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Boston Cream Pie Cupcakes Recipe

Boston Cream Pie Cupcakes Recipe - A Fun Twist on Tradition

A delightful Boston Cream Pie Cupcakes Recipe, perfectly portable with tender vanilla cake, creamy filling, and rich chocolate glaze.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 1 cup all-purpose flour Swap with gluten-free flour blend if needed.
  • 1 teaspoon baking powder Acts as a leavening agent.
  • 1/4 teaspoon salt Enhances flavor.
  • 1/2 cup unsalted butter, room temperature Use plant-based butter for dairy-free option.
  • 1/2 cup granulated sugar
  • 2 large eggs Binds ingredients.
  • 1 teaspoon vanilla extract
  • 1/2 cup milk Substitute with almond or oat milk for dairy-free option.
For the Filling
  • 1 cup vanilla pudding Store-bought or homemade.
For the Ganache Topping
  • 1 cup heavy cream
  • 1 cup semi-sweet chocolate chips Chopped chocolate bars can also work.

Equipment

  • Muffin tin
  • Electric Mixer
  • Mixing bowls
  • Small saucepan
  • cupcake liners
  • Piping Bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, beat butter and sugar together until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time and then mix in vanilla extract.
  5. Gradually mix the dry ingredients into the wet mixture, alternating with milk, mixing until just combined.
  6. Divide the batter among the lined cupcake cups and bake for 18-20 minutes. Cool in the tin.
  7. Cut out the center of each cupcake and fill with vanilla pudding.
  8. In a saucepan, bring heavy cream to a simmer, then pour over chocolate chips. Let sit, then stir until smooth.
  9. Drizzle the ganache over each filled cupcake. Let it set before serving.
  10. Optionally, top with whipped cream before serving.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 180mgPotassium: 100mgSugar: 20gVitamin A: 400IUCalcium: 30mgIron: 1mg

Notes

For the best experience, fill and top your cupcakes on the same day you plan to serve them for ultimate freshness.

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