If you love the rich, creamy layers of a classic Boston Cream Pie, you’re going to fall head over heels for these Boston Cream Pie Cupcakes! They take everything you love about the traditional dessert fluffy vanilla cake, silky pastry cream, and glossy chocolate ganache and package it into a perfectly portioned handheld treat.
Each bite is a delightful combination of textures: the soft, buttery cake gives way to a smooth, vanilla-infused custard filling, all topped off with a luscious chocolate glaze that melts in your mouth. These cupcakes are elegant enough for special occasions but easy enough to make any time you’re craving something indulgent.
Whether you’re hosting a party, celebrating a birthday, or just treating yourself, these cupcakes will have everyone asking for more. And the best part? You can make them ahead of time and store them for later, so they’re always ready when your sweet tooth strikes!
Now, let’s dive into why these Boston Cream Pie Cupcakes are an absolute must-bake!
Table of Contents
Why You’ll Love Boston Cream Pie Cupcakes
These Boston Cream Pie Cupcakes are a dreamy mashup of moist vanilla cake, silky pastry cream, and glossy chocolate ganache. Every bite is a mini celebration rich, creamy, and comforting, with the perfect balance of textures and flavors. Whether you’re baking for a special event or just need a sweet treat, this recipe hits the spot every time.
Think of these cupcakes as a warm hug in dessert form. The tender vanilla cupcake is filled with smooth, homemade custard and topped with a rich ganache that melts in your mouth. They’re elegant enough for entertaining but comforting enough for any cozy day at home.
If you’re a fan of quick, decadent desserts, you might also love these no-bake Snickers crunch bars or the ultra-indulgent white chocolate strawberry truffles. They pair beautifully on any dessert table!
Ingredients for Boston Cream Pie Cupcakes
For the Cake
- Unsalted butter: softened for easy mixing
- Sugar: for that sweet base
- Vanilla: brings warmth and depth
- Eggs: structure and richness
- Flour: the foundation of your cupcake
- Baking powder: helps them rise beautifully
- Salt: balances sweetness
- Buttermilk: adds moisture and tang
For the Filling
- Egg yolks: the heart of any pastry cream
- Milk: makes it creamy and smooth
- Sugar: just the right amount of sweetness
- Cornstarch: thickens the custard perfectly
- Salt: enhances flavor
- Vanilla: a final touch of richness
For the Ganache
- Semi-sweet baking chocolate: deep, rich flavor
- Heavy cream: makes the ganache silky smooth
💡 If you enjoy experimenting with banana-based desserts, you’ll love this banana bread with two bananas for a quick, cozy bake.
Full ingredient measurements and amounts are included in the recipe card below.
What You Need to make Boston Cream Pie Cupcakes
- Muffin tin and cupcake liners
- Stand mixer or hand mixer
- Saucepan for custard
- Whisk and spatula
- Cooling rack
- Small piping bag or spoon for filling
- Microwave-safe bowl or double boiler for ganache
You could also pair these cupcakes with your favorite mini cheesecake recipe to round out a dessert platter.
Steps to Make Boston Cream Pie Cupcakes
1. Make the Cupcakes
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a large bowl, cream the softened butter and sugar until light and fluffy. Beat in the vanilla, then the eggs one at a time.
In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet mixture in three parts, alternating with the buttermilk. Mix until just combined.
Spoon the batter evenly into the liners, filling each about 2/3 full. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. Want another handheld dessert? Try these mini Oreo cheesecake bites for a chocolatey twist.
2. Make the Filling
In a medium saucepan, whisk egg yolks, milk, sugar, cornstarch, and salt over medium heat. Stir constantly until the mixture thickens into a smooth custard, about 6–8 minutes. Remove from heat and stir in vanilla. Let it cool slightly, then refrigerate until chilled.
3. Make the Ganache
Place the chopped chocolate in a heatproof bowl. Heat the heavy cream until just simmering, then pour it over the chocolate. Let sit for 1–2 minutes, then stir until smooth and glossy. Let it cool slightly to thicken.
