Custard Cream Cupcakes

I love combining my favourite foods and flavours into my bakes! Aside from Oreo cupcakes, I’ve never incorporated a biscuit into a recipe before.. but I will definitely be experimenting more as these cupcakes are amazing and so much for exciting than an ordinary vanilla cupcake! 🙂

The custard powder in the cake mix gives a great flavour, as well as a really deep yellow colour which is perfect for spring time!


The cupcakes are topped with a smooth vanilla buttercream and finished with a custard cream on top, mmmm! The texture of the sponge is fluffy and light, so the added custard cream on top of the cake gives a perfect crunch (I also crushed up some custard creams and sprinkled the pieces on top which worked well too!)

I would really recommend trying out this recipe for a bake thats a little different and exciting, but still easy to make. These cupcakes are guaranteed to excite and intrigue your friends and family.


This recipe makes 12 cupcakes 🙂


  • 200g self raising flour
  • 225g butter
  • 210g caster sugar
  • 3 large free rang eggs
  • 90g custard powder (I used Bird’s Eye)
  • 50ml of milk – preferably whole or semi-skimmed
  • 1/2 tsp bicarb. of soda
  • pinch of salt
  • 12 custard creams (+ extra for eating whilst you bake)


  • 250g butter, softened
  • 450g icing sugar
  • 50 custard powder


  1. Turn the oven onto 160°C fan, and line a cupcake tin of 12 with cupcake cases.
  2. In a large bowl, cream together the butter and sugar and it turns light and fluffy, with no visible sugar granules. Next add the eggs one at a time, beating vigorously in between (don’t worry if your mix starts to curdle). Sift the flour, custard powder, bicarb. of soda and salt into the bowl and fold gently with a large metal spoon until everything is mixed in properly
  3. Finally, stir in the milk
  4. Add the mix to the cupcake cases (about 3/4 of the way up) and place into your preheated oven for 18-20 mins, until a toothpick inserted into the centre comes out clean, or until the sponge springs back when you touch it.
  5. Leave the cupcakes to cool on a wired rack, and in the meantime make your buttercream..
  6. Place the softened butter in a mixing bowl. Sift in the icing sugar, in three stages, beating well in between. Add the custard powder, a splash of vanilla and 2 tbsp of milk. Beat again to give the buttercream a glossy finish 🙂
  7. Once the cucpcakes are cool, pipe the buttercream on the top. To do this, fill a piping bag with a star nozzle with your buttercream and swirl on top. Finally, finish your cupcakes with a whole custard cream, or crushed up pieces!

Enjoy baking!

Sofia xxx ❤ xxx

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2 thoughts

  1. Hi I’m looking forward to making these cakes tomorrow night! But I just want to check, I presume the Ingredients listed are just for the cakes and not the icing? Also is there no milk in the actual cakes as I can’t see when this is added to the mix in the method.


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