Paper Cup Recipe

Preheat and prepare

Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper baking cups and set aside.

Combine dry ingredients

In a medium bowl whisk together 1.5 cups all-purpose flour, 0.5 cup granulated sugar, 1.5 tsp baking powder, and 1/4 tsp fine salt until evenly distributed.

Mix wet ingredients

In a separate bowl whisk the melted butter, 3/4 cup whole milk, 1 large egg, and 1 tsp vanilla extract until smooth and slightly frothy.

Make batter

Pour the wet ingredients into the dry ingredients and stir gently with a spatula or wooden spoon until just combined. Do not overmix; a few small lumps are fine. The batter should be thick but scoopable. If too thick, add up to 1-2 tablespoons milk.

Portion and bake

Divide the batter evenly among the 12 paper cups, filling each about 2/3 full (approximately 2.5 tablespoons each). Bake in the preheated oven for 14–16 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden.

Cool shells

Remove the tin from the oven and let the paper cups cool in the pan for 5 minutes. Transfer the paper cups to a wire rack and let cool completely to room temperature (about 20–30 minutes) before filling. Cooling prevents the pudding from becoming watery.

Combine dry pudding base

In a medium saucepan whisk together 1/2 cup granulated sugar, 3 tablespoons cornstarch, and 1/8 teaspoon fine salt until no lumps remain.

Stir in milk

Gradually whisk in 2 cups whole milk until the mixture is smooth and well combined.

Cook pudding

Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a gentle boil. Once boiling, continue to cook and whisk for 30–60 seconds to ensure the cornstarch is fully cooked and the pudding is glossy.

Finish and cool

Remove the pan from heat and stir in 1 tablespoon unsalted butter and 1 teaspoon vanilla extract until the butter is melted and the pudding is smooth. Pour the pudding into a shallow bowl and press a piece of plastic wrap directly on the surface to prevent a skin. Cool to room temperature, then chill in the refrigerator for at least 30 minutes until fully set.

Fill cups

Spoon or pipe the chilled vanilla pudding into the cooled paper cups, filling each cup to nearly the top (leave about 1/8 inch to prevent overflow). You should have enough pudding for all 12 shells — if slightly short, distribute evenly.

Garnish

Dust the filled paper cups with a light sprinkle of powdered sugar. Top each with fresh berries or a few chocolate shavings if using (about 1–2 berries or 1 teaspoon chocolate per cup).

Serve

Serve immediately for the best texture, or chill the assembled cups up to 2 hours before serving. Keep refrigerated if not serving right away; consume within 24 hours for best quality.