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boston cream cupcakes recipe

Boston Cream Cupcakes Recipe

Indulge in the rich flavors of Boston cream cupcakes with this easy recipe. Perfect for beginners and seasoned bakers alike. Try it today!
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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
Calories: 250kcal
Cost: $10

Equipment

  • Mixing bowl
  • Electric mixer
  • Whisk
  • Cupcake tin
  • Piping bag

Ingredients

  • 1.5 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 0.5 cups unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 0.5 cups whole milk
  • 2 cups whole milk
  • 0.5 cups granulated sugar
  • 0.25 cups cornstarch
  • 3 large egg yolks
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract
  • 0.5 cups heavy cream
  • 4 oz semi-sweet chocolate chopped
  • 1 tbsp light corn syrup optional, for shine

Instructions

  • Preheat oven to 350°F (175°C) and line cupcake tin with paper liners.
  • Cream together the softened butter and sugar until pale and fluffy (about 2-3 minutes).
  • Add eggs one at a time, beating well after each addition; stir in vanilla extract.
  • In another bowl, whisk together flour, baking powder, and salt.
  • Gradually add the dry ingredients to the wet ones, alternating with milk, mixing until just combined.
  • Spoon the batter into the liners, filling them about two-thirds full, and bake for 18-20 minutes.
  • Let the cupcakes cool completely.
  • For the filling, heat milk in a saucepan until warm.
  • In a separate bowl, whisk together sugar, cornstarch, and egg yolks until smooth.
  • Slowly pour the warm milk into the egg mixture, whisking constantly to avoid scrambling.
  • Return mixture to saucepan and cook over medium heat, stirring constantly, until it thickens (about 5-7 minutes).
  • Stir in butter and vanilla extract; transfer pudding to a bowl and cover with plastic wrap directly on the surface to cool.
  • Core the cupcakes using a small paring knife; pipe the cooled pudding into the hollowed-out centers and replace the tops.
  • For the glaze, heat heavy cream until simmering, then pour over chopped chocolate and stir until smooth.
  • Add corn syrup if desired for extra shine; spoon the glaze over the filled cupcakes.

Notes

For a richer flavor, use high-quality vanilla extract and premium chocolate. Refrigerate cupcakes due to the custard filling and bring them to room temperature before serving for the best taste. You can make mini versions by reducing the baking time to 10-12 minutes. For a twist, try using buttermilk or sour cream instead of regular milk to enhance moisture. Feel free to experiment with different fillings or glazes to customize your cupcakes!

Nutrition

Calories: 250kcal | Carbohydrates: 32g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Monounsaturated Fat: 4g | Cholesterol: 50mg | Sodium: 80mg | Potassium: 150mg | Fiber: 1g | Sugar: 15g | Vitamin A: 6IU | Calcium: 6mg | Iron: 6mg
Tried this recipe?Let us know how it was!