If you have ever been tempted by the luscious layers of the classic Boston Cream Pie, wait until you try this homemade Boston Cream Pie Cupcakes Recipe. These cupcakes capture that nostalgic flavor in a perfectly portioned, soft, and indulgently creamy treat. From the tender vanilla cupcakes to the silky pastry cream filling and the glossy chocolate ganache, every bite feels like a hug from your favorite dessert. Trust me, once these cupcakes are on your kitchen counter, they won’t hang around for long. This Boston Cream Pie Cupcakes Recipe is a delightful way to bring that timeless flavor to any occasion, and I can’t wait to walk you through every step!

Boston Cream Pie Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

Don’t let the list scare you. Each ingredient in this Boston Cream Pie Cupcakes Recipe serves a simple yet essential purpose, coming together to create a perfect balance of flavors and textures that make these cupcakes truly special.

12 tablespoons unsalted butter, softened: Provides a creamy richness and tender crumb to the cupcakes.
1 cup sugar: Sweetens the batter and pastry cream just right without overpowering.
2 teaspoons vanilla extract: Adds warmth and depth to every component of the recipe.
3 eggs: Bind ingredients together and contribute to the cupcake’s structure and moisture.
1 ½ cups all-purpose flour: The foundation that gives the cupcakes their light texture.
2 teaspoons baking powder: Ensures the cupcakes rise beautifully and stay fluffy.
½ teaspoon salt: Balances sweetness and enhances overall flavor.
⅔ cup buttermilk: Adds a gentle tanginess and helps keep cupcakes moist and tender.
3 egg yolks: Key to the luxurious, creamy pastry filling.
3 cups milk: Creates the base for the pastry cream and contributes to its smoothness.
½ cup sugar (for pastry cream): Sweetens the pastry cream perfectly.
⅓ cup cornstarch: Thickens the pastry cream to that perfect custard consistency.
¼ teaspoon salt (for pastry cream): Just enough to enhance flavor without competing with sweetness.
1 teaspoon vanilla extract (for pastry cream): Infuses the cream with that classic Boston cream flavor.
8 ounces semi-sweet baking chocolate, finely chopped: For that rich ganache topping, balancing sweetness with a hint of bittersweet depth.
1 cup heavy cream: Makes the ganache silky smooth and luscious.

How to Make Boston Cream Pie Cupcakes Recipe

Step 1: Cream Butter and Sugar

Start with softened butter and sugar in a large mixing bowl and beat them together until light and fluffy. This step is crucial for trapping air, which will give your cupcakes that lovely, tender crumb you dream of. Plus, it sets the stage for a smooth batter that bakes evenly.

Step 2: Add Vanilla and Eggs

Next, stir in the vanilla extract for that signature aroma. Then add the eggs one by one, beating well after each addition. This not only blends the ingredients thoroughly but also helps to emulsify the mixture, ensuring your cupcakes have a gorgeous texture.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Mixing these dry ingredients first ensures they spread evenly throughout the batter, which means consistent rise and flavor in every cupcake.

Step 4: Mix Wet and Dry Ingredients

Alternately add the dry ingredients and buttermilk to the creamed mixture in three batches, starting and ending with the dry. Beat gently after each addition just until combined to avoid tough cupcakes from overmixing. This technique keeps your cupcakes moist and tender.

Step 5: Prepare Cupcake Pan and Bake

Line your muffin pan with cupcake liners and fill each about three quarters full to create perfectly sized cupcakes without overflow. Bake at 350°F (175°C) for 18 to 25 minutes, or until a toothpick comes out clean. Cooling them fully is key before adding any filling or topping.

Step 6: Prepare Pastry Cream Filling

This is where the magic happens. Beat the egg yolks, then slowly blend in the milk to create a smooth mixture. Cook sugar, cornstarch, and salt on medium-low heat before gradually incorporating the milk mixture. Stir constantly to prevent lumps and cook until thickened, about 20 minutes. Cool quickly in an ice bath, add vanilla, then refrigerate. The silky pastry cream is what makes this Boston Cream Pie Cupcakes Recipe so irresistibly authentic.

Step 7: Make Chocolate Ganache

Place your chopped chocolate in a bowl and heat the heavy cream until steaming. Pour it over the chocolate and let it sit for a couple of minutes before whisking until smooth. Allow the ganache to cool until thick but still pourable, perfect for coating your cupcakes with that shiny, decadent finish.

Step 8: Assemble Cupcakes

Using a piping bag fitted with a filling tip, inject each cooled cupcake with the chilled pastry cream. Then, dip the tops into your ganache, swirling gently to cover evenly. Let the cupcakes rest on a wire rack for about 30 minutes to an hour to set the ganache before digging in.

How to Serve Boston Cream Pie Cupcakes Recipe

Garnishes

While the glossy chocolate ganache is stunning on its own, a light dusting of powdered sugar or a few chocolate shavings can elevate presentation beautifully. Fresh berries or a sprig of mint add a fresh contrast, balancing the richness and adding a pop of color.

