A cupcake twist on a classic biscuit – the custard cream. Custard flavoured cupcakes, vanilla custard frosting, and a custard cream biscuit to boot! Amazing custard cream cupcakes!
Cupcakes obsession
Cupcakes are what started my baking addiction, but before this all I used to eat was cookies, biscuits and cakes from the shop… this of course included the ‘custard cream’ – potentially one of the most iconic biscuits in the world?!
I LOVE biscuits out of the packet, they’re built for being dunked into a hot drink and I will happily sit there an eat an entire packet of my favourite biscuit during a film. No judging. However, when you want to bake with them, no-one will be complaining.
Custard cream cupcakes
I was asked by one of my most avid and lovely readers to create a custard cream recipe, and I decided on cupcakes as I love and adore them, and other people seem to love them too! I know that these cupcakes will be a success because they are now one of my favourites.
The cupcakes start off with a standard cupcake recipe of butter, sugar, eggs and flour, but to change it up enough I used custard powder in my cupcakes as I wanted to have a hint of flavour there, and change the colour slightly so they don’t just look like vanilla cupcakes. (Not that there is anything wrong with the basic vanilla cupcake.. just my recipe for them out here)
Frosting and baking cups
For the frosting, I used custard powder, because again I wanted it to have a lovely and delicious custard flavour, but you could also make it just vanilla if you wanted. I always use the birds custard powder because its my favourite, but what brand you can buy may depend on where you are in the world.
For these cupcakes I used my favourite regular baking cups from iced jems, and my favourite 2D closed star piping tip – I know my cupcakes often look similar but its just because I love the design so much – the swirl always looks like an ice cream.
More recipes
I loved making these cupcakes custard cream themed, so much so I experimented with the custard cream theme a little further! I have added a custard cream cheesecake, custard cream blondies and even a custard cream sandwich cake to my website – DELICIOUS!
Cupcakes have always been super popular on my blog, some of my other favourites are my passionfruit martini cupcakes, my cadburys cupcakes and my chocolate orange cupcakes – custard creams are just so iconic though I can’t help but love them. They’re perfect for a bake sale, for an afternoon treat, or something to bake with your kids! Enjoy!
Recipe Updated June 2017!
Custard Cream Cupcakes!
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Ingredients
Cupcakes
- 175 g unsalted butter/baking spread
- 175 g golden caster sugar
- 3 medium eggs
- 135 g self raising flour
- 65 g custard powder (I used birds)
- 50 ml whole milk (optional)
Buttercream
- 150 g unsalted butter (room temp)
- 300 g icing sugar
- 1 tsp vanilla extract
- 25 g custard powder
Decoration
- 12 custard creams
- Custard cream crumbs
- Sprinkles
Instructions
Cupcakes
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Preheat the oven to 180ºc/160ºc fan and prep 12 cupcakes cases.
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Beat together the unsalted butter and golden caster sugar until light and fluffy.
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Add in the eggs, self raising flour, custard powder and beat again.
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If the mixture is thick, add the milk and beat again.
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Split the mixture between the 12 cases and bake in the oven for 17-20 minuets, or until baked through.
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Leave the cupcakes to cool fully on a wire rack.
Butttercream
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Beat the unsalted butter on its own for a few minutes to loosen it.
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Add the icing sugar, custard powder and vanilla and beat again for 3-4 minutes until light and fluffy.
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If the mixture is really thick, add 1/2 tbsp of boiling water at a time until smooth.
Decoration
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Decorate the cupcakes with your favourite piping tip, and add on a custard cream.
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Sprinkle on any biscuit crumbs or sprinkles if you fancy. Enjoy!
Notes
- The very original recipe’s ingredients were:
– 225g unsalted butter
– 225g golden caster sugar
– 4 medium eggs, beaten
– 200g self raising flour
– 1/2 tsp bicarbonate of soda
– 100g custard powder (I used Birds!)
– 50ml whole milk
Follow the same recipe method, but it makes 14-16 cupcakes, and add the bicarbonate in with the flour! - I used these baking cups
- I used this piping tip
- These cupcakes will last 3 days in an airtight container at room temperature.
- You don’t have to use custard powder in the cupcake mix, you can just use my vanilla cupcakes recipe – but I like the slight hint of the custard in the cupcake mix!
- Recipe updated December 2022. Recipe prior is below;
- Cupcakes: 150g unsalted butter, 150g golden caster sugar, 3 medium eggs, 125g self raising flour, 65g custard powder, 50ml whole milk
- Buttercream: 150g unsalted butter, 300g icing sugar, 25g custard powder and 1tsp vanilla extract
- Follow the same method as above!
ENJOY!
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