Boston Cream Pie Cupcakes

If you love Boston Cream Pie but wish it were more portable (and honestly, cuter), then you’re in for a treat! These Boston Cream Pie Cupcakes bring together soft vanilla cupcakes, velvety pastry cream, and a rich, glossy chocolate ganache all in one bite-sized package. They’re indulgent but not overly sweet, with the perfect balance of flavors and textures.

Trust me, once you sink your teeth into these, with that creamy custard oozing slightly and the silky chocolate coating melting in your mouth, you’ll wonder why you didn’t make them sooner! Perfect for birthdays, celebrations, or just because life is better with cupcakes.

Why You’ll Love Boston Cream Pie Cupcakes

• All the flavors of a classic Boston Cream Pie, but in cupcake form – because let’s be honest, everything is more fun when it’s mini!
• A balanced treat – fluffy vanilla cake, creamy filling, and rich chocolate on top = dessert perfection.
• Surprisingly simple – Each component is easy to make, and I’ll walk you through it step by step.
• Make-ahead friendly – You can prep parts of the recipe ahead of time, making it great for parties!

Ingredients

Here’s what you’ll need for each layer of these amazing cupcakes:

For the Vanilla Cupcakes

• All-purpose flour – Creates a soft, tender crumb.
• Baking powder & baking soda – Lightens the cupcakes and gives them a nice lift.
• Salt – Brings out all the other flavors.
• Unsalted butter – Adds richness and moisture.
• Granulated sugar – For the perfect amount of sweetness.
• Eggs – Helps with structure and fluffiness.
• Vanilla extract – The key to that classic, comforting flavor.
• Whole milk – Keeps the cupcakes moist and tender.

For the Pastry Cream Filling

• Whole milk – The base for a luscious, creamy filling.
• Egg yolks – Adds richness and a velvety texture.
• Granulated sugar – Sweetens the custard just right.
• Cornstarch – Helps thicken the pastry cream.
• Vanilla extract – Essential for that signature custard flavor.
• Butter – Makes the filling extra smooth and creamy.

For the Chocolate Ganache

• Semi-sweet chocolate – The perfect balance between rich and sweet.
• Heavy cream – Creates a silky, glossy ganache.
• Butter – Adds extra shine and richness.

👉 Note: Full ingredient measurements are in the recipe card below!

How to Make Boston Cream Pie Cupcakes

Let’s break it down step by step so you nail these cupcakes like a pro.

Step 1: Bake the Cupcakes

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In another bowl, cream butter and sugar until light and fluffy. This step is key for soft cupcakes!
4. Beat in eggs one at a time, followed by vanilla extract.
5. Alternately add dry ingredients and milk, mixing just until combined don’t overmix!
6. Fill cupcake liners ¾ full and bake for 18-20 minutes, or until a toothpick comes out clean.
7. Let cupcakes cool completely before filling.

Step 2: Make the Pastry Cream

1. Warm the milk in a saucepan until it’s steaming but not boiling.
2. In a separate bowl, whisk together egg yolks, sugar, and cornstarch.
3. Slowly pour the hot milk into the egg mixture, whisking constantly (this prevents scrambled eggs!).
4. Pour everything back into the saucepan and cook over medium heat, stirring constantly until thickened.
5. Remove from heat, stir in vanilla and butter, and transfer to a bowl.
6. Cover with plastic wrap (pressing it onto the surface to prevent skin from forming) and chill completely.

Step 3: Fill the Cupcakes

1. Use a small knife, spoon, or piping tip to cut a hole in the center of each cupcake.
2. Fill with cooled pastry cream using a piping bag or spoon.

Step 4: Make the Chocolate Ganache

1. Chop chocolate and place it in a bowl.
2. Heat heavy cream until steaming, then pour over the chocolate.
3. Let sit for a minute, then stir until smooth.
4. Stir in butter for extra shine.

Step 5: Assemble and Enjoy!

1. Spoon or dip cupcake tops into the ganache.
2. Let the ganache set for a few minutes, then dig in!

Pro Tips for the Best Boston Cream Pie Cupcakes

• Let the pastry cream chill completely before filling the cupcakes this helps it stay thick and creamy.
• Avoid overmixing the batter, or the cupcakes might turn out dense. Stir just until combined!
• If your ganache is too runny, let it sit for a few minutes before using it will naturally thicken.
• For extra indulgence, double-dip the cupcakes in ganache for a thicker chocolate layer!

How to Serve Boston Cream Pie Cupcakes

• These cupcakes taste best slightly chilled, which makes the pastry cream extra refreshing.
• Pair them with a hot coffee or espresso the bitterness balances the sweet, creamy flavors.
• Garnish with a dusting of powdered sugar or a fresh berry on top for an elegant touch.

Make Ahead & Storage Tips

Storing Leftovers

• Keep cupcakes in an airtight container in the fridge for up to 3 days.

