Boston Cream Pie Cupcakes Recipe
If you’ve ever dreamed of enjoying the classic flavors of Boston Cream Pie in a perfectly portable form, this Boston Cream Pie Cupcakes Recipe is exactly what you need. Imagine biting into a moist, tender vanilla cupcake filled with smooth, creamy pastry filling, all crowned with a luscious chocolate ganache that melts on your tongue. These cupcakes capture that iconic dessert’s charm with a playful and easy-to-enjoy twist, making them a guaranteed crowd-pleaser whether for family gatherings, special occasions, or just a sweet treat you can’t resist. Let me walk you through how to bring this delightful dessert to life step by step!
Ingredients You’ll Need
The beauty of the Boston Cream Pie Cupcakes Recipe is how straightforward the ingredients are. Each one is thoughtfully chosen to build layers of flavor, texture, and richness—from the tender crumb of the cupcakes to the silky pastry cream and glossy ganache topping.
- Unsalted butter (12 tbsp): Softened to create a creamy base for the cupcakes with a rich, moist texture.
- Sugar (1 cup + ½ cup for filling): Essential for sweetness and helps achieve that perfect golden crumb and creamy filling.
- Vanilla extract (2 tsp + 1 tsp for filling): Adds a warm, inviting aroma and depth to both batter and pastry cream.
- Eggs (3 for batter + 3 yolks for filling): Provide structure and richness, as well as creaminess in the filling.
- All-purpose flour (1 ½ cups): The framework of the cupcake, it keeps everything tender yet sturdy.
- Baking powder (2 tsp): Gives the cupcakes a gentle rise without overpowering the delicate flavor.
- Salt (½ tsp for batter + ¼ tsp for filling): Enhances all the flavors and balances the sweetness perfectly.
- Buttermilk (⅔ cup): Imparts tanginess and moistness, tenderizing the crumb beautifully.
- Milk (3 cups): Used for the luscious pastry cream, making it smooth and rich.
- Cornstarch (⅓ cup): Thickens the pastry cream to the perfect custard-like consistency.
- Semi-sweet baking chocolate (8 oz): Finely chopped for the ganache—it’s the crowning glory that adds a luscious chocolate finish.
- Heavy cream (1 cup): Heated and mixed with chocolate to create the silky ganache topping.
How to Make Boston Cream Pie Cupcakes Recipe
Step 1: Cream Butter and Sugar
Start by creaming together the softened butter and sugar until the mixture is light and fluffy. This step is critical because it introduces air into the batter, which helps the cupcakes bake up soft and tender. A good creaming will make all the difference in the final texture.
Step 2: Add Vanilla and Eggs
Next, mix in the vanilla extract and add the eggs one at a time — beating well after each addition ensures the batter becomes smooth and well combined. This slow incorporation also helps prevent the batter from curdling, keeping a consistent texture for scrumptious cupcakes.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. This ensures the leavening agents and salt are evenly distributed throughout the batter, which helps your cupcakes rise evenly without any patches of flavor imbalance.
Step 4: Mix Wet and Dry Ingredients
Alternate adding the flour mixture and buttermilk to the creamed butter mixture in three batches, beginning and ending with the flour. Mix gently just until combined each time—over-mixing can make the cupcakes dense, so keep it light and tender!
Step 5: Prepare Cupcake Pan and Bake
Line a muffin pan with cupcake liners and fill each about ¾ full with batter. Bake at 350°F (175°C) for 18 to 25 minutes until a toothpick inserted comes out clean. Once baked, transfer cupcakes to a wire rack and let them cool completely. Cooling thoroughly is essential before filling and frosting to avoid melting the pastry cream or ganache.
Step 6: Prepare Pastry Cream Filling
In a bowl, beat the egg yolks and gradually stir in milk to combine. Meanwhile, heat sugar, cornstarch, and salt in a saucepan over medium-low heat. Slowly add the milk mixture to the saucepan, stirring constantly to avoid lumps. Keep cooking and stirring until it thickens and reaches a gentle boil, about 20 minutes. Remove from heat, stir in vanilla, and cool in an ice bath. Cover with plastic wrap right on the surface to prevent a skin from forming, then chill until ready to fill your cupcakes.
Step 7: Make Chocolate Ganache
Place finely chopped chocolate in a bowl. Heat heavy cream until steaming, pour it over the chocolate, and let sit for 1 to 2 minutes. Whisk until silky and smooth. Allow ganache to cool until thickened but still pourable; this will make it easier to coat the cupcakes beautifully.
Step 8: Assemble the Cupcakes
Fill a piping bag fitted with a small tip with the chilled pastry cream. Gently core each cupcake and pipe the pastry cream inside. Then dip the tops of the cupcakes into the ganache and swirl to coat evenly. Place them on a wire rack and let the topping set for 30 minutes to an hour. Voila! Classic Boston Cream Pie flavors in delightful cupcake form.
How to Serve Boston Cream Pie Cupcakes Recipe
Garnishes
To elevate these cupcakes, sprinkle a few with crushed nuts for crunch or garnish with a fresh berry or edible gold leaf for a touch of elegance. The glossy chocolate ganache already shines on its own, but these little touches make your presentation pop and show off your culinary care.
Side Dishes
These cupcakes are rich and creamy, so pairing them with fresh fruit or a light, crisp salad is a wonderful way to balance the indulgence. A simple glass of cold milk or a hot cup of coffee complements the Boston Cream Pie Cupcakes Recipe perfectly and rounds out your dessert experience beautifully.
