Boston Cream Pie Cupcakes are the perfect blend of rich pastry cream, fluffy vanilla cupcakes, and silky chocolate ganache. This dessert takes the classic Boston Cream Pie and transforms it into delightful handheld treats that are just as indulgent but easier to serve and share. With a tender vanilla base, creamy custard center, and glossy chocolate topping, these cupcakes bring bakery-quality flavor to your kitchen. Whether you’re baking for a special occasion, a party, or simply a sweet craving, Boston Cream Pie Cupcakes will quickly become a favorite go-to dessert.
Why You’ll Love This Boston Cream Pie Cupcakes Recipe
These cupcakes are the perfect combination of light, creamy, and chocolaty. You’ll love them because:
- They turn the nostalgic Boston Cream Pie into a fun, portable treat.
- Each bite is a balance of moist cake, smooth cream filling, and decadent ganache.
- They look impressive but are surprisingly simple to make at home.
- You can prepare them ahead of time, making them ideal for gatherings.
Ingredients
Vanilla Cupcakes
- 6 tbsp unsalted butter, softened
- 3/4 cup granulated sugar
- 6 tbsp sour cream, room temperature
- 2 tsp vanilla extract
- 3 large egg whites
- 1 1/4 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 6 tbsp milk, room temperature
- 2 tbsp water, room temperature
Pastry Cream Filling
- 2 egg yolks
- 6 tbsp sugar
- 1 1/2 tbsp cornstarch
- 1 cup + 2 tbsp milk
- 1 tbsp salted butter
- 1 tsp vanilla extract
Chocolate Ganache
- 12 oz semi-sweet chocolate chips
- 2 tbsp light corn syrup
- 3/4 cup + 2 tbsp heavy cream
Step-by-Step: How to Make Boston Cream Pie Cupcakes
- Preheat oven to 350°F (176°C) and line a muffin tin with cupcake liners.
- In a large mixing bowl, cream butter and sugar for 3–4 minutes until fluffy.
- Mix in sour cream and vanilla until smooth.
- Add egg whites in two additions, beating well each time.
- In a separate bowl, whisk flour, baking powder, and salt. In a small cup, combine milk and water.
- Add half the dry ingredients to the batter, followed by the milk mixture, then the rest of the dry ingredients. Mix just until combined.
- Fill liners halfway and bake for 15–17 minutes, or until a toothpick comes out clean. Cool completely.
- For the pastry cream, whisk egg yolks in a bowl. In a saucepan, combine sugar, cornstarch, and milk. Cook over medium-high heat until thickened and bubbling.
- Temper egg yolks with a little hot milk mixture, then whisk back into saucepan. Cook for 2 minutes, then remove from heat.
- Stir in butter and vanilla, then let cool to room temperature.
- For ganache, place chocolate and corn syrup in a bowl. Heat cream until boiling and pour over chocolate. Let sit 3–5 minutes, then whisk smooth. Chill until firm.
- Cut out centers of cooled cupcakes and fill with pastry cream.
- Pipe or spread ganache on top. Refrigerate until ready to serve, but allow to come to room temperature before enjoying.
Helpful Tips
- Don’t overbake the cupcakes; they should stay moist and tender.
- When making pastry cream, stir constantly to prevent lumps.
- Use a cupcake corer for neat, even holes.
- Allow ganache to cool completely before piping for the best texture.
Substitutions And Variations
- Dairy-free: Use plant-based butter, almond milk, and coconut cream for ganache.
- Flavored custard: Add a splash of almond or coffee extract for a twist.
- Gluten-free: Swap flour with a gluten-free all-purpose blend.
- Mini version: Make bite-sized cupcakes for parties or dessert platters.
Storage Instructions
- Store cupcakes in the refrigerator for up to 4 days.
- Allow to come to room temperature before serving for the best flavor and texture.
- Freeze unfilled cupcakes for up to 2 months; thaw before filling and topping.
Nutritional Information
- Serving Size: 1 cupcake
- Calories: 364
- Carbohydrates: 46.2 g
- Sugar: 34.2 g
- Fat: 18.8 g
- Protein: 5.6 g
- Cholesterol: 58.3 mg
- Sodium: 82.5 mg
Serving Suggestions
- Serve with a dusting of powdered sugar for a bakery-style finish.
