Go Back
+ servings
a hand holding up a boston cream pie cupcake with a bite remove to show the cream filling center
Print Recipe
5 from 1 vote

Boston Cream Pie Cupcakes

Boston cream pie cupcakes combine the best flavors of the classic, custard filled donut with everyone's favorite dessert. Yellow cupcakes get stuffed with a rich homemade custard and topped with a dollop of chocolate icing for a dessert you'll love!
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 12
Calories: 214kcal

Equipment

  • Icing Piping Kit w/ 1M Tip
  • Spoon

Ingredients

  • 1 box of Yellow Cake Mix and ingredients included in instructions
  • 2 Egg Yolks
  • 6 tablespoons of Sugar
  • 1 and 1/2 tablespoons of Corn Starch
  • 1 cup and 2 tablespoons of Milk
  • 1 tablespoon of Butter
  • 1 teaspoons of Vanilla
  • 1 container of Chocolate Icing

Instructions

  • Start by preparing and baking your cupcakes according to box instructions.
  • Let cool completely.
  • Cut out center with a spoon, as shown and set top aside.
  • Beat egg yolks lightly and set aside.
  • Place sugar, corn starch, and milk in a pot, and whisk until well combined.
  • Place over medium heat and stir until bubbly.
  • Simmer for two minutes and remove from heat.
  • Take 1/4 cup of your mixture and add to your egg yolks.
  • Mix, and add back to pot.
  • Whisk until smooth custard forms.
  • Place back over heat and let bubble for two minutes until it becomes thick.
  • Remove from heat and add in vanilla and butter.
  • Cover and place in fridge until cool.
  • Fill the center of each cupcake with custard, and place the tops back on.
  • Pipe icing onto each cupcake.
  • Serve and enjoy!

Nutrition

Calories: 214kcal | Carbohydrates: 43g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 332mg | Potassium: 51mg | Fiber: 1g | Sugar: 26g | Vitamin A: 105IU | Calcium: 118mg | Iron: 1mg