Side Dishes

Pair these cupcakes with a simple cup of coffee or tea to perfectly complement their rich flavors. A scoop of vanilla ice cream or a fresh fruit salad can also be a delightful side, adding cold creaminess or refreshing acidity to the experience.

Creative Ways to Present

Try serving these cupcakes on a pretty tiered stand for a crowd-pleasing dessert display. For special occasions, personalize each cupcake with edible gold leaf or colored sprinkles that match your theme, making these Boston Cream Pie Cupcakes Recipe treats party-ready.

Make Ahead and Storage

Storing Leftovers

Once assembled, these cupcakes are best stored in an airtight container in the fridge. They will keep well for 2 to 3 days, retaining their creaminess and softness without drying out.

Freezing

If you want to enjoy these beauties later, freeze the cupcakes before filling and ganache topping. Wrap them tightly in plastic wrap and aluminum foil, then thaw in the fridge overnight and assemble fresh. Alternatively, fully assembled cupcakes can be frozen briefly, but ganache texture might change slightly.

Reheating

This Boston Cream Pie Cupcakes Recipe is best enjoyed chilled, so avoid reheating filled cupcakes. If you want a slightly softer ganache, let them sit at room temperature for 15–20 minutes before serving.

FAQs

Can I make the pastry cream ahead of time?

Absolutely! In fact, making the pastry cream a few hours or even the day before gives it more time to set and develop flavor. Just keep it covered in the fridge to prevent a skin from forming.

How do I prevent my cupcakes from collapsing?

Make sure not to overmix the batter and avoid opening the oven door during the first half of baking. Also, be precise with your measuring and follow the temperature recommendations for the best structure.

Can I use milk instead of buttermilk?

You can, but buttermilk adds a slight tang and tenderness that plain milk doesn’t offer. To mimic buttermilk, add 1 tablespoon of lemon juice or white vinegar to ⅔ cup milk and let it sit for 5 minutes.

What equipment do I need for this recipe?

Basic kitchen tools like mixing bowls, an electric mixer, a muffin pan with liners, a saucepan for the pastry cream, and piping bags for filling are all you need. Nothing fancy, just classic essentials!

Is this recipe suitable for beginners?

Yes! While there are several steps, each one is straightforward. Take your time, especially with the pastry cream, and you’ll be rewarded with gorgeous cupcakes that taste like you spent hours mastering them.

Final Thoughts

There’s something so satisfying about transforming the classic Boston Cream Pie into these individual cupcakes that everyone can enjoy. This Boston Cream Pie Cupcakes Recipe brings together nostalgic flavors with a homemade touch that will impress friends and family alike. I encourage you to give it a try—it’s easier than you think, and the results are pure dessert bliss. Once you bake these, you’ll be reaching for this recipe time and again!

Boston Cream Pie Cupcakes Recipe

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4.1 from 62 reviews

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

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Description

These Boston Cream Pie Cupcakes combine the classic flavors of the iconic dessert into a delightful handheld treat. Soft, moist vanilla cupcakes are filled with rich homemade pastry cream and topped with a luscious chocolate ganache, perfect for serving at parties or special occasions.

Ingredients

Scale

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

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Instructions

Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy, creating the base for soft cupcakes.
Add Vanilla and Eggs: Beat in the vanilla extract followed by the eggs one at a time, ensuring each is fully incorporated for a smooth 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: Alternately add the flour mixture and buttermilk to the creamed butter mixture in three additions, starting and ending with the dry ingredients, mixing gently after each to avoid over-mixing.
Prepare Cupcake Pan: Line a muffin pan with cupcake liners and fill each about three-quarters full with batter for uniform cupcakes.
Bake Cupcakes: Bake in a preheated 350°F (175°C) oven for 18–25 minutes until a toothpick inserted comes out clean. Cool completely on a wire rack before filling.
Prepare Pastry Cream Filling: Beat the egg yolks in a medium bowl, gradually stir in the milk until smooth. In a saucepan, combine sugar, cornstarch, and salt; over medium-low heat, gradually add the milk mixture while stirring constantly. Cook until thickened and boiling gently, about 20 minutes. Remove from heat, chill in an ice water bath and stir in vanilla. Cover and refrigerate.
Make Chocolate Ganache: Place chopped chocolate in a bowl. Heat heavy cream until steaming but not boiling; pour over the chocolate and let sit 1–2 minutes. Whisk until smooth and let cool until thick but pourable.
Assemble Cupcakes: Fill a piping bag with chilled pastry cream, pipe into the center of each cupcake to fill.
Dip in Ganache: Dip the filled cupcake tops into the ganache to coat evenly. Place on a wire rack and let set for 30 minutes to 1 hour before serving.

Notes

Ensure cupcakes are completely cooled before filling to prevent pastry cream from melting.
Chill pastry cream thoroughly for best texture and easier piping.
Use a serrated knife to level cupcakes if needed before filling.
The ganache should be thick enough to coat but still fluid for dipping; cool it accordingly.
Store assembled cupcakes in the refrigerator and serve at room temperature.

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