Saturday, 2 June 2012

Boston Cream Pie Cupcakes

I have been craving Boston cream pie doughnuts lately, so I  experimented with a few recipes to satisfy my craving. I think I finally found a winner. After quite a few failures, I present to you... Boston Cream Pie Cupcakes :)

These cupcakes are filled with a creamy vanilla custard and topped with a chocolate glaze. They are perfectly prepackaged for easier portion control. The egg whites in the cake batter make the finished cake very light and fluffy, while remaining moist and supple.

Thank goodness this recipe only makes 10 cupcakes, because it is very hard to stop at just one.

Boston Cream Pie Cupcakes

(10 regular sized cupcakes)


  • 3 egg whites
  • 1/4 cup sweetener of choice (I used 6g stevia)
  • 1/4 cup reduced calorie margarine
  • 3/4 cup sweetener of choice (I used 18g stevia)
  • 2 tablespoons unsweetened applesauce
  • 1 1/2 teaspoons vanilla extract
  • 1 1/3 cups cake flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2/3 cup unsweetened almond milk (or milk of choice, like skim milk)
  • nonstick cooking spray
Cream Filling:
  • 1/4 cup sweetener of choice (I used 6g stevia)
  • 1.5 tablespoons cornstarch
  • scant 1/8 teaspoon salt
  • 1/2 cup + 2 tablespoons unsweetened almond milk
  • 1 very small egg yolk (or a little less than 1 big one)
  • 3/4 teaspoon vanilla extract
Chocolate Glaze:
  • 3 tbs sweetener of choice (I used 4g stevia)
  • 1 1/2 tablespoons cocoa powder
  • 1 teaspoon cornstarch
  • 1/3 cup unsweetened almond milk
  • 1/2 teaspoon vanilla extract


  • Preheat oven to 350 degrees F. Line a muffin tin with 10 liners; spray each with nonstick spray.
  • In a small bowl, beat egg whites on high speed until soft peaks form. Add 1/4 cup sweetener (unless you chose a liquid sweetener such as agave) and continue beating until stiff peaks form. Set aside.
  • In a medium-large bowl, beat together margarine and 3/4 cup sweetener on medium speed until light and fluffy (if you chose a liquid sweetener, add the entire cup now). Add applesauce, and vanilla. Sift together flour, baking powder, and salt in a separate bowl. With the mixer on low speed, alternate adding flour mixture with almond milk starting and ending with flour; mix until smooth. Add about 1/3 of the egg whites to the batter and mix until smooth. With a spatula, fold in the remaining egg whites until no white streaks are left. Spoon batter into 10 cupcake liners, bake for 13-17 minutes at 350F. 
  • Cool cupcakes completely on a wire rack before filling/glazing. 
Cream Filling:
  • Whisk together sweetener, cornstarch, salt, almond milk, and egg yolk in a small saucepan over medium heat. Bring to a boil while whisking constantly, and continue cooking for an additional minute or two. Remove from heat and stir in vanilla. Cover and refrigerate until set.
Chocolate Glaze:
  • Whisk together sweetener, cocoa powder, and cornstarch in a small saucepan. Slowly add almond milk and bring to a boil over medium heat while whisking constantly. Remove from heat and stir in vanilla. Set aside until cupcakes are cooled and filled. 
Putting it all together:
  • Cut a small circular hole out of each cupcakes center (being careful not to go all the way to the bottom). 

  • Place cream filling in a plastic bag, snip a corner off to create a small hole. Fill each cupcake hole with filling.

  • Carefully spread an equal amount of glaze on-top of each cupcake. Be careful not to mix together the cream filling and glaze. 

(Based on making 10 cupcakes)

For just 1 cupcake (no filling/glaze):

  • 82 Calories
  • 13g Carbohydrates
    • 1g Sugar
    • 1g Fiber
  • 2g Fat
  • 3g Protein
For 1 Boston Cream Pie Cupcake (including everything: filling/glaze/cupcake):
  • 98 Calories
  • 15g Carbohydrates
    • 1g Sugar
    • 1g Fiber
  • 3g Fat
  • 4g Protein

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