Boston Cream Pie Cupcakes
These Boston cream pie cupcakes feature tender vanilla cake filled with fluffy pastry cream and topped with rich chocolate ganache. These take way less time and effort than the cake.
I love making difficult recipes easier. Cakes are a risky proposition, especially if you're entertaining. If your Boston Cream cake gets stuck or you drop it on the ground, you are out of luck. These Boston Cream Pie Cupcakes take some of the pressure off, as even if you mess one up, you've got 11 left. If you love the cake, you'll really enjoy these cupcakes! They still have everything you love about the original, including moist cake, creamy filling, and a chocolate topping. Love cupcakes? Try my Unicorn Cupcakes, my German Chocolate Cupcakes, or my Tiramisu cupcakes next.
They would also be the perfect Birthday treat for a fan of the traditional cake.
Why I Love This Recipe
- Perfect Vanilla Cake: This homemade vanilla cupcake recipe always comes out moist with a tender crumb.
- Rich Pastry Cream: SO rich and creamy with just the right amount of sweetness.
- Common Ingredients: No fancy or hard-to-find items are required.
Ingredient Notes/Shopping Tips
- Butter: Butter should be softened but not melted. If your finger makes an indent in the butter when you lightly touch it, you are good to start baking.
- Eggs: Bring eggs to room temperature to help everything mix together smoothly.
- Flour: Make sure to measure your flour correctly. Spoon your flour into your measuring cup and level if off with a knife.
- Avoid scooping with your flour cup as you'll likely use too much, leading to a dry, crumbly cupcake.
- Milk: Use whole milk for the best texture. Low-fat or nondairy versions are not suggested.
- Baking Powder: Replace baking powder every 6-12 months as it does lose its effectiveness over time.
- Buttermilk: If you don't have buttermilk on hand, you can make your own. Add 1 tablespoon of acid, such as vinegar or lemon juice, to one cup of milk.
Short On Time?
Feel free to use a boxed cake mix and substitute vanilla pudding for the homemade pastry cream.
How To Make Boston Cream Cupcakes
- Make the Cupcakes: Cream butter and sugar. Stir in eggs, vanilla, and baking powder. Then, alternate flour and buttermilk.
- Bake: Fill the cupcake tin and bake for 18-23 minutes.
- Make the Filling: Combine sugar, cornstarch, and salt. Gradually whisk in milk/egg mixture. Boil for one minute.
- For the Ganache: Bring heavy cream to a simmer. Pour over chocolate chips. Wait 5 minutes and stir until smooth.
- Assemble: Core out the cupcake and fill it with pastry cream. Dip into the ganache.
❓FAQS❓
Sort of! You can bake the cupcakes up to 2 days in advance. Add pastry cream and ganache the day you plan to enjoy them.
An apple corer also works perfectly. If you don't have that either you can also use a small knife or your piping tip to cut out the center.
️Tips️
- Use room temperature ingredients: This helps everything mix together smoothly and lump-free.
- Don't Overmix Your Batter: This can lead to tough dense cupcakes.
- Don't skip the ice bath: This prevents the cream from overcooking and helps prevent skin from forming.
- Use an ice cream scoop to easily transfer batter into the muffin pan. Be sure not to overfill it. Fill ⅔ of the way full; they'll rise quite a bit when baking.
- Don't Overbake: They're done when a toothpick inserted in the center comes out with just a few moist crumbs. It's okay if it's not completely clean. Ovebaking leads to a dry, crumbly cake.
Cool Your Ganache
Allow to cool for around 10 minutes to allow it to thicken. The ganache should mound slightly if you dip a spoon in, and drizzle it back into the bowl. You want it to stay on your cupcake, not run off.
More Cupcakes To Try
📖 Recipe
Easy Boston Cream Pie Cupcakes
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Ingredients
For the Boston Cream Pie Cupcakes
- ¾ Cup Butter ,Softened
- 1 Cup White Sugar
- 2 Teaspoons Vanilla Extract
- 3 Eggs
- 1 ½ Cups All Purpose Flour
- 2 Teaspoons Baking Powder
- ⅔ Cup Buttermilk
For The Pastry Cream
- 3 Egg Yolks
- 3 Cups Whole Milk
- ½ Cup Sugar
- ⅓ Cup Cornstarch
- ¼ Teaspoon Salt
- 1 Teaspoon Vanilla Extract
For The Chocolate Ganache
- 1 ⅓ Cup Chocolate Chips
- 1 Cup Heavy Whipping Cream
Instructions
For The Cupcakes
- Preheat oven to 350 degrees F. Line a cupcake pan with paper liners.
