Boston Cream Pie Cupcakes Recipe

I absolutely love this Boston Cream Pie Cupcakes Recipe because it takes the classic flavors of a Boston cream pie and turns them into the most delightful little handheld treats. The moist vanilla cupcakes filled with rich pastry cream and topped with a silky chocolate ganache feel like a fancy dessert, but they’re surprisingly easy to make at home. Whether you re baking for a special occasion or just craving a sweet pick-me-up, these cupcakes never disappoint.

When I first tried this recipe, I was amazed at how perfectly those three layers-vanilla cake, creamy custard, and glossy chocolate-come together. What makes this Boston Cream Pie Cupcakes Recipe so special is that you get to enjoy that nostalgic dessert feel without the fuss of making a whole cake. Plus, you can customize each cupcake with your favorite piping techniques or garnishes, making it fun and festive for any gathering.

Ingredients You’ll Need

The ingredients in this Boston Cream Pie Cupcakes Recipe come together beautifully to create the trademark flavors and textures-velvety cake, silky custard, and rich chocolate. I recommend using room temperature ingredients whenever possible; it makes a huge difference in how smooth and light your batter and fillings turn out.

• Unsalted Butter: Using unsalted butter lets you control the saltiness perfectly-Challenge Butter is my go-to for rich, creamy texture.
• Sugar: Granulated sugar sweetens the cupcakes and helps with that tender crumb.
• Sour Cream: This adds moisture and a subtle tang that balances the sweetness beautifully.
• Vanilla Extract: Pure vanilla extract is essential here for that classic, warm flavor.
• Egg Whites: I always make sure they re at room temp for fluffier cupcakes.
• All-Purpose Flour: The backbone of the cupcakes-it helps create a tender yet sturdy base for the fillings.
• Baking Powder: You want fresh baking powder to ensure a nice rise.
• Salt: Just a pinch to bring all the flavors together.
• Milk and Water: Both at room temperature to maintain batter consistency and texture.
• Egg Yolks (for pastry cream): They lend richness and help thicken the custard.
• Cornstarch: Key for setting the pastry cream without lumps.
• Salted Butter (for pastry cream): Adds silkiness and a touch of salt to offset the sweetness.
• Semi-Sweet Chocolate Chips: Quality chocolate makes the ganache shine-don t skimp here!
• Light Corn Syrup: It smooths the ganache and keeps it glossy.
• Heavy Whipping Cream: Use fresh cream for a luscious ganache texture.

Variations

One of the best things about this Boston Cream Pie Cupcakes Recipe is how flexible it is! I like to experiment with the pastry cream and ganache to suit different tastes or dietary needs-feel free to make it your own.

• Chocolate Lovers Twist: Swap out vanilla extract in the cupcake batter for almond extract and add mini chocolate chips for a double-chocolate surprise-I tried this at a family bake-off and everyone went crazy for it!
• Dairy-Free Adaptation: I ve swapped sour cream for coconut cream and used dairy-free chocolate chips when hosting friends with allergies-still incredibly delicious.
• Fruit-infused Pastry Cream: Stir in some fresh raspberries or swirl in a raspberry jam layer for a fruity pop, which my kids adore on occasion.
• Decorating Fun: Try different piping tips or sprinkle crushed nuts on top of the ganache for texture-makes a simple cupcake look super fancy.

How to Make Boston Cream Pie Cupcakes Recipe

Step 1: Cream the Butter and Sugar Until Fluffy

Start by preheating your oven to 350°F and line your cupcake pan with liners. Then, cream the unsalted butter and sugar together in a large bowl until the mixture is light and fluffy. Don t rush this-take about 3-4 minutes using a hand or stand mixer; this step traps air to give your cupcakes that tender crumb. I ve learned that skimping here leads to flat cupcakes, so it s worth the extra minutes.

Step 2: Mix in Sour Cream, Vanilla, and Egg Whites

Next, blend in the sour cream and vanilla extract until smooth. Add the egg whites in two batches, mixing well after each addition. Remember to scrape the sides of your bowl frequently to make sure everything is fully incorporated-you don t want dry pockets of flour later!

Step 3: Combine Dry Ingredients and Liquids Alternately

In a separate bowl, whisk together the flour, baking powder, and salt. In a measuring cup, mix the milk and water. Add half of the dry ingredients to your batter and mix gently, then add the milk mixture, followed by the rest of the dry ingredients. Mix until just combined but don t overmix; this keeps your cupcakes tender.

