Boston Cream Cupcakes

Boston Cream Cupcakes

Boston Cream Cupcakes bring the enchanting flavors of a classic dessert straight to your kitchen. With a rich, velvety pastry cream nestled inside moist, fluffy cupcakes and topped with glossy chocolate ganache, this treat evokes the kind of warmth and nostalgia that makes it irresistible. The combination of creamy, chocolatey goodness and the light vanilla-scented cake creates a comforting dessert that’s perfect for any occasion—be it a family gathering, a birthday party, or simply a sweet indulgence on a cozy evening at home. Follow this recipe for a step-by-step guide, and you’ll soon have these delightful cupcakes to savor!

Why You’ll Love This Recipe

These Boston Cream Cupcakes are not just a delight for the senses but also incredibly easy to prepare. With minimal ingredients and straightforward steps, even beginner bakers can whip them up with ease. The deliciousness of these cupcakes makes them a guaranteed crowd-pleaser, ensuring that you’ll leave your family and friends asking for seconds. Plus, they conveniently capture all the flavors of the classic Boston cream pie in a more manageable, bite-sized form. Whether you’re sharing them at a gathering or enjoying them at home, these cupcakes are sure to impress!

Ingredients

To create these scrumptious cupcakes, you will need the following:

• 3/4 cup unsalted butter, softened – Creamy and rich, providing a heavenly base for the batter.
• 1/2 cup sour cream – Adds an extra dimension of moisture and tanginess.
• 1 cup granulated sugar – Sweetens the cupcakes to perfection, balancing the richness.
• 2 tsp pure vanilla extract – Infuses the batter with aromatic flavors.
• 3 large egg whites – Contributes to the fluffy texture.
• 1/4 tsp baking soda – Helps the cupcakes rise.
• 1/2 cup whole milk – Enhances creaminess and moisture.
• 1 tsp baking powder – Works in tandem with baking soda for that light, airy lift.
• 1 2/3 cups all-purpose flour – The foundation of your batter, providing structure.

For the pastry cream:

• 3 tbsp granulated sugar – Sweetness to complement the vanilla.
• 1 cup heavy cream – Indulgently rich, creating a luxurious texture.
• 1 tbsp cornstarch – Thickens the pastry cream to the perfect consistency.
• 2 large egg yolks – Provides richness and flavor.
• 1 tsp pure vanilla extract – Enhances the aromatic undertones.

For the chocolate ganache:

• 1/2 cup heavy cream – Ensures a smooth, luxurious finish.
• 6 oz semi-sweet chocolate, chopped – Dark, rich chocolate for that irresistible topping.

Step-by-Step Directions

Make the Cupcakes

1. Preheat your oven to 350°F (175°C). Prepare a muffin pan by lining it with cupcake liners to make for easy serving and cleanup.

2. Combine the dry ingredients: In a large bowl, mix the flour, granulated sugar, baking soda, and baking powder until well combined.

3. Add the wet ingredients: To the dry mixture, add the softened butter, egg whites, sour cream, milk, and vanilla extract.

4. Beat until smooth: Use an electric mixer to beat the mixture until it’s completely smooth and well combined.

5. Fill the liners: Scoop the batter into the cupcake liners until they’re about two-thirds full.

6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool completely: Allow the cupcakes to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.

Prepare Pastry Cream

1. Heat the cream: In a saucepan, heat the heavy cream over medium heat until it just begins to simmer.

2. Whisk yolks, sugar, and cornstarch: In a separate bowl, whisk together the egg yolks, granulated sugar, and cornstarch until well blended.

3. Combine mixtures: Gradually pour the hot cream into the egg yolk mixture, whisking constantly to prevent curdling.

4. Cook until thick: Return the mixture to the saucepan and cook over low heat, stirring continuously, until thickened (about 5-7 minutes).

5. Add vanilla and chill: Remove from heat, stir in the vanilla extract, and let it cool to room temperature. Then, refrigerate until set.

Make Ganache

1. Heat the cream: In a small saucepan, heat the heavy cream until it simmers.

2. Add chocolate: Pour the hot cream over the chopped semi-sweet chocolate.

3. Let it sit: Allow the mixture to sit for 1 minute before stirring until smooth and glossy.

Fill Cupcakes

1. Prepare the cupcakes: Once the cupcakes are completely cool, cut a small hole in the center of each to create a cavity for filling.

2. Fill with ganache: Spoon a little ganache into each cupcake cavity, allowing it to set in the freezer for about 10 minutes.

3. Fill with pastry cream: After the ganache sets, fill the cavity with the chilled pastry cream.

Finish with Ganache

1. Dip the tops: Carefully dip the tops of each filled cupcake into the remaining ganache.

2. Let set: Allow the ganache to set before serving for an indulgent finishing touch.

Tips & Tricks

To elevate your Boston Cream Cupcakes, consider these tips:

• Chill your ingredients: For an even fluffier cake, use cold ingredients, especially the eggs and sour cream.
• Don’t overmix: Be careful not to overmix the batter; stop mixing as soon as the ingredients are combined to ensure a tender cupcake.
• Taste the ganache: Adjust the chocolate to cream ratio according to your sweetness preference; for a darker ganache, add more chocolate.
• Garnish: Consider garnishing the top with chocolate shavings or a dusting of powdered sugar for an elegant finish.

Serving Suggestions & Pairings

These Boston Cream Cupcakes are delightful served on their own, but they pair beautifully with a cup of freshly brewed coffee or tea. They’re perfect for birthday celebrations, potluck dinners, or lazy Sunday afternoons. Try serving them alongside a scoop of vanilla ice cream or a fresh fruit salad for a harmonious contrast of flavors.

