Boston Cream Cupcake Recipe With Custard Filling

Tired of complicated desserts that leave you exhausted? I know that feeling, and I’m here to show you a simpler way to bake something truly special.

Discover how to effortlessly create luscious Boston Cream Cupcakes with Custard Filling right in your own kitchen, turning everyday moments into sweet celebrations. Perfect for busy home cooks and families looking for impressive yet simple desserts. We’ll guide you through every step, from tender vanilla cupcakes to creamy custard filling and a shiny chocolate glaze, ensuring success every time. With tested techniques and smart shortcuts, you’ll feel like a baking pro in no time.

Ingredient Breakdown (with Measurements, Purpose) for Your Boston Cream Cupcakes

Gathering your ingredients is the first exciting step towards delicious Boston Cream Cupcakes with Custard Filling! Here’s what you’ll need, along with a little note on why each one is so important.

• All-purpose flour: (1 ½ cups / 190g) Provides the essential structure for those wonderfully light and airy cupcakes.
• Granulated sugar: (1 cup / 200g + ½ cup / 100g) For sweetness in both the cupcakes and the creamy custard.
• Large eggs: (3 whole + 4 yolks) Bind everything together and add richness to both the cake and the custard.
• Whole milk: (1 cup / 240ml + ½ cup / 120ml) Adds moisture to the cupcakes and creates the perfect creamy base for our custard filling.
• Vanilla extract: (2 tsp + 1 tsp) Essential for that classic, warm flavor throughout.
• Unsalted butter: (½ cup / 113g + 2 tbsp / 28g) Brings richness and a tender crumb to the cupcakes, and silkiness to the custard.
• Baking powder: (1 ½ tsp) The leavening agent that makes your cupcakes rise beautifully and become fluffy.
• Cornstarch: (3 tbsp) Our secret weapon for a perfectly smooth and thick custard filling.
• Unsweetened cocoa powder: (¼ cup / 22g) Gives our chocolate glaze its rich, classic flavor.
• Powdered sugar: (1 ½ cups / 180g) For a wonderfully smooth and sweet glaze.
• Pinch of salt: (¼ tsp) Enhances all the flavors.

Want to personalize your Boston Cream Cupcakes? Here are a few easy ideas:

• Swap milk for buttermilk for extra tender cupcakes – the acidity works wonders!
• Add a tiny pinch of nutmeg (just ⅛ tsp) to the custard for an unexpected depth of flavor.
• Use almond extract instead of vanilla for a subtle flavor twist in the cake batter.
• For the glaze, you can substitute semi-sweet chocolate chips (about ½ cup, melted and mixed with a little milk) for cocoa powder and powdered sugar if you prefer.

For the very best Boston Cream Cupcake Recipe with Custard Filling, quality ingredients truly shine:

• Use fresh, large eggs for the best binding and richness.
• A good quality vanilla extract makes a noticeable difference in the overall flavor.
• Whole milk provides the richest, most decadent custard.
• Consider European-style butter for an even richer flavor in your cupcakes.
• Dutch-processed cocoa powder will give you a darker, less bitter chocolate glaze.

Step-by-Step Preparation Instructions

Let’s get baking! This Boston Cream Cupcake Recipe might look like it has a few steps, but each one is simple and designed for success.

1. Prepare Cupcakes (15 mins prep, 18-22 mins bake): Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, cream the butter and granulated sugar until it’s light and fluffy – this takes about 3-5 minutes. Add eggs one at a time, beating well after each, then stir in the vanilla. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with dry, mixing just until combined. Fill cupcake liners 2/3 full. Bake for 18-22 minutes, or until golden and springy to the touch. Let cool completely on a wire rack.

