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    Home » Recipes » Cupcakes and Muffins

    Flan Cupcakes Recipe

    by Jolina | Published: October 12, 2022 | Last Updated: October 12, 2022 | 13 Comments
    This site contains affiliate links. As an Amazon Associate I earn from qualifying purchases. See Terms of Use for more information.

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    Jump to Recipe Jump to Video
    Pin for Flan Cupcakes Recipe.
    Pin for Graham Leche Flan Cupcakes.
    Pin for Flan Cupcakes Recipe.

    Flan cupcakes are smooth, rich and creamy, and so easy to make.  It’s the perfect recipe if you’re looking for a delicious, make-ahead, no-bake dessert for your celebrations. Let me show you how!

    (Looking for a no-fail leche flan recipe? Try this always smooth and creamy Filipino leche flan. And this leche flan cake never fails to impress!)

    Smooth and creamy flan in cupcake cups.
    Jump To hide
    Why you’ll love graham leche flan cupcakes
    How to make
    Expert tips
    Recipe FAQs
    Other recipes using egg yolks
    Flan Cupcakes Recipe

    These flan cupcakes are inspired by graham de leche or graham leche flan, a modern twist on Filipino leche flan.

    Imagine a graham cracker cake (like my mango graham cake) with a leche flan in the middle or on top.

    I don’t want to go through all the trouble of making a leche flan then assembling the cake though. I feel it defeats the purpose of the oh-so-easy-to-make graham cake.

    So I set out to make these leche flan cupcakes. They’re essentially graham de leche in a cup so we get to enjoy graham de leche without all the work. 

    Why you’ll love graham leche flan cupcakes

    Creamy no bake no steam graham leche flan.

    Leche flan is one of my favorite Filipino desserts but there are times when I’m craving for something simpler and less finicky. Leche flan cupcakes are perfect for those times! 

    • Easy and simple recipe. This is one of the easiest desserts to make. Fool-proof, always rich and creamy, made with simple ingredients.
    • No bake no steam leche flan. Plus, it’s a no bake dessert. They don’t need to be steamed either. So if you’re looking for a no bake no steam leche flan, this is a great recipe to try.
    • Make-ahead. You can also make these cupcakes ahead. They need to chill overnight but you can make them up to 3 days ahead of when you’re planning to serve them.
    • Easy to make variations. You can add instant coffee for coffee flan or ube extract for ube flan. The possibilites are endless!

    How to make

    Making flan cups is easy and very straightforward. Simple ingredients and no special tools required.

    Ingredients you’ll need

    Photo collage - ingredients for graham leche flan cupcakes.
    (Featured products are not sponsored.)

    You’ll need pantry staples in this recipe. Some things to note:

    • Graham cracker crumbs — I always use pre-crushed graham cracker crumbs when baking so they’re very fine. If not available, you can use the crackers and just crush them yourself.
    • Unflavored gelatine — My preferred unflavored gelatine is Knox and I use one envelope in this recipe. I get asked about agar-agar a lot unfortunately I’m not very familiar with it. Hope this article helps.
    • Sweetened condensed milk and evaporated milk — Best to use full-fat milk for the smoothest, creamiest flan texture.

    Tools you’ll use

    I always make these in a cupcake pan or muffin pan that’s lined with cupcake liners.

    For best results, I recommend using thicker cupcake liners so they hold up better. 

    You can also use cardboard cupcake cups. These are very sturdy, you won’t even need to put them in a cupcake pan. You can simply line them up on a regular baking pan.

    Step-by-step photos

    Line a cupcake pan with cupcake liners and set aside.

    To make the crust, combine graham cracker crumbs, granulated sugar, melted butter and a pinch of salt. Stir until the mixture resembles wet sand.

    Photo collage - graham cracker crust ingredients in a bowl.

    Scoop a heaping tablespoon of crust into each cupcake liner and press firmly to the bottom. Set aside while you make your leche flan filling. I like using a shot glass or the end of a french rolling pin for this. You can also use a spoon.

