Easy boston cream cupcakes recipe
If you’re craving a dessert that combines the delightful elements of a classic Boston cream pie in a fun, portable format, look no further than these easy Boston cream cupcakes. Bursting with creamy vanilla pastry filling and topped with luscious chocolate ganache.
Ingredients
Vanilla Cupcake Base:
- 6 tbsp 84g unsalted butter, softened
- 3/4 cup 155g granulated sugar
- 6 tbsp 86g sour cream, at room temperature
- 2 tsp 10ml vanilla extract
- 3 large egg whites at room temperature
- 1 1/4 cups 163g all-purpose flour
- 2 tsp 8g baking powder
- 1/4 tsp salt
- 6 tbsp 90ml milk, at room temperature
- 2 tbsp 30ml water, at room temperature
Pastry Cream Filling:
- 2 large egg yolks
- 6 tbsp 78g granulated sugar
- 1 1/2 tbsp cornstarch
- 1 cup + 2 tbsp 270ml milk
- 1 tbsp 14g salted butter
- 1 tsp vanilla extract
Chocolate Ganache:
- 12 oz 338g semi-sweet chocolate chips
- 2 tbsp 30ml light corn syrup
- 3/4 cup + 2 tbsp 210ml heavy whipping cream
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preheat Oven
- Preheat your oven to 350°F (176°C) and line a cupcake pan with paper liners.
Cream Butter and Sugar
- Cream together 6 tbsp of softened butter and 3/4 cup of sugar until light and fluffy.
Add Sour Cream and Vanilla
- Mix in 6 tbsp of sour cream and 2 tsp of vanilla extract for extra flavor and moisture.
Incorporate Egg Whites
- Gradually add 3 egg whites, mixing well after each addition.
Combine Dry Ingredients
- Whisk 1 1/4 cups of flour, 2 tsp of baking powder, and 1/4 tsp salt in a separate bowl.
Mix Milk and Water
- Combine 6 tbsp of milk and 2 tbsp of water at room temperature.
Combine Ingredients
- Alternate adding the dry ingredients and the milk-water mixture into the butter mixture, mixing until just combined.
Bake
- Divide the batter evenly among the cupcake liners, filling them halfway. Bake for 15-17 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 2 minutes before transferring them to a wire rack to cool completely.
Cool Completely
- Be sure to let the cupcakes cool all the way before filling them to prevent the pastry cream from melting.
Make Pastry Cream
- In a saucepan, combine 2 egg yolks, 6 tablespoons of sugar, and 1 1/2 tablespoons of cornstarch. Gradually whisk in 1 cup + 2 tablespoons of milk and cook over medium heat, stirring continuously until the mixture thickens. Once thickened, remove from heat, stir in butter and vanilla extract, and set aside to cool.
Prepare Ganache
- In a saucepan, bring 3/4 cup + 2 tablespoons of heavy cream to a boil. Pour the hot cream over 12 oz of chocolate chips and 2 tablespoons of corn syrup, then stir until smooth and glossy. Let it cool slightly before using.
Assemble Cupcakes
- Using a cupcake corer or a knife, carefully remove the center of each cooled cupcake. Fill each cavity with the prepared pastry cream, then either dip or drizzle the ganache over the tops of the cupcakes.
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Notes
- Use Room Temperature Ingredients: Room temperature ingredients mix better, leading to a smoother batter and a more uniform texture.
- Don’t Overmix: Gently fold ingredients together to keep your cupcakes light and fluffy. Overmixing can lead to dense cupcakes.
- Check for Doneness: Use a toothpick to test if your cupcakes are done.
- Cool Fillings: Make sure both the pastry cream and ganache are cool before filling and topping the cupcakes to maintain their structure.