Magdalenas Spanish Cakes
Experience the charm of traditional Spanish baking with these light and fluffy Magdalenas Spanish Cakes. Perfectly golden and delicately sweet, these classic Spanish cupcakes are made with simple pantry staples like olive oil, milk, and lemon zest, infusing every bite with their signature Mediterranean flavor. The batter, enriched with a touch of vanilla and whipped to perfection, creates irresistibly airy cakes crowned with a crisp sugar-dusted top. Ready in just 35 minutes, this easy recipe transforms everyday ingredients into a delightful treat, perfect for pairing with your favorite coffee or tea. Whether you’re recreating the ambiance of a Spanish café or just indulging in a homemade snack, these magdalenas are a must-try for any baking enthusiast!
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 200 grams granulated sugar
- 3 large eggs
- 125 milliliters olive oil
- 125 milliliters whole milk
- 1 lemon (zested) lemon zest
- 10 grams baking powder
- 5 milliliters vanilla extract
- 1 pinch salt
- 10 grams granulated sugar (for sprinkling)
Instructions
Preheat your oven to 180°C (350°F) and line a 12-cup muffin tin with paper liners.
In a mixing bowl, whisk together the eggs and granulated sugar until the mixture is pale and fluffy, approximately 2-3 minutes.
Slowly add the olive oil while continuing to whisk, ensuring it is well incorporated.
Add the whole milk, lemon zest, and vanilla extract, and mix until smooth.
In a separate bowl, sift together the all-purpose flour, baking powder, and a pinch of salt.
Gradually fold the dry ingredients into the wet mixture using a spatula, being careful not to overmix. Stop as soon as the batter is smooth and free of lumps.
Divide the batter evenly among the prepared muffin cups, filling each one about three-quarters full.
Sprinkle a small pinch of granulated sugar over the top of each cupcake for a crisp, golden crust.
Bake in the preheated oven for 18-20 minutes, or until the magdalenas are golden and a toothpick inserted into the center comes out clean.
Remove the baking tin from the oven and let the magdalenas cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve your magdalenas at room temperature with coffee or tea for a delightful treat.
Nutrition Facts
Calories |
3121 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.3 g | 175% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 571 mg | 190% | |
| Sodium | 1578 mg | 69% | |
| Total Carbohydrate | 418.7 g | 152% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 218.7 g | ||
| Protein | 50.1 g | 100% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 264 mg | 20% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 613 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
