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–+ servings
Boston Cream Pie Cupcakes

Indulge in Boston Cream Pie Cupcakes for a Sweet Treat

These Boston Cream Pie Cupcakes blend classic flavors into a delightful treat that's sure to impress.
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Prep Time 30 minutes
Cook Time 20 minutes
Chill Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Base
  • 1 ½ cups all-purpose flour can be substituted with gluten-free flour
  • 1 cup granulated sugar brown sugar can be used
  • ½ cup butter can be substituted with margarine
  • 2 large eggs can use applesauce or flaxseed as an egg substitute
  • ½ cup buttermilk regular or non-dairy milk is acceptable
  • 2 teaspoons vanilla extract can substitute with almond extract
Cream Filling
  • 1 box instant vanilla pudding mix can use chocolate or butterscotch flavor
Ganache Topping
  • ½ cup heavy cream coconut cream can be used as dairy-free
  • 6 ounces chocolate high quality is recommended

Equipment

  • Oven
  • Muffin tin
  • Mixing Bowls
  • piping bag
  • Saucepan

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and line muffin tin with paper liners.
  2. In a medium bowl, whisk together flour, sugar, and baking powder.
  3. In a separate bowl, beat butter and sugar mixture until fluffy, then add eggs and vanilla.
  4. Gradually mix dry ingredients with wet ingredients, alternating with buttermilk.
  5. Fill muffin tins and bake for 20 minutes or until a toothpick comes out clean.
  6. Cool in the tin for 5 minutes before transferring to a wire rack.
  7. Prepare pudding mix with milk, refrigerate for 5 minutes.
  8. Fill cupcakes with pudding, then freeze for 30 minutes.
  9. Heat cream until steaming, pour over chopped chocolate, stir until smooth.
  10. Pour ganache over cupcakes and refrigerate for 30 minutes before serving.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 38gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

Chill the pudding filling thoroughly before adding to cupcakes to maintain texture.

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