Boston Cream Pie Cupcakes
Boston cream pie—which, of course, is not a pie at all—originated at the Parker House Hotel in Boston in the 1850s. When home cooks replicated the dessert, they baked the soft yellow sponge cake in pie tins (hence the name), which were more readily available than cake pans. This petite variation is at once familiar and novel.
Recipe information
Yield
makes 20
Ingredients
Preparation
Step 1
Preheat oven to 350°F. Brush standard muffin tins with butter; dust with flour, tapping out excess. Whisk together flour, baking powder, and salt. Combine milk and butter in a saucepan; set over very low heat.
Step 2
With an electric mixer on high speed, whisk eggs and sugar until fluffy, pale yellow, and thick enough to hold a ribbon on the surface for several seconds when whisk is lifted, about 5 minutes. Reduce speed to medium. Gradually add flour mixture, whisking until just incorporated.
Step 3
Bring milk and butter just to a boil. With mixer on low speed, add hotmilk mixture to batter in a slow, steady stream; mix until smooth (do not overmix). Beat in vanilla.
Step 4
Divide batter evenly among prepared cups, filling each halfway. Bake, rotating tins halfway through, until cupcakes are golden and a cake tester inserted in centers comes out clean, about 15 minutes. Transfer tins to wire racks to cool 10 minutes. Run a small offset spatula or knife around the edges to loosen; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
Step 5
To finish, use a serrated knife (and a gentle sawing motion) to split cupcakes in half horizontally. Spread about 1 tablespoon pastry cream on the bottom half of each cupcake. Replace top halves. Spoon about 1 tablespoon glaze over each cupcake. Refrigerate 30 minutes before serving.
