Name: Boston Cream Pie Cupcakes Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: American
Ingredients: 12 tablespoons unsalted butter, softened; 1 cup sugar; 2 teaspoons vanilla; 3 eggs; 1 ½ cups flour; 2 teaspoons baking powder; ½ teaspoon salt; ⅔ cup buttermilk; 3 egg yolks; 3 cups milk; ½ cup sugar; ⅓ cup cornstarch; ¼ teaspoon salt; 1 teaspoon vanilla; 8 ounces semi-sweet baking chocolate, finely chopped; 1 cup heavy cream

Jump to Recipe

If you crave the flavors of classic Boston cream pie but want a treat that’s a little more personal (and totally party-friendly), you need to meet Boston Cream Pie Cupcakes. Each one captures everything people love about the iconic dessert: tender vanilla cake, luscious pastry cream, and a smooth, glossy chocolate ganache all stacked up in the perfect handheld bite. These are indulgent without being overly fussy—a brilliant twist on a retro favorite that’s sure to make any gathering feel a bit more special.

Boston Cream Pie Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

This easy recipe calls for pantry basics, but every ingredient plays a key role. Each one contributes to the flavor, texture, or decadent appearance that makes Boston Cream Pie Cupcakes so irresistible.

Unsalted butter (12 tablespoons, softened): Using softened butter ensures a tender, fluffy cupcake and creates a rich, buttery base.
Sugar (1 cup): Just the right amount to sweeten the cake and balance the creamy filling and bittersweet ganache.
Vanilla (2 teaspoons for cake, 1 teaspoon for filling): This adds a warm aroma and enhances every component, from the cupcakes to the custardy filling.
Eggs (3 for cake, 3 yolks for filling): Whole eggs provide structure and richness while egg yolks make the filling extra luxurious.
Flour (1 ½ cups): All-purpose flour yields cupcakes that are sturdy enough to hold the filling but still soft and cake-like.
Baking powder (2 teaspoons): For lift, giving your cupcakes a beautiful domed top.
Salt (½ teaspoon for cake, ¼ teaspoon for filling): A sprinkle enhances flavors and keeps everything from tasting flat or overly sweet.
Buttermilk (⅔ cup): Adds moisture and a subtle tang, keeping the cupcakes wonderfully tender.
Milk (3 cups, for filling): Full-fat milk makes the filling creamy but not overly dense or heavy.
Sugar (½ cup for filling): Sweetens the pastry cream perfectly without overpowering the vanilla notes.
Cornstarch (⅓ cup): The secret to that silky smooth pastry cream; it thickens without a floury taste.
Semi-sweet chocolate (8 ounces, for ganache): Use high-quality chocolate for a ganache that’s glossy, decadent, and not too sweet.
Heavy cream (1 cup, for ganache): Creates the lush, pourable ganache topping that sets just enough without becoming hard.

How to Make Boston Cream Pie Cupcakes

Step 1: Bake the Cupcakes

Start by creaming together the softened butter and sugar until light and fluffy—this step makes all the difference for a tender crumb. Add the vanilla and beat in the eggs one at a time. In a separate bowl, whisk your dry ingredients. Alternately add the flour mixture and buttermilk in three additions, starting and ending with the dry mix. Spoon the batter into lined muffin tins, filling each about three-quarters full. Bake in a 350°F oven for 18–25 minutes, or until a toothpick inserted into the center comes out clean. Let them cool completely before moving on—you want a firm foundation for all that pastry cream!

Step 2: Make the Pastry Cream Filling

In a medium bowl, thoroughly whisk the egg yolks, then slowly add the milk, stirring well. In a heavy saucepan, combine sugar, cornstarch, and salt, and slowly add the egg yolk mixture, whisking constantly to avoid lumps. Cook over medium-low heat, constantly stirring, until the mixture thickens and gently boils (around 20 minutes). Remove from heat, set the pan in a bowl of ice water, and keep stirring—this chills things down and ensures a silky consistency. Add the vanilla, mix, and press plastic wrap onto the cream’s surface to prevent a skin from forming. Chill in the fridge until you’re ready to fill the cupcakes.

Step 3: Prepare the Ganache

Finely chop your semi-sweet chocolate and pop it in a mixing bowl. Heat the cream in a small saucepan just until it begins to steam (don’t let it boil!). Pour the hot cream over the chocolate, let it sit for a minute, then whisk until smooth and glossy. Let the ganache cool to a pourable, but not runny, consistency. This gorgeous chocolate blanket is what gives Boston Cream Pie Cupcakes their signature finish.

