Boston Cream Cupcakes
Delight in these light and fluffy Boston Cream Cupcakes filled with creamy custard and topped with a luscious chocolate glaze.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1 cup custard (store-bought or homemade)
- 1 cup chocolate glaze (store-bought or homemade)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- Cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and milk until well blended.
- Whisk together the flour, baking powder, and salt in a separate bowl.
- Add the dry ingredients to the wet mixture, mixing until just combined.
- Fill the cupcake liners about 2/3 full with the batter.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow cupcakes to cool completely on a wire rack.
- Create a cavity in the center of each cupcake using a small knife or cupcake corer.
- Fill the cavity with custard.
- Dip the tops of the cupcakes in chocolate glaze or drizzle over the top.
- Allow the glaze to set before serving.
Notes
Serve with fresh berries or whipped cream. Store in an airtight container for up to 2 days at room temperature, or refrigerate for about a week.
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 10g
- Sodium: 145mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
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