Creative Ways to Present
If you’re serving at a party or gathering, consider displaying your cupcakes on a tiered stand for visual drama. You could also package them individually in pretty boxes for gifts—these treats are a charming way to share the joy of Boston Cream Pie in cupcake form with family and friends.
Make Ahead and Storage
Storing Leftovers
Store any leftover cupcakes in an airtight container in the refrigerator for up to three days. Because of the delicate pastry cream filling, refrigeration is a must to keep everything fresh and safe to eat.
Freezing
These cupcakes freeze well but it’s best to freeze them unfrosted. Wrap the cupcakes tightly in plastic wrap, then place in a freezer bag or airtight container for up to two months. Thaw fully in the refrigerator before filling and topping with ganache to preserve the texture and flavor.
Reheating
Since these cupcakes contain pastry cream and ganache, reheating is generally not recommended as it can alter the texture of the filling and frosting. Instead, enjoy them chilled or bring to room temperature before serving for the best experience.
FAQs
Can I use regular milk instead of buttermilk in this recipe?
Yes, you can substitute regular milk combined with a little lemon juice or vinegar to mimic buttermilk. Let one tablespoon of acid sit in one cup of milk for 10 minutes before using. This helps maintain the tender texture and subtle tang that buttermilk adds.
Is it okay to make the pastry cream a day ahead?
Absolutely! In fact, making pastry cream a day in advance helps the flavors develop and makes assembly easier. Just be sure to cover it tightly with plastic wrap against the surface to prevent a skin from forming.
What’s the best way to fill the cupcakes without making a mess?
Using a piping bag fitted with a small filling tip is the easiest and cleanest method. Insert the tip into the center of each cupcake, then gently squeeze to fill. This gives you control over the amount of pastry cream inside without squishing the cupcakes.
Can I use a different type of chocolate for the ganache?
Definitely! Semi-sweet chocolate is traditional, but feel free to experiment with bittersweet or milk chocolate depending on your sweetness preference. Just keep the chocolate-to-cream ratio consistent for smooth ganache.
How do I know when the cupcakes are done baking?
The best indicator is a toothpick inserted into the center coming out clean or with just a few moist crumbs. This ensures the cupcakes are baked through but still moist and tender.
Final Thoughts
Making Boston Cream Pie Cupcakes Recipe is such a rewarding experience. From the delicate crumb to the rich pastry cream and the glossy ganache, every bite is a celebration of flavors and textures. Whether you’re sharing with loved ones or indulging yourself, these cupcakes bring classic dessert magic to any occasion. I encourage you to give this recipe a try—the smiles they’ll inspire are absolutely worth every step.
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Boston Cream Pie Cupcakes Recipe
- Total Time: 2 hours
- Yield: 12 servings 1x
Description
Delight in these classic Boston Cream Pie Cupcakes featuring a tender vanilla butter cake filled with rich pastry cream and topped with a silky chocolate ganache. This timeless dessert is beautifully portioned into individual cupcakes, perfect for parties or an elegant treat.
Ingredients
Cupcake Batter
- 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
Instructions
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This process creates an airy base for the cupcakes, contributing to their tender texture.
- Add Vanilla and Eggs: Incorporate the vanilla extract, then beat in the eggs one at a time, ensuring each is fully mixed before adding the next. This results in a smooth, cohesive batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to distribute the leavening agents evenly.
- Mix Wet and Dry Ingredients: Alternate adding the dry flour mixture and buttermilk to the creamed butter mixture in three additions, starting and ending with the flour mixture. Mix just until combined after each addition to avoid overmixing and ensure a soft crumb.
- Prepare Cupcake Pan: Line a muffin pan with cupcake liners and lightly grease them. Fill each liner about three-quarters full with the batter for even cupcakes.
- Bake Cupcakes: Bake at 350°F (175°C) for 18–25 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a wire rack and let cool completely before adding filling and ganache.
- Prepare Pastry Cream Filling: Beat the egg yolks in a medium bowl, then gradually stir in milk until smooth. In a heavy saucepan over medium-low heat, mix sugar, cornstarch, and salt. Slowly add the milk and yolk mixture while stirring continuously to prevent lumps. Cook, stirring constantly, until the mixture thickens and reaches a low boil, about 20 minutes. Remove from heat, place in an ice bath, stir in vanilla, cover with plastic wrap on the surface, and refrigerate until cool and set.
- Make Chocolate Ganache: Place chopped chocolate in a bowl. Heat heavy cream in a saucepan until steaming but not boiling. Pour over the chocolate and let sit for 1-2 minutes. Whisk until smooth and glossy. Allow the ganache to cool until it thickens but remains pourable.
- Assemble Cupcakes: Using a piping bag fitted with a filling tip, inject the chilled pastry cream into the center of each cooled cupcake.
- Dip in Ganache: Dip the tops of each filled cupcake into the chocolate ganache, swirling to coat evenly. Place on a wire rack and allow the ganache to set for 30 minutes to 1 hour before serving.
Notes
- Be careful not to overmix the batter to keep cupcakes tender and light.
- Ensure pastry cream is fully chilled before filling to prevent it from leaking out.
- Use room temperature butter and eggs for better batter consistency.
- Ganache can be stored in the refrigerator and gently reheated before dipping if it firms too much.
- For a stronger chocolate flavor, use dark chocolate instead of semi-sweet.
- Prep Time: 1 hour 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
