Boston Cream Pie Cupcakes are an irresistibly fun twist on a classic dessert, blending moist vanilla cupcakes, a lusciously smooth custard filling, and a glossy chocolate ganache topping all in a handheld treat! Imagine biting into a tender cake only to discover the silky vanilla pastry cream at its heart, all topped with a rich layer of ganache that melts with every bite. Whether you’re baking for a special celebration or want to treat yourself to something spectacular, these cupcakes are pure joy in every bite, and they never fail to leave everyone beaming.
Ingredients You’ll Need
You’ll be amazed how a handful of simple, everyday ingredients team up to make Boston Cream Pie Cupcakes truly spectacular. Each plays an important role, whether it’s adding moisture, flavor, or that signature creamy texture that sets these apart from ordinary cupcakes.
- All-purpose flour: Provides structure for soft, tender cupcakes that still hold their shape with the filling.
- Baking powder: Gives your cupcakes a beautiful lift for that perfect bakery-style crumb.
- Salt: Enhances all the flavors and balances the sweetness.
- Unsalted butter (softened): Lends richness and helps make the cupcakes tender and flavorful, as well as creams beautifully for the cake base.
- Granulated sugar: Sweetens the cake and the filling, ensuring each layer is perfectly balanced.
- Large eggs: Bind the batter and filling, contribute moisture, and help create a light, fluffy texture.
- Vanilla extract: Essential for infusing both the batter and custard with warm, aromatic notes.
- Whole milk: Adds moistness and also forms the base of the custard-y center.
- Cornstarch: Thickens the pastry cream so it’s irresistibly smooth without being runny.
- Heavy cream: Creates a silky, glossy ganache for that signature glossy chocolate topper.
- Semi-sweet chocolate (chopped): Delivers deep, rich chocolate flavor in the ganache layer.
How to Make Boston Cream Pie Cupcakes
Step 1: Prepare the Cupcake Batter
Start by preheating your oven to 350°F (175°C) and lining a 12-cup muffin pan with paper liners. Whisk the flour, baking powder, and salt together in a bowl—this marries your dry ingredients so every cupcake bakes up evenly. In a separate, larger bowl, cream the butter and sugar together until it’s light and fluffy, which traps air and yields tender cupcakes. Beat in the eggs, one at a time, scraping the bowl as you go, then drizzle in the vanilla extract. Add your dry mix in batches, alternating with the milk, and gently mix just until you see no more flour streaks. Don’t overmix; we want these cupcakes as light as possible!
Step 2: Bake the Cupcakes
Spoon the batter evenly into your lined muffin cups—filling each about two-thirds full so they have room to rise. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the tin for 5 minutes before moving them to a rack to cool completely. Cool cupcakes are essential for easy assembly and perfect filling!
Step 3: Cook the Custard Filling
While those cupcakes are cooling, turn your attention to the dreamy custard. In a saucepan, gently heat the whole milk until it’s steaming—don’t let it boil. While that’s happening, whisk sugar, egg yolks, cornstarch, and flour together in a bowl until smooth. Slowly pour the warm milk into your egg mixture, whisking non-stop to temper the eggs and prevent scrambling. Pour everything back into the saucepan and cook, stirring constantly, until thickened (about 2–3 minutes). Remove from the heat, stir in vanilla and butter, and cool a bit before chilling it, covered, in the fridge.
Step 4: Make the Ganache
For the crowning glory, heat heavy cream in a small saucepan just until it simmers. Pour it over chopped semi-sweet chocolate in a heatproof bowl, let it stand for 2 minutes, then stir until luscious and glossy. Finish with a dab of butter for extra shine and smoothness. Let the ganache cool to spreading consistency.
Step 5: Assemble the Boston Cream Pie Cupcakes
When the cupcakes are cool and the pastry cream is chilled, use a cupcake corer or small knife to remove a small core from each cupcake center. Fill each hole with a generous spoonful (or use a piping bag for neatness) of chilled custard. Replace the tops if you like, or leave them open. Gently spoon or spread the chocolate ganache over each cupcake, covering the top and hiding that creamy surprise. Let them chill just long enough to set the ganache, then bring them to room temperature before serving.
How to Serve Boston Cream Pie Cupcakes
Garnishes
A simple flourish of chocolate curls, a dusting of cocoa powder, or even a few gold sprinkles on top beautifully finish these cupcakes. You might tuck a fresh berry alongside or add a swirl of whipped cream for extra charm—whatever you choose, a little something special makes these Boston Cream Pie Cupcakes look as indulgent as they taste.
