Recipes | Cakes & Cupcakes

Low FODMAP Boston Cream Pie Cupcakes


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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!

low FODMAP Boston cream pie cupcake cut in half
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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!

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low FODMAP Boston cream pie cupcake cut in half
5 from 1 vote

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

Makes: 24 cupcakes
Prep Time: 20 minutes
Total Time: 20 minutes
Author: Dédé Wilson



  1. 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.

  2. 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



  • 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.
Course: Dessert, Snack
Cuisine: American


Calories: 327kcal | Carbohydrates: 43g | Protein: 4g | Fat: 12g | Cholesterol: 18mg | Sodium: 86mg | Potassium: 7mg | Sugar: 28g

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.

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Read our article How Are Low FODMAP Recipes Created? for more in-depth information.

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