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!

Nutriscore Rating: 49/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 12

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
• 0 Powdered sugar (optional, for dusting)
• 0 Cinnamon (optional, for dusting)

Directions

Step 1

Preheat your oven to 175°C (350°F) and line a 12-cup muffin tin with cupcake liners.

Step 2

In a mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.

Step 3

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.

Step 4

Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Set aside while preparing the custard.

Step 5

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.

Step 6

Gradually add the milk and heavy cream to the yolk mixture, whisking constantly to avoid clumping.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Step 11

Optional: Dust the cooled cupcakes with powdered sugar and a pinch of cinnamon for a traditional touch before serving.

Nutrition Facts

Serving size	(1094.5g)

Amount per serving	% Daily Value*
Calories	2896.6

Total Fat 129.8g	0%
Saturated Fat 73.2g	0%
Polyunsaturated Fat 0.1g
Cholesterol 1393.1mg	0%
Sodium 1613.6mg	0%
Total Carbohydrate 387.8g	0%
Dietary Fiber 5.3g	0%
Total Sugars 251.3g
Protein 52.5g	0%

Vitamin D 337.5IU	0%
Calcium 617.2mg	0%
Iron 11.0mg	0%
Potassium 923.8mg	0%

*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.

Source of Calories

Fat: 39.9%

Protein: 7.2%

Carbs: 53.0%