Food & Cooking Recipes Dessert & Treats Recipes Cupcake Recipes Boston Cream Pie Cupcakes 3.7 (174) 27 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 25, 2020 Print Rate It Share Share Tweet Pin Email Yield: 18 This is one of Martha's favorite treats from the February 2009 issue of Martha Stewart Living; it's a delicious bite-size version of the traditional dessert. Ingredients 6 tablespoons unsalted butter, room temperature, plus more for tins 1 ½ cups all-purpose flour, plus more for tins 1 ½ teaspoons baking powder ½ teaspoon coarse salt ½ cup whole milk 3 large eggs 1 cup sugar 1 teaspoon pure vanilla extract Vanilla Cream Chocolate-Ganache Glaze for Boston Cream Pie Cupcakes Directions Preheat oven to 350 degrees. Butter and flour standard muffin tins. Whisk together flour, baking powder, and salt in a small bowl. Warm milk and butter in a saucepan over low heat. Beat eggs and sugar with a mixer on high speed until thick and pale, about 5 minutes. Beat in dry ingredients. Bring milk and butter to a boil. With mixer on low speed, add milk mixture to batter, and beat until smooth. Add vanilla. Divide batter among muffin cups, filling each halfway. Bake cupcakes until light gold, about 15 minutes. Let cool in tins for 10 minutes, then transfer to wire racks. Let cool. Using a serrated knife, cut each in half horizontally. Spread 1 tablespoon vanilla cream on each cupcake bottom. Sandwich with top. Spoon glaze over each and serve immediately. Con Poulos Rate it Print