Step 4: Assemble the Boston Cream Pie Cupcakes

Use a small knife or cupcake corer to cut out a little plug from the center of each cooled cupcake (don’t go all the way to the bottom!). Fill each hollow generously with chilled pastry cream, then replace the cut-out cake piece over the filling. Top each cupcake with a generous spoonful of ganache, letting it drip slightly over the sides for that classic look. Let the chocolate set for a few minutes before serving or storing.

How to Serve Boston Cream Pie Cupcakes

Garnishes

Although Boston Cream Pie Cupcakes are gorgeous on their own, a finishing touch takes them over the top. Try a sprinkle of gold sugar, chocolate curls, or even a dusting of powdered sugar for sparkle. A few fresh berries on the side make each plate pop.

Side Dishes

These cupcakes pair beautifully with simple accompaniments: a hot cup of coffee, a scoop of vanilla ice cream, or a bowl of fresh seasonal berries. For celebrations, a glass of crisp champagne or a sweet dessert wine turns dessert into an event.

Creative Ways to Present

For parties, try arranging Boston Cream Pie Cupcakes on a tiered stand, or nestle each in a decorative cupcake wrapper for a festive look. You can even decorate with tiny “boston cream” flags or serve alongside mini forks for a touch of whimsy. Don’t be afraid to get playful—these treats look as good as they taste!

Make Ahead and Storage

Storing Leftovers

Leftover Boston Cream Pie Cupcakes keep beautifully for up to three days in the refrigerator. Store them in an airtight container to keep the cake moist and the filling fresh. For best texture, let them sit at room temperature for 10–15 minutes before serving again.

Freezing

You can freeze the unfilled cupcakes for up to two months; just wrap them tightly in plastic. If you want to freeze the assembled cupcakes, do so before adding the ganache, and thaw completely before topping with fresh chocolate for best results.

Reheating

No need to reheat these, but if you like a softer ganache, let the cupcakes come to room temperature or microwave them for a few seconds (be careful not to melt the filling!). The cake and cream are at their best when gently warmed, not hot.

FAQs

How do I keep the pastry cream from getting lumpy?

The key is to add the milk mixture to the cornstarch and sugar slowly, whisking constantly, and to cook over moderate heat while stirring. This ensures a super smooth, lump-free cream for your Boston Cream Pie Cupcakes.

Can I make these cupcakes gluten-free?

Absolutely! Substitute your favorite 1:1 gluten-free all-purpose flour blend for the flour. Just make sure it contains xanthan gum for the best texture.

What if I don’t have buttermilk?

No worries—you can create a quick substitute by adding 2 teaspoons of lemon juice or white vinegar to regular milk, letting it sit for 5 minutes before using. This gives the same tenderizing effect in the cupcake batter.

Is it possible to use store-bought custard or pudding for the filling?

If time is tight, using a good-quality vanilla pudding can work in a pinch, but nothing beats the classic homemade pastry cream for flavor and satisfaction in Boston Cream Pie Cupcakes.

Can I make mini versions of these cupcakes?

Definitely! Bake the batter in mini muffin tins and reduce the baking time accordingly. The bite-sized version is perfect for parties or potlucks—just be careful not to overfill with cream so each one holds together.

Final Thoughts

These Boston Cream Pie Cupcakes are more than just a fun twist on a beloved dessert—they’re the kind of treat people talk about long after the plates are cleared. They might look impressive, but every step is easy enough for everyday bakers, and the results never fail to spark a little joy. Give them a try and see how quickly they disappear!

Boston Cream Pie Cupcakes Recipe

★★★★★

4.9 from 11 reviews

Author: lilan
Total Time: 55 minutes
Yield: 12 cupcakes 1x
Diet: Vegetarian

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Description

Delight your taste buds with these delectable Boston Cream Pie Cupcakes that combine the best of a cake, a custard filling, and a chocolatey ganache topping in one perfect treat.

Instructions

For the cake: In a large mixing bowl, cream together the butter and sugar. Add vanilla and beat again. Add eggs one at a time, beating well after each addition. Mix together flour, baking powder, and salt in a separate bowl. Alternate adding flour mixture and buttermilk to the creamed mixture in 3 batches, beginning and ending with the dry ingredients. Beat after each addition until just combined. Line a muffin pan with cupcake liners, fill each ¾ full, and bake at 350°F for 18-25 minutes. Cool completely.
For the Filling: Beat egg yolks in a bowl. Gradually stir in milk. In a saucepan, mix sugar, cornstarch, and salt. Gradually add milk mixture, stirring well. Cook until thickened, then cool in ice water. Stir in vanilla and refrigerate.
For the Ganache: Process chocolate until finely chopped. Heat cream until steaming. Pour over chocolate, whisk until smooth. Let cool.

Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American