Description
Silky Mexican flan cupcakes blend creamy caramel perfection with delicate cake textures, creating a luxurious dessert that elevates traditional treats. Sweet memories and rich cultural flavors invite you to savor each delightful bite of this irresistible fusion.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 4 large eggs
- 1/2 cup milk
- 1/4 cup heavy cream
Leavening and Binding:
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
Caramel Topping:
- 1 cup caramel sauce
- 2 tbsp butter
- 1/4 cup condensed milk
Instructions
- Preheat the oven to 350°F and prepare a 12-cup muffin tin by generously coating with butter and dusting with flour to prevent sticking.
- Whisk together flour, baking powder, and salt in a medium mixing bowl until thoroughly combined and free of lumps.
- In a separate large bowl, cream together sugar and eggs until the mixture becomes light and fluffy, creating a smooth base for the cupcake batter.
- Gradually incorporate milk, heavy cream, and vanilla extract into the egg mixture, stirring continuously to maintain a uniform consistency.
- Slowly fold the dry ingredients into the wet ingredients, mixing gently to prevent overmixing and ensure a tender cupcake texture.
- Divide the caramel sauce and butter between the muffin cups, creating a thin layer at the bottom of each cup as a decadent foundation.
- Carefully pour the prepared batter over the caramel layer, filling each cup approximately 2/3 full to allow room for rising during baking.
- Transfer the muffin tin to the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cupcakes cool in the tin for 10 minutes to allow the caramel to set slightly.
- Carefully invert the tin onto a serving platter, allowing the cupcakes to release with their caramel topping intact.
- Drizzle additional condensed milk over the warm cupcakes for extra richness and serve immediately.
Notes
- Ensure caramel layer is evenly distributed to prevent uneven baking and achieve consistent flavor in each cupcake bite.
- Soften butter and eggs at room temperature beforehand to create smoother, more homogeneous batter with better incorporation.
- Use parchment paper or silicone cupcake liners for easier removal and reduced risk of sticking when inverting the cupcakes.
- For gluten-free version, substitute all-purpose flour with almond or coconut flour, maintaining the same measurement ratios.
- Prep Time: 20 minutes
- Cook Time: 18-22 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 12
- Calories: 210
- Sugar: 19 g
- Sodium: 120 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 70 mg