Korean Milkisa Cupcakes with Milk Candy Frosting
Delightfully soft and fluffy cupcakes infused with sweetened condensed milk, topped with a creamy milk candy frosting that melts in your mouth. This Korean-inspired dessert is a perfect treat for celebrations or a sweet afternoon snack.
Ingredients
Ingredients
- 1.5 cups all-purpose flour sifted
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.25 tsp salt
- 0.5 cup unsalted butter softened to room temperature
- 0.75 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 0.5 cup sweetened condensed milk for the cupcakes
- 0.5 cup whole milk room temperature
- 0.5 cup unsalted butter for frosting, softened
- 2 cups powdered sugar sifted
- 3 tbsp sweetened condensed milk for frosting
- 1 tsp vanilla extract for frosting
Notes
Storage: Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Bring to room temperature before serving for the best texture. Make-Ahead: Bake cupcakes up to 1 day in advance and frost just before serving. Frosting can be made ahead and refrigerated; re-whip before using. Variations: Add a teaspoon of matcha powder to the batter for a green tea twist, or top with crushed Korean milk candies for extra crunch. Serving Suggestion: Pair with a cup of hot Korean barley tea or iced milk for a delightful contrast.