Let’s Make Low FODMAP Boston Cream Pie Cupcakes
Just like the famous dessert these are named for, Boston Cream Pie Cupcakes are comprised of a white or light yellow cake, a pastry cream filling and a dark chocolate glaze.
These first appeared in my book, A Baker’s Field Guide to Cupcakes, where they were presented with wheat flour and conventional whole milk. This is a low FODMAP version of Boston Cream Pie Cupcakes that we can all enjoy!
When is a Cake Called a “Pie”?
There are a few theories about how Boston cream pies got their name. It is known that the Parker House Hotel in Boston was serving them as early as 1856. Also during that time, homemakers usually had pie tins around, but not necessarily cake tins, so they might have first been baked in pie tins yielding a pie-like shape.
The Boston Cream Pie is also the State Dessert of Massachusetts as of 1996 – beating out Toll House Chocolate Chip Cookies!
Basic Recipes
Start by reading the recipe through – and you will see that you will be making some of our basic recipes: white cupcakes, lactose-free pastry cream and of course, dark chocolate ganache!
Read our article on DIY dairy to make your own lactose-free heavy cream, if you like!
Low FODMAP Boston Cream Pie Cupcakes
Our Low FODMAP Boston Cream Pie Cupcakes are creamy, chocolaty and luscious!
Low FODMAP Serving Size Info: Makes 24 cupcakes; serving size 1 cupcake
Ingredients:
- 1 batch Lactose-Free Pastry Cream, cooled and ready to use; you won’t need it all
- 1 batch batch Gluten-Free White Cupcakes, baked and cooled
- Pastry bag and coupler
- Ateco or Wilton Tip #12, or any plain round tip with approximately ¼-inch opening
- Half a batch Dark Chocolate Ganache
Preparation:
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Assemble the Cupcakes: Place pastry cream in pastry bag fitted with tip. Insert tip right down in the center of the top of each cupcake. Squeeze to fill with a small amount of pastry cream. As soon as the top of the cupcake begins to expand and almost crack, ease up on pressure – the cupcake has taken on as much filling as it can. (You are aiming for about 1 tablespoon filling per cupcake.) If any pastry cream is oozing out of the top, simply wipe away before glazing.
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Have Ganache in a fluid state but not hot and too runny. It should flow. Use a small offset spatula or a teaspoon to apply about 1 tablespoon of ganache to the top of each cupcake; cover the top smoothly with ganache. Cupcakes are now ready to serve. Cupcakes may be baked two days ahead; glazed cupcakes are best served the same day. Store in airtight container.
Dédé's Quick Recipe Tips Video
Notes:
Tips
- Some recipes, such as this one, requires you to make recipes first, as components, and then assemble. Always make sure you read through our recipes to have the information that you need before beginning.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
Low FODMAP Recipes Created Just For You!
We take low FODMAP recipes seriously at FODMAP Everyday®. That’s why Dédé oversees our Test Kitchen and makes sure that each and every recipe works – and is low FODMAP following the most up-to-date science.
Read our article How Are Low FODMAP Recipes Created? for more in-depth information.
Rest assured that you will not find more trustworthy or delicious low FODMAP recipes anywhere – several hundred and counting.
FODMAP Everyday®Low FODMAP Recipes At A Glance:
- FODMAP Everyday®is accredited by FODMAP Friendly.
- Dédé is low FODMAP trained by Monash University.
- Dédé is also individual accredited as a recipe developer and FODMAP educator by FODMAP Friendly.
- We maintain our own professional Test Kitchen.
- Dédé has over 30 years of professional recipe development experience, including her stint as a Contributing Editor for Bon Appetit magazine and has written 17 cookbooks.
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