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To make the delicious cupcakes, you need: - 1 ¾ cups all-purpose flour - 1 cup granulated sugar - ½ cup unsalted butter, softened - 2 large eggs - 1 cup milk - 2 teaspoons baking powder - 1 teaspoon vanilla extract - ½ teaspoon salt

Homemade Cupcakes Filled with Creamy Custard

Indulge in homemade cupcakes filled with creamy custard that will delight your taste buds! This joyous treat is simple to make from scratch with essential ingredients. Learn how to create pillowy cupcakes, rich custard filling, and airy frosting that will impress everyone. Whether it's a special occasion or just a sweet craving, these cupcakes are sure to please. Click through to explore the full recipes and start baking today!
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Ingredients
  

1 ¾ cups all-purpose flour

1 cup granulated sugar

½ cup unsalted butter, softened

2 large eggs

1 cup milk

2 teaspoons baking powder

1 teaspoon vanilla extract

½ teaspoon salt

For the Custard Filling:

2 cups whole milk

½ cup granulated sugar

⅓ cup cornstarch

4 large egg yolks

2 teaspoons vanilla extract

2 tablespoons unsalted butter

For the Frosting:

1 cup heavy cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

Instructions
 

Prepare the Custard Filling: In a medium saucepan, combine 2 cups of whole milk, ½ cup sugar, and ⅓ cup cornstarch. Whisk until smooth.

    In a separate bowl, whisk together the egg yolks and vanilla extract until combined.

      Gradually pour the warm milk mixture into the egg yolks while constantly whisking to temper the eggs.

        Return the mixture to the saucepan over medium heat and cook, stirring constantly, until thickened and bubbly (about 5-7 minutes).

          Remove from heat and stir in the butter until melted and smooth. Transfer to a bowl, cover with plastic wrap (pressing it directly on the surface to prevent a skin), and refrigerate until chilled.

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

              In a large mixing bowl, cream together the softened butter and sugar until light and fluffy (about 3-4 minutes).

                Beat in the eggs one at a time, then stir in the vanilla extract.

                  In a separate bowl, mix together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.

                    Fill each cupcake liner about ⅔ full with batter. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool completely.

                      Assemble the Cupcakes: Once cooled, use a small knife or cupcake corer to remove the center of each cupcake. Spoon the chilled custard filling into the center of each cupcake.

                        Make the Frosting: In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

                          Frost and Decorate: Pipe the whipped cream frosting on top of each filled cupcake. You can sprinkle with chocolate shavings or edible glitter for an extra touch!

                            Prep Time: 30 minutes | Total Time: 2 hours (includes cooling) | Servings: 12 cupcakes

                              - Presentation Tips: Place the cupcakes on a decorative cake stand and garnish each one with a fresh berry or a sprinkle of powdered sugar for a lovely finishing touch. Enjoy!