Go Back

Boston Cream Cupcakes

Deliciously indulgent cupcakes filled with smooth pastry cream and topped with shiny chocolate ganache, made effortlessly in an air fryer.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour For structure
  • 1.5 teaspoons baking powder For leavening
  • 0.5 teaspoon salt
Wet Ingredients
  • 0.5 cups unsalted butter, softened Provides richness
  • 1 cup granulated sugar For sweetness
  • 2 large eggs For binding
  • 2 teaspoons vanilla extract For flavor
  • 0.5 cups milk To smooth batter
Fillings and Toppings
  • 1 cup pastry cream For filling
  • 1 cup chocolate ganache For topping

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare a cupcake pan with liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
  3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes using an electric mixer.
  4. Add in the eggs one at a time, thoroughly mixing each before the next addition. Stir in the vanilla extract.
  5. Gradually incorporate the dry flour mixture into the wet ingredients, alternating with the milk, starting and ending with the flour mixture. Mix until your batter is smooth and velvety.
Baking
  1. Fill each cupcake liner about two-thirds full with batter.
  2. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted comes out clean.
  3. Allow the cupcakes to cool completely in the pan before transferring them to a wire rack.
Filling and Topping
  1. Once cooled, use a small knife to cut a hole in the center of each cupcake and fill with the pastry cream.
  2. Drizzle a generous amount of chocolate ganache over the top of each cupcake before serving.

Notes

For best results, do not overmix the batter to prevent dense cupcakes. Allow cupcakes to rest briefly in the air fryer after baking. Store leftovers in an airtight container in the fridge for up to three days.