Authentic Mexican Chocolate Chip Mantecadas (Fluffy Vanilla Cupcakes)
Discover the irresistible charm of Mantecadas, a beloved Mexican treat that's a cross between a cupcake and a muffin. These light, fluffy, and subtly sweet pastries are infused with vanilla and topped with a sprinkle of sugar for a delightful crunch. Perfect for breakfast, dessert, or an afternoon snack with coffee, these homemade Mantecadas bring the flavors of a traditional Mexican panadería to your kitchen. Learn how to create these tender, moist treats that are sure to become a family favorite.
Ingredients
Cooking Instructions
step 1
Preheat the oven to 400 degrees F (200 degrees C). Line two 12-cup muffin tins with paper liners.
step 2
In a large bowl, sift together the All-Purpose Flour (4 cups), Granulated Sugar (2 cups), Baking Powder (3 Tbsp), and Salt (1/2 tsp).
step 3
In another bowl, whisk together the Milk (2 cups), Vegetable Oil (1 1/2 cups), Farmhouse Eggs® Large Brown Eggs (8), and Vanilla Extract (2 Tbsp) until well combined.
step 4
Gradually add the wet ingredients to the dry ingredients in the stand mixer bowl. Mix on low speed until just combined, then increase to medium speed and mix for 2 minutes until the batter is smooth and free of lumps. Fold in the Semi-Sweet Mini Chocolate Chips (1 cup).
step 5
Fill each muffin cup about 2/3 full with batter. An ice cream scoop works well for this.
step 6
Sprinkle the top of each mantecada generously with granulated sugar.
step 7
Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
step 8
Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
