If you have a soft spot for desserts that feel like a nostalgic hug, you are going to adore this Boston Cream Pie Cupcakes Recipe. It’s the perfect marriage of tender vanilla cupcakes, luscious pastry cream, and a rich chocolate ganache topping, all combined into a delightful handheld treat. These cupcakes bring the classic flavors of Boston Cream Pie into an easy, fun, and totally irresistible form that will quickly become a favorite in your baking repertoire.

Ingredients You’ll Need

Boston Cream Pie Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

Gathering your ingredients is the first step to creating magic in the kitchen, and this Boston Cream Pie Cupcakes Recipe uses simple staples that come together beautifully. Each component plays an essential role, from the butter’s richness to the vanilla’s warm aroma and the luscious texture of the pastry cream.

12 tablespoons unsalted butter, softened: Provides a creamy base and tender crumb for the cupcakes.
1 cup sugar: Sweetens the batter, balancing flavor and texture perfectly.
2 teaspoons vanilla extract: Adds warmth and depth early on for an inviting aroma.
3 eggs: Essential for structure and moisture in the cupcakes.
1 ½ cups all-purpose flour: Gives the cupcakes their delicious body.
2 teaspoons baking powder: Ensures the cupcakes rise beautifully and aren’t dense.
½ teaspoon salt: Enhances all flavors and balances sweetness.
⅔ cup buttermilk: Adds tender moisture and a slight tang to brighten flavors.
3 egg yolks: For the luxurious pastry cream filling’s richness.
3 cups milk: Creates the creamy base of the custard filling.
½ cup sugar (for pastry cream): Sweetens the filling just perfectly.
⅓ cup cornstarch: Thickens the pastry cream into a smooth custard.
¼ teaspoon salt (for pastry cream): Balances the dairy’s sweetness.
1 teaspoon vanilla extract (for pastry cream): Elevates the flavor of the custard.
8 ounces semi-sweet baking chocolate, finely chopped: For the decadent ganache topping.
1 cup heavy cream: Combines with chocolate for a silky ganache coating.

How to Make Boston Cream Pie Cupcakes Recipe

Step 1: Cream Butter and Sugar

Start by beating the softened butter and sugar together until the mixture turns light and fluffy. This crucial step builds the foundation of your cupcakes, ensuring they’ll be soft and tender when baked.

Step 2: Add Vanilla and Eggs

Next, mix in the vanilla extract, then add eggs one at a time. Incorporating the eggs gradually helps create a smooth, homogeneous batter that will rise evenly in the oven.

Step 3: Combine Dry Ingredients

Whisk together the flour, baking powder, and salt in a separate bowl. This even distribution means your cupcakes will have a uniform texture and lovely lift.

Step 4: Mix Wet and Dry Ingredients

Now alternate adding the flour mixture and buttermilk to the creamed butter mixture. Start and end with the flour mix, stirring just enough to combine. This careful mixing technique keeps your cupcakes light and fluffy rather than tough.

Step 5: Prepare Cupcake Pan

Line a muffin pan with cupcake liners and fill each about three-quarters full with batter. This encourages even baking and avoids overflowing.

Step 6: Bake Cupcakes

Bake at 350°F (175°C) for 18 to 25 minutes, or until a toothpick comes out clean. Once baked, transfer cupcakes to a wire rack to cool completely before you fill and decorate them.

Step 7: Prepare Pastry Cream Filling

Whisk the egg yolks in a medium bowl, then gradually blend in the milk. On medium-low heat, combine sugar, cornstarch, and salt in a saucepan, then slowly add the milk mixture while stirring. Cook until the custard thickens into a smooth, velvety cream, about 20 minutes. Remove from heat, stir in vanilla, cover directly with plastic wrap, and chill it.

Step 8: Make Chocolate Ganache

Place the chopped chocolate in a bowl. Heat the cream until steaming but not boiling, then pour it over the chocolate. Let it rest for a couple of minutes before whisking until silky and smooth. Set aside to thicken but remain pourable.

Step 9: Assemble Cupcakes

Once the cupcakes have cooled, fill a piping bag with pastry cream and gently pipe the filling into each cupcake’s center. Then dip the cupcake tops into the chocolate ganache, coating them evenly. Allow the ganache to set on a wire rack for at least 30 minutes to an hour.

How to Serve Boston Cream Pie Cupcakes Recipe

Garnishes

For an elegant touch, consider sprinkling some toasted sliced almonds or a dusting of powdered sugar on top of the ganache. Fresh berries or edible flowers also add a pop of color along with a little flavor contrast that’s just lovely with the rich chocolate and cream.

Side Dishes

These cupcakes shine best when paired with simple accompaniments like a cup of freshly brewed coffee or a bold black tea. For a chill factor, a scoop of vanilla bean ice cream alongside the cupcakes turns this treat into a decadent dessert experience.

Creative Ways to Present

Why not serve your Boston Cream Pie Cupcakes Recipe on a tiered dessert stand for a party? They’re also fabulous boxed as thoughtful, homemade gifts, wrapped with a ribbon. If you’re feeling playful, place each cupcake inside a cupcake wrapper that matches the occasion for an instant festive vibe.

Make Ahead and Storage

Storing Leftovers

Keep any leftover cupcakes stored in an airtight container in the refrigerator. The pastry cream filling needs to stay cool, and the ganache will keep its smooth texture if chilled properly. They’re best enjoyed within 2 to 3 days.

