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- 1 ½ cups all-purpose flour - 1 cup granulated sugar - ½ cup unsalted butter, softened - 2 large eggs - 1 teaspoon vanilla extract - 1 ½ teaspoons baking powder - ½ cup milk - ½ teaspoon salt

Homemade Cupcakes Filled with Creamy Custard

Indulge in the delightful world of homemade cupcakes filled with creamy custard bliss! This easy-to-follow recipe combines soft, moist cupcakes with rich custard, topped with a sprinkle of powdered sugar. Perfect for parties or a sweet treat at home, these cupcakes are sure to impress. Ready to satisfy your sweet tooth?
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Ingredients
  

1 ½ cups all-purpose flour

1 cup granulated sugar

½ cup unsalted butter, softened

2 large eggs

1 teaspoon vanilla extract

1 ½ teaspoons baking powder

½ cup milk

½ teaspoon salt

For the Custard Filling:

1 cup whole milk

2 large egg yolks

¼ cup granulated sugar

2 tablespoons cornstarch

1 teaspoon vanilla extract

1 tablespoon unsalted butter

For Topping:

Powdered sugar for dusting

Optional: Fresh berries for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.

    Prepare the Batter: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. This usually takes about 3-4 minutes.

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

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

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

            Bake the Cupcakes: Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for about 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let them cool completely.

              Make the Custard Filling:

                - In a saucepan, heat the whole milk over medium heat until just simmering.

                  - In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and vanilla extract until smooth.

                    - Gradually add the hot milk to the egg mixture, whisking constantly to temper the eggs.

                      - Pour the mixture back into the saucepan and cook over medium heat until it thickens, stirring constantly (about 5-7 minutes).

                        - Remove from heat and stir in the butter until melted. Let cool completely.

                          Assemble the Cupcakes: Once the cupcakes are cooled, use a small knife or a cupcake corer to create a hole in the center of each cupcake. Fill each hole with the cooled custard.

                            Add the Topping: Dust the tops of the cupcakes with powdered sugar for a sweet finish. For an extra touch, top with fresh berries if desired.

                              - Prep Time: 30 mins | Total Time: 1 hr | Servings: 12 cupcakes