How to Make Boston Cream Pie Cupcakes

Last Updated on March 22, 2025 by Souhail

If you love Boston cream pie, you’re going to adore these Boston Cream Pie Cupcakes! Imagine soft, fluffy vanilla cupcakes filled with silky homemade custard and topped with a luscious chocolate ganache. These bite-sized treats are the perfect way to enjoy the classic dessert in a more convenient, handheld form.

Ideal for parties, special occasions, or simply satisfying your sweet tooth, these cupcakes offer a perfect balance of textures and flavors. The vanilla cake is light and moist, the custard filling adds a creamy surprise, and the glossy chocolate topping brings just the right amount of richness.

Whether you’re a seasoned baker or a beginner, this recipe is easy to follow, and the results are absolutely irresistible. Get ready to impress your friends and family with these Boston Cream Pie Cupcakes!

Why This Recipe Works

Boston cream pie is a beloved classic, but making a full cake can be time-consuming. These cupcakes simplify the process while maintaining all the delicious elements, fluffy cake, creamy filling, and rich chocolate topping.

Here’s why you’ll love this recipe:

• Perfectly Balanced Flavors: The combination of vanilla, custard, and chocolate creates a dessert that’s sweet but not overwhelming.
• Easier Than a Full Cake: Cupcakes bake faster than a whole cake and are easier to assemble.
• Handheld and Portable: These cupcakes are great for parties, potlucks, or on-the-go snacking.
• Make-Ahead Friendly: The custard filling and ganache can be made in advance for a stress-free baking experience.
• Customizable: You can experiment with different cupcake bases, alternative fillings, or even a flavored ganache for a unique twist.

These Boston Cream Pie Cupcakes are a must-try for anyone who loves the original dessert but wants a fun, individual-sized version.

Ingredients Breakdown

For the Cupcakes:

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• ½ cup whole milk

And For the Custard Filling:

• 1 cup whole milk
• 3 tbsp granulated sugar
• 1 tbsp cornstarch
• 2 large egg yolks
• 1 tsp vanilla extract
• 1 tbsp unsalted butter

For the Chocolate Ganache:

• ½ cup heavy cream
• 4 oz semisweet chocolate, chopped
• 1 tbsp unsalted butter

Step-by-Step Instructions

1: Make the Vanilla Cupcakes (25 minutes)

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the butter and sugar together until light and fluffy (about 2-3 minutes).
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Alternate adding the dry ingredients and milk, beginning and ending with the dry ingredients. Mix until just combined.
6. Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cupcakes cool completely on a wire rack before filling.

2: Prepare the Custard Filling (15 minutes + cooling time)

1. In a saucepan over medium heat, whisk together the milk, sugar, and cornstarch until dissolved.
2. In a separate bowl, whisk the egg yolks. Slowly pour a little of the warm milk mixture into the yolks, whisking constantly (this tempers the eggs so they don’t scramble).
3. Return everything to the saucepan and continue whisking over medium heat until the mixture thickens (about 2-3 minutes).
4. Remove from heat and stir in vanilla extract and butter.
5. Pour the custard into a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent skin from forming), and refrigerate until fully cooled.

3: Make the Chocolate Ganache (10 minutes)

1. Heat the heavy cream in a small saucepan until it just begins to simmer.
2. Pour it over the chopped chocolate in a heatproof bowl and let it sit for 2 minutes.
3. Stir gently until smooth, then mix in the butter for added shine. Let it cool slightly.

4: Assemble the Cupcakes (10 minutes)

1. Use a small knife or cupcake corer to remove a small center portion from each cupcake.
2. Spoon or pipe the custard filling into the center.
3. Dip or spoon the chocolate ganache over the top of each cupcake, allowing it to set for a few minutes before serving.

Pro Tips for Success

• Room Temperature Ingredients: Ensure the eggs, butter, and milk are at room temperature for a smooth batter.
• Don’t Overmix: Overmixing the batter can result in dense cupcakes, mix just until the ingredients are combined.
• Chill the Custard: A properly chilled custard will be easier to pipe and won’t make the cupcakes soggy.
• Use High-Quality Chocolate: The better the chocolate, the richer your ganache will be.
• Store Before Serving: These cupcakes taste even better after a few hours when the flavors have melded together!

