Homemade Cupcakes Filled with Creamy Custard

Indulge in delicious homemade cupcakes filled with creamy custard delight that will satisfy your sweet tooth! This easy-to-follow recipe guides you through making fluffy cupcakes with a rich custard filling that’s perfect for any occasion. Whether you're a beginner or a seasoned baker, impress your family and friends with these delightful treats. Click to explore the full recipe and start your baking adventure today!

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Ingredients

For the Cupcakes:

1 ½ cups all-purpose flour

1 cup granulated sugar

½ cup unsalted butter, softened

2 large eggs

½ cup whole milk

2 teaspoons baking powder

1 teaspoon vanilla extract

½ teaspoon salt

For the Creamy Custard Filling:

2 cups whole milk

½ cup granulated sugar

4 large egg yolks

2 tablespoons cornstarch

2 tablespoons unsalted butter

1 teaspoon vanilla extract

For Topping:

Whipped cream or buttercream (for frosting)

Sprinkles (optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.

Make the Cupcake Batter: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. This should take about 3-4 minutes.

Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.

Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Start and end with the flour mixture. Mix until just combined.

Fill the Cupcake Liners: Divide the batter evenly among the lined cupcakes, filling each about 2/3 full.

Bake the Cupcakes: Bake in the preheated oven for about 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool completely on a wire rack.

Prepare the Custard Filling: In a saucepan over medium heat, combine the milk and sugar. In a separate bowl, whisk together the egg yolks and cornstarch until smooth. Gradually whisk the hot milk mixture into the egg yolk mixture to temper the eggs.

Thicken the Custard: Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens (about 5-7 minutes). Once thickened, remove from heat and stir in butter and vanilla extract. Let it cool.

Fill the Cupcakes: Once the cupcakes are completely cooled, use a small knife or cupcake corer to create a hole in the center of each cupcake. Fill the hole generously with the creamy custard using a piping bag or small spoon.

Frost and Decorate: Frost the tops of the cupcakes with whipped cream or buttercream frosting. Optionally, sprinkle with colorful sprinkles for a festive touch.

Serve and Enjoy: Allow them to set for a few minutes before serving. Enjoy these delightful cupcakes filled with creamy custard!

Prep Time, Total Time, Servings: 30 minutes | 1 hour | 12 servings