Boston cream cupcakes

Boston cream cupcakes
Boston cream cupcakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • MAKES 18

  • ACTIVE: 30 MIN TOTAL: 11/2 HR Cupcakes

  • 21

    f2 cups all-purpose flour 3f4 tsp baking soda

  • 1

    f2 tsp each baking powder and salt 3f4 cup (1112 sticks) unsalted butter,

  • softened

  • 11

    f4 cups sugar 3 large eggs

  • 2

    tsp vanilla extract 1 cup buttermilk

  • Filling

  • 1

    package (3 oz) cook & serve vanilla pudding

  • 11/4

    cups milk

  • 1

    f2 tsp vanilla extract

  • Chocolate Glaze

  • 8

    oz semisweet chocolate, chopped !f3 cup each sugar and water

  • 3

    Tbsp unsalted butter, softened

Directions

1. Cupcakes: Heat oven to 350°F. Line 18 muffin cups with paper liners. 2. In a bowl, whisk flour, baking soda, baking powder and salt until blended. 3. Beat butter and sugar in a large bowl with electric mixer until light and fluffy, about 2 minutes. Add eggs, one at a time, until well blended. Beat in vanilla extract. 4. With mixer on low speed, alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture, until just blended. 5. Spoon about V

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