Portuguese Custard Cupcakes
Delight your taste buds with these irresistible Portuguese Custard Cupcakes—a creative twist on the classic pastel de nata! Featuring a tender, buttery cupcake base infused with vanilla, these treats are elevated by a luxurious cinnamon-spiced custard center that's baked to creamy perfection. The custard is carefully piped into the batter before baking, creating a melt-in-your-mouth surprise with every bite. Topped with a delicate dusting of powdered sugar and cinnamon, these easy-to-make cupcakes are a crowd-pleasing dessert ideal for parties, afternoon tea, or simply indulging at home. With simple pantry ingredients and a quick prep time, you'll have 12 delectable servings of Portuguese-inspired sweetness ready in less than an hour!
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Recipe Information
Ingredients
- 150 grams All-purpose flour
- 120 grams Granulated sugar
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 85 grams Unsalted butter (melted and cooled)
- 120 milliliters Whole milk
- 1 teaspoons Vanilla extract
- 2 Large eggs
- 4 Egg yolks (for custard)
- 250 milliliters Whole milk (for custard)
- 50 milliliters Heavy cream (for custard)
- 100 grams Granulated sugar (for custard)
- 15 grams Cornstarch
- 0.5 teaspoons Cinnamon powder
- Powdered sugar (optional, for dusting)
- Cinnamon (optional, for dusting)
Instructions
Preheat your oven to 175°C (350°F) and line a 12-cup muffin tin with cupcake liners.
In a mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
In a separate bowl, whisk the melted butter, milk, vanilla extract, and eggs until smooth. Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Avoid overmixing.
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Set aside while preparing the custard.
For the custard, whisk together the egg yolks, sugar, cornstarch, and cinnamon powder in a medium saucepan until the mixture is smooth and free of lumps.
Gradually add the milk and heavy cream to the yolk mixture, whisking constantly to avoid clumping.
Place the saucepan over medium heat and cook, stirring constantly, until the custard thickens and just starts to bubble. Remove from heat and let it cool for 5 minutes.
Using a piping bag or a spoon, carefully spoon a dollop of custard into the center of each unbaked cupcake. The custard should sink slightly into the batter.
Bake the cupcakes for 18-22 minutes, or until the tops are golden and a toothpick inserted into the batter (not the custard center) comes out clean.
Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Optional: Dust the cooled cupcakes with powdered sugar and a pinch of cinnamon for a traditional touch before serving.
Nutrition Facts
Calories |
2897 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.8 g | 166% | |
| Saturated Fat | 73.2 g | 366% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1393 mg | 464% | |
| Sodium | 1614 mg | 70% | |
| Total Carbohydrate | 387.8 g | 141% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 251.3 g | ||
| Protein | 52.5 g | 105% | |
| Vitamin D | 8.4 mcg | 42% | |
| Calcium | 617 mg | 47% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 924 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
