Boston Cream Pie Cupcakes
Boston Cream Pie Cupcakes are a whimsical twist on the classic dessert, with all the indulgent layers in a perfectly portioned form.
Each bite delivers tender sponge, creamy filling, and glossy ganache.
Their elegance hides the delightful surprise inside—a smooth vanilla pastry cream nestled within golden cake, finished with a rich chocolate crown. A dreamy upgrade from your everyday cupcake.
What You’ll Need for Boston Cream Pie Cupcakes
- Unsalted butter – Brings richness and tenderness to the cake, creating a moist, buttery crumb.
- Granulated sugar – Adds sweetness and helps aerate the batter for that signature light texture.
- Eggs – Give structure to the cupcakes while keeping them soft and delicate.
- Buttermilk – Adds tang and moisture, balancing sweetness and enhancing the cake’s tender crumb.
- All-purpose flour – Provides the perfect foundation, keeping the cupcakes soft but stable enough for filling.
- Baking powder – Ensures the cupcakes rise beautifully with a light, airy texture.
- Vanilla extract – Deepens the flavor in both cake and cream, giving warm, aromatic notes.
- Whole milk – Forms the base of the pastry cream, making it luxuriously smooth.
- Egg yolks – The secret to a rich, velvety pastry cream center.
- Cornstarch – Thickens the custard to just the right consistency for piping into the cupcakes.
- Semi-sweet chocolate – Melts into a decadent ganache that sets with a glossy finish.
- Heavy cream – Adds silky body to the ganache, making it spoonable and smooth.
How to Make Boston Cream Pie Cupcakes
Start by whipping the butter and sugar until light and fluffy, then blend in the vanilla and eggs. Alternate dry ingredients and buttermilk to create a smooth batter.
Bake until golden and a toothpick comes out clean, then cool completely. While they cool, whisk together pastry cream ingredients and cook until thick and smooth, then chill.
For the ganache, pour hot cream over chopped chocolate and stir until glossy. Let it thicken just enough for dipping.
Once cooled, fill each cupcake with chilled pastry cream, then dip the tops into ganache. Let them set for the ultimate finish.
Make It Yours: Tips & Variations
For a time-saving twist, substitute the homemade pastry cream with high-quality vanilla pudding—especially when you’re prepping for a crowd. Just make sure it’s thick enough to pipe.
Want to turn up the flavor? Add a splash of espresso to the ganache for mocha magic or a touch of rum to the pastry cream for a grown-up treat.
Make sure your ganache is cool enough before dipping—too hot and it’ll slide right off. Chilled cupcakes also help set the ganache faster and cleaner.
If you’re baking ahead, keep components separate. Cupcakes can be baked and frozen, pastry cream made a day early, and ganache whisked up fresh just before assembling.
Keep Them Fresh: Storing Your Cupcake Creations
Boston Cream Pie Cupcakes are best enjoyed within two to three days. Store them in an airtight container in the refrigerator to keep the cream fresh and the ganache glossy.
Before serving, let them sit at room temperature for 20 to 30 minutes to take the chill off and restore that fluffy cake texture.
If making ahead, freeze the cupcakes (unfilled and undecorated) for up to a month. Thaw at room temperature, then fill and finish as desired.
Boston Cream Pie Cupcakes Recipe
Ingredients
- For the Cake
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- 3 large eggs
- ⅔ cup buttermilk
- 12 tablespoons unsalted butter softened
- 1 cup granulated sugar
- For the Filling
- 3 large egg yolks
- ¼ teaspoon salt
- ½ cup granulated sugar
- ⅓ cup cornstarch
- 3 cups whole milk
- 1 teaspoon vanilla extract
- For the Ganache
- 1 cup heavy cream
- 8 ounces semi-sweet baking chocolate finely chopped
Instructions
- Cream the softened butter and sugar in a large bowl until light and fluffy. Add vanilla and beat again to incorporate. Introduce the eggs one by one, ensuring each is fully blended before adding the next.
- In a separate mixing bowl, combine flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture in three additions, alternating with the buttermilk, beginning and ending with the dry mix. Beat gently after each addition, just until combined.
- Line a muffin tin with paper cupcake liners and lightly grease them. Fill each cavity about three-quarters full. Bake at 350°F for 18 to 25 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool entirely.
- In a medium bowl, whisk the egg yolks thoroughly. Gradually blend in the milk until smooth. In a heavy-bottomed saucepan, mix sugar, cornstarch, and salt. Slowly add the milk mixture while stirring continuously to avoid lumps.
- Cook over medium-low heat, stirring constantly until the mixture reaches a low boil and thickens, approximately 20 minutes. Remove from heat and place the pan in an ice water bath, stirring to help it cool. Stir in vanilla, then press a piece of plastic wrap directly onto the surface and refrigerate until ready to use.
- Place chopped chocolate in a bowl. Heat the cream in a small saucepan until steaming, then pour over the chocolate. Let sit briefly, then whisk until the ganache is glossy and smooth. Allow to cool until thickened but still spreadable.
- Once cupcakes are fully cooled, pipe the chilled pastry cream into the center of each using a piping bag fitted with a filling tip. Dip the tops into the ganache and let them sit for 30 to 60 minutes to set.
Notes
Ensure ganache cools for at least 10–20 minutes before use to prevent it from running.
Cupcakes should be stored in the refrigerator for up to 2–3 days and brought to room temperature before serving.
To make ahead, prepare components separately and assemble just before serving.