Imagine the joy of classic bakery flavors condensed into a single, irresistible bite—Boston Cream Pie Cupcakes have all the nostalgia of the famed dessert, but they’re perfectly portable and downright adorable. Each cupcake starts with a delicate yellow cake, hides a creamy vanilla filling inside, and wears a gorgeous chocolate ganache “cap.” Whether you’re taking them to a party or treating yourself at home, these treats are a celebration of creamy and chocolatey layers you can’t help but love.
Ingredients You’ll Need
Boston Cream Pie Cupcakes come together with just a handful of simple kitchen staples, but every ingredient plays a special part in the final flavor and irresistible texture. These are classic baking heroes you’ll want to keep close at hand—and each has a little secret to bring to the party!
- All-purpose flour: The backbone for the cupcakes, giving them their soft yet sturdy crumb.
- Baking powder: This is your lift-off! It ensures beautiful, fluffy cakes that rise perfectly in the oven.
- Salt: Just a pinch, but it balances and boosts all of the sweet flavors.
- Unsalted butter (softened): Creamy richness is the key to tender, flavorful cake.
- Granulated sugar: Adds sweetness and a touch of golden color as the cupcakes bake.
- Large eggs: Eggs bind the batter and create that classic, tender structure.
- Vanilla extract: For both the cupcake and ganache—this is the flavor note that ties everything together.
- Whole milk: Keeps the cupcakes super moist and deliciously fluffy.
- Pastry cream or vanilla pudding: The luscious creamy surprise tucked inside every cupcake.
- Heavy cream: Essential for a silky, glossy chocolate ganache topping.
- Semi-sweet chocolate (chopped): Delivers deep, rich chocolate flavor without overwhelming sweetness.
- Light corn syrup: This little bit makes the ganache glossy and ensures it sets just right.
How to Make Boston Cream Pie Cupcakes
Step 1: Prepare and Preheat
Begin by preheating your oven to 350°F (175°C) and lining a 12-cup muffin tin with your favorite paper liners. This makes clean-up easy and keeps those cupcakes picture-perfect. An organized start always means a smoother baking experience.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Getting these evenly mixed helps prevent surprises (like clumps or uneven rising) and sets you up for fluffy, light cupcakes.
Step 3: Cream Butter and Sugar
In a large bowl, cream the softened butter and granulated sugar together until the mixture looks pale and fluffy. This step adds extra air, which keeps your Boston Cream Pie Cupcakes so tender and cake-like.
Step 4: Add Eggs and Vanilla
Beat in the eggs one by one, making sure each is fully incorporated before adding the next. Stir in the vanilla extract for that unmistakable warm, aromatic sweetness.
Step 5: Combine Wet and Dry Ingredients
Time to marry all those flavors! Add the flour mixture and milk in alternating batches—start and end with the dry ingredients. Mixing this way keeps your batter smooth and helps avoid overmixing, which can make cupcakes tough.
Step 6: Bake the Cupcakes
Evenly divide your batter among the cupcake liners, filling each about two-thirds full. Pop the tin in the oven and bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool completely—patience here means perfect filling and ganache later!
Step 7: Fill with Pastry Cream or Vanilla Pudding
After the cupcakes have cooled, use a small knife or cupcake corer to remove the center of each cake. Pipe or spoon about one tablespoon of pastry cream or vanilla pudding into the cavity, then gently replace the piece of cake as a “lid.” This creamy middle is the magical heart of each Boston Cream Pie Cupcake.
Step 8: Make the Ganache
While the filled cupcakes rest, heat heavy cream in a small saucepan until it just begins to simmer (do not boil!). Pour the hot cream over your chopped semi-sweet chocolate and let it sit for two minutes to melt. Next, add the light corn syrup and vanilla extract, then stir until you’ve got a dreamy, glossy ganache.
Step 9: Top the Cupcakes
Finally, spoon the smooth ganache over the top of each filled cupcake, allowing it to gently drip down the sides. Let the ganache set before serving—if you can resist digging in!
How to Serve Boston Cream Pie Cupcakes
Garnishes
A light dusting of powdered sugar, a few chocolate curls, or even a cherry on top can add instant visual appeal and a touch of whimsy. If you’re feeling fancy, a sprinkle of gold sugar pearls will make these Boston Cream Pie Cupcakes ready for any celebration.