Step 4: Bake and Cool the Cupcakes

Fill each cupcake liner about halfway and bake for 15-17 minutes. Use a toothpick to check doneness; it should come out with a few moist crumbs attached. Allow cupcakes to cool for a couple of minutes in the pan before transferring them to a rack to cool completely. This cooling step is crucial, so the filling doesn t melt when you add it.

Step 5: Make the Pastry Cream Filling

Beat the egg yolks lightly and set aside. In a saucepan, whisk together sugar, cornstarch, and milk until smooth. Cook over medium-high heat, stirring constantly until thickened and bubbly. To temper the eggs, slowly whisk a bit of the hot milk mixture into the yolks, then add this back into the pan. Bring the mixture to a gentle boil again for 2 minutes, stirring without stop. Off the heat, stir in salted butter and vanilla extract, then cool to room temperature. I discovered that tempering avoids scrambled eggs, so take that extra minute-it s worth it!

Step 6: Prepare the Chocolate Ganache

Place chocolate chips and corn syrup in a heatproof bowl. Bring heavy cream to a boil and pour it over the chocolate. Let it sit undisturbed for 3-5 minutes, then whisk until silky smooth. Chill the ganache in the fridge for 1-2 hours until firm but spreadable-this is the velvety top layer everyone raves about.

Step 7: Assemble Your Boston Cream Pie Cupcakes

Using a cupcake corer or a sharp knife, carefully cut out the center of each cupcake. Spoon or pipe the pastry cream into the hollow space. Then, top each cupcake with the chilled ganache-use a piping bag fitted with a rose tip if you want to get fancy like I do, or simply spread it on for a rustic look. Refrigerate until you re ready to serve. Trust me, these are best enjoyed closer to room temperature when the ganache softens just a bit.

How to Serve Boston Cream Pie Cupcakes Recipe

Garnishes

I usually keep garnishes simple because the chocolate ganache is already decadent, but a light dusting of cocoa powder or some delicate white chocolate shavings add a beautiful touch. Sometimes I sprinkle chopped toasted almonds or fresh berries around the plate when serving guests, which adds flavor and a pop of color.

Side Dishes

Since these cupcakes are rich and creamy, I like to serve them with a bright, fresh fruit salad or a simple cup of coffee or tea to balance the sweetness. A dollop of lightly whipped cream on the side never hurts either!

Creative Ways to Present

For special occasions, I like to place each cupcake in a pretty paper wrapper or clear box tied with a ribbon-it makes them perfect favors. You can also arrange them on a tiered cake stand with edible flowers for an eye-catching dessert table centerpiece. I even experimented once with mini cupcake towers for a bridal shower, and they were an absolute hit!

Make Ahead and Storage

Storing Leftovers

I keep these cupcakes in an airtight container in the refrigerator for up to 3-4 days. The pastry cream stays fresh, and the cupcakes keep their moisture. Just bring them to room temperature before serving so the ganache softens nicely.

Freezing

Freezing is possible but tricky with the pastry cream inside. I suggest freezing the cupcakes without ganache and filling, then adding those fresh after thawing. When I tried freezing fully assembled cupcakes, the ganache sometimes lost its glossy finish and the cream texture changed, so I avoid that now.

Reheating

To reheat, I let the refrigerated cupcakes sit at room temperature for about 30 minutes-it helps bring back that soft, melt-in-your-mouth texture. Avoid microwaving because it can alter the ganache and pastry cream, making them grainy or runny.

FAQs

Final Thoughts

This Boston Cream Pie Cupcakes Recipe holds a special place in my heart-not only because it captures a classic flavor so perfectly, but also because it brings people together over sweet moments and shared smiles. I know once you try it, you ll appreciate how homemade pastry cream and glossy chocolate can turn simple cupcakes into something truly unforgettable. Give it a go, and you might just find your new favorite dessert!

Boston Cream Pie Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 142 reviews

• Author: Stacy
• Prep Time: 35 minutes
• Cook Time: 15 minutes
• Total Time: 50 minutes
• Yield: 12–14 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

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Description

These Boston Cream Pie Cupcakes capture the classic flavors of the beloved dessert in a delightful handheld treat. Moist vanilla cupcakes are filled with rich, creamy pastry cream and topped with a smooth, shiny chocolate ganache. Perfect for celebrations or an indulgent treat, these cupcakes combine fluffy cake, luscious filling, and silky chocolate for a truly decadent experience.

