Monday, September 20, 2010

Boston Cream Pie Cupcakes

Boston Cream Pie is probably one of my favorite things to make. Everyone always loves them and can't stop eating them. The last time I made these, I used store bought everything. Frosting, cake mix, and a boxed filling. But these ones taste a lot better! And they're actually fun to make too. The custard filling is really creamy and delicious. The best part was I had a ton of filling left over so it worked as a little snack or you could put more filling in the cupcakes if you wanted. The only thing I would do differently is change the filling to french vanilla pudding instead of custard. But the custard works great too.

Boston Cream Pie Cupcakes
from cookinglight
For the cake:
2 teaspoons cake flour
1 1/4 cups cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup granulated sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
1 large egg
3/4 cups fat free milk
2 large egg whites
3 tablespoons sugar
For the filling:
1/2 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1 cup and 2 tablespoons milk
1/3 cup egg substitute
1 tablespoon butter
1/2 teaspoon vanilla extract
For the glaze:
2 oz dark chocolate
2 tablespoons milk
1/3 cup powdered sugar
Preheat oven to 350 Degrees F.

To prepare cake, coat bottom of 9 inch round cake pan or cupcake pan with cooking spray. Dust with 2 tablespoons cake flour.

Combine flour, baking powder, and 1/4 teaspoon salt in small bowl, whisking. Place 1/2 cup sugar and 1/4 cup butter in large bowl and beat with a mixer at medium speed until light and fluffy. Add 1 teaspoon vanilla and egg, beating until blended. Add flour mixture and 3/4 cup milk alternating to sugar mixture beginning and ending with flour mixture.

Place egg whites in medium bowl, beat with a mixer at high speed until foamy. Gradually add 3 tablespoons sugar, beating until stiff peaks form. Gently fold egg white mixture into batter and pour into prepared pan. Bake 30 minutes or until toothpick comes out clean. Cool 10 minutes, run knife along outside edge, remove and cool on rack.

To prepare filling, combine 1/2 cup sugar, cornstarch, and 1/8 teaspoon salt in medium saucepan. Gradually add 1 cup plus 2 tablespoons milk and egg substitute to pan stirring with a whisk until blended. Bring to a boil over medium heat, stirring constantly with a whisk until thick. Remove from heat and stir in 1 tablespoon butter and 1/2 teaspoon vanilla. Place pan in large ice filled bowl until custard cool to room temperature, about 15 minutes stirring occasionally.

To prepare glaze, place chocolate and 2 tablespoons milk in bowl and melt over stove top. After it's melted, remove from stove top and add powdered sugar and stir with a whisk until smooth.

Insert filling into cupcakes by poking a hole in the bottom and filling it with the filling. Evenly spread glaze over top, and enjoy!


  1. I've never tried a Boston cream pie or Boston cream bun before even though I've heard of it. I missed my chance to try it while I was in the US! With the custard filling it sounds a bit like a profiterole!

  2. The Boston cream pies look so yummy!! Have never tried them so will give this recipe a go... like your mouth -watering blog!!!

  3. AHH. I haven't Boston Cream ANYTHING in far too long. I need to remedy that. These look amazing!

  4. oh gosh these look awesome. I have to try them! this weekend for sure.
    what did you use to fill the cupcakes with the custard? Whenever I try to fill something with custard it just doesn't work. I get custard everywhere but the cake.