Nutritional Information

Indulging in a Boston Cream Cupcake typically leads to pleasure, but moderation is key. Each cupcake contains approximately 350 calories, depending on exact portion sizes and ingredients used. Nutritionally, they provide carbohydrates from the flour and sugar and fats from the butter and cream. Balance these sweet delights with some fruits or nuts in your diet.

Storing Tips & Variations

To keep your cupcakes fresh, store them in an airtight container at room temperature for up to two days. If you’d like to prepare them in advance, the cupcakes can be frozen without ganache or filling for up to three months. Thaw them in the fridge overnight before filling and glazing. For variations, try experimenting with different flavors of pastry cream—such as chocolate or coffee—or substitute dark chocolate for the ganache for a different taste profile.

Conclusion

Now that you’ve learned how to make Boston Cream Cupcakes, it’s time to bring a little indulgence into your life! These delightful, creamy treats are bound to impress anyone who tries them. Don’t forget to share your creations and experiences with family and friends, as they will surely want to know how you achieved such kitchen magic. Happy baking!

FAQs

1. Can I substitute the sour cream in the recipe?
Yes, you can use plain Greek yogurt as a substitute for sour cream. It will provide similar moisture and tanginess.

2. How long do the cupcakes stay fresh?
When stored in an airtight container, the cupcakes will remain fresh for 2-3 days at room temperature. If refrigerated, they can last up to a week.

3. Can I make the pastry cream ahead of time?
Absolutely! The pastry cream can be made up to 2 days in advance and stored in the refrigerator. Just be sure to cover it well to prevent a skin from forming.

4. What if I don’t have heavy cream for the ganache?
If you don’t have heavy cream, you can use a combination of milk and butter. However, the ganache may not be as rich.

5. Are there any alternatives for the chocolate ganache?
Yes! You can use a variety of chocolate for the ganache, such as dark chocolate, milk chocolate, or even white chocolate for a different flavor. Just note that the sweetness may vary depending on the type of chocolate used.

Print Recipe

Boston Cream Cupcakes

Boston Cream Cupcakes are a delightful and easy-to-make dessert featuring moist cupcakes filled with rich pastry cream and topped with glossy chocolate ganache.

Prep Time30 minutes mins

Cook Time25 minutes mins

Total Time55 minutes mins

Course: Dessert, Snack

Cuisine: American

Keyword: Baking, Boston Cream Cupcakes, Chocolate Ganache, Cupcake Recipe, Pastry Cream

Servings: 12 cupcakes

Calories: 350kcal

Ingredients

For the Cupcakes

• 3/4 cup unsalted butter, softened Creamy and rich, providing a heavenly base for the batter.
• 1/2 cup sour cream Adds an extra dimension of moisture and tanginess.
• 1 cup granulated sugar Sweetens the cupcakes to perfection, balancing the richness.
• 2 tsp pure vanilla extract Infuses the batter with aromatic flavors.
• 3 large egg whites Contributes to the fluffy texture.
• 1/4 tsp baking soda Helps the cupcakes rise.
• 1/2 cup whole milk Enhances creaminess and moisture.
• 1 tsp baking powder Works in tandem with baking soda for that light, airy lift.
• 1 2/3 cups all-purpose flour The foundation of your batter, providing structure.

For the Pastry Cream

• 3 tbsp granulated sugar Sweetness to complement the vanilla.
• 1 cup heavy cream Indulgently rich, creating a luxurious texture.
• 1 tbsp cornstarch Thickens the pastry cream to the perfect consistency.
• 2 large egg yolks Provides richness and flavor.
• 1 tsp pure vanilla extract Enhances the aromatic undertones.

For the Chocolate Ganache

• 1/2 cup heavy cream Ensures a smooth, luxurious finish.
• 6 oz semi-sweet chocolate, chopped Dark, rich chocolate for that irresistible topping.

Instructions

Make the Cupcakes

• Preheat your oven to 350°F (175°C). Prepare a muffin pan by lining it with cupcake liners.
• In a large bowl, mix the flour, granulated sugar, baking soda, and baking powder until well combined.
• To the dry mixture, add the softened butter, egg whites, sour cream, milk, and vanilla extract.
• Use an electric mixer to beat the mixture until it’s completely smooth and well combined.
• Scoop the batter into the cupcake liners until they’re about two-thirds full.
• Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cupcakes to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.

Prepare Pastry Cream

• In a saucepan, heat the heavy cream over medium heat until it just begins to simmer.
• In a separate bowl, whisk together the egg yolks, granulated sugar, and cornstarch until well blended.
• Gradually pour the hot cream into the egg yolk mixture, whisking constantly to prevent curdling.
• Return the mixture to the saucepan and cook over low heat, stirring continuously, until thickened (about 5-7 minutes).
• Remove from heat, stir in the vanilla extract, and let it cool to room temperature before refrigerating until set.

Make Ganache

• In a small saucepan, heat the heavy cream until it simmers.
• Pour the hot cream over the chopped semi-sweet chocolate.
• Allow the mixture to sit for 1 minute before stirring until smooth and glossy.

Fill Cupcakes

• Once the cupcakes are completely cool, cut a small hole in the center of each to create a cavity.
• Spoon a little ganache into each cupcake cavity, allowing it to set in the freezer for about 10 minutes.
• After the ganache sets, fill the cavity with the chilled pastry cream.

Finish with Ganache

• Carefully dip the tops of each filled cupcake into the remaining ganache.
• Allow the ganache to set before serving.

Notes

Tips: Chill your ingredients for fluffier cupcakes, don’t overmix the batter, and adjust the chocolate to cream ratio in the ganache according to your preference.