Side Dishes
Serve your cupcakes with a tall glass of cold milk or a hot cup of coffee for an irresistible classic pairing. They also shine next to a bowl of fresh strawberries or sliced bananas, adding a fresh, fruity counterpoint to the rich layers. If you’re feeling celebratory, set them out with a tray of mini espresso drinks or a scoop of vanilla ice cream for a show-stopping dessert spread.
Creative Ways to Present
Arranging Boston Cream Pie Cupcakes on a pretty cake stand instantly turns them into the centerpiece of any dessert table. For parties, you can set up a DIY cupcake bar: display the cupcakes with bowls of extra ganache and custard, letting guests fill and top their own. Or, package them individually in pretty cupcake boxes for the sweetest (and most memorable) party favors ever.
Make Ahead and Storage
Storing Leftovers
Leftover Boston Cream Pie Cupcakes should be stored in an airtight container in the refrigerator, as the pastry cream is perishable. They’ll stay fresh for up to 3 days, and you’ll find that the flavors meld and the texture stays delightful!
Freezing
If you want to prepare ahead, freeze the cupcakes (without custard or ganache) in a zip-top freezer bag for up to two months. When ready to serve, thaw them overnight in the refrigerator, then add fresh filling and ganache for the best flavor and texture.
Reheating
These cupcakes are best enjoyed chilled or at room temperature, so there’s no need to reheat. If you’ve stored them in the fridge, let them sit out for about 15 minutes before serving to allow the flavors and textures to really shine.
FAQs
Can I use store-bought custard or pudding instead of homemade?
Absolutely! If you’re short on time, store-bought vanilla pudding is a convenient alternative for the filling. While homemade pastry cream is extra luscious, pudding will still give you a satisfying result in every bite.
Why do my cupcakes come out dry?
Dry cupcakes are usually the result of overbaking or overmixing the batter. Make sure to mix just until the dry ingredients are incorporated and always check for doneness with a toothpick. Removing them from the oven as soon as it’s clean is the secret to moist cupcakes.
Can I make these gluten-free?
Yes! Simply swap the all-purpose flour for your favorite gluten-free baking blend (make sure it contains xanthan gum if needed). The rest of the recipe is naturally gluten-free, so everyone can enjoy Boston Cream Pie Cupcakes.
Do I have to chill the custard before filling?
Chilling the custard ensures it thickens and won’t seep into the cupcake crumb. This keeps the filling distinct and creamy, giving you that signature Boston Cream Pie Cupcakes experience with every bite.
Can these be made a day ahead for parties?
Definitely! Boston Cream Pie Cupcakes are party-perfect. Bake, fill, and top them the day before, then keep them covered in the fridge. Simply let them sit out for 15 minutes before serving so the ganache and filling are just the right texture.
Final Thoughts
There’s something downright magical about sharing Boston Cream Pie Cupcakes, especially when you see the happy surprise as friends bite into that creamy center. Whether you’re baking for a celebration or a lazy Sunday, give them a try—you might just discover your new favorite sweet treat!
Print
Boston Cream Pie Cupcakes Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes (plus chilling time)
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in these delightful Boston Cream Pie Cupcakes that combine the flavors of a classic dessert in convenient handheld treats. With moist vanilla cupcakes, creamy pastry filling, and a rich chocolate ganache topping, these cupcakes are sure to impress.
Ingredients
Cupcakes:
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
Filling:
- 1 cup whole milk
- 1/4 cup granulated sugar
- 2 large egg yolks
- 1 tablespoon cornstarch
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
Ganache:
- 1/2 cup heavy cream
- 4 ounces semi-sweet chocolate (chopped)
- 1/2 tablespoon unsalted butter
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Prepare the cupcakes: Whisk together flour, baking powder, and salt. Cream butter and sugar, beat in eggs and vanilla. Alternate adding dry ingredients and milk to the butter mixture. Bake until a toothpick inserted comes out clean.
- Make the filling: Heat milk, whisk sugar, egg yolks, cornstarch, and flour. Combine with warm milk, cook until thickened, then add vanilla and butter. Chill.
- Prepare the ganache: Heat cream, pour over chocolate, let sit, then stir in butter.
- Assemble: Hollow out cupcakes, fill with pastry cream, and top with ganache. Chill before serving.
Notes
- The cupcakes can be made a day ahead and stored covered in the refrigerator.
- Let them sit at room temperature for 15 minutes before serving.
- For easier filling, use a piping bag with a round tip.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 22g
- Sodium: 95mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