- Pair with coffee or tea for a classic dessert pairing.
- Top with fresh berries for a pop of color and freshness.
Frequently Asked Questions About Boston Cream Pie Cupcakes
1. Can I make the cupcakes in advance?
Absolutely! You can prepare the cupcakes a day ahead of time and keep them in an airtight container until you’re ready to assemble and serve.
2. How do I prevent my pastry cream from curdling?
The key is tempering the eggs—slowly whisk a little hot milk mixture into the yolks before adding them back into the pan. This prevents scrambling.
3. Can I skip the corn syrup in the ganache?
Yes, but the corn syrup helps give the ganache a glossy finish. Without it, the ganache may set slightly duller but will still taste delicious.
4. Do I need special piping tips for decorating?
No, you can simply spoon the ganache on top. However, if you want a professional swirl, tips like Ateco 844 or Wilton 2D work beautifully.
5. How long do Boston Cream Pie Cupcakes last?
They stay fresh in the fridge for 3–4 days. For the best flavor, let them sit at room temperature for about 20 minutes before serving.
Conclusion
Thank you for joining me in baking these indulgent Boston Cream Pie Cupcakes! They’re everything you love about the classic dessert, transformed into a cupcake that’s as fun to make as it is to eat. The moist vanilla cake, silky pastry cream, and rich chocolate ganache come together for a treat that feels special without being complicated. I hope you enjoy baking and sharing these cupcakes with your loved ones as much as I do. Happy baking, and may your kitchen always be filled with sweetness and joy!
Print
Boston Cream Pie Cupcakes
- Total Time: 47 minutes
- Yield: 12 cupcakes 1x
Description
Boston Cream Pie Cupcakes are a handheld twist on the classic dessert. Soft vanilla cupcakes are filled with creamy custard and topped with glossy chocolate ganache. Perfect for celebrations, parties, or an everyday sweet treat.
Ingredients
6 tbsp unsalted butter, softened
3/4 cup sugar
6 tbsp sour cream, room temperature
2 tsp vanilla extract
3 egg whites
1 1/4 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
6 tbsp milk
2 tbsp water
2 egg yolks
6 tbsp sugar
1 1/2 tbsp cornstarch
1 cup + 2 tbsp milk
1 tbsp salted butter
1 tsp vanilla extract
12 oz semi-sweet chocolate chips
2 tbsp light corn syrup
3/4 cup + 2 tbsp heavy cream
Instructions
- Preheat oven to 350°F (176°C) and line a muffin tin with cupcake liners.
- In a large mixing bowl, cream butter and sugar for 3–4 minutes until fluffy.
- Mix in sour cream and vanilla until smooth.
- Add egg whites in two additions, beating well each time.
- In a separate bowl, whisk flour, baking powder, and salt. In a small cup, combine milk and water.
- Add half the dry ingredients to the batter, followed by the milk mixture, then the rest of the dry ingredients. Mix just until combined.
- Fill liners halfway and bake for 15–17 minutes, or until a toothpick comes out clean. Cool completely.
- For the pastry cream, whisk egg yolks in a bowl. In a saucepan, combine sugar, cornstarch, and milk. Cook over medium-high heat until thickened and bubbling.
- Temper egg yolks with a little hot milk mixture, then whisk back into saucepan. Cook for 2 minutes, then remove from heat.
- Stir in butter and vanilla, then let cool to room temperature.
- For ganache, place chocolate and corn syrup in a bowl. Heat cream until boiling and pour over chocolate. Let sit 3–5 minutes, then whisk smooth. Chill until firm.
- Cut out centers of cooled cupcakes and fill with pastry cream.
- Pipe or spread ganache on top. Refrigerate until ready to serve, but allow to come to room temperature before enjoyin
Notes
Store cupcakes in the fridge for 3–4 days.
Best enjoyed at room temperature.
Freeze unfilled cupcakes for up to 2 months.
Use a cupcake corer for neat centers.
- Prep Time: 30 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 364
- Sugar: 34.2 g
- Carbohydrates: 46.2 g
- Protein: 5.6 g