Freezing

Freeze leftover unfrosted cupcakes separately and freeze the pastry cream and ganache in sealed containers. Once ready to eat, thaw everything overnight in the refrigerator, then assemble for the freshest taste and texture.

Reheating

If you’d like a slightly melty ganache experience, remove the cupcakes from the fridge and leave them at room temperature for about 30 minutes before serving. Avoid microwaving the whole cupcake, as the pastry cream is best enjoyed cool and fresh.

FAQs

Can I use regular milk instead of buttermilk in this recipe?

Yes, you can substitute regular milk with a tablespoon of lemon juice or vinegar added to it to mimic buttermilk’s acidity, which helps tenderize the cupcakes and give them that slight tang.

How long will the pastry cream last after making?

Pastry cream should be stored in the refrigerator and eaten within 3 to 4 days. Always cover it with plastic wrap touching the surface to prevent a skin from forming.

Can I make the cupcakes vegan?

This Boston Cream Pie Cupcakes Recipe relies on eggs, butter, and dairy, which are hard to fully substitute without changing texture and flavor. However, you could experiment with vegan butter, plant-based milk, and egg replacers, but results may vary.

What kind of chocolate works best for the ganache?

Semi-sweet baking chocolate is perfect for balancing the sweetness of the cupcakes and pastry cream. If you prefer a less sweet option, use bittersweet chocolate, but avoid milk chocolate as it can make the ganache too sweet and runny.

Is it possible to make this recipe gluten-free?

Absolutely! Swap the all-purpose flour for a gluten-free flour blend that includes xanthan gum for structure. Baking time and texture may slightly differ, so keep an eye on the cupcakes as they bake.

Final Thoughts

This Boston Cream Pie Cupcakes Recipe brings together everything we love about a classic dessert, but in a perfectly portable, shareable form. Whether baking for a party, a cozy night in, or just because you deserve something special, these cupcakes deliver that incredible creamy, chocolatey, tender bite every time. Trust me, once you try them, these cupcakes will become your go-to treat for any celebration or sweet craving.

Boston Cream Pie Cupcakes Recipe

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4.4 from 64 reviews

Author: admin
Total Time: 2 hours
Yield: 12 cupcakes 1x

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Description

Delight in these classic Boston Cream Pie Cupcakes, featuring moist vanilla cupcakes filled with rich pastry cream and topped with a smooth chocolate ganache. A perfect handheld twist on the beloved dessert, ideal for parties or special occasions.

Ingredients

Scale

Cupcakes

12 tablespoons unsalted butter, softened
1 cup sugar
2 teaspoons vanilla extract
3 eggs
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
⅔ cup buttermilk

Pastry Cream Filling

3 egg yolks
3 cups milk
½ cup sugar
⅓ cup cornstarch
¼ teaspoon salt
1 teaspoon vanilla extract

Chocolate Ganache

8 ounces semi-sweet baking chocolate, finely chopped
1 cup heavy cream

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Instructions

Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. This process creates the base for the cupcakes, ensuring a soft and tender crumb.
Add Vanilla and Eggs: Add the vanilla extract, then beat in the eggs one at a time, mixing well after each addition to produce a smooth and fully combined batter.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt throughout the mixture.
Mix Wet and Dry Ingredients: Alternate adding the flour mixture and the buttermilk to the creamed butter mixture in three batches, starting and ending with the dry ingredients. Beat after each addition just until combined to avoid over-mixing and maintain cupcake tenderness.
Prepare Cupcake Pan: Line a lightly greased muffin pan with cupcake liners and fill each liner three-quarters full with the batter to ensure even, consistent cupcakes.
Bake Cupcakes: Bake in a preheated 350°F (175°C) oven for 18 to 25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely on a wire rack before filling and topping.
Prepare Pastry Cream Filling: Beat the egg yolks well in a medium bowl, then gradually stir in the milk until blended. In a heavy saucepan over medium-low heat, combine sugar, cornstarch, and salt. Gradually add the milk and egg yolk mixture, stirring constantly to prevent lumps. Cook, stirring continuously, until the mixture comes to a low boil and thickens, about 20 minutes. Remove from heat, transfer the pot to an ice water bath, and stir in the vanilla extract. Cover the pastry cream with plastic wrap directly on its surface and refrigerate until ready to use.
Make Chocolate Ganache: Place the finely chopped semi-sweet chocolate in a mixing bowl. Heat the heavy cream in a small saucepan until steaming but not boiling. Pour the hot cream over the chocolate and let sit for 1 to 2 minutes, then whisk until smooth. Allow the ganache to cool until thickened but still pourable.
Assemble Cupcakes: Once cupcakes are fully cooled, transfer the chilled pastry cream to a piping bag fitted with a filling tip. Insert the tip into the center of each cupcake and gently squeeze to fill with pastry cream.
Dip in Ganache: Dip the tops of the filled cupcakes into the prepared chocolate ganache, swirling gently to coat evenly. Place the coated cupcakes on a wire rack and allow the ganache to set for 30 minutes to 1 hour before serving.

Notes

Ensure the butter is softened to room temperature for easy creaming with sugar.
Do not overmix the batter after adding flour to keep cupcakes tender.
Cooling cupcakes completely before filling helps prevent the pastry cream from melting.
Use fresh eggs and refrigerate the pastry cream properly to avoid spoilage.
The ganache should be cooled to a pourable but thick consistency for clean dipping.
Allow ganache to fully set for a polished finish and best texture.

Prep Time: 45 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American