Very Vanilla Cupcakes Filled with Pastry Creme

This cupcakes are one thing: vanilla! A light and fluffy vanilla cupcakes filled with a vanilla pastry creme and topped with vanilla frosting.

      Prep Time             Cook Time              Makes      
20 min 15-25 min 12



175g of unsalted butter, softened

3 eggs 
175g of sugar 
175g of flour
2 tsp of baking powder 
2 tsp vanilla extract 
Pastry Creme (You will not use all of it! Having would be okay) 

300ml of milk 
1 tsp vanilla extract 
3 large egg yolks 
60g of sugar 
2 tbsp flour 
2 tbsp cornstarch 

1 tsp vanilla extract 
225g of butter
125g of icing sugar 
1-2 tbsp of milk or creme 
  1. In a medium-sized bowl, mix together the egg yolks and sugar. 
  2. Sift in the flour and cornflour and combine into the egg and sugar. It should form a paste. Set aside. 
  3. In a saucepan, bring the milk to a boil. It is perfect when the milk starts to foam. 
  4. Remove the milk from the heat whisk in the paste. Whisk constantly to prevent curdling. You might want an extra hand here!
  5. Pour the mixture back into the sauce pan and cook over medium heat until boiling. Make sure to whisk constantly. 
  6. Once it reaches boiling, whisk constantly for another 30-60 seconds or until thick. 
  7. Remove from head and add the vanilla extract. 
  8. Set aside to cool to room temperature. 
  9. Preheat the oven to 170C and line a cupcake tin. 
  10. Cream together the butter and sugar. They should be well incorporated into a pale yellow mixture. 
  11. Whisk or beat in one egg at a time. Then add the vanilla. 
  12. Finally, sieve in the flour and baking powder. Combine in or whisk for 5 minutes. 
  13. Bake in the oven for approximately 14 minutes. Use a fork to check for readiness. The top of the cakes should not be brown but have a spongy texture when touched. 
  14. Set aside to cool. 
  15. For the frosting, mix together the icing sugar and the butter. 
  16. Mix on low until well blended and then on medium/high for 3 minutes. 
  17. Add the vanilla and milk/creme and continue to beat for another 1 minute. Add the liquid slowly until you reach desired texture. 
  18. The right amount should produce a frosting that can hold a peak. 
  19. Once the cupcakes have cooled, fill them with the pastry cream and then frost. 

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