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Milk Cupcakes

Author
Cookinero 22 Jan 2026
730
Milk Cupcakes

Milk cake is a classic homemade dessert for tea. Milk cakes are fluffy and tender, and the recipe is quite simple. It is better to bake cakes in silicone molds - they do not need to be greased with butter, and the finished dessert is easy to take out. For the milk cake recipe, use premium wheat flour and milk with a fat content of 3.2%. If you like raisins, add them to the dough.

How to cook Milk Cupcakes

Step 1

Milk Cupcakes

For the dough, beat the butter with a mixer. Then add sugar and beat for another 1-2 minutes. Add eggs and vanilla sugar, continue beating until the dough is smooth.

Step 2

Milk Cupcakes

Mix flour with baking powder, add it to the dough along with milk and stir.

Step 3

Fill the dough forms halfway and bake for about 30 minutes at 180 degrees. To serve, you will need to take the muffins out of the form.

Milk Cupcakes - FAQ About Ingredients, Baking Time and Storage

Yes! Almond milk or oat milk work well in place of dairy milk, and coconut oil or vegan butter can replace regular butter for a dairy-free version.
Store cooled cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. They taste best when enjoyed within 48 hours.
Replace each egg with 1 tablespoon flaxseed meal mixed with 2.5 tablespoons water (let sit 5 minutes to thicken) or ¼ cup unsweetened applesauce for binding.
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking blend. Ensure your baking powder is certified gluten-free for best results.
Freeze unfrosted cupcakes in a single layer on a baking sheet, then transfer to freezer bags for up to 3 months. Thaw at room temperature before serving.
Yes! For mini cupcakes, bake 10-15 minutes; for jumbo, bake 35-40 minutes. Always check doneness with a toothpick inserted in the center.
Try a dusting of powdered sugar, vanilla glaze, whipped cream with berries, chocolate ganache, or simple sprinkles for decorative variations.
Avoid overmixing the batter and measure flour accurately (spoon into measuring cup and level). Check for doneness 2-3 minutes before the suggested bake time ends.
Use almond flour (1.25 cups instead of all-purpose) and powdered erythritol instead of sugar. Note that texture will be denser than the original version.
The tops should spring back when lightly touched, and a toothpick inserted in the center should come out clean or with a few moist crumbs - not wet batter.

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