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    Boston Cream Cupcakes

    1.5 hrs to make, serves 18



    • 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


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


    • 1 package Cook & serve vanilla pudding


    • 1/3 cup Sugar and water


    • 8 oz Chopped

    boston cream cupcakes

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