Print

Vanilla Custard Cupcakes with Whipped Custard Frosting

Print Recipe

Real stovetop vanilla custard folded into the batter and whipped into the frosting, for cupcakes that are custardy through and through.

Ingredients

Scale
  • 2 cups (480ml) whole milk
  • 1 vanilla bean, split and scraped (or 2 tsp vanilla bean paste)
  • 5 large egg yolks
  • 2/3 cup (135g) granulated sugar
  • 1/3 cup (40g) cornstarch
  • Pinch of salt
  • 3 tbsp (42g) unsalted butter, cubed, for the custard
  • 1 3/4 cups (220g) all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup (113g) unsalted butter, softened, for the batter
  • 3/4 cup (150g) granulated sugar, for the batter
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1/3 cup (80ml) buttermilk, room temperature
  • 1 cup (226g) unsalted butter, softened, for the frosting
  • Pinch of salt, for the frosting

Instructions

  1. Make the custard: heat the milk with the scraped vanilla bean (pod and seeds) until steaming. In a bowl, whisk egg yolks, sugar, cornstarch, and salt until pale. Slowly whisk in the hot milk to temper, then return everything to the pan.
  2. Cook over medium heat, whisking constantly, until the custard thickens to a pudding-like nappe consistency and holds a line on the back of a spoon, about 3-4 minutes. Remove from heat, discard the vanilla pod, and whisk in the 3 tbsp butter until smooth.
  3. Press plastic wrap directly onto the surface of the custard and chill at least 2 hours, ideally overnight, until fully cold and set.
  4. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners. Whisk flour, baking powder, baking soda, and salt together.
  5. Cream the softened batter butter and sugar until light and fluffy, about 3 minutes. Beat in eggs one at a time, then the vanilla extract.
  6. Add the dry ingredients in three additions, alternating with the buttermilk, mixing just until combined after each addition.
  7. Measure out 3/4 cup (about 180g) of the cold custard and gently fold it into the batter until just streaked through, no more mixing than needed.
  8. Divide batter evenly among liners, filling each about two-thirds full. Bake 18-20 minutes, until a toothpick inserted in the center comes out clean. Cool completely in the pan, then transfer to a wire rack.
  9. Make the frosting: beat the remaining 1 cup softened butter with a pinch of salt until pale and fluffy, about 3 minutes. Add the remaining cold custard one large spoonful at a time, beating well after each addition, until light and whipped.
  10. Pipe or spread the frosting onto fully cooled cupcakes. Refrigerate if not serving within 2 hours, but bring to room temperature before eating for the best texture.

Notes

Chill the custard hard before whipping it into the butter — even slightly warm custard will melt the butter and split the frosting. If the frosting looks broken or soupy, chill the whole bowl for 15 minutes and rewhip. The custard can be made up to 3 days ahead; just fold in half cold and reserve the other half cold for frosting on baking day.

Find it online: https://www.receipster.com/vanilla-custard-cupcakes-with-whipped-custard-frosting/