2. Make Custard Filling (10 mins prep, 5-7 mins cook, 1-2 hours chill): In a medium saucepan, whisk together the egg yolks, ½ cup sugar, cornstarch, and a pinch of salt until smooth. In a separate small saucepan, heat 1 cup milk and 1 tsp vanilla extract over medium heat until it just simmers (do not boil). Slowly drizzle about half of the hot milk mixture into the egg yolk mixture, whisking constantly to temper the yolks. Pour the tempered yolk mixture back into the saucepan with the remaining hot milk. Cook over medium heat, stirring constantly with a whisk, until the custard thickens significantly and coats the back of a spoon – about 5-7 minutes. Remove from heat, stir in the 2 tbsp butter until melted and smooth. Pour the custard into a shallow dish, cover with plastic wrap pressed directly onto the surface to prevent a skin from forming, and chill in the refrigerator for 1-2 hours, or until firm. Quick filling shortcut: Use instant vanilla pudding mix (prepared thick) if time is very short, though homemade custard is truly worth it for these Boston Cream Cupcakes!

3. Core Cupcakes: Once your cupcakes are completely cool, use a small paring knife or a cupcake corer to remove a small cone from the center of each, about ¾ of the way down. Reserve the tops – they’ll be your little ‘lids’.

4. Fill Cupcakes (10-15 mins): Transfer the chilled custard to a piping bag fitted with a round tip (or simply use a spoon if you don’t have a bag). Pipe generously into each cored cupcake, making sure to fill it well. Place the reserved cupcake tops back on as a lid to keep the custard snug inside.

5. Prepare Chocolate Glaze (5 mins prep): In a small bowl, whisk together the powdered sugar, cocoa powder, ⅛ tsp salt, 2-3 tbsp milk, and ½ tsp vanilla until you have a smooth, pourable glaze. Start with 2 tablespoons of milk and add more a tiny bit at a time until you reach your desired consistency – it should be thick enough to coat but still drip nicely.

6. Glaze and Finish (5-10 mins): Hold each filled Boston Cream Cupcake by the base and gently dip the top into the prepared chocolate glaze. Lift, let any excess drip off, then place on a wire rack to set. Your delicious Boston Cream Cupcakes are now ready!

• For chocolate cupcakes: Substitute ¼ cup of the all-purpose flour with ¼ cup unsweetened cocoa powder when making the cupcake batter.

Troubleshooting:

• Custard too thin? Don’t panic! Return it to low heat and whisk vigorously until it thickens to the desired consistency.
• Cupcakes sinking in the middle? This often happens from over-mixing the batter or an incorrect oven temperature. Always mix just until combined and check your oven’s calibration.

When and How to Enjoy Your Boston Cream Cupcakes (Occasions, Storage)

These Boston Cream Cupcakes are so versatile, they fit into almost any occasion where a sweet treat is welcome!

• Weeknight Dessert: A delightful and easy surprise after dinner to brighten any evening.
• Special Occasions: Perfect for birthdays, anniversaries, or family gatherings where you want something homemade and impressive.
• Potlucks & Picnics: Always a crowd-pleaser that disappears fast! Just remember to keep them chilled.
• School Lunches (Treat Day): A special homemade goodie that’s sure to make kids smile.

For the best experience:

• Serve your Boston Cream Cupcakes chilled for the ideal texture and flavor of the custard.
• They pair beautifully with a simple glass of cold milk or a warm cup of coffee.
• Garnish with a few chocolate shavings or a fresh raspberry on top for an elegant touch.

Proper storage is key to keeping your Boston Cream Cupcakes tasting their best, especially with that wonderful custard filling.

• Fridge: Store Boston Cream Cupcakes in an airtight container in the refrigerator for up to 3-4 days. The custard needs refrigeration to stay fresh and safe.
• Freezer: You can freeze unfilled cupcakes for up to 2 months. Thaw them completely at room temperature before filling and glazing. I don’t recommend freezing assembled Boston Cream Cupcakes as the custard texture can become watery when thawed.
• Reheating: Not applicable; these are best served chilled or at cool room temperature.

