Boston Cream Pie Cupcakes Recipe

If you’ve ever been charmed by the classic Boston Cream Pie, you’re going to absolutely adore this Boston Cream Pie Cupcakes Recipe I m about to share. It’s basically all that goodness packed into a single, perfectly bite-sized cupcake-fluffy vanilla cake, a luscious pastry cream center, and a rich chocolate ganache topping. I love how it brings together all the elements of the traditional dessert but in a way that’s faster to make and easier to serve, especially for get-togethers or a sweet weeknight treat.

When I first tried this recipe, I was amazed by how the layers of texture and flavor come alive, making every bite feel like a tiny celebration. You’ll find that these cupcakes are not only impressive to look at but also surprising in how effortlessly they come together. Trust me, once you try this Boston Cream Pie Cupcakes Recipe, it ll become your go-to if you want to wow friends, family, or even just treat yourself to something a little special.

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Ingredients You’ll Need

Every ingredient in this Boston Cream Pie Cupcakes Recipe plays an important role – from the tender vanilla cupcakes to the smooth custardy filling and the glossy chocolate ganache. Using room-temperature items really helps everything blend together nicely, which is a game changer for texture.

• Unsalted butter: Using unsalted lets you control the salt level, and good-quality butter makes a difference in flavor.
• Sugar: I use granulated for the cake for that classic sweetness and balance.
• Sour cream: Adds moisture and a subtle tang that keeps the cupcakes tender and soft.
• Vanilla extract: Pure vanilla gives that warm, comforting aroma-don t skimp on this!
• Egg whites: They help give the cupcakes lightness without heaviness.
• All-purpose flour: The base for our cupcake, well-sifted to avoid lumps.
• Baking powder: For that perfect rise and fluffy crumb.
• Milk and water: Both at room temperature for smooth batter consistency.
• Egg yolks: Essential for the silky pastry cream filling.
• Cornstarch: Thickens the filling beautifully without any graininess.
• Salted butter (for filling): Adds richness and rounds out flavors.
• Semi-sweet chocolate chips: For the ganache-choose quality chocolate for best results.
• Light corn syrup: Helps keep the ganache glossy and smooth.
• Heavy whipping cream: Makes the ganache luscious and creamy.

Variations

I like to play around with the flavors sometimes, and honestly, this Boston Cream Pie Cupcakes Recipe is a wonderful base for personalization. Whether you re tweaking it for dietary needs or just for fun, these cupcakes welcome your creativity.

• Gluten-Free Version: I swapped the all-purpose flour with a gluten-free blend once, and it worked beautifully with a couple extra minutes of bake time.
• Dairy-Free Adaptation: Using coconut cream instead of heavy cream and vegan butter substitutes made a delicious dairy-free ganache in my experience.
• Fruit-Infused Pastry Cream: Adding a tablespoon of raspberry or orange puree to the custard brings a fruity twist that’s divine.
• Mini Cupcakes: Making minis turns this into perfect bite-sized party treats that disappear fast!

How to Make Boston Cream Pie Cupcakes Recipe

Step 1: Preparing the Perfect Vanilla Cupcakes

Start by preheating your oven to 350°F (176°C) and lining a cupcake pan with liners. Cream the room-temperature butter and sugar for about 3-4 minutes until the mixture is light and fluffy – this bit’s crucial because it sets the tender crumb for your cupcakes. Add the sour cream and vanilla, then gradually mix in the egg whites in two batches, making sure to scrape down the bowl to keep everything even. When you mix the dry ingredients and liquids alternately, it helps avoid overmixing. Fill your cupcake liners halfway, bake for 15-17 minutes, and test with a toothpick – when it comes out with a few crumbs, they re done. I find letting them rest a few minutes before cooling on a wire rack stops them from getting soggy and keeps their height.

Step 2: Making That Silky Pastry Cream Filling

While those cupcakes cool, dive into the luscious pastry cream. Whisk your egg yolks in a medium bowl, then mix sugar, cornstarch, and milk in a saucepan until smooth. Cooking this over medium-high heat while stirring constantly helps avoid lumps and scrambles. Once it starts thickening and bubbling, simmer for two minutes – patience here is key for smooth texture. To avoid curdling your yolks, temper them by adding a bit of the hot milk mixture gradually before combining everything. Return the pan to the heat and boil lightly for two more minutes, then stir in butter and vanilla for richness. Set aside to cool to room temperature – it thickens beautifully as it rests.

