Rice Pudding Cupcakes

Stuffed with creamy rice pudding, this cinnamon-spiced cupcake is a yummy 2-in-1 dessert.


  • Rice pudding
  • 90 grams uncooked shirt grain rice
  • 500 milliliters water
  • 500 milliliters evaporated milk
  • 4 tablespoons corn flour
  • 1 teaspoon vanilla extract
  • Ground cinnamon to sprinkle.
  • 429 grams all-purpose flour
  • 265 grams caster (superfine) sugar
  • 1/2 teaspoon salt
  • 3 teaspoons baking powder
  • 275 milliliters of milk
  • 125 milliliters vegetable oil
  • 125 grams unsalted butter, softened
  • 2 tablespoons Greek yogurt (can substitute with sour cream)
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • Chopped pistachios to sprinkle
  • Frosting
  • 1 batch vanilla buttercream frosting
  • 5 tablespoons caramel sauce


  1. Rice pudding
  2. Add rice and water to a large saucepan and place over high heat. Bring to the boil, then immediately lower heat to medium-low. Allow to simmer uncovered very slowly, stirring occasionally, until most of the water has been absorbed and the rice is soft, about 30 minutes.
  3. Add 500 milliliters milk and 4 tablespoons sugar. Raise heat to high. While the mixture comes to the boil, mix together 125 milliliters of milk with 4 tablespoons cornflour.
  4. Once rice and milk mixture boils, add the cornflour mixture along with 1 teaspoon vanilla extract. Stir well to combine. Remove from heat.
  5. Add rice pudding into a large flat bowl, cover with plastic wrap and chill for 1 hour.
  6. Cupcakes
  7. Preheat a fan-forced oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.
  8. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
  9. Next, add milk, eggs, yogurt, oil aprox 1 cup of rice pudding and vanilla extract in a large jug and whisk well.
  10. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  11. Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
  12. Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
  13. To prepare buttercream add caramel sauce to frosting and mix until well combined.
  14. Core the centre of each cupcake and fill with rice pudding.
  15. Fit the end of a piping bag with a Wilton 6B tip and frost in a jiggered swirl as shown in the video. Sprinkle with chopped pistachios.