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Spring Fruit Tart Cupcakes

Delightful cupcakes filled with creamy custard and topped with an assortment of fresh fruits, resembling a classic fruit tart in a handheld form.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Bakery
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 0.5 cups unsalted butter, softened Ensure butter is at room temperature
  • 1 cup milk Use full-fat for best results
  • 3 large eggs
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
  • 1 teaspoon vanilla extract
For the Custard
  • 2 cups whole milk
  • 0.5 cups granulated sugar
  • 0.333 cups cornstarch
  • 3 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 tablespoon butter
For the Fruit Topping
  • 1.5 cups assorted fresh fruits (strawberries, blueberries, kiwi, raspberries, etc.)
  • to taste mint leaves for garnish Optional

Method
 

Preparation
  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with colorful cupcake liners.
  2. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, baking powder, and salt. Whisk together and set aside.
  3. Cream Butter and Sugar: In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Add Eggs: Gradually add the eggs, one at a time, mixing well after each addition.
  5. Combine Mixtures: Fold the dry ingredients into the butter-sugar mixture, alternating with the milk. Stir in the vanilla extract.
  6. Pour Batter: Divide the batter evenly among the muffin cups, filling each about two-thirds full.
Baking
  1. Bake: Place the muffin tin in the oven and bake for 15-20 minutes or until a toothpick inserted comes out clean.
  2. Cool: Remove cupcakes from the oven and let them cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
Custard Preparation
  1. Prepare Custard: In a saucepan, heat the whole milk and sugar over medium heat. In a separate bowl, whisk the egg yolks and cornstarch until smooth. Slowly mix in the hot milk to the yolks.
  2. Thicken Custard: Return the mixture to the saucepan and cook over low heat, stirring continuously until thickened. Remove from heat and stir in vanilla extract and butter. Allow to cool completely.
Assembly
  1. Assemble Cupcakes: Once cool, create a small well in each cupcake and fill with the custard.
  2. Add Fruits: Top each cupcake with a variety of fresh fruits arranged in a decorative pattern.
  3. Garnish: Optionally, add mint leaves on top for a burst of color.

Notes

Store cupcakes in an airtight container in the refrigerator for up to 3 days. For best freshness, freeze plain cupcakes and add custard and fruits just before serving.