Gluten Free Boston Cream Pie Cupcakes
 
Prep time
Cook time
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The perfect combo of sweet vanilla with smooth milk chocolate is what makes these Gluten Free Boston Cream Pie Cupcakes so addictive. A tender vanilla cake filled with vanilla bean pudding and swirled with a sweet chocolate buttercream.
Author:
Recipe type: Dessert
Serves: 24 cupcakes
Ingredients
  • For the cupcakes:
  • 1½ sticks butter, room temperature (12 tablespoons)
  • 1½ cups granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ⅔ cup white rice flour
  • ½ cup brown rice flour
  • ½ cup potato starch
  • ⅓ cup plus 2 tablespoons gluten free oat flour
  • 2 tablespoons tapioca starch
  • 1½ teaspoons baking powder
  • 1 teaspoon salt
  • ½ teaspoon xanthan gum
  • ¼ teaspoon baking soda
  • ½ package Jello Simply Good vanilla bean instant pudding mix
  • 1 cup milk (I used 1%)
  • ¼ cup full fat sour cream
  • For the filling:
  • ½ package Jello Simply Good vanilla bean instant pudding mix
  • ¾ cup cold milk
  • For the frosting:
  • 1 stick butter, room temperature (8 tablespoons)
  • 2 cups powdered sugar
  • ½ teaspoon vanilla extract
  • ½ cup unsweetened cocoa powder
  • ½ cup semi-sweet chocolate chips, melted
  • 2 tablespoons heavy cream, half and half, or milk
  • pinch of salt
Directions
  1. Preheat oven to 350 degrees and fill cupcake tins with paper liners. Set aside.
  2. Begin making cupcakes. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating for 30 seconds after each addition. Scrape down the sides as needed. Add vanilla and mix until incorporated.
  3. In a smaller bowl, sift together white rice flour, brown rice flour, potato starch, oat flour, tapioca starch, baking powder, salt, xanthan gum, baking soda, and ½ of pudding mix.
  4. Alternately add sifted ingredients and milk to batter, starting and ending with dry ingredients. Gently stir in sour cream until evenly mixed. Let batter sit for 5 mins.
  5. Stir batter again before filling liners ⅔ way full. Bake at 350 degrees for 22-25 minutes until edges are golden brown, top springs back at touch of a finger, and toothpick inserted into center comes out clean. Remove cupcakes from oven and carefully transfer to cooling rack. Allow to cool completely.
  6. While cupcakes are baking, make pudding mixture by whisking together remaining pudding mix and ¾ cup milk. Chill in fridge until ready to use.
  7. To make frosting, melt chocolate chips in a microwave safe bowl for 45 seconds. Stir chocolate until completely melted. Return to microwave for 10 second intervals if needed. Allow to sit for 5 minutes to slightly cool. In a large bowl, beat butter until smooth. Add powdered sugar and vanilla and beat until smooth. Add cocoa powder, melted chocolate, half and half, and pinch of salt. Beat until smooth. Whip for an additional minute, scraping down the sides as needed.
  8. Once cupcakes are completely cooled, core out centers about ¾ way down the cupcake. Spoon or pipe pudding mixture into the centers. Pipe chocolate frosting on top of cupcakes.
  9. Serve cupcakes immediately while pudding is cold. Store leftovers in an airtight container in fridge for up to 5 days or in freezer for up to 3 months. Allow refrigerated cupcakes to sit at room temperature for about 15-20 minutes before serving.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-boston-cream-pie-cupcakes/