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

Course: Dessert, Snack

Cuisine: American

Prep Time: 20 minutes

Cook Time: 0 minutes

Total Time: 20 minutes

Makes: 24 cupcakes

Calories: 327 kcal

Author: Dédé Wilson

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

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.
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.

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 Facts

Low FODMAP Boston Cream Pie Cupcakes

Amount Per Serving

Calories 327 Calories from Fat 108

% Daily Value*

Fat 12g18%

Cholesterol 18mg6%

Sodium 86mg4%

Potassium 7mg0%

Carbohydrates 43g14%

Sugar 28g31%

Protein 4g8%

* Percent Daily Values are based on a 2000 calorie diet.