    Photo collage - graham cracker crust in cupcake cups.

    Using a glass measuring cup or a microwave-safe bowl, sprinkle the gelatine over ½ cup of cold water and let stand 3-5 minutes until it blooms i.e. the gelatine absorbs the liquid, the granules become larger, the mixture looks like it’s foaming / hardening.

    Photo collage - bowl of blooming gelatine.

    While waiting, you can work on your flan custard. In a saucepan, combine egg yolks, condensed milk, evaporated milk, lime juice and a pinch of salt. 

    Egg yolk and egg mixture for custard filing.

    Take your gelatine and microwave on high for 15 seconds or until the gelatine is fully dissolved. You can check by rubbing a small amount between your fingers.

    Careful not to heat it too long though because high temperatures destroy gelatine’s ability to set.

    Stir and add to your egg yolk mixture.

    Cook the mixture on medium heat, stirring often, just until you reach a low simmer. This means few, tiny bubbles are beginning to rise to the surface and you see little wisps of steam coming from the pan.

    Add vanilla extract and stir to incorporate.

    Remove from heat and strain into a bowl to remove lumps.

    Flan custard through a mesh sieve.

    Pour the filling into each cupcake liner, filling the liner almost to the edge. Chill overnight.

    Flan custard filling in cupcake cups.

    For that traditional leche flan taste, you can drizzle sugar syrup or caramel on top of the cupcakes before serving. 

    You can make this by dissolving granulated sugar over low/medium heat. 

    Expert tips

    Easy, right? Here are more tips for perfect graham flan cupcakes every time.

    Working with gelatine

    I find working with gelatine is very particular. Here are things I’ve learned:

    • Use cold water — when blooming gelatine, always use cold water because warm water tends to destroy its ability to bloom or cause it not to bloom properly. I use water from the fridge but cool tap water will work too.
    • Sprinkle don’t stir — when adding gelatine to water, sprinkle it evenly on top of the water then leave it. Don’t stir because this will lead to clumps. 
    • Heat properly — then before adding it to your mixture (in this case, to the flan filling), ensure that you dissolve the gelatine. I like to microwave mine in increments of 15 seconds until it doesn’t feel grainy anymore. Be careful not to over heat it though because, again, heat will destroy gelatine’s ability to set.

    Getting rid of bubbles

    You know those rich, decadent, perfectly smooth flans you order at restaurants? We can make them at home too!

    For a lump-free mixture, run the batter through a fine mesh sieve before transferring to cups.

    And to get rid of bubbles that form on top, gently poke them with a toothpick. That easy!

    Best container to use

    When making mini flans, I recommend using thicker cupcake liners or cardboard cupcake cups. 

    We don’t unmold these cupcakes (you can, there’s just no guarantee they will look pretty!) so the sturdier the cupcake liners, the better, because they won’t fall apart when we scoop out the filling.

    You can also choose to make these using:

    • Small ramekins
    • Silicone baking cups
    • Traditional leche flan llanera or pan 
    • Or any serving dish you have available

    Best way to serve

    These cupcakes are best served chilled. 

    You can drizzle them with caramel or sugar syrup like traditional leche flan. Or top them with whipped cream.

    You can also serve them on their own, or with fresh fruit on the side.

    Recipe FAQs

    Leche flan cupcakes with coffee.
    Can I use this recipe to make no bake no steam leche flan?


    You absolutely can! Instead of cupcake cups, pour the custard into a leche flan llanera or an 8×8 inch baking pan then drizzle with sugar syrup or caramel before serving.

    Can I use whole eggs instead of just egg yolks?


    You can, just remember that your flan won’t be as rich or smooth so I recommend that you stick with just the egg yolks for best results. 

    If you’re wondering what to make with your extra egg whites, check out this delicious collection of egg white recipes.

    Can I skip the graham cracker crust?


