• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
    • Biscuits & Cookies
    • Bread & Scones
      • Scones
      • Savoury bread
      • Sweet bread
    • Cake
      • Loaf Cakes
      • Swiss Roll
    • Cheesecake
    • Christmas
    • Cupcakes
      • Muffins
    • Desserts
      • Donuts
      • Fudge
      • Meringue
      • Pancakes
      • Truffles
    • Easter
    • Halloween
    • Sweet Tarts & Pies
    • Traybakes
      • Blondies
      • Brownies
      • Millionaire's Shortbread
      • Rocky Road
    • Valentine's Day
    • Vegan
  • Leftovers
    • Black Treacle
    • Christmas Leftovers
    • Egg Yolks
    • Jam
    • Marzipan
    • Ripe Bananas
    • Semolina
    • Stem Ginger
    • Wholemeal Flour
    • Zested Citrus Fruit
  • Conversions
  • About Me
  • Work With Me
  • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
The Baking Explorer
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • Conversions
  • Leftover Ingredients
  • About Me
  • Work With Me
  • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
  • ×

    Trifle Cupcakes

    30/08/2012 by thebakingexplorer 4 Comments

    Jump to Recipe Print Recipe

    Trifle is a long established classic British dessert that has been made in England since 1596. It started out life a flavoured cream, but has since gone on to develop further layers of sponge, fruit and custard. Most people only make trifle at Christmas, but I'd quite happily eat it any time of the year! I was inspired to make my own Trifle Cupcakes after seeing CakeyBoi's version. They are a light vanilla sponge which has been filled with jelly and custard, then topped with whipped cream, chocolate flakes and a raspberry - hello yummyness! These Trifle Cupcakes are the ideal way to make trifle a more portable dessert and they would be fantastic at a party!

    Trifle Cupcakes

    For the full recipe with measurements, head to the recipe card at the end of this post.

    How to make Trifle Cupcakes

    To start make the cupcake batter and divide it between 12 cupcake cases. Bake them for 20-25 minutes until golden brown, then leave them to cool completely.

    Use a small knife to cut a circle in the top of the cake, then scooped out the sponge. Leave enough cake at the bottom and sides so that the cupcake retains it's structure and won't collapse. Put about a teaspoon of ready made strawberry jelly into each cupcake. You can use strawberry or raspberry jelly. Then add custard on top (which I forget to take a photo of!)

    Finally, whip up some cream and pipe it on top of the cupcakes, then sprinkle each cupcake with a bashed up Flake bar and add a raspberry on top.

    Trifle Cupcakes

    Which custard and jelly should you use for the fillings?

    Using ready made jelly and custard makes these cupcakes really simple and quick to put together. The ready made jelly by the brand Hartleys is also vegetarian, so it's great for a mix of dietary needs. The sachets or cubes of jelly that you make yourself aren't usually vegetarian. If you're not sure, look for gelatine on the label. Gelatine is made from boiling animal skin and bones (yuck, right?!) so you want to avoid this to suit a vegetarian diet. I like to use good quality custard, but something like Ambrosia would work well too. You could even make your own custard if you like, a creme patisserie custard is the best kind. You want it to be quick a thick custard so it doesn't run out all over your face when you bite into the cupcake!

    Trifle Cupcakes

    Can the cupcakes be made in advance?

    Because the cupcakes are topped with whipped cream, I would advise not to make them more than one day in advance of your event. Whipped cream is always best as fresh as possible, but it will be fine overnight stored in the fridge. Unfortunately, you cannot freeze these cupcakes once they are filled and decorated.

    Many thanks to CakeyBoi for the inspiration for these Trifle Cupcakes! I took them along to my friend's son's birthday party, and both the adults and kids loved them!

