Vanilla Custard Cupcakes
Bakery-style vanilla cupcakes filled with a creamy custard center, perfect for any occasion.
Equipment
- 1 cupcake tin lined with paper liners
- 1 electric mixer
- 1 saucepan
Ingredients
Cupcake Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/2 cup unsalted butter softened
- 2 large eggs room temperature
- 1/2 cup whole milk
- 1 tsp vanilla extract
Custard Filling Ingredients
- 3 large egg yolks
- 1/4 cup granulated sugar
- 2 tbsp cornstarch
- 1 cup whole milk
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F. In a large mixing bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Combine flour and baking powder, add to the creamed mixture alternately with milk. Mix until smooth.
- In a saucepan, whisk egg yolks, sugar, and cornstarch. Gradually add milk, stirring constantly over medium heat until thickened. Remove from heat and stir in vanilla extract. Let it cool slightly.
- Line a cupcake tin with paper liners. Fill each liner halfway with batter, add a spoonful of custard, then top with more batter. Bake for 18-20 minutes.
Serving
- Allow cupcakes to cool before serving. Top with whipped cream or your choice of garnish for added flavor and presentation.
Storage
- Store in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for optimal flavor.
Notes
Pro Tips: Ensure ingredients are at room temperature for better mixing. Stir custard continuously to avoid lumps.
Ingredient Substitutions: Use almond milk for a dairy-free option.
How to Serve: Best served slightly warm with a dusting of powdered sugar.
Storage & Freshness: Store in an airtight container in the fridge.
Make-Ahead Tips: Prepare the batter and custard a day in advance and store separately.
Ingredient Substitutions: Use almond milk for a dairy-free option.
How to Serve: Best served slightly warm with a dusting of powdered sugar.
Storage & Freshness: Store in an airtight container in the fridge.
Make-Ahead Tips: Prepare the batter and custard a day in advance and store separately.