Vanilla Cream Fruit Cupcakes

7. 10. 2025

This recipe is an effortless yet delicious way to enjoy the taste of fruit in a perfectly balanced cupcake.

Bake it at home and make your family happy.

Ingredients

For a cupcake

• 1/2 cup butter
• 1/8 teaspoon salt
• 2/3 cup powdered sugar
• 1/4 cup ground almonds
• 1/2 teaspoon vanilla sugar
• 1 large egg
• 1 2/3 cups all-purpose flour

For the cream

• 1 2/3 cups milk
• 1 vanilla bean (halved lengthwise)
• 4 egg yolks
• 1/2 cup sugar
• 1/4 cup flour
• 1/4 cup cornstarch

For decoration

• strawberries, raspberries, blackberries, blueberries, red currants, cranberries

Instructions

• Mix butter with salt.
• Add powdered sugar, ground almonds, and vanilla sugar. Mix well.
• Add the egg and process quickly.
• Pour in the flour and mix.
• Flatten the dough and wrap it in plastic wrap. Put it in the fridge for 2 hours.
• Preheat the oven to 350°F.
• Roll out the dough to a thickness of 1/8 inch and cut out 6 circles with a diameter of 4 inches. Line the round tartlet molds.
• Put in the fridge for 20 minutes.
• Line the cupcakes with baking paper slightly larger than the circumference of the mold and put a layer of beans or rice on top.
• Bake for 10 minutes until golden.
• Remove the beans, return to the oven and let rest for 2 minutes.
• Put the milk and vanilla in a saucepan and bring to the boil.
• Mix egg yolks and sugar and beat until pale yellow and thick.
• Stir in the flour and cornmeal.
• Remove the vanilla bean from the milk and then whisk the milk into the egg/sugar mixture and return to the saucepan.
• Bring to a boil, whisking constantly, and cook for 1 minute to cook the flour completely.
• Remove from heat and let cool.
• fill the cups three-quarters full with cream, smooth the surface, and add fruit.

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