For my birthday, I made my favorite, Gluten Free Boston Cream Cupcakes! I enjoy them more than my Gluten Free Boston Cream Pie Cake Recipe because you can fill them with more pastry cream, if you want. Meanwhile, I made an error in the recipe and it resulted in the best and fluffiest cupcakes ever! You have to try them! They truly taste like traditional Boston cream cupcakes.
I gave some to my gluten-eating neighbor and she later texted me…”Yum, yum, yum, yum!”
I like to make Gluten Free Boston Cream Cupcakes any time of year, but especially in the summertime. It’s nice to have something cool to eat. Lucky for me, I was a summer baby.
Improved Gluten Free Boston Creme Cupcakes
Fluffy gluten free Boston cream cupcakes filled with plenty of the best pastry cream you'll ever make! Together, you'll be ooing and awing over this fantastic dessert.
- 1 recipe Pastry Cream
- 1 recipe Gluten Free Chocolate Ganache
- 1/2 cup additional heavy cream, for ganache
- 9 tablespoons (1/2 cup + 1 tablespoon) unsalted butter, soft
- 1-1/3 cups granulated sugar
- 3 large eggs
- 1-1/2 teaspoons pure vanilla extract
- 2 cups + 2 tablespoons Carla's Gluten-Free All-Purpose Flour Blend recipe (I used cornstarch, not tapioca)
- 2 teaspoons gluten free baking powder (Rumford's)
- 1/2 teaspoon salt
- 1-1/2 cups milk of choice (I used whole)
- Make the pastry cream recipe in the above link. Refrigerate to chill.
- Make the ganache in the above link using at least 1/2 cup additional cream. Set aside or refrigerate to cool, stir in even more cream until it easily spreads. You do not want the chocolate to set.
- Preheat the oven to 350ºF. Line a 12-cup muffin pan with paper liners and spray the inside with gluten-free oil; set aside. Alternatively, use two 8 or 9-inch round pans.
- Cream the butter on medium high speed in the bowl of your mixer. Add the sugar a little at a time and mix on medium speed until light in color and fluffy. (5 minutes using a KitchenAid mixer; longer for less powerful mixers.)
- Add one egg at a time and mix until thoroughly incorporated. (You want to beat air into the batter.)
- Add vanilla and mix on medium speed until incorporated.
- Whisk together the flour blend, baking powder, and salt; add to mixing bowl. Add one-third of the flour mixture alternating with half of the milk, mixing on medium speed until well combined after each addition. (Alternating these creates lighter cupcakes.)
- Distribute the batter among the muffin cups in the prepared pan. Bake for 16 - 18 minutes or until a toothpick inserted in one comes out clean. For a 2-layer cake, bake for about 30 minutes or until the cake bounces back quickly after being lightly touched.
- Allow the cupcakes to rest in the pan 2 - 4 minutes or until you can comfortably transfer them to a cooling rack.
- Once completely cool, snip off about 1/4-inch of one corner of a pastry or plastic storage bag. Fit with a small, narrow decorating tip. Fill with pastry cream. Place the tip in the center of each cooled muffin and squeeze some cream into the center until cupcake plumps. (I like to pack it in until the top almost bursts, but that's just me! I like a little cake with my pastry cream.)
- Wipe any excess cream from the top and frost them with a little chocolate ganache. If the ganache sets, just microwave it for a few seconds and stir.
- Refrigerate until you are ready to serve them. If you have leftovers, place them, unfrosted, in a single layer in the freezer. Once frozen, transfer to a plastic gallon storage bag and freeze.
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