Milk Cupcakes

Name: Milk Cupcakes
Total time: 50 min
Yield: 6
Cuisine: European
Ingredients: Milk - 120 g; Chicken egg - 120 g; Sugar - 200 g; Wheat flour for baking - 220 g; Baking powder - 10 g; Vanilla sugar - 8 g; Butter - 120 g

Cookinero 22 Jan 2026

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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

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

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

Can I substitute the milk and butter with dairy-free alternatives?

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.

How long do these milk cupcakes stay fresh, and how should I store them?

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.

What can I use as an egg substitute for vegan cupcakes?

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.

Can I make these cupcakes gluten-free?

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.

What's the best way to freeze these cupcakes?

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.

Can I make mini cupcakes or jumbo cupcakes with this recipe?

Yes! For mini cupcakes, bake 10-15 minutes; for jumbo, bake 35-40 minutes. Always check doneness with a toothpick inserted in the center.

What are some tasty topping ideas for these cupcakes?

Try a dusting of powdered sugar, vanilla glaze, whipped cream with berries, chocolate ganache, or simple sprinkles for decorative variations.

How can I prevent dry cupcakes?

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.

Can I make these low-carb?

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.

How do I know when the cupcakes are perfectly baked?

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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Milk Cupcakes

How to cook Milk Cupcakes

Step 1

Step 2

Step 3

Milk Cupcakes - FAQ About Ingredients, Baking Time and Storage

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