4. Assemble the Cupcakes
Use a small knife to cut a small cone from the center of each cupcake. Spoon or pipe the pastry cream into the hole, then replace the top piece. Spoon or dip the cupcake tops in ganache. Let set for 15–20 minutes before serving.
FAQs
1. Can I use a boxed cake mix?
Yes! A good quality vanilla or butter cake mix will work if you’re short on time. Just make sure to cool fully before filling.
2. How do I store leftovers?
Keep them in an airtight container in the refrigerator for up to 3 days. Let sit at room temp before serving.
3. Can I freeze these cupcakes?
Absolutely. Freeze the cupcakes (without ganache) for up to 2 months. Thaw, then fill and top.
4. What’s the best way to fill cupcakes?
Use a piping bag fitted with a round tip or a small spoon to add the custard neatly.
5. Is there a dairy-free version?
Use dairy-free butter, plant-based milk, and coconut cream for ganache. Results may vary but still delicious!
6. Can I make this gluten-free?
Yes, substitute the flour with a gluten-free blend. Check that other ingredients are certified gluten-free too.
7. Why is my pastry cream lumpy?
It was likely overheated. Constant stirring and medium heat help prevent this. If needed, strain it through a sieve.
Conclusion
Boston Cream Pie Cupcakes are a classic treat reimagined in cupcake form and they’re every bit as delicious as they sound. They’re sure to be a crowd favorite with a tender crumb, luscious cream filling, and glossy ganache top. Whether you’re sharing with friends or savoring one solo, these cupcakes bring joy in every bite.
Check out mini chocolate cheesecake recipes to keep the sweet inspiration going!
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4 Easy Steps to Make Irresistible Boston Cream Pie Cupcakes
- Total Time: 55 minutes
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
These Boston Cream Pie Cupcakes are a decadent twist on the classic dessert. Featuring fluffy vanilla cupcakes, a smooth and creamy pastry cream filling, and a rich, glossy chocolate ganache topping, each bite delivers the perfect harmony of flavor and texture. They’re elegant enough for a party yet simple enough for everyday indulgence.
Ingredients
For the Cake
- 12 tablespoons unsalted butter
- 1 cup sugar
- 2 teaspoons vanilla
- 3 eggs
- 1 ½ cups flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅔ cup
For the filling
- 3 egg yolks
- 3 cups milk
- ½ cup sugar
- ⅓ cup cornstarch
- ¼ teaspoon salt
- 1 teaspoon vanilla
For the Ganache
- 8 ounces of semi-sweet baking chocolate
- 1 cup heavy cream
Instructions
Make the Cupcakes:
Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners. Cream the softened butter and sugar until light and fluffy. Beat in the vanilla, then add the eggs one at a time. In a separate bowl, whisk together the flour, baking powder, and salt. Add to the wet mixture in three parts, alternating with buttermilk. Mix until just combined. Fill liners 2/3 full and bake for 20–25 minutes. Cool completely on a wire rack.Make the Filling:
In a medium saucepan over medium heat, whisk together the egg yolks, milk, sugar, cornstarch, and salt. Stir constantly until it thickens into a smooth custard, about 6–8 minutes. Remove from heat, stir in vanilla, and refrigerate until chilled.Make the Ganache:
Place chopped chocolate in a heatproof bowl. Heat cream until just simmering and pour over chocolate. Let sit 1–2 minutes, then stir until smooth and glossy. Cool slightly to thicken.
Assemble the Cupcakes:
Cut a small cone from the center of each cupcake. Spoon or pipe in the pastry cream, replace the top piece, and spoon or dip tops in ganache. Let set for 15–20 minutes before serving.
Notes
- For the best texture, use room temperature ingredients when making the cupcake batter.
- Chill the pastry cream completely before using to prevent it from being too runny.
- If your pastry cream turns out lumpy, strain it through a fine mesh sieve.
- Dipping the cupcake tops into the ganache gives a smoother, more polished look.
- You can enhance the ganache flavor with a touch of espresso powder or a splash of vanilla.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 24g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 1g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
Keywords: boston cream pie cupcakes, pastry cream cupcakes, ganache cupcakes, filled cupcakes, classic dessert cupcakes, vanilla custard cupcakes