Freezing Instructions

• Freeze unfilled cupcakes for up to 2 months. When ready to serve, thaw and fill with fresh pastry cream.
• Ganache and pastry cream don’t freeze well, so make them fresh.

Reheating

• These cupcakes don’t need reheating just let them come to room temperature for 10 minutes before serving if they’ve been chilled.

FAQs about Boston Cream Pie Cupcakes

More Delicious Desserts to Try

If you loved these Boston Cream Pie Cupcakes, you’ll definitely want to try these other irresistible treats:

• Sweet Alabama Pecan Bread: A rich, nutty, and buttery bread that’s perfect for breakfast or dessert!
• French Coconut Pie: A decadent, creamy pie with a crispy top and a luscious coconut filling.
• Lunch Lady Brownies: Fudgy, chocolatey, and topped with a thick layer of icing just like school cafeteria favorites!
• Cinnamon Swirl Apple Fritter Bread: A moist, cinnamon-kissed bread loaded with juicy apples and a sweet glaze.
• Protein Donuts Recipe: Guilt-free, high-protein donuts that taste just like the real thing perfect for a healthier sweet treat!

Final Thoughts

Boston Cream Pie Cupcakes are the ultimate bite-sized indulgence, bringing together soft vanilla cake, creamy custard, and a rich chocolate topping in perfect harmony. They’re elegant yet playful, impressive yet totally doable even if you’re not a pro baker.

Whether you’re making them for a special occasion, a weekend treat, or just because you deserve something sweet, these cupcakes will not disappoint. Trust me, once you take that first bite with the silky pastry cream oozing just slightly and the chocolate ganache melting in your mouth you’ll be hooked.

So go ahead, whip up a batch, and treat yourself to a little (or a lot of) dessert joy. And if you do, let me know how they turn out I’d love to hear all about it! Happy baking!

Boston Cream Pie Cupcakes Recipe

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• Author: Ava
• Total Time: 50 minutes
• Yield: 12 cupcakes 1x
• Diet: Vegetarian

Print Recipe

Description

Imagine the rich, nostalgic flavors of Boston Cream Pie, but in a handheld, cupcake form! These Boston Cream Pie Cupcakes are the ultimate dessert mash-up: soft vanilla cupcakes filled with luscious pastry cream and topped with a silky chocolate ganache. Every bite is a dreamy combination of light cake, creamy center, and rich chocolate topping. Perfect for birthdays, gatherings, or just because you deserve a treat, these cupcakes will steal the show!

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Ingredients

Scale 1x2x3x

For the Cupcakes:

• 1 ½ cups (190g) all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (115g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• ½ cup (120ml) whole milk

For the Pastry Cream Filling:

• 1 cup (240ml) whole milk
• 2 large egg yolks
• ¼ cup (50g) granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1 tablespoon unsalted butter

For the Chocolate Ganache:

• 4 ounces (115g) semi-sweet chocolate, chopped
• ½ cup (120ml) heavy cream
• 1 tablespoon unsalted butter

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Instructions

1. Make the Cupcakes:
   Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a bowl, whisk together flour, baking powder, baking soda, and salt. In another bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla. Gradually add the dry ingredients and milk, mixing until just combined. Fill the cupcake liners ¾ full and bake for 18-20 minutes or until golden. Let them cool completely.

2. Prepare the Pastry Cream:
   Heat milk in a saucepan over medium heat until warm but not boiling. In a separate bowl, whisk egg yolks, sugar, and cornstarch. Slowly pour the warm milk into the egg mixture while whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring continuously, until thickened. Remove from heat, stir in vanilla and butter, then transfer to a bowl. Cover with plastic wrap, pressing it directly onto the surface, and chill completely.

3. Fill the Cupcakes:
   Using a small knife or piping tip, cut a hole in the center of each cupcake. Spoon or pipe in the chilled pastry cream, filling each cupcake generously.

4. Make the Chocolate Ganache:
   Place chopped chocolate in a bowl. Heat the heavy cream until steaming, then pour it over the chocolate. Let sit for a minute, then stir until smooth. Stir in butter for extra shine.

5. Assemble the Cupcakes:
   Dip or spoon the ganache over the tops of the filled cupcakes. Let the ganache set before serving. Enjoy!

Notes

• Chilling is key! Ensure the pastry cream is completely chilled before filling the cupcakes to keep the consistency thick.
• Ganache thickness: If the ganache is too runny, let it sit for a few minutes before using. It will naturally thicken.
• Storage tip: Store the cupcakes in the refrigerator but allow them to sit at room temperature for a few minutes before serving for the best flavor.
• Shortcut option: If you’re short on time, store-bought vanilla pudding can be used as a substitute for the pastry cream.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Boston cream pie cupcakes, vanilla cupcakes, pastry cream, chocolate ganache, homemade cupcakes