How It Supports Easy Homemade Treat

Our Boston Cream Cupcake Recipe with Custard Filling truly embodies the spirit of an easy, hearty, and family-friendly homemade treat. Here’s how it makes your life simpler:

• Straightforward Steps: Each component—from the tender vanilla cupcakes to the rich custard and the shiny chocolate glaze—is broken down into manageable, easy-to-follow instructions perfect for home bakers of all skill levels.
• Common Ingredients: This recipe relies on pantry staples you likely already have on hand, avoiding specialty store runs and making it an accessible and budget-friendly homemade dessert.
• Make-Ahead Friendly: The cupcakes and the custard can both be prepared a day in advance. This flexibility allows for stress-free assembly when you’re ready to serve these delightful Boston Cream Cupcakes, making party prep a breeze.

Tips, Adjustments, and Cautions for Perfect Boston Cream Cupcakes

A few expert tips can elevate your Boston Cream Cupcake Recipe from great to absolutely perfect. Keep these in mind for the best results!

• Perfect Custard: When making the custard, whisk constantly, especially when slowly adding the hot milk to temper the eggs. This prevents scrambling. Continue whisking until it’s thick enough to hold its shape well on a spoon.
• Fluffy Cupcakes: The secret to a tender crumb is not to overmix the batter. Mix just until the ingredients are combined; overmixing develops gluten and can lead to tough cupcakes.
• Smooth Glaze: Always sift your powdered sugar and cocoa powder before whisking them into the glaze liquid. This prevents any pesky lumps and ensures a silky-smooth finish.

Allergy or Dietary Considerations:

• Dairy/Eggs: This Boston Cream Cupcake recipe relies heavily on dairy and eggs for its classic flavor and texture. For those with allergies, you would need to seek out specific vegan or egg-free versions of this dessert.
• Gluten-Free: You can typically substitute the all-purpose flour in the cupcakes with a good quality 1:1 gluten-free baking blend designed for cakes.

Safety First: Ensure your custard reaches a safe temperature (around 160°F / 71°C) to fully cook the eggs, especially if you’re using a thermometer. After cooking, chill it rapidly in the refrigerator to prevent bacterial growth.

FAQs

Got questions about making this delightful Boston Cream Cupcake Recipe? I’ve got answers!

There you have it – everything you need to know to create truly special Boston Cream Cupcakes with Custard Filling that taste incredible and are surprisingly simple to make, bringing smiles to everyone at your table.

Ready to bake? Pin this Boston Cream Cupcake Recipe to your dessert board so you can easily find it for your next sweet craving!

Boston Cream Cupcakes with Custard Filling

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• Author: Elina Mirkle
• Total Time: 81 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

Luscious Boston Cream Cupcakes with creamy custard filling and shiny chocolate glaze are an effortless, impressive dessert perfect for any occasion.

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Ingredients

Scale 1x2x3x

• 1 ½ cups / 190g All-purpose flour
• 1 cup / 200g + ½ cup / 100g Granulated sugar
• 3 whole + 4 yolks Large eggs
• 1 cup / 240ml + ½ cup / 120ml Whole milk
• 2 tsp + 1 tsp Vanilla extract
• ½ cup / 113g + 2 tbsp / 28g Unsalted butter
• 1 ½ tsp Baking powder
• 3 tbsp Cornstarch
• ¼ cup / 22g Unsweetened cocoa powder
• 1 ½ cups / 180g Powdered sugar
• ¼ tsp Pinch of salt