- In a large bowl, cream butter and sugar until light and fluffy.
- Stir in vanilla, eggs, and baking powder.
- Gradually add flour and buttermilk a little at a time until just combined.
- Fill prepared liners ¾ of the way full. Bake for 18-23 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely.
For The Filling
- In a medium bowl, beat egg yolks. Stir in milk until well combined.
- In a large saucepan over medium low heat combine sugar, cornstarch, and salt. Gradually whisk in milk.
- Boil, stirring constantly for 1 minute. Immediately remove from heat.
- Place sauce pan into an ice bath. Cool slightly and stir in vanilla.
- When mixture has cooled a bit, stir in vanilla.
For The Chocolate Ganache
- Place chocolate chips in a large bowl.
- In a medium sauce pan, bring heavy cream to a simmer. Remove from heat and pour over chocolate chips.
- Cover for 5 minutes, and then stir until smooth.
Putting It All Together
- Core out the center of each cupcake using a cupcake corer or knife. Fill each cupcake with pastry cream.
- Dip into a generous amount of ganache. Allow to set for 30-60 minutes.
Notes
- Butter: Butter should be softened but not melted. If your finger makes an indent in the butter when you lightly touch it, you are good to start baking.
- Flour: Make sure to measure your flour correctly. Spoon your flour into your measuring cup and level if off with a knife.
- Milk: Use whole milk for the best texture. Low-fat or nondairy versions are not suggested.
- Buttermilk: If you don't have buttermilk on hand, you can make your own. Add 1 tablespoon of acid, such as vinegar or lemon juice, to one cup of milk.
- Use room temperature ingredients: This helps everything mix together smoothly and lump-free.
- Don't Overmix Your Batter: This can lead to tough, dense cupcakes.
- Don't skip the ice bath: This prevents the cream from overcooking and helps prevent skin from forming.
- Use an ice cream scoop to easily transfer the batter into the muffin pan. Be sure not to overfill it. Fill ⅔ of the way full; they'll rise quite a bit when baking.
- Don't Overbake: They're done when a toothpick inserted in the center comes out with just a few moist crumbs.
- Cool Ganache: Allow to cool for around 10 minutes to allow it to thicken. The ganache should mound slightly if you dip a spoon in, and drizzle it back into the bowl.
Nutrition
These were so good! The filling was so creamy and tasty. I loved it.
These Boston cream pie cupcakes were incredible!! The recipe was easy to follow and I will definitely be making them again.
Boston cream pie is delicious perfect treat. My family loved it, I served after dinner as dessert.
This worked exactly as written, thanks!
Truly life-changing! ????
Seriously, these are hands down the best Boston cream pie cupcakes. ???? Indulgent and delish!
Just tried these Boston cream pie cupcakes, and they were amazing! The cream filling was perfect, and the chocolate on top was delicious. They’re a new favorite for sure!
My family went crazy for these cupcakes! The pastry cream in the middle pushes them over the top!!
I want to make these for my son’s bday. Questions: is the pastry cream amount right for the recipe without making too much? Also, is there enough pastry cream to satisfy each bite? Should I try eliminating the papers and cut the cupcakes in half like a cake with a little well in the middle? Thank you.
Hi Cheryl,
Yes there was enough pastry cream for each cupcake. I wouldn't eliminate the cupcake wrappers as they will likely stick to the pan.
My husband devoured these.
Hello Krystle, amazing recipe you have shared in your blog. Thanks for sharing the recipe of Boston Cream Pie Cupcakes. I will definitely try these cupcakes for my son's birthday party. Keep posting!
I was drawn to these cupcakes when I saw them on Twitter. Having never had a Boston Cream Pie I was intrigued. They look delicious and I adore the pastry cream filling. I will be making these very soon. Pinned!
Thanks for pinning Sammie <3
These look terrific! Thanks for the shout-out 😉