    Recommended equipment & ingredients*

    • Mixing bowls
    • Cupcake tin
    • Cupcake corer
    • Cooling rack
    • Kitchen scales
    • Electric hand mixer
    • Piping bags
    • Wilton 2D Piping nozzle
    • Red cupcake cases
    • Flake bar

    *I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

    Trifle Cupcakes

    Trifle Cupcakes

    Cupcakes filled with jelly and custard, topped with whipped cream, a raspberry and grated chocolate
    5 from 3 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: British
    Keyword: Cupcake
    Prep Time: 30 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 12
    Author: thebakingexplorer

    Ingredients

    For the cupcake sponge

    • 175 g Butter or baking spread softened
    • 175 g Caster sugar
    • 3 Eggs large
    • 1 tsp Vanilla extract
    • 175 g Self raising flour

    For the filling

    • 250 g Ready made strawberry or raspberry jelly
    • 200 g Ready made custard

    For the topping

    • 300 ml Double cream
    • 1 tsp Vanilla extract
    • 1 tbsp Icing sugar
    • 12 Fresh raspberries
    • 2 tbsp Chocolate curls or a bashed up flake bar
    Metric - US Customary

    Instructions

    • Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4. Line a cupcake tin with paper cases
    • To make the cupcakes, mix together the butter and caster sugar until smooth, ideally using an electric mixer
    • Add the eggs and vanilla, and mix well
    • Add the self raising flour and whisk in gently
    • Divide the mixture between the cupcakes cases, and bake them for 20 minutes or until they are risen and golden brown. Put them on a rack to cool completely
    • Use a small knife or cupcake corer to cut a hole in each cupcake. Leave enough cake at the bottom and sides so that the cupcake retains it's structure and won't collapse
    • Put about a teaspoon of the jelly in the hole
    • Then add custard on top of the jelly
    • Whip up the cream with the icing sugar and vanilla, and pipe it on top of each cupcake
    • Sprinkle the chocolate curls or flake pieces over the cream, and add a raspberry on top
    • Serve immediately and store any leftovers in the fridge for up to 2 days
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Nutrition

    Calories: 435kcal | Carbohydrates: 50g | Protein: 6g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 115mg | Sodium: 241mg | Potassium: 104mg | Fiber: 1g | Sugar: 35g | Vitamin A: 822IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg

    If you like this, check out more of my Cupcake recipes!

    « Raspberry & White Chocolate Blondies
    Victoria Sponge Cupcakes »

    Reader Interactions

    Comments

    1. Babywearingbaker

      June 21, 2019 at 9:49 pm

      5 stars
      So easy and so yummy! I seemed to have lots of jelly and custard leftover; how sad that I had to eat it all up ? will defo make again.

      Reply
    2. Choclette

      March 04, 2020 at 9:58 am

      5 stars
      Love the idea of a portable trifle. I'm with you, why only have trifle for Christmas? CT is a trifle lover too, so I might just have to make him some of these.

      Reply
      • thebakingexplorer

        March 04, 2020 at 12:00 pm

        I hope you enjoy them!

        Reply
    3. Nickki

      March 05, 2020 at 10:10 pm

      5 stars
      Trifle cupcakes? all I can say is WOW. Gorgeous!!

      Reply

    Leave a review & recipe rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Find a recipe

    Hi, I'm Kat! Welcome to The Baking Explorer! Here you will find my easy and delicious collection of recipes and how to guides, to satisfy all of your sweet cravings and baking queries. Everything you see is vegetarian, and there are vegan options too! Read More…

    FIND ME ON SOCIAL MEDIA

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube

    Popular Recipes

    • Lotus Biscoff Cupcakes Lotus Biscoff Cupcakes
    • Maltesers Cheesecake (No Bake)
    • Victoria Sponge Cake Victoria Sponge Cake
    • Biscoff Cheesecake (No Bake)
    • Victoria Sponge Cupcakes
    • Biscoff Cake

    Recent Recipes

    • Snickers Brownies

      Snickers Brownies

      Jun 2, 2023
    • Battenberg Cupcakes

      Battenberg Cupcakes

      May 27, 2023
    • Rice Krispie Treats

      Rice Krispie Treats

      May 12, 2023
    • Mint Chocolate Aero Cheesecake

      Mint Chocolate Aero Cheesecake (No Bake)

      May 5, 2023
    • Flapjacks

      Flapjacks

      Apr 28, 2023
    • Maltesers Traybake Cake

      Maltesers Traybake Cake

      Apr 21, 2023

    Footer

    ↑ back to top

    VuelioTop10Badge2022
    Baking Heaven

    Copyright © 2023 The Baking Explorer