Super soft and spongy condensed milk cupcakes are the perfect way to begin your week. Start by preheating the oven to 270 degrees Fahrenheit then line a cupcake tin with liners or grease and lightly butter the pans. In a mixing bowl, sift in cake flour and to that add oil and whisk to combine. Separate three egg yolks from whites, add the egg yolk in the bowl with the flour and oil mixture and place the egg whites in a clean mixing bowl and set it aside.

Mix the yolks in the flour mixture until you get a homogenous mixture then add condensed milk and mix it well. Bring the bowl with the egg whites and add lemon juice or cream of tartar then using an electric mixer, beat the egg whites until foamy and doubled in size then add sugar in three additions and continue to beat until the egg whites reach a soft peak.

Add a third of the meringue to the batter and fold it in with a whisk until combined then add another third of the meringue and mix it well. Pour the egg mixture into the remaining meringue and carefully fold in using a spatula until the batter is smooth and combined. Pour the batter into the prepared cupcakes cups then lightly tap the pans to remove any trapped air in the batter.

Bake the cupcakes in a 270 degrees Fahrenheit oven (130C) for 45 minutes. Once out of the oven, let the cakes cool down before eating. These condensed milk cupcakes are delicate, super soft and delicious. They are a perfect way to start a Monday morning.


  • 50g Cake flour
  • 45ml vegetable oil
  • 30ml Condensed Milk
  • 25g Sugar
  • 3 egg yolks
  • 3 egg whites
  • 1 egg
  • 1/8 tsp White vinegar

Bake in a 270 degrees Fahrenheit oven (130℃) for 45 minutes.