Victoria’s Boston Cream Pie Cupcakes

Victoria's Boston Cream Pie Cupcakes


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

[Total: 0   Average: 0/5]

Victoria’s Boston Cream Pie Cupcakes

This recipe was inspired by my mother’s custard filled sponge cake. Pour yourself a big glass of super cold milk or a cup of dark coffee and enjoy one or two of these sinful delights.


1 ½ Cups Unbleached Flour (plus more to coat the tins)

1 ½ Teaspoon Baking Powder

½ Teaspoon Salt

½ Cup Buttermilk or Sour Milk

6 Tablespoons Unsalted Softened Butter (plus more to coat the tins)

3 Jumbo Organic Eggs

1 Cup Sugar

2 Teaspoons Vanilla Extract

Preheat the oven to 350° F. Butter and flour standard muffin tins. Whisk together flour, baking powder and salt in a small bowl. Warm the milk and butter in a saucepan over low heat. Beat the eggs and sugar with a mixer on high speed for 5 minutes until thick and pale. Beat in the dry ingredients. Bring the milk and butter to a boil and will the mixer on low speed add the milk mixture to the batter and beat until smooth. Add the vanilla. Divide the batter among the muffin cups making sure to fill each half way. Bake cupcakes for 15 minutes until light golden brown. Remove from oven and let cool for 10 minutes and ONLY 10 minutes or they will stick. Then transfer to wire racks and let cool. Using a serrated knife cut each in half horizontally. Spread a spoonful of vanilla custard on each cupcake bottom. Sandwich with the top. Spoon glaze over each and serve immediately.


5 Tablespoons Sugar

4 Tablespoons Unbleached Flour

¼ Teaspoon Salt

1 ½ Cup Scalded Milk

1 Slightly Beaten Egg

1 ½ Teaspoon Butter

½ Teaspoon Vanilla

Combine the sugar, flour and salt in a small bowl. Scald the milk on medium heat (nearly boiling). Add the first three ingredients and stir over a medium heat until thick. Remove from the heat and add some of the warm milk mixture into the beaten egg and mix. Slowly add this to the remaining warmed milk. Cook long enough to cook the egg which should be for about 1 minute. Stir the custard constantly. Add the butter and vanilla and stir. Remove from the heat, transfer to a bowl and cover with waxed paper directly on the surface of the custard to avoid a hard skin. Chill in the refrigerator. This can be made a day ahead.


¾ Cup Heavy Cream

4 Ounces Semisweet Chocolate

2 Ounces Bittersweet Chocolate Finely Chopped

1 Teaspoon Sugar

Bring the cream to a boil in a small saucepan. Remove from the heat and add the chocolate and sugar. Let stand for 5 minutes and then whisk until smooth. Transfer to a bowl and let it cool slightly. Stir often. Drizzle over cupcakes immediately! Makes 12


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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