BOSTON CREAM PIE CUPCAKES #desserts #cupcakes #pie #snack #pumpkin

BOSTON CREAM PIE CUPCAKES #desserts #cupcakes #pie #snack #pumpkin

These Boston Cream Pie Cupcakes are beyond words! Damp vanilla cake, baked good cream filling and a wonderful chocolate ganache beating cause this one delicious cupcake you'll to need to dive into.

So I surmise today is the day that I will scatter the fantasy that I have consistently been a stunning dough puncher – just in the event that you were under that impression.

In all actuality, I grew up cooking with my mother, not heating. Certainly, there was some preparing around occasions, yet everyday was about the cooking. So when I began preparing quite a while back, it was a significant exertion to truly realize what I was doing. Heaps of hours have been spent in the kitchen.

With cooking, I was accustomed to having the option to toss things in a dish and not need to stress a lot of that little changes to a formula would demolish it. With preparing, it's an entire diverse ball game. Little changes can have a tremendous effect – and be fantastically disappointing.

BOSTON CREAM PIE CUPCAKES #desserts #cupcakes #pie #snack #pumpkin

Also try our recipe : MARTHA WASHINGTON CANDIES #desserts #cakes #bart #pumpkin #party



  • 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


  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. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  7. Fill the cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.

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