Boston Cream Cupcakes are made with tender, classic yellow cakes topped off with a chocolate glaze and filled with vanilla cream just like Boston Cream Pie!
These delicious cupcakes are the perfect fun Dessert Recipe to serve for a party or bring to a bake sale. Everyone is sure to love them, and the vanilla pastry cream filling will be a wonderful and delicious surprise to anyone who takes a bite expecting a regular Vanilla Cupcake.
BOSTON CREAM CUPCAKES
Boston Cream Pie is a classic American dessert. Usually, they’re made with a large butter cake filled with custard and topped with beautiful Chocolate Ganache. For this recipe, we’ve taken the same classic chocolate and vanilla flavors and baked them into adorable cupcakes perfect to share with a crowd. Unlike the classic pie, there is no need to slice the recipe into pieces, just serve everyone their own cupcake!
Between the vanilla cake, creme filling, and glaze, it might seem like a complicated recipe. However, even beginning bakers can make Boston Cream Cupcakes! The cake is just made with regular vanilla cupcake batter. Then the filling and chocolate glaze are made with a few easy ingredients in minutes. Once it’s all combined you’ll have the perfect sweet and creamy Boston Cream Cupcakes ready to go.
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- Prep time: To start the recipe, preheat the oven and line each muffin cup with paper liners.
- Cupcake batter: Add the softened butter and granulated sugar to your stand mixer. Beat the mixture at medium speed for about 1 minute, until they’re light and fluffy. Then add the eggs, vanilla extract, and milk. Stir the batter until smooth. In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Then add the dry ingredients to the wet mixture. Mix the ingredients until the vanilla cake batter is just combined.
- Baking time: Scoop the cupcake batter into the cupcake liners so that each one is 2/3 full. You can use an ice cream scoop to easily get even-sized scoops. Put the muffin tin in the preheated oven to bake for 20-22 minutes, until a toothpick or butter knife inserted in the middle comes out clean. Remove from the oven and let cupcakes cool on a wire rack while you make the silky vanilla custard filling.
- Vanilla custard: Use a stand mixer or hand mixer to combine the instant pudding mix, milk, and heavy whipping cream. Continue beating the mixture for 3-4 minutes until creamy. After you prep the pudding mixture, let it sit for 5 minutes before transferring it from the mixing bowl to a piping bag. Put a small circular tip on the piping bag and use that to poke a hole in each cupcake. Add about 2 tablespoons of filling to each cupcake.
- Chocolate Ganache recipe: There are two ways to make the chocolate ganache topping. The first is with a heatproof bowl in the microwave. Put the chocolate chips and heavy cream in a medium bowl and microwave at 50% power for 1 minute. Then let it sit for 2 minutes until the surface is glossy. Another option is combining the chocolate ganache ingredients in a medium saucepan over medium heat. Dip the cupcake surface in the chocolate glaze and let harden before serving.
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- Cream cheese frosting: If you want to use a different kind of frosting, the cream-filled cupcakes would taste great with Cream Cheese Frosting instead of chocolate ganache. Just keep in mind that it won’t look or taste as much like a Boston cream pie.
- Chocolate chips: If you want extra chocolatey cupcakes, you can mix mini chocolate chips into the batter for some delicious chocolate pieces throughout the recipe.
- Fruit filling: Instead of making Boston Cream Pie Cupcakes, you can try different kinds of fillings in the cupcakes. Strawberry Jam or Blueberry Jam would taste great inside the vanilla cupcakes.
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HOW TO STORE
- Serve: Because of the pastry cream filling, you shouldn’t leave Boston Cream Cupcakes at room temperature for more than a couple of hours.
- Store: Transfer the cupcakes to an airtight container to store in the fridge for up to 1 week.
- Freeze: You could also freeze Boston Cream Cupcakes for up to 3 months. Let them thaw in the fridge, then set them at room temperature for 30 minutes before serving.
- 1/3 cup unsalted butter , softened
- 1 cups sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2/3 cup whole milk
- 1 1/4 cups flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 3 ounces Instant Vanilla Pudding Mix
- 1 cup whole milk
- 1 cup heavy cream
- 1 cup semisweet chocolate chips
- 1 cup heavy cream
- Preheat the oven to 350 degrees and line a 12 cup muffin tray with liner cups.
- To a stand mixer add the butter and sugar and cream until light and fluffy, about 1-2 minutes.
- Add in eggs, vanilla extract, and milk until well combined, about 30 seconds.
- Sift together flour, baking powder, and salt and add to the stand mixer on the lowest speed setting until just combined.
- Using an ice cream scoop fill the cups 2/3 full and bake for 20-22 minutes until a toothpick comes out clean.
- Cool completely.
Vanilla Cream Filling:
- Using a stand mixer or hand mixer add the pudding mix, milk, and heavy cream and beat for 3-4 minutes until creamy.
- Let sit for 5 minutes.
- Put pudding in a piping bag with a small circular tip.
- Poke tip into cupcake and add about 2 tablespoons of filling.
- Add chocolate chips and heavy cream to a microwave-safe bowl.
- Microwave on 50% power for 1 minute.
- Let sit for 2 minutes untouched then stir until smooth and glossy.
- Dip cupcakes upside down into glaze then let harden.