I realize a lot of folks are uncomfortable around the word moist… I’m sorry about this, but these Boston cream cupcakes are MOIST!
The more I think about it, there isn’t another word to describe it… So, it’s time for some exposure therapy!
Today’s recipe is a mixture of a few things, but the foundation is a basic vanilla cupcake recipe. I know, right? A basic vanilla cupcake? You bet your butt!!
The vanilla cupcake recipe is super easy and can be used to make a million different cupcake recipes.
Today, we’re going to build off of this basic recipe and create a delicious, moist (there it is again) Boston Cream cupcake.
Don’t lose this recipe, I’m serious… bookmark this page! It will become a family favorite! Homemade, moist (dang it, I said it again), amazing vanilla flavor, and a chocolate frosting that’s sooo good you want to bathe in it. (too much?)
The Boston Cream cupcakes are the perfect thing for someone who can’t decide if they’re a chocolate or vanilla lover. You know who I’m talking about.
That one person who seems to always be on the fence about what they want, but willingly attacks whatever comes out of the oven. This will blow their mind!
If you’re looking for a solid chocolate cupcake, you should definitely check out our fabulous chocolate cupcake with peanut butter butter cream. (you won’t be sorry)
Ok, it’s time to bake!
How to Make Boston Cream Cupcakes
1. Basic Vanilla Cupcake: This is the foundation of the Boston Cream Cupcake. It packs a powerful punch of vanilla flavor and also holds up well to the filling. The best part is it’s super easy to make and you can experiment with different recipes utilizing this foundation cupcake.
Tip: Use an ice cream scoop to fill your cupcake liners. Only fill them 1/2 – 2/3 full. If you fill them too much, you’ll end up with crispy topped mushroom looking monstrosities. 1/2 – 2/3 full!!
2. Vanilla filling: I have to confess… we just used regular ol’ boxed vanilla pudding. I’ve take the time to make homemade pudding and it’s really not THAT good. I don’t think it’s worth the time, energy, or mess.
Tip: ONLY use 1 cup of milk per packet of pudding. The directions typically call for 2 cups, but you want this pudding to be thick and flavorful. This will create the perfect filling!
Tip: When you’re going to fill your cupcakes use a Wilton 230 tip. Insert it directly in the center, squeeze your pudding in and slowing pull the tip back out. If you put too much in, the cupcake will split. Use just enough to create a small crack across the top.
3. Chocolate Frosting: If you have the will-power to not eat all of it directly out of the bowl, this frosting is A-MAZING. It can be spread on, or piped. I chose to pipe it on utilizing a Wilton 1M piping tip. I’m not a piping expert by any means, but a little practice goes a long way!
Tip: The attached frosting recipe only covers about 6-8 cupcakes if you pipe it. If you’re going to spread it, you’ll have plenty. I love icing, so… I go heavy!
You’re going to need the following supplies:
- Electric mixer
- Medium bowl
- Large bowl
- Medium sauce pan
- Cupcake/muffin pan
- 24 muffin cups
- Wilton 230 & 1M piping tip
- Disposable pastry bags
- The will-power to not eat the icing out of the bowl
Not a Piping Expert? Who cares! I’m not either, but you can practice by making a basic buttercream and practicing your piping skills on a counter, or cutting board. You can reuse it over and over again. It’s pretty cool how fast your skills will improve after a little practice.
Want to create this recipe and also support our blog? We used the following items and if you purchase from our Amazon affiliate links, we get a small commission. You’re not charged a dime extra!
- Wilton Decorating Piping Tip Set, 22 Piece
- 200 Pcs Disposable Pastry Bag Cake Decorating Icing Piping Bag
- Fitzroy and Fox Non-Slip Stainless Steel Mixing Bowls with Lids, Set of 3, Blue
Don’t forget to comment below and let us know how your Boston Cream cupcakes turned out… Or, if you ate all the icing out of the bowl. No judgement here!
Boston Cream Cupcakes
- 2 1/3 cup All-Purpose Flour
- 2 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1 cup softened butter
- 1 1/4 cup sugar
- 3 whole eggs
- 1 tsp vanilla
- 2/3 cup milk
- 1/2 cup butter
- 2/3 cup cocoa powder
- 3 cups powdered sugar
- 1/3 cup milk
- 1 tsp. vanilla
- 1 3.4 oz. Vanilla Pudding Packet (instant)
- 1 cup cold milk *1% was used for our recipe, and a higher fat content would only make it better!*
Pre-heat oven to 350°
Line your cupcake pans with cupcake liners
In a medium bowl. Mix baking powder, salt, and flour. Set aside once combined.
In a large bowl mix butter with an electric mixer on medium speed for 30 seconds.
Slowly add in sugar (about 1/4 cup at a time). Make sure to mix it well each time and scrape the edges often.
Once all sugar is added, beat for 2 minutes longer.
Add eggs. One at a time and mix well between each egg.
Add in vanilla
On LOW speed, alternate adding in flour (1/3 of mixture), and milk (1/2 at a time). Mix until just blended
Fill cupcake liners 1/2 to 2/3 full with your delicious goodness.
Bake 20 to 25 minutes, or until just golden brown. To test your cupcakes, insert a toothpick into a cupcake and if it comes out clean... They're done!
Cool in pans for 5 minutes, remove and place on a cooling rack
Melt the butter, and combine this with the cocoa powder in a medium bowl.
Add the vanilla to the cocoa powder mixture.
Alternate between adding the milk and powdered sugar to the cocoa powder mixture.
Add more milk if needed to reach desired consistency!
Mix the pudding packet with 1 cup of cold milk.
Refrigerate until you are ready to stuff the cupcakes <3