every bite. The texture is soft and moist, with a delicate sweetness that makes them ideal for breakfast, tea time, or dessert.
They look simple, but their rich, velvety interior makes them feel special. The top forms a naturally golden crust while the inside stays tender and creamy — almost like a baked pudding wrapped in a cupcake shape.
This recipe is easy, budget-friendly, and made with basic pantry ingredients.
Why You’ll Love This Recipe
- Soft, creamy center
- Light golden crust on top
- Simple ingredients
- Perfect for kids and adults
- Great for gatherings or lunchboxes
- Freezer-friendly
They are not overly sweet, making them ideal with coffee, tea, or milk.
Ingredients
Main Ingredients
- 2 cups (480 ml) whole milk
- 3 large eggs (room temperature)
- ¾ cup (150 g) granulated sugar
- ½ cup (120 ml) vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1 cup (120 g) all-purpose flour
- ½ cup (60 g) cornstarch
- 1 tablespoon baking powder
- ¼ teaspoon salt
Optional Add-Ins
- Zest of 1 lemon
- 2 tablespoons shredded coconut
- 2 tablespoons powdered milk for richer flavor
Step 1: Prepare the Oven and Pan
Preheat your oven to 180°C (350°F).
Line a muffin tin with paper cupcake liners. This recipe makes about 12–15 mini cupcakes depending on the size.
Step 2: Mix the Wet Ingredients
In a large mixing bowl:
- Crack the eggs.
- Add sugar.
- Whisk until light and slightly frothy (about 2–3 minutes).
Add:
- Milk
- Oil or melted butter
- Vanilla extract
Mix until fully combined.
Step 3: Combine the Dry Ingredients
In a separate bowl, sift together:
- Flour
- Cornstarch
- Baking powder
- Salt
Sifting prevents lumps and makes the cupcakes softer.
Gradually add the dry ingredients into the wet mixture while whisking gently. Do not overmix. The batter will be slightly thin — this is normal and helps create the custard-like texture.
Step 4: Fill the Cupcake Liners
Pour the batter into the cupcake liners, filling them about ¾ full.
Because the batter is light, it will rise gently and create that beautiful golden top.
Step 5: Bake to Golden Perfection
Bake for 20–25 minutes or until:
- The tops are golden brown
- A toothpick inserted comes out mostly clean
- The centers feel slightly soft but set
Do not overbake. The inside should stay creamy and moist.
Texture Guide
When done correctly, these cupcakes will have:
- Slightly crisp golden tops
- Soft edges
- Creamy, almost custard-like centers
They are not dry like traditional cupcakes. The interior should feel tender and rich.
Cooling Instructions
Let the cupcakes cool in the pan for 5–10 minutes.
Transfer to a wire rack and allow them to cool completely. They will firm up slightly as they cool but remain moist inside.
Flavor Variations
Coconut Version
Add ¼ cup shredded coconut to the batter for texture and tropical flavor.
Lemon Custard Style
Add lemon zest and 1 tablespoon lemon juice for a refreshing twist.
Cheese Flavor
Add ½ cup grated mild cheese for a sweet-savory balance.
Chocolate Swirl
Add 1 tablespoon cocoa powder to half of the batter and swirl for a marbled look.
Serving Ideas
These mini milk custard cupcakes pair beautifully with:
- Coffee
- Tea
- Warm milk
- Fresh berries
- A light dusting of powdered sugar
They are delicious warm but even better once fully cooled.
Storage Instructions
Store in an airtight container:
- At room temperature for 2 days
- In the refrigerator for up to 5 days
Reheat in the microwave for 10–15 seconds to bring back softness.
You can also freeze them for up to 1 month.
Tips for Best Results
- Use room temperature eggs
- Do not skip cornstarch — it gives the custard texture
- Avoid overbaking
- Use whole milk for richness
If you want extra creaminess, replace ½ cup milk with heavy cream.
Why Cornstarch Is Important
Cornstarch helps create that signature custard interior. It reduces gluten formation from flour and gives a soft, pudding-like bite.
Without it, the cupcakes will taste more like traditional cake instead of custard.
Nutritional Note
These cupcakes are moderate in sweetness and rich in dairy protein. Using oil instead of butter gives a lighter texture, while butter gives deeper flavor.
You can reduce sugar slightly if you prefer a less sweet dessert.
Perfect Occasions
These mini milk custard cupcakes are perfect for:
- Afternoon tea
- School snacks
- Ramadan desserts
- Family gatherings
- Birthday dessert tables
- Light breakfast treats
They look simple but taste comforting and homemade.
Final Thoughts
Golden Mini Milk Custard Cupcakes are the kind of recipe that feels nostalgic and comforting. The creamy interior combined with the slightly crisp golden top makes every bite satisfying.