These Vegan Boston Cream Pie Cupcakes are delicious. These contain 255 kcal per serving. You can make these cupcakes in two hours and 18 minutes. Serve these Vegan Boston Cream Pie Cupcakes for celebrations, parties, birthdays, occasions, sweet treat, or snacking. Pair the dessert with hot drinks, cold drinks, strawberries, banana slices, lemon bars, or spiced cookies, too. We will use all-purpose flour, granulated sugar, salt, unsweetened almond milk, neutral oil, vanilla extract, vegan butter, vegan chocolate chips, canned coconut cream, and maple syrup to make them. Also, keep your cupcakes in a box to store them for 4 days max.
STATS:
- Preparation time: 30 minutes
- Diet: Vegan
- Number of calories: 255 kcal
- Serving size: 1 cupcake
- Cooking time: 18 minutes
- Total time: 2 hours & 18 minutes
- Course: Dessert
- Servings: 12 cupcakes
- Cooling & Chilling time: 1 hour & 30 minutes
- Cuisine: American
EQUIPMENT:
- Microwave-safe bowl
- Spoon
- Wire rack
- Small knife
- Rubber spatula
- Measuring spoons
- Whisk
- Measuring cups
- Hand mixer
- Medium saucepan
- Mixing bowls (2)
- Cupcake liners
- Muffin pan 12-cups
INGREDIENTS:
CUPCAKES:
- 1 1/2 tsp baking powder
- 3/4 cup unsweetened almond milk
- Quarter tsp salt
- Third fourth cup granulated sugar
- Two tsp vanilla extract
- 1/3 cup neutral oil
- One tsp apple cider vinegar
- 1 1/4 cups flour (all-purpose)
- Quarter tsp baking soda
FILLING:
- Two cups of unsweetened almond milk
- 1/2 cup granulated sugar
- Three tbsp cornstarch
- 2 tbsp all-purpose flour
- Quarter tsp salt
- 2 tsp vanilla extract
- Two tbsp vegan butter
TOPPING:
- 3/4 cup vegan chocolate chips
- 1/3 cup canned coconut cream
- One tbsp maple syrup
- 1/2 tsp vanilla extract
INGREDIENT NOTES:
GRANULATED SUGAR:
- This sugar will give moisture to your dessert, and your cupcakes will become sweeter as well. Another idea for your recipe can be adding organic cane sugar.
BAKING SODA AND BAKING POWDER:
- These will bake your cupcakes, and they will become lighter as well.
SALT:
- The flavor of your cupcakes will improve once you use this ingredient in them. Add sea salt for substitution, too.
UNSWEETENED ALMOND MILK:
- Milk is useful in adding moisture to your recipe. Here, you will use vegan milk, which is the unsweetened version of almond milk. Other options include oat or soy milk as well.
ALL-PURPOSE FLOUR:
- This is an important ingredient in your vegan recipe for making the shape of the cupcakes. Also, your cakes will get softness from using this as well. Cake flour is another idea for your use, too.
NEUTRAL OIL:
- Another thing that will help in making your cupcakes moist is this oil. Add light avocado oil if you need another alternative as well.
VANILLA EXTRACT:
- This is a common component in most dessert recipes that makes your desserts sweeter. Add vanilla bean paste for another option.
CORNSTARCH:
- We will add cornstarch to make the pudding thicker. Here, you can substitute this for arrowroot powder, too.
VEGAN BUTTER:
- You will add vegan butter to these vegan cupcakes because it will make the filling creamy. Use coconut oil (refined) as a different choice.
VEGAN CHOCOLATE CHIPS:
- For the classic topping of these cupcakes, you will use the vegan version of chocolate chips. Chop a vegan chocolate bar and use that for a different choice too.
CANNED COCONUT CREAM:
- The topping of your cupcakes will become smoother from using this ingredient. Use soy or oat cream for other ideas if you prefer.
MAPLE SYRUP:
- Your chocolate topping will get a shiny look once you use this. It will make the topping of your dessert sweeter as well. A substitute for this can be agave syrup.
INSTRUCTIONS:
PREPARE THE CUPCAKES:
- Warm your oven to 175°C.
- Then put the liners in the pan accordingly.
- Use a small bowl to mix apple cider vinegar & plant milk.
- Rest them for five minutes so the mixture curdles to become the vegan buttermilk.
- Now take a bigger bowl and mix the dry ingredients for the cupcake in it.
- Also, add vanilla, oil, and the vegan buttermilk to the bowl to mix as well.
- Make this batter smoother, but don’t mix it too much.
- Add this batter to the muffin pan at about 2/3 full.
- Then bake them for 18 minutes, and then rest them for five minutes.
- Now you will put them in the wire rack so they can cool properly.
MAKE THE FILLING:
- Take a saucepan and include salt, cornstarch, flour, almond milk, and sugar in it
- Place it over a medium flame and cook it for 7 minutes while mixing.
- Set the saucepan aside and then mix vegan butter and vanilla in it.
- Cool this mix a little bit and cover it so you can chill it for 45 minutes.
FILL THE CUPCAKES:
- Take your cooled cupcakes and remove a little bit of the middle part from them.
- Add the filling inside them using a spoon carefully.
MAKE THE TOPPING:
- Next, take the microwave-safe bowl and include vanilla, maple syrup, coconut cream, and vegan chocolate chips.
- Melt them in the microwave by mixing occasionally.
- Pour some of this mix over the cupcakes and then chill them for half an hour.
TIPS:
- You need to cool your cupcakes completely so you can easily fill them.
- Chill the filling so it gets thick and easy for you to add inside the dessert.
- Don’t mix the cupcake batter too much, so they remain soft after baking.
STORAGE INFORMATION:
FRIDGE:
- Add them to a sealed vessel to keep them for four days.
FREEZER:
- Freeze the filled cupcakes without topping in a freezer box for a month.
FAQs:
Will these cupcakes taste like Boston cream pie?
- Yes, because these have a similar taste.
Should I make these earlier than an event?
- Yes, you can make them one day earlier if you are doing preparations for an event.
NUTRITIONAL INFORMATION:
Total carbs: 34 grams
Potassium: 118 mg
Net carbs: 31 grams
Vitamin A: 95 IU
Iron: 1.8 milligrams
Calories: 255 kcal
Calcium: 72 milligrams
Protein: 3 g
Sodium: 155 milligrams
Fiber: 3 g
