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Boston Cream Pie Cupcakes

Boston Cream Pie Cupcakes
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Boston Cream Pie Cupcakes offer the classic flavors of the beloved Boston Cream Pie in an easy-to-make, handheld form. Featuring moist vanilla sponge cupcakes filled with creamy homemade vanilla custard and topped with a glossy chocolate glaze, this recipe brings nostalgic comfort with a modern twist—perfect for all occasions.

Ingredients

Scale

Cupcake Batter

  • 1 1/2 cups all-purpose flour
  • 1 cup sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 tsp vanilla extract
  • 3/4 cup whole milk

Vanilla Custard Filling

  • 1/2 cup whole milk
  • 1/2 cup heavy cream
  • 1/3 cup sugar
  • 1/8 tsp salt
  • 3 tbsp cornstarch
  • 3 large egg yolks
  • 1 tsp vanilla extract

Chocolate Glaze

  • 4 oz dark or semi-sweet chocolate, chopped
  • 1 tbsp unsalted butter or heavy cream

Instructions

  1. Prepare the Cupcake Batter: Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a bowl, whisk together the flour, baking powder, and salt. In another bowl, cream the unsalted butter and sugar together until light and fluffy. Beat in eggs one at a time, followed by the vanilla extract. Alternately add the dry ingredients and milk to the butter mixture, mixing gently until just combined to keep the cupcakes tender.
  2. Bake the Cupcakes: Divide the batter evenly into the prepared liners, filling each about two-thirds full. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and cool completely on a wire rack before filling.
  3. Make the Vanilla Custard Filling: In a saucepan, combine milk, cream, sugar, and salt over medium heat. In a separate bowl, whisk cornstarch into egg yolks. Slowly temper the egg yolks by adding a small amount of the warm milk mixture while whisking constantly. Pour the tempered eggs back into the saucepan and cook, whisking continuously until the custard thickens. Remove from heat, stir in vanilla extract, and chill in the refrigerator until fully cooled.
  4. Core and Fill the Cupcakes: Using a sharp knife or cupcake corer, carefully remove a small section from the center of each cupcake. Fill the cavity generously with the chilled vanilla custard using a piping bag or spoon.
  5. Prepare and Apply Chocolate Glaze: Melt the chocolate with butter or heavy cream over a double boiler or in short bursts in the microwave until smooth and glossy. Spoon or dip the glaze onto each custard-filled cupcake, spreading evenly to cover the top. Allow the glaze to set before serving.

Notes

  • Use room temperature ingredients for smoother batter and even baking.
  • Mix the batter just until combined to avoid dense cupcakes.
  • Ensure cupcakes are completely cooled before filling to prevent custard melting.
  • Use a piping bag for a precise and neat custard filling.
  • Temper the egg yolks slowly with the warm milk mixture to avoid scrambling.
  • Add a small amount of butter or cream to chocolate glaze for a shiny finish.

Nutrition

Keywords: Boston Cream Pie Cupcakes, vanilla cupcakes, custard filled cupcakes, chocolate glaze, classic dessert, handheld dessert, baked cupcakes

Find it online: https://marycorner.com/boston-cream-pie-cupcakes/