Custard filled cupcakes are a cloud of soft and airy cupcakes bursting with luscious custard cream in every bite. the lightness of the cupcake with the luxuriousness of the custard center is contrasting yet complimenting. Whether you want to treat yourself or your loved ones these delectable cupcakes will surely leave a lasting impression on the palate and leave you craving for more. So bake, indulge, and savour the magic in every bite!
If you are a fan of luscious custard filling try my classic éclair recipe.
The versatility of custard-filled cupcakes is another reason to fall in love with this delightful dessert. Whether you’re a chocolate enthusiast or a vanilla connoisseur, you can customize the cupcake base to suit your preferences. An intense chocolate chiffon cupcake embracing a silky vanilla custard, or a classic vanilla cupcake cradling a rich chocolate custard surprise. The possibilities are as endless as your imagination, making these cupcakes the perfect canvas for your creativity.
Ingredients required
Following is a preview list of ingredients, for a detailed list with quantity required, find the recipe card below.
Chiffon Cupcakes
Eggs
Vegetable Oil- Any type of flavour-less oil can be used such as sunflower or peanut oil etc.
Milk- I’ve used dairy milk. You can use any kind of milk that is available.
Vanilla extract
All-purpose Flour
Cornflour- In my part of the world Cornstarch is called cornflour.
Salt
Cream of tartar- To stabilize egg whites. You can substitute it with the same amount of lemon juice.
Sugar
Custard Cream
Egg yolks
Sugar
Cornflour/Cornstarch
Milk
Vanilla extract
Butter
Heavy cream
Powdered sugar
How to make custard filled cupcakes?
Following is a simple instruction list, for detailed instructions, find the recipe card below.
Chiffon Cupcakes
Separate egg whites and yolks. Into the egg yolks add the vegetable oil, milk, vanilla extract, all-purpose flour, cornflour/cornstarch, and salt. Combine with a spatula. To the egg whites add cream of tartar and sugar. Beat on medium-high speed till soft peaks appear. Combine the yolk and white mixture gently with a spatula. Pour the batter into a muffin tin and bake in the preheated oven. Cool cupcakes on a wire rack completely.
Custard Cream
Boil milk and vanilla and set aside. To a saucepan add the egg yolks, sugar, and cornflour. Whisk to combine. Add the warm milk to the mixture while whisking continuously. Cook the mixture till it has thickened. Remove from heat and add cold butter. Cover with a cling wrap. Refrigerate for a few hours.
Beat heavy cream and powdered sugar till thickened. Add the chilled custard and combine. Fill the custard cream in a piping bag fitted with a nozzle.
Assembly
Create slits in the center of the cupcakes and fill them with custard cream till it overfills.
Storage
They can be stored at room temperature in an airtight container for 1 day or can be refrigerated for 1 week.
I don’t recommend freezing the assembled cupcakes as it might affect the texture and custard cannot stay fresh for a long time. Custard cream can be refrigerated for 3 days. Plain cupcakes can be frozen for 3 months. Before consumption thaw the cupcakes in the fridge overnight and fill them with custard before serving.
if you liked this recipe, try these!
Custard filled Cupcakes
Ingredients
Chiffon Cupcakes
- 3 Eggs (room temperature) large size
- 36 g Vegetable Oil 3 tbsp
- 55 g Milk (room temperature) 3½ tbsp.
- 1 tsp Vanilla extract
- 60 g All-purpose Flour ½ cup
- 20 g Cornflour/Cornstarch 2 tbsp
- ¼ tsp Salt
- ¼ tsp Cream of tartar
- 50 g Sugar ¼ tsp
Custard Cream
- 3 Egg yolks (room temperature) large size
- 30 g Sugar 2½tbsp 2½ tbsp
- 15 g Cornflour/Cornstarch 1½tbsp 1½ tbsp
- 200 g Milk ¾cup ¾ cup
- 1 tsp Vanilla extract
- 5 g Butter (unsalted, cold) ⅓ tbsp
- 120 g Heavy cream ½ cup
- 10 g Powdered Sugar 1½ tbsp
Instructions
Chiffon Cupcakes
- Preheat the oven to 160℃/320℉ and line a muffin tin with liners.
- Separate egg whites and yolks. Set aside the whites.
- Into the egg yolks add the vegetable oil, milk, and vanilla extract. Whisk till combined. Sift in all-purpose flour, cornflour/cornstarch, and salt. Combine with a spatula. Set aside.
- To the egg whites add cream of tartar and beat with the help of a hand or stand mixer till frothy. Start adding sugar little by little. After the addition of sugar beat on medium-high speed till soft peak appears.
- Add 1/3rd part of the egg whites into the yolk mixture. Combine gently with a spatula. Add this mixture to the remaining egg whites and fold in gently with a spatula till combined.
- Pour the batter into the prepared muffin tin till 90% full. Bake in the preheated oven at 160℃/320℉ for 10 minutes then reduce the temperature to 110℃/230℉ and bake for 40 minutes.
- Transfer the cupcakes to a wire rack and cool completely.
Custard Cream
- Pour the milk and vanilla into a medium-sized saucepan and bring it to a boil. Set aside to cool down slightly.
- To a medium/small-sized saucepan add the egg yolks and sugar. Whisk till properly combined. Add the cornflour/cornstarch and whisk to combine.
- Add the warm milk slowly to the mixture while whisking continuously. Cook the mixture on medium-low heat while stirring continuously. After the mixture has thickened cook for another 1 minute or so.
- Remove from heat and add cold butter. Mix till butter is combined. Transfer the custard to a bowl and cover the surface with a cling wrap. Refrigerate for a few hours.
- Beat heavy cream with a mixer for a few minutes. Add powdered sugar and beat till the cream has thickened. Add the chilled custard to the cream and beat till evenly combined. Fill the custard cream in a piping bag fitted with any nozzle.
Assembly
- Create slits in the center of the cupcakes with the help of a small knife.
- Insert the nozzle into the slit and fill the with custard cream till it overfills.