Portuguese Custard Cupcakes (Print Version)

# Ingredients:

01 - 1 stick (8 tablespoons) butter, cut into chunks
02 - 3½ cups whole milk
03 - 1½ cups all-purpose flour
04 - ¼ teaspoon baking powder
05 - 4 large eggs
06 - 3¼ cups granulated sugar
07 - 1 teaspoon vanilla extract
08 - Zest of 2 fresh lemons

# Instructions:

01 - Start by preheating your oven to 350°F (175°C). These unique cupcakes need proper preparation, so generously spray your standard-size muffin tins with cooking spray. You'll need enough pans for about 30 cupcakes total. The non-stick spray is important as these cupcakes develop a delicious caramelized exterior that might stick without it.
02 - In a medium saucepan over medium heat, melt the butter, letting the chunks slowly dissolve into a golden liquid. Once melted, pour in the whole milk and warm the mixture together, stirring occasionally to prevent a skin from forming. You're just looking to warm it, not boil or simmer. Once warmed through, remove from heat and set aside.
03 - In a small bowl, whisk together the flour and baking powder until well combined. This quick step ensures the baking powder is evenly distributed throughout the flour so your cupcakes rise evenly. Set this mixture aside while you prepare the wet ingredients.
04 - Grab a large mixing bowl or stand mixer and add the eggs. Beat them for a full minute until they're light and frothy. Then, with the mixer running, slowly add the sugar one cup at a time, allowing each addition to incorporate before adding the next. After the final addition, continue beating for another minute - this creates the structure that makes these cupcakes special.
05 - Add the vanilla extract and freshly grated lemon zest to your egg mixture and blend until incorporated. The lemon zest adds a subtle brightness that balances the sweetness perfectly. Now begin the alternating process: first add 1 cup of the warm milk mixture while the mixer is running on low, then blend for about 30 seconds to incorporate.
06 - Continue building your batter by adding half of the flour mixture, followed by another cup of the milk mixture. Beat for 30 seconds after each addition. Repeat until all ingredients are incorporated. Be prepared - the batter will be very thin and watery, almost like a custard base. This unusual consistency is exactly right and is what creates their unique texture!
07 - Carefully fill each muffin cup about ¾ full with the thin batter. The easiest way is to use a measuring cup with a spout or a ladle to avoid splashing. Place the filled pans in your preheated oven and bake for 35-38 minutes. You'll know they're done when the edges turn a beautiful caramelized golden brown and the centers are set. Don't worry if they don't look like traditional cupcakes - that's part of their charm!
08 - Remove the pans from the oven and let the cupcakes cool in the pans. As they cool, you'll notice they sink slightly in the middle - this is completely normal and creates a perfect little well for adding fruit, whipped cream, or just enjoying as is. Once cooled, run a knife around the edges and carefully remove from the pans.

# Notes:

01 - These unique "magic" cupcakes create their own custard-like filling as they bake, with a caramelized exterior and soft center.
02 - Though the batter seems unusually thin, this is the correct consistency for the special layering effect that happens during baking.
03 - The slight depression that forms in the center as they cool is perfect for adding fresh berries, a dollop of whipped cream, or a sprinkle of powdered sugar just before serving.

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