Rhubarb Custard Cupcakes
Rhubarb Custard Cupcakes are a delightful springtime treat that combines the sweet tang of fresh rhubarb with a creamy custard filling, all topped with luscious whipped cream. These moist, fluffy cupcakes are perfect for gatherings, picnics, or simply enjoying with a cup of tea. They not only look stunning but also deliver an irresistible flavor that will have everyone coming back for seconds.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Makes about 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (softened)
- 2 large eggs
- ½ cup whole milk
- 1 cup diced fresh rhubarb
- 2 tbsp custard powder
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, mix flour, sugar, baking powder, and salt. In another bowl, cream butter until fluffy; add eggs one at a time, then mix in milk and vanilla.
- Fold in diced rhubarb into the batter gently.
- Fill each muffin liner about two-thirds full and bake for 20-25 minutes until a toothpick comes out clean.
- For the custard filling, whisk custard powder with milk in a saucepan over medium heat until thickened; let cool.
- Beat heavy cream with powdered sugar until stiff peaks form. Once cupcakes are cool, slice tops off, fill with custard, replace tops, and pipe whipped cream on top.
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 290
- Sugar: 20g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 55mg
Keywords: Substitute half of the all-purpose flour with almond flour for a nutty twist. Enhance flavors by adding cinnamon or nutmeg to the batter.