More Great Recipes: Cupcakes | Filling | Frosting

Boston Cream Cupcakes

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Member since 2007

Serves 10 cupcakes | Prep Time | Cook Time


2 eggs
6 Tbsp sugar
1/4 tsp salt
1/2 tsp vanilla extract
1/2 cup flour
1/4 cup sugar
2 tsp cornstarch
1/2 cup milk
2 egg yolks, lightly beaten
1/2 tsp vanilla extract
3 Tbsp butter, softened
1 1/2 cups sugar
1/4 cup cocoa
2 Tbsp butter
1/2 tsp vanilla
2 tbsp milk

Preheat oven to 350F. Line a cupcake pan with liners. In a small bowl, beat eggs until light and fluffy. Gradually add sugar and salt, beating until thick and lemon-colored, about 5 minutes. Stir in vanilla. Fold in flour, 2 Tbsp at a time. Spoon into a cupcake pan. Bake 15-20 minutes or until cakes springs back when touched. Cool for 10 minutes before removing from pans to cool completely.

Custard: In a small pan, combine sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir a small amount into egg yolks before adding them to the pan (Adding a little bit of heat first will keep it from turning into scrambled eggs). Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat and let cool to room temperature without stirring. Once cool, cream butter and gradually beat in custard.

Frosting: Beat frosting ingredients until mixed. Add more milk if necessary.

To assemble: Cut a hole out of each cupcake middle and reserve crumbs. The batter may be sticky. Spoon custard into each center. Pipe frosting on top and garnish with reserved crumbs.

Pairs Well With


This is a great way to use up leftover egg yolks.

Wow I didn't know you could make these like this!

I followed this cake recipe to the letter and make cake turned out extremely dense and very eggy. I would add a leavening agent to make it a bit airier. Also for the frosting I would use confectioners sugar instead of granulated sugar.

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