Soft Vanilla Custard Cupcakes with Simple Strawberry Buttercream
Soft Vanilla Custard Cupcakes with Simple Strawberry Buttercream
Ingredients
For the Soft Vanilla Custard Cupcakes
- 180 g butter, softened
- 1 cup caster sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 2 cups self-raising flour
- 1/2 cup custard powder
- 3/4 cup milk
For the Simple Strawberry Buttercream
- 250 g butter, softened
- 3 cups icing sugar, sifted
- 2-3 tablespoons strawberry ice cream topping
- 1 teaspoon vanilla extract, optional
- 1-2 tablespoons milk, if needed
Instructions
- 1
Preheat your oven to 180°C. Line a muffin tin with cupcake cases.
⏱️ 5 min•🌡️ 180
- 2
In a large bowl or stand mixer, cream the 180g softened butter and 1 cup caster sugar together until the mixture is light and fluffy.
⏱️ 5 min
- 3
Beat in the 3 eggs one at a time, ensuring each egg is fully incorporated before adding the next. Once all eggs are mixed in, add the 2 teaspoons vanilla extract and mix thoroughly.
⏱️ 3 min
- 4
Gently fold through the 2 cups self-raising flour and 1/2 cup custard powder into the wet mixture until just combined. Be careful not to overmix.
⏱️ 2 min
- 5
Stir in the 3/4 cup milk until the batter is just combined and smooth.
⏱️ 1 min
- 6
Divide the cupcake batter evenly between the prepared cupcake cases, filling each about two-thirds full.
⏱️ 3 min
- 7
Bake for 18-20 minutes, or until a skewer inserted into the center of a cupcake comes out clean. The cupcakes should be golden brown and springy to the touch.
⏱️ 20 min•🌡️ 180
- 8
Remove the cupcakes from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. This cooling process is crucial before icing.
⏱️ 60 min
- 9
While the cupcakes are cooling, prepare the buttercream. In a stand mixer or with a hand mixer, beat the 250g softened butter until it becomes pale and fluffy.
⏱️ 3 min
- 10
Gradually beat in the 3 cups sifted icing sugar into the butter mixture until fully incorporated and smooth.
⏱️ 3 min
- 11
Add the 2-3 tablespoons strawberry ice cream topping and the optional 1 teaspoon vanilla extract. Continue to beat until the buttercream is light, fluffy, and evenly colored.
⏱️ 2 min - 12
If a thinner consistency is desired, add 1-2 tablespoons milk, one tablespoon at a time, until your preferred consistency is reached.
⏱️ 1 min
- 13
Once the cupcakes are completely cool, pipe or spread the finished strawberry buttercream onto them.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Soft Vanilla Custard Cupcakes with Simple Strawberry Buttercream
For the Soft Vanilla Custard Cupcakes
- 180 g butter, softened
- 1 cup caster sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 2 cups self-raising flour
- 1/2 cup custard powder
- 3/4 cup milk
For the Simple Strawberry Buttercream
- 250 g butter, softened
- 3 cups icing sugar, sifted
- 2-3 tablespoons strawberry ice cream topping
- 1 teaspoon vanilla extract, optional
- 1-2 tablespoons milk, if needed
Instructions
- 1
Preheat your oven to 180°C. Line a muffin tin with cupcake cases.
⏱️ 5 min•🌡️ 180 - 2
In a large bowl or stand mixer, cream the 180g softened butter and 1 cup caster sugar together until the mixture is light and fluffy.
⏱️ 5 min - 3
Beat in the 3 eggs one at a time, ensuring each egg is fully incorporated before adding the next. Once all eggs are mixed in, add the 2 teaspoons vanilla extract and mix thoroughly.
⏱️ 3 min - 4
Gently fold through the 2 cups self-raising flour and 1/2 cup custard powder into the wet mixture until just combined. Be careful not to overmix.
⏱️ 2 min - 5
Stir in the 3/4 cup milk until the batter is just combined and smooth.
⏱️ 1 min - 6
Divide the cupcake batter evenly between the prepared cupcake cases, filling each about two-thirds full.
⏱️ 3 min - 7
Bake for 18-20 minutes, or until a skewer inserted into the center of a cupcake comes out clean. The cupcakes should be golden brown and springy to the touch.
⏱️ 20 min•🌡️ 180 - 8
Remove the cupcakes from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. This cooling process is crucial before icing.
⏱️ 60 min - 9
While the cupcakes are cooling, prepare the buttercream. In a stand mixer or with a hand mixer, beat the 250g softened butter until it becomes pale and fluffy.
⏱️ 3 min - 10
Gradually beat in the 3 cups sifted icing sugar into the butter mixture until fully incorporated and smooth.
⏱️ 3 min - 11
Add the 2-3 tablespoons strawberry ice cream topping and the optional 1 teaspoon vanilla extract. Continue to beat until the buttercream is light, fluffy, and evenly colored.
⏱️ 2 min - 12
If a thinner consistency is desired, add 1-2 tablespoons milk, one tablespoon at a time, until your preferred consistency is reached.
⏱️ 1 min - 13
Once the cupcakes are completely cool, pipe or spread the finished strawberry buttercream onto them.
⏱️ 2 min