Yema cupcakes pair soft, lightly sweet vanilla cake with yema, a rich Filipino custard traditionally made with egg yolks and condensed milk. This version bakes the cupcakes first, then tops them with a thick, spoonable yema frosting; a little lemon balances its sweetness without masking the caramel-like flavor.
Ingredients
- 1½ cups (190 g) all-purpose flour
- 1½ teaspoons (6 g) baking powder
- ¼ teaspoon (1.5 g) fine salt
- ½ cup (113 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon (5 ml) vanilla extract
- ½ cup (120 ml) whole milk, at room temperature
- 1 can (14 oz / 397 g) sweetened condensed milk
- 3 large egg yolks
- 2 tablespoons (28 g) unsalted butter, cut into pieces
- 1 tablespoon (15 ml) fresh lemon juice
- ¼ teaspoon (1.25 ml) vanilla extract, for the topping
- 2 tablespoons (15 g) finely grated cheddar cheese, optional, for garnish
Instructions
- Heat the oven to 350°F (175°C). Line a standard 12-cup muffin pan with paper liners. Let the butter, eggs, and milk come to room temperature so the batter combines smoothly.
- Whisk the flour, baking powder, and salt in a medium bowl. In a separate large bowl, beat the softened ½ cup (113 g) butter with the sugar until pale and fluffy, about 2–3 minutes with a hand mixer. Beat in the two eggs one at a time, then mix in the vanilla. Scrape down the sides of the bowl as needed.
- Add about one-third of the flour mixture to the butter mixture and stir on low speed just until mostly combined. Mix in half the milk, then repeat with another third of the flour, the remaining milk, and the remaining flour. Stop as soon as no dry streaks remain; overmixing can make the cupcakes dense.
- Divide the batter evenly among the liners, filling each about two-thirds full. Bake for 18–22 minutes, until the tops spring back when lightly pressed and a toothpick inserted in the center comes out clean or with a few moist crumbs. Transfer the pan to a rack for 5 minutes, then remove the cupcakes and cool completely before topping.
- While the cupcakes bake, make the yema topping. In a small, heavy saucepan, whisk together the condensed milk and three egg yolks until smooth. Cook over low heat, stirring constantly and scraping the bottom and corners, for about 8–12 minutes. The mixture should thicken enough to leave a brief trail when you draw a spatula through it. Keep the heat low: scorching or rushing the cooking can make the mixture grainy.
- Remove the pan from the heat and stir in the 2 tablespoons (28 g) butter, lemon juice, and ¼ teaspoon vanilla until glossy. The USDA FSIS safe minimum for egg dishes is 160°F (71°C); check the center of the cooked yema with a food thermometer. If it has not reached that temperature, return the pan to low heat, stir continuously, and check again. Transfer the topping to a clean bowl and let it cool until thick but spreadable, about 15–20 minutes, stirring occasionally.
- Spoon or spread the cooled yema over the fully cooled cupcakes. Add a light sprinkle of cheddar, if desired. Let the topping settle for a few minutes before serving.
Tips
- Measure flour by spooning it into the cup and leveling the top, or use the gram weight. Packing flour into a measuring cup can make the cupcakes dry.
- Stir the yema continuously over low heat, especially around the pan’s edges. A heavy-bottomed saucepan helps prevent hot spots; if the topping thickens too much, stir in 1 teaspoon (5 ml) milk at a time while warm.
- For a milder topping, replace the lemon juice with 1 tablespoon (15 ml) milk. The yema will taste sweeter and less tangy.
- Cool cupcakes completely before decorating. Warm cakes can melt the topping and make it slide off.
Serving Suggestions
Serve the cupcakes at room temperature so the cake stays tender and the yema topping is soft. They work well as a merienda (afternoon snack), for a dessert table, or with unsweetened coffee or tea. The optional cheddar is a familiar sweet-salty pairing in some Filipino-style desserts, but the cupcakes are equally good without it.
Variations
For a citrus note, add ½ teaspoon (2.5 ml) finely grated lemon zest to the cake batter. For a toasted finish, scatter a few finely chopped, toasted cashews over the topping just before serving. To make mini cupcakes, divide the batter among 24 mini liners and begin checking them after 10–12 minutes; the smaller cakes will bake faster. Avoid substituting evaporated milk for condensed milk in the topping: it is unsweetened and thinner, so the yema will not set to the same consistency.
Storage and Reheating
Because the topping contains cooked eggs and dairy, refrigerate the cupcakes in a covered container within 2 hours of making them. They keep for up to 3 days in the refrigerator; allow about 20–30 minutes at room temperature before serving for a softer texture. Cupcakes without topping can be kept covered at room temperature for up to 2 days, but refrigerate any leftovers once topped. For longer storage, freeze the unfrosted cupcakes in an airtight container for up to 2 months and thaw in the refrigerator. These cupcakes are best served at room temperature; reheating frosted cupcakes can loosen the topping.
Frequently Asked Questions
What is yema?
Yema is a Filipino sweet made in many forms, commonly from egg yolks and condensed milk cooked together until thick. Some versions include butter, citrus, or other flavorings, so the exact texture and sweetness vary.
Can I make the yema topping ahead?
Yes. Make it up to 2 days ahead, cool it, and refrigerate it in a covered container. Bring it toward room temperature and stir until spreadable before using. If needed, warm it very gently over low heat while stirring; do not leave it at room temperature for more than 2 hours.
Why did my yema turn lumpy or grainy?
It may have cooked too quickly, scorched, or had egg yolk set against a hot spot. Use low heat, stir constantly, and scrape the pan’s edges and base. If small lumps form, take the pan off the heat and whisk firmly; straining while warm can help smooth minor lumps.
Can I use a different milk in the cupcakes?
Whole milk gives the softest, richest crumb. You can use 2% milk in the same amount, though the crumb may be slightly less tender. Unsweetened oat or soy milk can work as a dairy-free cake substitution, but the flavor and texture will differ; the yema topping still contains dairy and eggs.
How do I know the cupcakes are baked?
Check the center with a toothpick at the earliest suggested time. It should come out clean or with a few crumbs, not wet batter. Oven temperatures and bake times vary, so use these visual cues rather than relying only on the clock.
Can I make these without a mixer?
Yes. Use a sturdy whisk or wooden spoon to cream the softened butter and sugar until well combined and lighter, then beat in the eggs one at a time. Fold in the dry ingredients and milk gently, stopping as soon as the batter is uniform.
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