Side Dishes
Pair these cupcakes with a hot cup of coffee or a chilled glass of milk to balance the sweetness and richness. If you want a real dessert spread, serve them alongside fresh berries or a light fruit salad—the tartness is a perfect complement to the creamy, chocolate-filled cakes.
Creative Ways to Present
Arrange your Boston Cream Pie Cupcakes on a tiered cake stand for a dramatic dessert table centerpiece. You can also display them in cupcake wrappers that match your party theme, or present them in individual clear boxes tied with ribbon as edible favors for guests to take home.
Make Ahead and Storage
Storing Leftovers
Store any leftover Boston Cream Pie Cupcakes in an airtight container in the refrigerator for up to three days. The filling stays luscious and the chocolate topping keeps its shine, but let them come to room temperature for the best eating experience.
Freezing
To freeze, wrap the cooled, unfilled cupcakes tightly in plastic wrap and place them in a freezer-safe container for up to two months. Defrost at room temperature, then fill and top with ganache just before serving for bakery-fresh results every time.
Reheating
If you prefer your cupcakes slightly warm, let them sit at room temperature for about 30 minutes or microwave each, unwrapped, for just 8-10 seconds. Be cautious with the filling—it can heat quickly and become too runny if over-microwaved!
FAQs
Can I use instant pudding instead of pastry cream?
Absolutely! Instant vanilla pudding works beautifully as a shortcut for the filling, keeping things quick and easy while still delivering that luscious, creamy center signature of Boston Cream Pie Cupcakes.
What’s the best way to fill the cupcakes?
A small paring knife or cupcake corer makes removing the centers a breeze. For filling, you can use a piping bag for neatness, but a small spoon works just as well if you don’t have one on hand.
Can I make these cupcakes in advance?
Yes, you can bake and fill the cupcakes a day ahead. Just keep them in the fridge to maintain freshness, then add the ganache topping just before serving for best texture and shine.
Why add corn syrup to the ganache?
The light corn syrup is what gives your ganache a professional, glossy finish and keeps it soft enough to bite into easily—no sticky, hard tops here!
Are these cupcakes suitable for kids’ parties?
Definitely! Boston Cream Pie Cupcakes are always a hit with children and adults alike. The hand-held size and creamy chocolaty goodness make them crowd-pleasers for guests of any age.
Final Thoughts
Boston Cream Pie Cupcakes are the best way to bring a taste of classic comfort and impressive bakery style into your own kitchen. I hope you’ll fall in love with these little treats as much as I have—give them a try, and get ready to see big smiles from everyone who takes a bite!
Print
Boston Cream Pie Cupcakes Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in these delightful Boston Cream Pie Cupcakes, a miniature version of the classic dessert. Moist vanilla cupcakes are filled with creamy pastry cream and topped with a rich chocolate ganache.
Ingredients
Cupcakes:
- 1 ¼ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup whole milk
Filling:
- 1 cup pastry cream or vanilla pudding
Ganache Topping:
- ½ cup heavy cream
- 4 oz semi-sweet chocolate (chopped)
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Mix dry ingredients: Whisk together the flour, baking powder, and salt in a medium bowl.
- Cream butter and sugar: In a large bowl, cream the butter and sugar until light and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time, then add the vanilla.
- Combine wet and dry ingredients: Alternate adding the flour mixture and milk to the butter mixture.
- Bake: Divide the batter among cupcake liners and bake for 18–20 minutes. Let cool.
- Fill cupcakes: Use a knife to remove the center of each cupcake and fill with pastry cream or pudding.
- Make ganache: Heat cream, pour over chocolate, and stir until smooth. Add corn syrup and vanilla.
- Top cupcakes: Spoon ganache over filled cupcakes and let set before serving.
Notes
- For a quicker version, use boxed yellow cake mix and instant vanilla pudding.
- Store cupcakes in the refrigerator and bring to room temperature before serving.
Nutrition
- Serving Size: 1 cupcake
- Calories: 285
- Sugar: 20g
- Sodium: 115mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
