Boston Cream Pie Cupcakes

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The manufacturing procedure is really easy, you just need to comply with the approaches that we have composed on this web page. The following are the phases of how to prepare Boston Cream Pie Cupcakes.

yield: 12-14 CUPCAKES


6 tbsp (84g), unsalted butter, room temperature (I use Challenge Butter)
3/4 cups (155g) sugar
6 tbsp (86g) sour cream, room temperature
2 tsp (10ml) vanilla extract
3 large egg whites, room temperature
1 1/4 cups (163g) all purpose flour
2 tsp (8g) baking powder
¼ tsp salt
6 tbsp (90ml) milk, room temperature
2 tbsp (30ml) water, room temperature

2 egg yolks
6 tbsp (78g) sugar
1 1/2 tbsp cornstarch
1 cup + 2 tbsp (270ml) milk
1 tbsp (14g) salted butter
1 tsp vanilla extract

12 oz (338g) semi sweet chocolate chips
2 tbsp (30ml) light corn syrup
3/4 cup + 2 tbsp (210ml) heavy whipping cream


  1. Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
  2. In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of creaming time.
  3. Add sour cream and vanilla extract and mix until well combined.
  4. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  5. Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.
  6. Visit for full directions.

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