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Boston Cream Cupcakes

1.5 hrs to make • Serves 18

Refrigerated

3 Eggs, large

Baking & Spices

2 1/2 cup All-purpose flour
1/2 tsp Baking powder and salt
3/4 tsp Baking soda
1 1/4 cup Sugar
2 1/2 tsp Vanilla

Dairy

15/16 cup Butter, unsalted
1 cup Buttermilk
1 1/4 cup Milk

Desserts

1 package Cook & serve vanilla pudding

Liquids

1/3 cup Sugar and water

Other

8 oz Chopped
  • Susan Loren-Taylor | SwoonMySpoon

    boston cream #cupcakes <3 #food #recipe

  • Chantal Vanetzian

    Boston Cream Cupcakes By: Woman's Day Pinned Image Active Time: 30 minutes Total Time: 1 hour 30 minutes Serves: 18 This miniature version of the classic custard pie leaves nothing out, with rich vanilla pudding, buttermilk and a semisweet chocolate glaze. Cupcakes 2 1/2 cups all-purpose flour 3/4 tsp baking soda 1/2 tsp each baking powder and salt 3/4 cup (1 1/2 sticks) unsalted butter, softened 1 1/4 cups sugar 3 large eggs 2 tsp vanilla extract 1 cup buttermilk Filling 1 package (3 oz) cook & serve vanilla pudding 1 1/4 cups milk 1/2 tsp vanilla extract Chocolate Glaze 8 oz semisweet chocolate, chopped 1/3 cup each sugar and water 3 Tbsp unsalted butter, softened Recipe Preparation Heat oven to 350ºF. Line 18 muffin cups with paper liners. In a bowl, whisk flour, baking soda, baking powder and salt until blended. Beat butter and sugar in a large bowl with electric mixer until light and fluffy, about 2 minutes. Add eggs, one at a time, until well blended. Beat in vanilla extract. With mixer on low speed, alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture, until just blended. Spoon about 1/4 cup batter into each muffin cup. Bake 18 to 20 minutes until wooden pick inserted in center comes out clean. Cool 5 minutes; remove from pan to wire rack to cool completely. Prepare pudding as package directs, using 1 1/4 cups milk. Remove from heat and stir in vanilla. Scrape into a bowl; cover surface directly with plastic wrap and refrigerate until cold. Place chocolate, sugar and water in a small saucepan over low heat. Cook, stirring, until melted and smooth, about 3 minutes. Remove from heat; stir in butter until it melts and mixture is smooth. Let cool. Slice off top of cupcakes to come to top of paper liners. Spread cut surface with about 1 Tbsp filling. Top with cupcake top. Spoon about 1 Tbsp glaze onto top center of each, easing it over top.

  • Meredith Mahoney

    Boston Cream Pie Cupcakes. Mmmmm Boston creme anything is amazing!

  • Allie ✨

    Boston Cream Cupcakes and Hot Chocolate, I could live on this combo!

  • Linda Colston Dundas

    Boston Cream Cupcakes Recipe at WomansDay.com- Dessert Recipes

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