Tag Archives: cupcakes

Boston Cream Pie Cupcakes

If you plan on enjoying these right away, I suggest making the vanilla cream first!
  • 1 1/2 cups cake flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup heavy cream
  • 3 ounces (6 tablespoons) unsalted butter, softened, plus more for tins
  • 3 large eggs
  • 1 cup sugar
  • 1 teaspoon pure vanilla extract

Vanilla Cream:

  • 2 large egg yolks
  • 1/4 cup sugar
  • 2 tablespoons plus 1/2 teaspoon cornstarch
  • Pinch of salt
  • 1 cup heavy cream
  • 1/2 teaspoon pure vanilla extract

Chocolate-Ganache Glaze:

  • 2/3 cup heavy cream
  • 6 ounces semisweet chocolate, finely chopped
  • 1 tablespoon light corn syrup



Preheat oven to 350.  Prepare muffin tins, set aside.  Whisk together flour, baking powder, and salt in a small bowl. Beat eggs and sugar with a mixer on high speed until thick and pale, about 5 minutes. Beat in dry ingredients.  Warm milk and butter in a saucepan over low heat.  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.

Vanilla Cream:

Whisk yolks until smooth. Mix sugar, cornstarch, salt and cream in a medium saucepan over medium heat. Cook, stirring, until mixture begins to bubble and thicken, about 5 minutes.  Pour 1/3 of milk mixture into yolks, whisking constantly. Return mixture to saucepan, and cook over medium heat, stirring often, until thick, 2 to 4 minutes. Stir in vanilla.  Transfer into a bowl. Press plastic wrap directly on surface. Refrigerate until cold, at least 1 hour, or up to 2 days.

Chocolate-Ganache Glaze:

Bring cream to a boil in a small saucepan. Remove from heat, and add chocolate and corn syrup. Let stand for 5 minutes. Whisk until smooth. Transfer to a bowl, and let cool, stirring often. Use immediately.

Bring It All Together:

Using a serrated knife, cut each cooled cupcake in half horizontally. Add a spoonful of vanilla cream to bottom half and sandwhich with top.  Drizzle with chocolate-ganache glaze.  Enjoy!









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Vanilla Buttermilk Cupcakes with Strawberry Vanilla Butter Cream

These cupcakes are beyond dense.  They’re moist and rich and are best enjoyed with a tall glass of milk.  Recipe adapted from a Martha Stewart recipe – woman’s a genius.

The Strawberry butter cream will change your life.

raaaawberries - thanks for the picture Martha



  • 3 cups cake flour
  • 2 cups sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
  • 4 large eggs
  • 1 cup buttermilk
  • 1 teaspoon pure vanilla extract

Strawberry Butter Cream:

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 6 to 8 cups confectioners’ sugar (use what you need, you might use more or less)
  • 1/2 cup buttermilk
  • 1 teaspoon pure vanilla extract
  • 1/2 cup blended strawberries (more strawberries never killed anyone though…even out the consistency with more icing sugar)



Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside. Combine flour, sugar, baking powder, and salt.  Add butter, mixing until just coated with flour.  Whisk together eggs, buttermilk, and vanilla.  Using an electric mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition.  Beat until ingredients are incorporated but do not over-beat! This will create dry cupcakes (not that that’s even possible with the amount of buttermilk in this recipe…).  Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.

Transfer to a wire rack to cool completely. Once cupcakes have cooled?

Frost ’em.  Eat ’em.

Butter Cream:

About as simple as they come!  Blend strawberries, set aside.   With an electric mixer cream butter until smooth and creamy.  Add sugar, milk, strawberries and vanilla; mix until light and fluffy.

Pretty, ammiright?

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Banana Cupcakes with Maple Brown Butter Frosting

Long time, no post…
  • 1 cup mashed bananas
  • 1 tbsp lemon juice
  • 1 1/2 cups flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 3/4 stick unsalted butter, room temperature
  • 1 cup sugar
  • 1 large egg
  • 1 tsp vanilla
  • 3/4 cup buttermilk


  • 1 stick butter
  • 3 cups confectioners sugar (more or less)
  • 1/4 milk
  • 3 tbsp real maple syrup (probably more….I loaded up on the maple)

How To: 

In a small bowl mash up bananas with lemon juice.  In separate bowl, mix together flour, baking soda, salt, cinnamon and nutmeg.  In a third bowl (last one, I swear), cream butter and sugar until light and fluffy.  Beat in egg and vanilla.  Add flour mixture and buttermilk alternately while mixing continuously.  Beat in banana mixture until well blended.  Bake at 350 until golden brown or a toothpick comes out clean.


In a saucepan, melt butter over medium heat until golden brown.  In a bowl, add butter to sugar, then add milk and syrup.  Beat until fluffy.  Add more milk and maple syrup for a more drizzle-like topping.  Easy on the liquids if you want it thick.  Let cupcakes cool, frost them and top with ‘naner slices and cinnamon.





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