Stuffed Easter Cupcakes — little cakes made with sponge cake, vanilla custard and strawberry jam: delightful bites that are good not only at Easter but all year round!
This time I chose to start from a ready-made base, a simple base like sponge cake, but if you prefer you can use another batter such as the 4/4 or a sponge.
To make them suitable for the season I added sugar decorations I found at the ALDI supermarket, which during the main holidays of the year always has small, inexpensive packs with delicious and well-made treats.
STUFFED EASTER CUPCAKES
The kitchen of ASI
- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Cooking time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1 1/4 cups milk
- 6 tbsp + 1 tsp granulated sugar
- 2 1/2 tbsp flour (or cornstarch)
- 1/2 bean vanilla
- 4 egg yolks
- to taste strawberry jam
- 3 tbsp milk
- 1 tbsp granulated sugar
- to taste sugar decorations
- to taste powdered sugar
- sponge cake
Tools
- Saucepans with high sides
- Strainers
- Hand whisks
Steps
For this dessert the sponge cake base can be homemade — I’ve left the direct link to the recipe on the blog — or you can use a ready-made one from a pastry shop or a well-stocked supermarket in your city!
To make the filling cream let’s start with…
1) I put the milk in a bowl with the seeds from half a vanilla bean and let it infuse for about 30 minutes, then I strain the very fragrant liquid,
2) I mix the sugar with the flour and then add the yolks, whisking well with a hand whisk,
3) I pour the infused milk in a thin stream into the mixture,
4) I put it on the stove and, stirring constantly, thicken the custard,
5) I cover it with plastic wrap directly on the surface and let it cool completely,
6) I take the 1st layer of sponge cake and brush it with the warm sweetened milk,
7) I spread a first layer of strawberry jam or mixed berry jam as desired,
8) and a second layer with the now-cooled custard,
9) I place the 2nd layer of sponge cake and repeat the filling layers (jam and custard),
10) I place the 3rd layer of the base cake, then dust generously with powdered sugar and decorate as desired!
I can now serve the stuffed Easter cupcakes at the table — enjoy!
Annalisa
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Annalisa recommends…
1) If the idea of making many little cupcakes perplexes you… make a single cake — “e bona l’è” as they say in Bologna!
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