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Boston Cream Cupcakes

Delightfully fluffy cupcakes filled with creamy pastry cream and topped with glossy chocolate ganache.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Cupcake Batter
  • 1.5 cups all-purpose flour Provides a tender crumb.
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon salt
  • 0.5 cups unsalted butter, softened Provides richness.
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 0.5 cups milk
Fillings and Toppings
  • 1 cup pastry cream Homemade is preferred for freshness.
  • 1 cup chocolate ganache Warm slightly before drizzling.

Method
 

Preparation
  1. Preheat your air fryer to 350°F (175°C) and place cupcake liners in a cupcake pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a separate large bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time, ensuring each is fully integrated before adding the next. Stir in vanilla extract.
  5. Gradually add the flour mixture to the wet mixture, alternating with the milk. Start and end with the flour mixture, mixing until smooth.
  6. Portion the batter into the cupcake liners, filling each about 2/3 full.
Baking
  1. Bake in the air fryer for about 18-20 minutes, or until a toothpick inserted comes out clean.
  2. Allow to cool completely in the pan before transferring to a wire rack.
Filling and Topping
  1. Once cooled, make a hole in the center of each cupcake and fill with pastry cream.
  2. Drizzle each cupcake with chocolate ganache before serving.

Notes

For best results, avoid overmixing and check for doneness with a toothpick. Chill pastry cream for easier filling.