Get ready to embark on a delectable journey that will make your taste buds dance with joy! Our Boston Creme Pie Cupcake Bandwagon is about to revolutionize your dessert game, transforming the classic Boston Creme Pie into irresistible, bite-sized cupcakes that are guaranteed to steal the show at any gathering. Imagine sinking your teeth into a perfectly moist cupcake, filled with luscious vanilla pudding and topped with rich chocolate frosting - it's a dessert lover's ultimate dream come true!
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup milk
- 1/4 cup butter
- 2 eggs
- 1 tsp baking powder
- 1/2 cup vanilla pudding
- 1/2 cup chocolate frosting
Instructions
- Preheat your oven to 350°F (175°C) and line a standard cupcake pan with 12 cupcake liners.
- In a medium mixing bowl, cream together the 1/4 cup of softened butter and 1/2 cup of sugar until the mixture is light and fluffy.
- Add the 2 eggs to the butter-sugar mixture, one at a time, beating well after each addition until fully incorporated.
- In a separate bowl, combine the 1 cup of all-purpose flour and 1 tsp of baking powder. Gradually add this dry mixture to the wet ingredients, alternating with the 1/2 cup of milk. Start and end with the flour mixture, mixing until just combined.
- Once the batter is smooth, carefully spoon it into the prepared cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and allow to cool in the pan for 5 minutes before transferring the cupcakes to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the filling. Take the 1/2 cup of vanilla pudding and place it in a piping bag fitted with a small round tip.
- Once the cupcakes are completely cool, use a small knife or a cupcake corer to remove a small portion from the center of each cupcake, creating a cavity for the pudding filling.
- Pipe the vanilla pudding into the cavity of each cupcake until it is generously filled.
- After filling the cupcakes, take the 1/2 cup of chocolate frosting and frost the top of each cupcake. You can use a spatula or a piping bag for a decorative finish.
- For an extra touch, you may sprinkle some chocolate shavings or drizzle additional chocolate over the frosted cupcakes if desired.
- Serve the Boston Creme Pie Cupcakes immediately, or store them in an airtight container in the refrigerator for up to 3 days.
Tips
- Ensure all ingredients are at room temperature before mixing to achieve a smoother, more consistent batter.
- Don't overmix the batter - mix just until ingredients are combined to keep the cupcakes tender.
- Use a piping bag with a small round tip for precise and clean pudding filling.
- Let cupcakes cool completely before filling and frosting to prevent melting.
- For a professional look, use an offset spatula or piping bag when applying chocolate frosting.
- If you want extra flavor, consider adding a splash of vanilla extract to the batter.
- Store cupcakes in an airtight container in the refrigerator to maintain freshness.
- For best texture, let cupcakes sit at room temperature for 10-15 minutes before serving.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 5g
Fat: 15g
Saturated Fat: 8g
Cholesterol: 75mg