    If you just want mini flans, you can skip the crust. 

    Just make sure your cupcake liner or whatever dish you’re using is sturdy enough to hold the custard i.e. the custard won’t seep through.

    How do I know when the flan filling is done cooking?


    You know your flan filling is done cooking when the milk has been heated through and you’ve reached a low simmer. 

    This means you’ll begin to notice a few, tiny bubbles beginning to rise to the surface and gentle wisps of steam coming from the pan.

    Can I make this ahead?


    This is a great make-ahead dessert! You need to chill the cupcakes overnight but can make it up to 3 days ahead. Store in a covered container in the fridge.

    Other recipes using egg yolks

    Do you love decadent desserts like this one that are easy and simple to make? Check these out.

    • Freshly baked Hokkaido cheese tarts.
      The Best Hokkaido Baked Cheese Tarts (Easy Recipe)
    • Slice of mango bar showing mango filling.
      Mango Bars with Shortbread Crust and Crumble
    • Pecan Pie Cheesecake Bars
      Pecan Pie Cheesecake Bars
    • Easy Orange Curd Recipe
      Orange Curd Recipe – Easy 10-Minute Recipe

    Find more leftover egg yolk recipes here.

    Happy no-baking!

    Did you make this cupcake flan recipe? I’d love to hear all about it! Leave a comment or a star rating below. You can also tag me on Instagram or Facebook. I’d love to see your creations!

    You can also find me on Pinterest, Twitter and YouTube.

    Close up shot of leche flan cupcakes.

    Flan Cupcakes Recipe

    Author: Jolina
    Flan cupcakes are smooth, rich and creamy, and so easy to make.  It’s the perfect recipe if you’re looking for a delicious, make-ahead, no-bake dessert for your celebrations.
    5 from 44 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Chill Time 8 hours hrs
    Total Time 8 hours hrs 30 minutes mins
    Course Dessert
    Cuisine Filipino
    Servings 12 cupcakes
    Calories 75 kcal

    Equipment

    • Cupcake Muffin Pan
    • Mesh Strainers

    Ingredients
     
     

    Graham Cracker Crust

    • 1 cup graham cracker crumbs see note
    • 2 tbsp granulated sugar
    • ¼ cup unsalted butter melted
    • pinch salt

    Flan Custard Filling

    • 1 envelope unflavored gelatine
    • ½ cup cold water
    • 6 pieces egg yolks from large eggs
    • 1 10-oz can condensed milk
    • 1 12-oz can evaporated milk
    • ¼ tsp lime juice
    • pinch salt
    • 2 tsp vanilla extract

    Instructions
     

    • Line a cupcake pan with cupcake liners and set aside (see note).
      Cupcake liners in a pan.
    • To make the crust, combine graham cracker crumbs, granulated sugar, melted butter and a pinch salt. Stir until the mixture resembles wet sand.
      Photo collage - graham cracker crust ingredients in a bowl.
    • Scoop a heaping tablespoon of crust into each cupcake liner and press firmly to the bottom. Set aside while you make your flan filling.
      Photo collage - graham cracker crust in cupcake cups.
    • Using a glass measuring cup or a microwave-safe bowl, sprinkle the gelatine over ½ cup of cold water and let stand until it blooms (see note).
      Photo collage - bowl of blooming gelatine.
    • In a saucepan, combine egg yolks, condensed milk, evaporated milk, lime juice and a pinch of salt. 
      Egg yolk and egg mixture for custard filing.
    • Take your gelatine and microwave on high for about 15 seconds or until the gelatine is fully dissolved. 
    • Stir and add to your egg yolk mixture.
    • Cook the mixture on medium heat, stirring often, just until you reach a low simmer (see note).
    • Add vanilla extract and stir to incorporate.
    • Remove from heat and strain into a bowl to remove lumps.
      Flan custard through a mesh sieve.
    • Pour the filling into each cupcake liner, filling the liner almost to the edge. Chill overnight. Best served cold (see note).

