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Authentic Mexican Chocolate Chip Mantecadas (Fluffy Vanilla Cupcakes)

9 INGREDIENTS • 8 STEPS • 35MINS

Authentic Mexican Chocolate Chip Mantecadas (Fluffy Vanilla Cupcakes)

Recipe
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.
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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.
author_avatar
Sergio at SideChef
Content Operations Manager at SideChef. Gourmand, Home Cook, Cookie Enthusiast 🥳

35MINS

Total Time

$2.06

Cost Per Serving

Ingredients

Servings
12
us / metric
All-Purpose Flour
500 g
All-Purpose Flour
Granulated Sugar
400 g
Granulated Sugar
plus extra for sprinkling
Milk
475 mL
Milk
Vegetable Oil
360 mL
Vegetable Oil
Large Egg
8
Large Eggs
Vanilla Extract
2 Tbsp
Vanilla Extract
Baking Powder
3 Tbsp
Baking Powder
Salt
1/2 tsp
Salt
Semi-Sweet Mini Chocolate Chips
175 g
Semi-Sweet Mini Chocolate Chips

Nutrition Per Serving

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Calories
680
Fat
37.5 g
Protein
11.5 g
Carbs
76.5 g
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author_avatar
Sergio at SideChef
Content Operations Manager at SideChef. Gourmand, Home Cook, Cookie Enthusiast 🥳

Author's Notes

For extra flavor, add the zest of one orange to the batter.
To keep mantecadas moist, store them in an airtight container at room temperature for up to 3 days.
These freeze well for up to 3 months. Thaw at room temperature before serving.
Serve warm for the best taste and texture.
For a richer flavor, use whole milk instead of lower-fat varieties.

Cooking Instructions

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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 (500 g), Granulated Sugar (400 g), Baking Powder (3 Tbsp), and Salt (1/2 tsp).
step 3
In another bowl, whisk together the Milk (475 mL), Vegetable Oil (360 mL), Large 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 (175 g).
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.
step 8 Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
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