Recipe
Vegan Boston Cream Cupcakes: A Modern Twist on a Classic Dessert
Boston cream pie, an iconic American dessert, is actually not a pie at all, but rather a two-layer yellow cake with vanilla custard or cream sandwiched in between and a shiny chocolate glaze on top. In the past, vegans and dairy-free folks might have had to abstain from this delicious dessert, but I’ve transformed it into fun, surprisingly simple vegan Boston cream cupcakes so that the plant-based eaters of the modern age don’t have to miss out on these classic flavors.
How to Make Vegan Boston Cream Cupcakes
How do you make a dessert traditionally loaded with eggs, butter, and cream into a delectable vegan treat? It’s actually pretty easy! These Boston cream cupcakes rely on basic pantry ingredients and a little bit of creativity to match the great flavors and textures of the cake that inspired them.
Preparing the vegan vanilla custard that will go inside each cupcake is the first step. Custard is usually made by whisking egg yolks, cream, sugar, and vanilla together on the stovetop until thickened.
A similar process is used here, but with non-dairy milk and a little cornstarch to help the mixture reach the perfect consistency. You can use any non-dairy milk you like, but keep in mind that higher-fat milks will produce a creamier custard.
While the custard sets in the fridge for a few hours, you can bake the cupcakes. The batter comes together in just one bowl! Simply mix together the dry ingredients, add in the wet ingredients, and fold them together until just combined. Since there’s no butter in this recipe, you won’t even need to get out an electric mixer to whip up these cupcakes!
After the cupcakes are done baking and have cooled down, it’s time to make the chocolate glaze and assemble all the different elements. Core each cupcake and fill each with some of that lovely vanilla custard we prepared earlier.
To make the chocolate glaze, we’ll melt some vegan chocolate chips and coconut oil until we have a luxuriously smooth and glossy ganache. Spoon the glaze onto each cupcake, spreading it out to the sides with a toothpick or knife, and your vegan Boston cream cupcakes are ready to be devoured!
Vegan Boston Cream Cupcakes
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 mins
- Servings: 6
Ingredients
- 1 cup non-dairy milk - divided
- 1/4 cup + 1/2 Tbsp sugar
- 1 Tbsp cornstarch
- 2 tsp vanilla extract - divided
- 1 cup all-purpose flour
- 2 tsp baking powder
- pinch salt
- 1/4 cup unsweetened applesauce
- 2 Tbsp vegetable oil
- 1 Tbsp lemon juice
- 1/3 cup vegan chocolate chips
- 1/4 tsp refined coconut oil
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I hope you make these delicious vegan Boston cream cupcakes! Who knows? After baking these cupcakes, you might be ready to take on this vegan Boston cream pie recipe, or try your hand at these vegan Boston cream donuts. As long as you have vanilla custard and chocolate glaze, you really can’t go wrong.