Soft Milk Cupcakes (Light, Moist & Easy)
When you need a quick, no-fuss dessert that still feels comforting and satisfying, these milk cupcakes are the perfect choice. They’re soft, lightly sweet, and enriched with the creamy richness of condensed milk.
Made with simple ingredients and minimal effort, these cupcakes deliver a tender, melt-in-your-mouth texture every time.
Why You’ll Love This Recipe
- Quick & easy – ready in under 30 minutes
- No mixer needed – simple hand-mixed batter
- Soft and moist thanks to condensed milk
- Minimal ingredients – pantry-friendly
- Versatile – perfect with toppings or on their own
- Kid-friendly – light sweetness and soft texture
Ingredients
- 50g cake flour
- 30g condensed milk
- 35g sugar
- ¼ tsp baking powder
- ⅛ tsp salt
- ¼ cup milk
- ¼ cup vegetable oil
- ½ tsp vanilla extract
Instructions
1. Preheat
Preheat oven to 180°C (350°F). Line a cupcake tin with paper liners.
2. Mix Dry Ingredients
In a bowl, sift together:
- Cake flour
- Baking powder
- Salt
3. Mix Wet Ingredients
In another bowl, whisk:
- Condensed milk
- Sugar
- Milk
- Oil
- Vanilla extract
4. Combine
Gradually add dry ingredients into wet mixture.
Stir gently until just combined—do not overmix.
5. Fill
Spoon batter into liners, filling each about 2/3 full.
6. Bake
Bake for 15–18 minutes, or until:
- Tops are lightly golden
- A toothpick comes out clean
7. Cool
Let cool in the pan briefly, then transfer to a wire rack.
Pro Tips for Perfect Cupcakes
- Do not overmix – keeps cupcakes soft and fluffy
- Sift dry ingredients for a lighter texture
- Use room temperature ingredients for better mixing
- Fill only 2/3 full to prevent overflow
Flavor Variations
- Add lemon or orange zest for a fresh twist
- Mix in chocolate chips or blueberries
- Make mini cupcakes (bake 10–12 minutes)
- Top with whipped cream or buttercream
Serving Ideas
- Serve warm with tea or coffee
- Dust with powdered sugar
- Top with fresh berries
- Drizzle with chocolate or caramel sauce
Storage
- Room temperature: Up to 2 days (airtight container)
- Refrigerator: 4–5 days
- Warm slightly before serving for best texture
Common Questions
Can I use all-purpose flour?
Yes. For a softer texture, replace 1 tbsp of flour with cornstarch.
Can I frost them?
Absolutely—whipped cream, buttercream, or light glaze all work well.
Why are my cupcakes dense?
Overmixing is the most common cause. Mix just until combined.
Can I make them ahead?
Yes, they store well and stay soft for days.
Helpful Baking Notes
- Condensed milk is key—it adds both sweetness and moisture
- A gentle mix ensures a soft, tender crumb
- Let cupcakes cool before removing liners for the best texture