    Video

    Notes

    1. I use prepared graham cracker crumbs which are very fine. You can also use the crackers and crush them yourself.
    2. Sturdier, thicker cupcake liners are best used here. You can also choose to make this recipe in ramekins, a traditional leche flan llanera, an 8×8 inch baking pan or even a 9-inch pie dish.
    3. Blooming gelatine means the gelatine absorbs the liquid, the granules become larger, the mixture looks like it’s foaming/hardening. This takes 3-5 minutes.
    4. A low simmer means few, tiny bubbles are beginning to rise to the surface and you see little wisps of steam coming from the pan.
    5. For that traditional leche flan taste, you can drizzle sugar syrup or caramel on top of the cupcakes before serving. You can make this by dissolving granulated sugar over low/medium heat.

    Nutrition

    Calories: 75kcalCarbohydrates: 7gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 16mgSodium: 48mgPotassium: 16mgFiber: 0.2gSugar: 4gVitamin A: 126IUVitamin C: 0.03mgCalcium: 8mgIron: 0.3mg

    Nutritional information are estimates only.

    Tried this recipe? Leave a star rating today!Also tag @iamtheunlikelybaker I’d love to see your creations.

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    Comments

    1. Kat

      November 12, 2022 at 1:47 am

      5 stars
      Melted sugar and drizzled on top to make this taste more like leche flan. Delicious! Will try in a lanera for Christmas. Do you think it will be easy to remove from pan?

      Reply
      • Jolina

        November 14, 2022 at 2:19 pm

        Hi Kat, glad you liked them! I haven’t tried but from my experience with using cupcake cups, they definitely stick. You can try to run a thin sharp knife along the edges to help it along. Or try doing them in a nice serving dish so guests can just scoop them out. Enjoy!

        Reply
    2. Lina

      November 10, 2022 at 11:04 pm

      5 stars
      These are delicious! Easy to make with unbelievable texture. My daughter loves them. Thanks for the recipe!

      Reply
      • Jolina

        November 11, 2022 at 10:11 am

        Yes they have the most amazing texture! Glad you and your daughter enjoyed them Lina!

        Reply
    3. Lynndee

      October 31, 2022 at 8:45 am

      I’m going to make Leche Flan soon and I actually just ordered Leche Flan molds. This recipe is totally different from it. I can’t wait to give this a try.

      Reply
    4. Andrea

      October 28, 2022 at 5:50 pm

      5 stars
      I haven’t had flan in ages so was excited to try this. what a delicious flavor and texture! Happy that it’s no bake too. Will be making again.

      Reply
      • Jolina

        October 31, 2022 at 2:00 pm

        Hi Andrea, the texture is wonderful isn’t it? 🙂 Glad you enjoyed them!

        Reply
    5. Richelle Milar

      October 20, 2022 at 9:04 am

      Wow! That looks absolutely delicious and tasty! I really love to try this recipe!

      Reply
    6. Shruti

      October 20, 2022 at 8:08 am

      Flan is my favorite dessert!! Can’t wait to make this.

      Reply
    7. tara pittman

      October 17, 2022 at 6:39 pm

      I love the taste of flan. These cupcakes sound delicious.

      Reply
    8. Beth

      October 17, 2022 at 5:36 pm

      These flan cupcakes look so delicious! l love being able to make a dessert a day or two before I have company. I’ll have to try these.

      Reply
    9. Amber Myers

      October 17, 2022 at 4:05 pm

      These cupcakes look incredible. I am excited to try these out!

      Reply
    10. Ashley

      October 17, 2022 at 12:42 pm

      Flan cupcakes is a fantastic idea! Can’t wait to make these. And thanks for the tips on the gelatin. This will be my first time using gelatin will let you know how it goes.

      Reply
    5 from 44 votes (41 ratings without comment)

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    Hi, I'm Jolina! And I'm definitely a late bloomer, a thoroughly unexpected baker.

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