Condensed Milk and Cardamom Cupcakes
Where do we start with these cupcakes? They’re decadent, rich, and just absolutely delicious. The condensed milk and brown sugar add a caramelized sweetness while the cardamom adds a hint of spice. The slight tang from the cream cheese frosting brings this whole cupcake together. Eating this cupcake is like having a party in your mouth. Thanks to Joy of Baking for her incredible cream cheese frosting that we adapted for this recipe.
Ingredients
- 4 tbsp whole milk
- 1 tbsp whole milk
- 1 ½ cups all-purpose flour
- 1 tsp cardamom powder
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter (1 stick), at room temperature
- 1 cup dark brown sugar packed
- 2 eggs large
- ½ cup sweetened condensed milk
- ½ cup whole milk
Cream Cheese Frosting
- 8 oz cream cheese softened
- ½ cup powdered sugar sifted
- ⅔ cup heavy whipping cream cold
Instructions
- Preheat the oven to 350 F with a rack placed in the center of the oven. Line a 12 muffin pan with cupcake liners and set aside. You can also use a mini muffin pan.
- Mix the 4 tbsp of whole milk with the vinegar and set aside for at least 5 minutes. This sour milk will make the cupcakes soft and moist.
- Whisk the flour, cardamom, baking powder, baking soda, and salt together in a large bowl and set aside.
- In a stand mixer or a large bowl, beat the butter until it’s soft (about 1-2 minutes) and then add the sugar and beat until it’s light and fluffy (about 2-3 minutes).
- Add the eggs and beat until they are incorporated. Scrape down the sides of the bowl, as needed.
- In a separate bowl, whisk the condensed milk and the ½ cup of whole milk together.
- In the stand mixer bowl, add the sour milk and the condensed milk and the dry ingredients alternately until all the ingredients are incorporated. Each time, mix on low speed, just until all the ingredients are incorporated. Do not overmix the batter.
- Fill the lined tin with the batter until each liner is about 2/3 of the way full.
- Bake mini cupcakes for 10-15 minutes and regular cupcakes for 17-20 minutes or until a toothpick comes out clean. Another quick test is to check if the cupcake springs back when gently pressed. If it springs back, the cupcake is done. If a dent remains, then place the cupcakes back in the oven a little longer.
- Let the cupcakes cool in the pan for about 10 minutes and then cool the cupcakes on a rack completely before frosting.
- Use either a knife or an offset spatula or a piping tip to frost the cupcakes.
Cream Cheese Frosting
- In the bowl of a stand mixer or using a hand mixer, beat the cream cheese until smooth. Add the powdered sugar and beat again until smooth.
- Add the heavy cream a little bit at a time while whipping the frosting. Whip until the frosting is stiff enough to pipe. Be careful not to over-whip or you’ll end up with separated cream, aka butter.