Step 3: Crafting the Luscious Chocolate Ganache

The ganache is the showstopper! Place your semi-sweet chocolate chips and corn syrup in a large bowl. Heat your heavy cream until it just boils, then pour it over the chocolate – don t stir right away! Let it sit for 3-5 minutes to soften the chocolate perfectly, then whisk until the ganache is silky smooth. Chill it in the fridge for 1-2 hours until it firms up to a pipe-able consistency. This ganache holds its shape beautifully, and I like using piping tips to add a pretty swirl. It feels like frosting but melts in your mouth.

Step 4: Assembly – Filling and Decorating Your Cupcakes

After your cupcakes and fillings are cooled, it’s time for the fun part. Use a cupcake corer or a small knife to gently remove the center of each cupcake – I like to save the removed cake bits for tasting (ahem, quality control!). Spoon or pipe the pastry cream into the cavity, filling each cupcake generously without overstuffing. Top with your chilled ganache, using a piping bag fitted with rose or star tips to create gorgeous swirls – it really elevates the presentation. Pop them in the fridge until you re ready to serve; the ganache firms up nicely when chilled but remember to bring them close to room temperature before eating. The chocolate softens just a bit and the flavors really shine.

How to Serve Boston Cream Pie Cupcakes Recipe

Garnishes

I usually keep it simple with just the piped chocolate ganache roses on top, but sometimes a light dusting of powdered sugar or a sprinkle of toasted coconut adds a nice touch. Fresh berries on the side can brighten up the flavors and add a pop of color too. I ve also drizzled a tiny bit of caramel over the ganache for special occasions – always a hit!

Side Dishes

Serving these cupcakes with a cup of strong coffee or black tea is my favorite way to balance out the richness. For brunch or afternoon gatherings, fresh fruit salad or a light citrus sorbet pairs beautifully, keeping the palette refreshed. I once paired them with a creamy vanilla bean ice cream scoop that made dessert feel extra indulgent.

Creative Ways to Present

For birthday parties or celebrations, I like arranging the cupcakes on tiered stands, sometimes adding edible flowers or chocolate shavings for extra wow factor. Wrapping each in a decorative cupcake liner or adding a tiny topper tailored to the occasion makes them delightful little gifts too. You can also pipe different icing patterns to suit your mood – stars, rosettes, or even simple swirls all look gorgeous.

Make Ahead and Storage

Storing Leftovers

Once assembled, I store these cupcakes in an airtight container in the fridge – they keep beautifully for 3-4 days. I learned that storing them chilled keeps the ganache firm and the custard fresh, but if you prefer softer ganache, just take them out about 30 minutes before serving to warm up a little.

Freezing

Freezing fully assembled cupcakes can make the ganache texture a bit less smooth, so I usually freeze the cupcakes and pastry cream separately. If you want to freeze them after filling, wrap them tightly and freeze for up to a month. When thawing, do so slowly in the fridge overnight for best results.

Reheating

Since these cupcakes are best enjoyed cool or room temperature, I don t recommend reheating them. Bringing them to room temp after refrigeration really unlocks the flavors without compromising texture, and I find that the cold ganache can be too firm if served straight from the fridge.

FAQs

Final Thoughts

This Boston Cream Pie Cupcakes Recipe brings me so much joy every time I make it because it captures the heart of a beloved dessert in a way that feels fresh and fun. If you ve been on the fence about trying a layered cupcake with a custard center, this recipe gently walks you through it with no fuss and fantastic results. Give it a try-you’ll find yourself reaching for these cupcakes whenever you want a touch of homemade elegance in something sweet and approachable.

Boston Cream Pie Cupcakes Recipe

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• Author: Paula
• Prep Time: 35 minutes
• Cook Time: 15 minutes
• Total Time: 50 minutes
• Yield: 12-14 Cupcakes
• Category: Dessert
• Method: Baking
• Cuisine: American

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Description

Delight in these Boston Cream Pie Cupcakes, a delectable twist on the classic dessert. These moist vanilla cupcakes are filled with smooth, creamy pastry cream and topped with a rich chocolate ganache. Perfect for parties or an indulgent treat, each cupcake offers a heavenly combination of fluffy cake, creamy filling, and glossy chocolate.

