Go Back

Boston Cream Pie Cupcakes

These Boston Cream Pie Cupcakes combine fluffy cake, creamy vanilla custard, and rich chocolate frosting for a delightful individual treat.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Cupcake Batter
  • 1.5 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 0.5 teaspoons salt
  • 0.5 cups unsalted butter, softened Make sure your butter is softened for easier mixing.
  • 1 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.75 cups milk
Toppings
  • 1 cup chocolate frosting
  • 1 cup vanilla custard Homemade or store-bought can be used.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a cupcake pan with liners.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In another bowl, beat the softened butter and granulated sugar until creamy.
  4. Add the eggs and vanilla extract to the mixture, mixing well.
  5. Gradually add the dry ingredients to the wet mixture, alternating with milk, until fully combined.
  6. Fill the cupcake liners about 2/3 full with the batter.
Baking
  1. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let the cupcakes cool completely.
Assembly
  1. Cut a small hole in the top of each cupcake and fill it with vanilla custard.
  2. Top with chocolate frosting.

Notes

Store the cupcakes in an airtight container in the refrigerator for 3-5 days. They can be frozen for up to a month without frosting; thaw and add frosting before serving. Consider adding coffee or almond extract to the batter for extra flavor, or use white chocolate frosting for a different twist. Don’t overmix the batter; mix until just combined for fluffy cupcakes.