Custard Tart Cupcakes

A few months ago, I came across a picture of a cupcake that caught my eye. I know, that’s not hard at all to do. I have a whole board on Pinterest dedicated to nothing but rather pretty cupcakes. So it comes as no surprise that when I saw these cupcakes, I bookmarked them immediately. And now, I’m sharing my own version of Custard Tart Cupcakes.

Custard Tart Cupcakes

They’re based off the Custard Tart that is popular throughout Britain–Here in the States, we’d simply call it a Custard Pie.

Custard Tart Cupcakes

Regardless of the name, custard and pies and tarts are delicious, as are cupcakes. Now that the heat has finally broken here on the prairie, I’m more inclined to fire up the oven and bake.

And another beautiful thing about these cupcakes is that they’re filled:

Custard Tart Cupcakes

I didn’t have access to custard powder–They do sell it down in Sioux Falls at World Market. I just didn’t pick up any the last time we were there. I went the American route and used instant Jell-O pudding. And for being an American bastardization, I think they’re pretty good!

I should note that because the measurements are given in grams on the Juniper Cakery website, I used my kitchen scale to measure everything. If you don’t have a kitchen scale, there are several websites where you can convert cups/ounces/etc. to grams.

Yield: 20-24

Custard Tart Cupcakes

Custard Tart Cupcakes


For the Cupcakes:

  • 226 g self-rising flour
  • 226 g sugar
  • 226 g unsalted butter
  • 4 large eggs
  • 1 tsp. ground nutmeg
  • the seeds from 1 vanilla bean

For the Filling:

For the Frosting:

  • 250 g unsalted butter
  • 250 g powdered sugar
  • the seeds from 1 vanilla bean
  • 3 Tbsp. Jell-O Instant Pudding, French Vanilla Flavor, powdered mix only
  • 70 g white chocolate pieces
  • ground nutmeg, for dusting


First, whisk together the box of instant pudding mix and the 2 cups of milk, according to the package directions. Allow to set up in the fridge while making the cupcakes and frosting.

Preheat the oven to 325 degrees F. Line two cupcake tins with paper liners and set aside.

Cream together the butter and sugar. Add the flour and two of the eggs, and beat for one minute. Add the seeds from the vanilla bean and the ground nutmeg along with the other two eggs. Beat on medium speed for five minutes.

Using a large (3-Tbsp.) scoop, place the batter in the prepared pans, and bake for 22-25 minutes, or until a tester inserted in the center of several cupcakes comes out clean. Cool the cupcakes for 10 minutes in their pans before removing and cooling completely on wire racks.

To fill the cupcakes, using a cupcake corer, cut out a "divot" from the center of each cupcake. Fill the hole 2/3 of the way full with the chilled pudding, then replace the divot, cutting part of the bottom off if necessary. Refrigerate while making the frosting.

Melt the white chocolate in a double boiler. Cream the butter, then on low speed, add the powdered sugar. Add in the melted white chocolate and the 3 Tbsp. of pudding mix powder. Add in the seeds from the vanilla bean. Whip the frosting on high speed for 2-3 minutes for everything to incorporate.

Decorate cupcakes as desired, dusting with nutmeg before serving.

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