Serving Suggestions

These Boston Cream Pie Cupcakes are delicious on their own, but you can take them to the next level with these serving ideas:

• With Fresh Berries: Serve with fresh strawberries, raspberries, or blueberries for a refreshing contrast to the rich flavors.
• Dusting of Powdered Sugar: A light dusting on top adds an extra touch of sweetness and elegance.
• Whipped Cream Topping: Pipe a small swirl of whipped cream on each cupcake for an airy finish.
• With a Scoop of Ice Cream: Pair with vanilla, chocolate, or caramel ice cream for the ultimate dessert experience.
• As a Mini Dessert Platter: Arrange them on a tray with other bite-sized treats like macarons, cookies, and tarts for a beautiful dessert spread.

Recipe Card

Boston Cream Pie Cupcakes

Recipe by SouhailCourse: DessertCuisine: USADifficulty: Medium

Servings

12

servings

Prep time

30

minutes

Cooking time

20

minutes

Calories

280

kcal

These Boston Cream Pie Cupcakes are a delightful twist on the classic dessert. Moist vanilla cupcakes are filled with creamy custard and topped with a rich chocolate ganache for the perfect bite-sized indulgence.

Ingredients

• For the Cupcakes

• 1 ½ cups all-purpose flour

• 1 ½ tsp baking powder

• ¼ tsp salt

• ½ cup unsalted butter, softened

• ¾ cup granulated sugar

• 2 large eggs

• 2 tsp vanilla extract

• ½ cup whole milk

• For the Custard Filling

• 1 cup whole milk

• 3 tbsp granulated sugar

• 1 tbsp cornstarch

• 2 large egg yolks

• 1 tsp vanilla extract

• 1 tbsp unsalted butter

• For the Chocolate Ganache

• ½ cup heavy cream

• 4 oz semisweet chocolate, chopped

• 1 tbsp unsalted butter

Directions

• Cupcakes: Preheat oven to 350°F (175°C). Line a muffin tin. Whisk flour, baking powder, salt in a bowl. In another bowl, beat butter and sugar until fluffy. Add eggs, vanilla, then mix in dry ingredients and milk alternately. Fill liners ⅔ full and bake 18-20 min. Cool completely.
• Custard: Heat milk, sugar, cornstarch until warm. Whisk egg yolks in a bowl, then slowly add warm milk to temper. Return to heat, whisk until thickened. Remove from heat, stir in vanilla, butter, and chill.
• Ganache: Heat cream until simmering, pour over chocolate and let sit 2 min. Stir until smooth, mix in butter, and let cool slightly.
• Assemble: Cut a small hole in each cupcake, fill with custard, and top with ganache. Let set before serving.

Notes

• For a dairy-free version, use oat milk for custard and coconut cream for ganache.
• To store, keep in an airtight container in the fridge for up to 3 days.
• For best flavor, allow the cupcakes to come to room temperature before serving.

FAQs

Final Thoughts

These Boston Cream Pie Cupcakes are the perfect treat to satisfy your sweet tooth while offering a fun twist on the traditional Boston cream pie. With a soft vanilla cupcake, smooth custard filling, and a rich chocolate ganache, each bite is a perfect balance of flavor and texture. Whether you’re serving them at a party or indulging in them yourself, these cupcakes will certainly impress.

Looking for more delicious dessert ideas? Check out these related recipes:

• Moon Spell Cookies Recipe for another irresistible treat.
• Cherry Cheesecake Recipe (No-Bake) for a creamy and easy-to-make dessert.
• Oreo Mug Cake Recipe for a quick and indulgent single-serve dessert.

Be sure to try this recipe and share your experience with us! We’d love to hear how you customized your cupcakes or any tips you discovered along the way. Don’t forget to share your creations on social media, and tag us for a chance to be featured!