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Instructions

1. Prepare Cupcakes: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, cream the butter and granulated sugar until it’s light and fluffy – this takes about 3-5 minutes. Add eggs one at a time, beating well after each, then stir in the vanilla. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with dry, mixing just until combined. Fill cupcake liners 2/3 full. Bake for 18-22 minutes, or until golden and springy to the touch. Let cool completely on a wire rack.
2. Make Custard Filling: In a medium saucepan, whisk together the egg yolks, ½ cup sugar, cornstarch, and a pinch of salt until smooth. In a separate small saucepan, heat 1 cup milk and 1 tsp vanilla extract over medium heat until it just simmers (do not boil). Slowly drizzle about half of the hot milk mixture into the egg yolk mixture, whisking constantly to temper the yolks. Pour the tempered yolk mixture back into the saucepan with the remaining hot milk. Cook over medium heat, stirring constantly with a whisk, until the custard thickens significantly and coats the back of a spoon – about 5-7 minutes. Remove from heat, stir in the 2 tbsp butter until melted and smooth. Pour the custard into a shallow dish, cover with plastic wrap pressed directly onto the surface to prevent a skin from forming, and chill in the refrigerator for 1-2 hours, or until firm.
3. Core Cupcakes: Once your cupcakes are completely cool, use a small paring knife or a cupcake corer to remove a small cone from the center of each, about ¾ of the way down. Reserve the tops – they’ll be your little ‘lids’.
4. Fill Cupcakes: Transfer the chilled custard to a piping bag fitted with a round tip (or simply use a spoon if you don’t have a bag). Pipe generously into each cored cupcake, making sure to fill it well. Place the reserved cupcake tops back on as a lid to keep the custard snug inside.
5. Prepare Chocolate Glaze: In a small bowl, whisk together the powdered sugar, cocoa powder, ⅛ tsp salt, 2-3 tbsp milk, and ½ tsp vanilla until you have a smooth, pourable glaze. Start with 2 tablespoons of milk and add more a tiny bit at a time until you reach your desired consistency – it should be thick enough to coat but still drip nicely.
6. Glaze and Finish: Hold each filled Boston Cream Cupcake by the base and gently dip the top into the prepared chocolate glaze. Lift, let any excess drip off, then place on a wire rack to set. Your delicious Boston Cream Cupcakes are now ready!

Notes

Storage: Store Boston Cream Cupcakes in an airtight container in the refrigerator for up to 3-4 days. The custard needs refrigeration. Unfilled cupcakes can be frozen for up to 2 months; thaw before filling and glazing. Do not freeze assembled cupcakes as the custard texture can become watery upon thawing.

Tips for Success:

• Perfect Custard: Whisk constantly when making custard, especially when tempering eggs. Continue whisking until it’s thick enough to hold its shape. Ensure it reaches around 160°F (71°C) to cook eggs safely, then chill rapidly. If custard is too thin, return it to low heat and whisk vigorously.
• Fluffy Cupcakes: Avoid overmixing the batter; mix just until combined to prevent tough cupcakes. For chocolate cupcakes, substitute ¼ cup of all-purpose flour with ¼ cup unsweetened cocoa powder. If cupcakes sink, it’s often due to overmixing or incorrect oven temperature; check oven calibration.
• Smooth Glaze: Sift powdered sugar and cocoa powder before mixing to prevent lumps and ensure a silky finish. Adjust consistency by adding more milk (if too thick) or more powdered sugar/cocoa (if too thin).

Substitutions & Variations:

• Swap milk for buttermilk in cupcakes for extra tenderness.
• Add a tiny pinch (⅛ tsp) of nutmeg to the custard for depth of flavor.
• Use almond extract instead of vanilla in the cake batter for a subtle twist.
• For the glaze, substitute semi-sweet chocolate chips (about ½ cup, melted and mixed with a little milk) for cocoa powder and powdered sugar.
• Gluten-Free: Substitute all-purpose flour with a quality 1:1 gluten-free baking blend designed for cakes.
• Quick Filling Shortcut: Use instant vanilla pudding mix (prepared thick) if time is short, though homemade custard is recommended for these Boston Cream Cupcakes.

• Prep Time: 55 minutes
• Cook Time: 26 minutes
• Category: Desserts
• Method: Baked
• Cuisine: American

Nutrition

• Serving Size: 1 cupcake
• Calories: 0
• Sugar: 0g
• Sodium: 0mg
• Fat: 0g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 0g
• Fiber: 0g
• Protein: 0g
• Cholesterol: 0mg

Keywords: Boston Cream Cupcakes