Boston Cream Pie Cupcakes
A delightful twist on the classic Boston cream pie, these cupcakes feature a luscious vanilla pastry cream filling topped with rich chocolate frosting.
Servings: 12 cupcakes
Calories: 180kcal
Ingredients
Cupcake Base
- 1 cup all-purpose flour Provides structure for a light and airy cupcake.
- 1 cup granulated sugar Adds sweetness.
- 1/2 cup unsalted butter, softened Enhances flavor and texture.
- 1 1/2 teaspoons baking powder Leavening agent for rise.
- 1/2 teaspoon salt Balances sweetness.
- 1/2 cup milk Adds moisture.
- 2 large eggs Binds ingredients and adds richness.
- 1 teaspoon vanilla extract Enhances flavor.
Fillings and Toppings
- 1 batch chocolate frosting Rich and decadent topping.
- 1 batch vanilla pastry cream The creamy filling.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- Cream together the softened butter and sugar until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract.
- In another bowl, combine flour, baking powder, and salt. Gradually add to the butter mixture, alternating with milk.
- Fill the cupcake liners about 2/3 full with batter.
Baking
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let cool.
Filling and Topping
- Once cooled, carefully cut a small hole in the center of each cupcake and fill it with vanilla pastry cream.
- Top with a generous layer of chocolate frosting.
Notes
Using a piping bag can make filling the cupcakes easier. Allow cupcakes to cool completely before adding filling and frosting to maintain structure.