Boston Cream Pie Cupcakes

Luciana’s recipe for boston cream pie cupcakes, for when you don’t want donuts

Ingredients for Cupcakes

12 tbsp unsalted butter, softened
1 cup sugar
2 tsp vanilla extract
3 eggs
1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
2/3 cup buttermilk

Ingredients for Filling

3 egg yolks
3 cups milk
1/2 cup sugar
1/2 cup cornstarch
1/4 tsp salt
1 tsp vanilla extract

Baking the Cupcakes

Preheat oven to 350 degrees fahrenheit

Cream the butter and sugar, then add the vanilla, and beat it some more

Beat and eggs one by one to the mixture

In another bowl, mix the flour, baking powder, and salt together

Add the dry ingredients to the wet in 3 batches, alternating with the buttermilk. Keep mixing until well combined

Grease a muffin pan and fill each hole with batter until 3/4 fill

Bake for 18-25 mins

Set aside to cool before adding filling

Making the Filling

In a bowl, beat the egg yolks well

Gradually stir the milk into the egg yolks

In a heavy saucepan on med-low heat, mix sugar, cornstarch and salt

Slowly add the milk mixture to the saucepan. No lumps!!

Stir continuously until the mixture reaches a low boil

Move saucepan from heat into ice water and continue stirring

After it cools down, mix in vanilla

Cover with plastic wrap to prevent a skin forming on top and place in the fridge

After the filling is cold, inject into the center of the cooled cupcakes