If you’ve ever craved Boston cream pie but wanted something a bit more portable (and adorable), these Boston Cream Cupcakes are the perfect solution. They feature three delicious layers: soft and buttery vanilla cupcakes, a rich and silky pastry cream filling, and a glossy chocolate ganache topping. It’s everything you love about the classic dessert—in cupcake form.
These are a showstopper treat, but don’t be intimidated! Each step is simple and totally doable with a little prep. The cupcakes bake up tender and fluffy, the pastry cream can be made ahead, and the ganache gives a bakery-worthy finish. Serve these at birthdays, holidays, or anytime you want to impress. One bite and you’ll understand why they never last long!
Why You’ll Love This Recipe:
• Miniature Boston Cream Pies: All the flavors of the classic dessert in cupcake form.
• Three Easy Layers: Pastry cream, cupcakes, and ganache—simple steps with impressive results.
• Perfect for Celebrations: Fancy enough for parties, yet fun and comforting.
• Make Ahead Friendly: You can prep the cream and cupcakes in advance.
• Rich, Creamy, Chocolatey: Every bite is a dream combo of textures and flavors.
Ingredients:
For the Cupcakes:
• ¾ cup (170g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 tsp pure vanilla extract
• 3 large eggs, room temperature
• 1½ cups (190g) all-purpose flour
• 2 tsp baking powder
• ½ tsp fine sea salt
• ⅔ cup (160ml) buttermilk, room temperature
For the Pastry Cream Filling:
• 3 large egg yolks
• 3 cups (720ml) whole milk
• ½ cup (100g) granulated sugar
• ⅓ cup (40g) cornstarch
• ¼ tsp fine sea salt
• 1 tsp pure vanilla extract
For the Chocolate Ganache:
• 8 oz (225g) semi-sweet baking chocolate, finely chopped
• 1 cup (240ml) heavy cream
Instructions:
Prepare the Cupcakes:
Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin and line it with paper cupcake liners.
In a large mixing bowl, cream the butter and sugar together on medium speed until light and fluffy, about 3–4 minutes. Add the vanilla extract, then beat in the eggs one at a time, mixing well after each addition.
In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry mixture to the wet ingredients in three additions, alternating with the buttermilk in two additions. Begin and end with the dry ingredients. Mix on low speed just until combined—do not overmix.
Divide the batter evenly among the cupcake liners, filling each about ¾ full. Bake for 18–25 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Prepare the Pastry Cream Filling:
In a medium bowl, whisk the egg yolks until smooth. Slowly add the milk, whisking until fully blended. Set aside.
In a heavy-bottomed saucepan, whisk together the sugar, cornstarch, and salt. Slowly pour in the milk mixture, whisking constantly to avoid lumps.
Cook over medium-low heat, stirring constantly, until the mixture thickens and reaches a gentle boil (about 15–20 minutes). Immediately remove from heat and stir in the vanilla extract.
Pour the pastry cream into a heatproof bowl. Press plastic wrap directly onto the surface to prevent a skin from forming. Chill for at least 1 hour in the refrigerator.
Prepare the Chocolate Ganache:
Place the chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not boil.
Pour the hot cream over the chocolate and let sit for 2 minutes without stirring. Then whisk gently until smooth and glossy. Allow the ganache to cool for about 10–15 minutes until slightly thickened but still pourable.
Assemble the Cupcakes:
Once the cupcakes are completely cool, use a small paring knife or cupcake corer to remove a 1-inch plug from the center of each cupcake. Set aside or discard the cores.
Transfer the chilled pastry cream to a piping bag fitted with a round tip. Pipe the cream into the center of each cupcake until just level with the top.
Dip the top of each cupcake into the ganache, swirling gently to coat the surface evenly. Set the cupcakes on a wire rack and allow the ganache to set at room temperature for 30–60 minutes before serving.
Tips:
• No Buttermilk? You can substitute ⅔ cup milk mixed with 2 tsp lemon juice or vinegar. Let it sit for 5 minutes before using.
• Make Ahead: You can bake the cupcakes and prepare the pastry cream a day in advance. Store separately until ready to assemble.
• Add Shine to Ganache: Stir in 1 tsp corn syrup for a glossy finish.
• Don’t Overfill: Be careful not to overfill the cupcakes with pastry cream or they may overflow when topped.
• Short on Time? Use boxed vanilla cake mix and pudding for a semi-homemade shortcut.
Storage and Reheating:
Refrigerator:
Store the assembled cupcakes in an airtight container in the fridge for up to 3 days. Because of the pastry cream, they must be kept chilled.
Freezer:
Cupcakes (without filling or ganache) can be frozen for up to 2 months. Thaw before filling and topping.
Serving:
Let refrigerated cupcakes sit at room temperature for 10–15 minutes before enjoying for best texture and flavor.
Boston Cream Cupcakes are everything you love about the original pie—elegant, rich, and absolutely delicious—but made handheld and easy to serve. Each bite has the perfect balance of fluffy cake, silky cream, and smooth chocolate. Whether you’re baking them for a party or a weekend treat, they’re sure to impress!