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Ingredients

Units USM Scale 1x2x3x

Vanilla Cupcakes

• 6 tbsp (84g) unsalted butter, room temperature
• 3/4 cups (155g) sugar
• 6 tbsp (86g) sour cream, room temperature
• 2 tsp (10ml) vanilla extract
• 3 large egg whites, room temperature
• 1 1/4 cups (163g) all purpose flour
• 2 tsp (8g) baking powder
• 1/4 tsp salt
• 6 tbsp (90ml) milk, room temperature
• 2 tbsp (30ml) water, room temperature

Pastry Cream Filling

• 2 egg yolks
• 6 tbsp (78g) sugar
• 1 1/2 tbsp cornstarch
• 1 cup + 2 tbsp (270ml) milk
• 1 tbsp (14g) salted butter
• 1 tsp vanilla extract

Chocolate Ganache

• 12 oz (338g) semisweet chocolate chips
• 2 tbsp (30ml) light corn syrup
• 3/4 cup + 2 tbsp (210ml) heavy whipping cream

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Instructions

1. Preheat and prepare: Preheat your oven to 350°F (176°C) and line a cupcake pan with cupcake liners to get ready for baking.
2. Cream butter and sugar: In a large mixing bowl, beat the butter and sugar together until the mixture becomes light in color and fluffy, about 3 to 4 minutes, ensuring a soft and airy cupcake texture.
3. Add sour cream and vanilla: Mix in the sour cream and vanilla extract until fully combined to add moisture and flavor.
4. Incorporate egg whites: Add the egg whites in two parts, mixing thoroughly after each addition. Scrape down the bowl sides to ensure everything is well mixed.
5. Combine dry and wet ingredients: In a separate bowl, whisk together all dry ingredients. Separately, combine milk and water. Add half the dry ingredients to the batter, then the milk mixture, followed by the remaining dry ingredients, mixing well each time.
6. Fill and bake: Spoon the batter into cupcake liners, filling each about halfway. Bake for 15-17 minutes or until a toothpick inserted comes out with a few moist crumbs.
7. Cool cupcakes: Remove cupcakes from the oven, let them cool in the pan for 2-3 minutes, then transfer to a cooling rack to cool completely.
8. Prepare pastry cream filling – egg yolks: Beat the egg yolks gently in a medium bowl and set aside.
9. Mix pastry cream ingredients: In a large saucepan, whisk together sugar, cornstarch, and milk until smooth.
10. Cook the cream base: Cook over medium-high heat, stirring continuously until the mixture thickens and bubbles.
11. Simmer pastry cream: Lower heat to medium and simmer for 2 minutes, then remove from heat.
12. Temper egg yolks: Slowly whisk a small amount of the hot milk mixture into the egg yolks to warm them without scrambling, then mix the eggs back into the saucepan with the milk mixture.
13. Thicken cream: Return to heat, bring to a gentle boil, and cook for 2 more minutes while stirring constantly until thickened.
14. Finish pastry cream: Remove from heat and stir in butter and vanilla extract until smooth. Allow to cool to room temperature.
15. Make chocolate ganache: Place chocolate chips and corn syrup in a large bowl.
16. Heat cream: Bring heavy cream to a boil and pour over the chocolate mixture. Let sit for 3-5 minutes, then whisk until smooth.
17. Chill ganache: Refrigerate the ganache for 1-2 hours until completely cool and firm.
18. Core cupcakes: Once cupcakes are cooled, cut out the centers using a cupcake corer or knife to create space for filling.
19. Fill cupcakes: Spoon or pipe the pastry cream into the cupcake centers.
20. Pipe ganache topping: Using a piping bag fitted with Ateco tip 844 (or Wilton 2D/1M), pipe chocolate ganache roses on top of each cupcake, swirling from the center outward to cover the top.
21. Chill and serve: Refrigerate the assembled cupcakes until ready to serve. For best taste, bring to near room temperature before serving. Consume within 3-4 days for optimal freshness.

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Notes

• Ensure all dairy and eggs are at room temperature for best batter texture.
• Do not skimp on creaming butter and sugar to achieve fluffy cupcakes.
• Carefully temper egg yolks with hot milk mixture to prevent curdling when making pastry cream.
• Use a cupcake corer or a small knife to hollow out cupcakes neatly for filling.
• Ganache can be piped with different tips depending on desired decoration style.
• Serve cupcakes closer to room temperature to soften the chocolate ganache for easier eating.
• Store cupcakes refrigerated and consume within 3-4 days for best flavor and texture.

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Nutrition

• Serving Size: 1 Cupcake
• Calories: 320 kcal
• Sugar: 25 g
• Sodium: 120 mg
• Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.5 g
• Carbohydrates: 35 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 85 mg