✔ Preheat oven to 350°F (175°C).
✔ Line a muffin tin with cupcake liners or grease with butter.
2️⃣ Mix the Batter
✔ In a bowl, whisk eggs and condensed milk until smooth.
✔ Gradually fold in self-rising flour until just combined.
✅ Don’t overmix! The batter should be smooth but not runny.
3️⃣ Fill & Bake
✔ Divide the batter evenly into cupcake liners (fill about ¾ full).
✔ Bake for 12-15 minutes, or until a toothpick comes out clean.
✅ Let cool for 5 minutes before serving!
4️⃣ Serve & Enjoy!
✔ Enjoy plain, dusted with powdered sugar, or topped with whipped cream.
✔ Serve with coffee, tea, or as a quick snack! ☕
🔥 Variations & Customization
🔹 Chocolate Version – Add 2 tbsp cocoa powder for a chocolatey twist. 🍫
🔹 Vanilla Dream – Add 1 teaspoon vanilla extract for extra aroma. 🌿
🔹 Fruity Delight – Mix in chopped strawberries, blueberries, or banana. 🍓
🔹 Nutty Crunch – Add chopped almonds or walnuts for extra texture. 🌰
🥡 Storage & Tips
✔ Store in an airtight container for 3 days at room temperature.
✔ Freeze for up to 2 months—just thaw before eating!
✔ Reheat in the microwave for 10 seconds to restore freshness.
✅ Perfect for quick desserts, kids’ snacks, or last-minute treats!
🏆 Final Thoughts: The Ultimate 3-Ingredient Cupcake Recipe!
These easy cupcakes are light, fluffy, and super simple to make—perfect for when you need a sweet treat in a flash. No complicated steps, just delicious homemade goodness!