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Ingredients

Units USM Scale 1x2x3x

Vanilla Cupcakes

• 6 tbsp (84g) unsalted butter, room temperature
• 3/4 cup (155g) sugar
• 6 tbsp (86g) sour cream, room temperature
• 2 tsp (10ml) vanilla extract
• 3 large egg whites, room temperature
• 1 1/4 cups (163g) all-purpose flour
• 2 tsp (8g) baking powder
• 1/4 tsp salt
• 6 tbsp (90ml) milk, room temperature
• 2 tbsp (30ml) water, room temperature

Pastry Cream Filling

• 2 egg yolks
• 6 tbsp (78g) sugar
• 1 1/2 tbsp cornstarch
• 1 cup + 2 tbsp (270ml) milk
• 1 tbsp (14g) salted butter
• 1 tsp vanilla extract

Chocolate Ganache

• 12 oz (338g) semi-sweet chocolate chips
• 2 tbsp (30ml) light corn syrup
• 3/4 cup + 2 tbsp (210ml) heavy whipping cream

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Instructions

1. Preheat and prepare: Preheat your oven to 350°F (176°C) and line a cupcake pan with cupcake liners to get ready.
2. Cream butter and sugar: In a large bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes, ensuring thorough creaming for a tender crumb.
3. Add sour cream and vanilla: Mix in the sour cream and vanilla extract until well combined to add moisture and flavor.
4. Incorporate egg whites: Add the egg whites in two batches, mixing well after each addition. Scrape down the bowl’s sides to fully incorporate all ingredients evenly.
5. Combine dry and wet ingredients: In a separate bowl, mix flour, baking powder, and salt. In a small measuring cup, combine milk and water.
6. Mix batter: Add half the dry ingredients to the wet mixture and stir until combined. Then add the milk-water mixture, mix well, and finally add the remaining dry ingredients. Scrape the bowl to ensure thorough mixing.
7. Fill and bake: Spoon the batter into the cupcake liners, filling each about halfway. Bake for 15-17 minutes until a toothpick inserted comes out with a few moist crumbs.
8. Cool cupcakes: Let cupcakes cool for 2-3 minutes in the pan before transferring to a wire rack to cool completely.
9. Make pastry cream base: Lightly beat the egg yolks in a medium bowl and set aside.
10. Combine cooking mixture: In a large saucepan, whisk together sugar, cornstarch, and milk until smooth, ensuring no lumps remain.
11. Cook pastry cream: Heat the mixture over medium-high, stirring constantly until it thickens and starts to bubble.
12. Simmer: Reduce heat to medium and simmer for 2 minutes to fully cook the starch.
13. Temper yolks: Slowly whisk some hot milk mixture into the yolks to prevent scrambling, then pour yolks back into the saucepan.
14. Cook further: Return to heat and boil lightly for 2 minutes while stirring to fully thicken the pastry cream.
15. Finish pastry cream: Remove from heat, stir in butter and vanilla extract until smooth, then set aside to cool to room temperature.
16. Prepare ganache: Place chocolate chips and corn syrup in a large bowl.
17. Heat cream: Bring heavy cream to a boil and pour over chocolate chips. Let sit for 3-5 minutes to soften.
18. Whisk ganache: Stir gentle until smooth and glossy. Refrigerate for 1-2 hours until firm.
19. Core cupcakes: Once cooled, cut out centers of cupcakes with a corer or knife to create space for filling.
20. Fill cupcakes: Spoon or pipe the pastry cream evenly into the cupcake centers.
21. Pipe ganache topping: Using a piping bag fitted with Ateco tip 844 (or Wilton 2D or 1M), pipe chocolate ganache roses on top by starting in the center and swirling outward 2-3 rotations to cover the cupcake surface.
22. Chill and serve: Refrigerate cupcakes until serving time. Serve chilled or closer to room temperature for optimal ganache texture. Consume within 3-4 days for best freshness.

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Notes

• Make sure all dairy and eggs are at room temperature for best mixing results.
• Do not skimp on creaming the butter and sugar as it creates a lighter cupcake texture.
• Tempering the egg yolks prevents them from scrambling when added to the hot milk mixture.
• Allow the pastry cream and ganache to cool fully before assembling the cupcakes to avoid melting or runny filling.
• Use a cupcake corer or small knife carefully to remove centers without damaging cupcakes.
• Pipe the chocolate ganache with steady pressure and a swirling motion for beautiful decorative tops.
• Store cupcakes refrigerated and bring to room temperature before serving for best flavor and texture.

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Nutrition

• Serving Size: 1 cupcake
• Calories: 350
• Sugar: 30g
• Sodium: 110mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 6g
• Trans Fat: 0.5g
• Carbohydrates: 35g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 90mg