Homemade Boston Cream Pie Cupcakes Recipe | Bakery-Quality Dessert

When I first discovered Boston cream pie, I was captivated by the combination of soft cake, creamy custard, and glossy chocolate ganache. It has always felt like an elegant bakery treat reserved for special occasions. That’s why I decided to create a cupcake version: all the rich flavors of the traditional Boston cream pie, but in a handheld size that’s easy to share and enjoy anytime. These cupcakes bring together fluffy vanilla cake, a luscious pastry cream filling, and a smooth chocolate topping that sets into a beautiful finish.

What I love most about these Boston Cream Pie Cupcakes is the balance of textures and flavors. Each bite offers the lightness of sponge cake, the silkiness of custard, and the indulgent richness of chocolate. It’s the kind of dessert that makes people pause, smile, and savor the experience. I bake them not only for gatherings and parties but also as a way to treat myself and those I care about.

Why You Will Love This Recipe

• Bakery-Quality at Home – These cupcakes look and taste like something from a pastry shop, but you can make them right in your own kitchen.

• Handheld Convenience – Instead of slicing into a cake, you have perfectly portioned individual desserts.

• Perfectly Balanced – Sweet without being overwhelming, rich yet light enough to enjoy after a meal.

Versatile

This recipe is wonderfully adaptable. You can fill the cupcakes with classic pastry cream, or experiment with flavored custards such as chocolate or coffee. The ganache topping can also be customized with milk, dark, or even white chocolate depending on your preference. Whether you want to make them elegant for a dinner party or fun for a casual family dessert, these cupcakes fit the occasion.

Affordable

Unlike bakery-bought treats, making Boston Cream Pie Cupcakes at home is budget-friendly. The ingredients are simple pantry staples like flour, sugar, eggs, and milk. The small amount of chocolate and butter needed for the ganache makes this dessert indulgent without being costly. You get a dozen bakery-worthy cupcakes for a fraction of the price.

Ingredients for the Recipe

• All-purpose flour

• Baking powder

• Salt

• Unsalted butter

• Granulated sugar

• Large eggs

• Whole milk

• Vanilla extract

• Cornstarch

• Egg yolks

• Heavy cream

• Dark chocolate (or semisweet chocolate chips)

How to Prepare This Recipe

Making homemade Boston Cream Pie Cupcakes might sound fancy, but the process is actually straightforward. By breaking the recipe into three main components—cupcakes, pastry cream, and chocolate ganache—you can create a bakery-quality dessert right in your own kitchen. Each part is prepared step by step, and when they come together, you’ll have indulgent, picture-perfect cupcakes that impress every time.

Step-by-Step Instructions for Preparation

Step 1: Prepare the Cupcakes

1. Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.

2. Mix the dry ingredients by whisking together 1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, and ¼ teaspoon salt in a medium bowl.

3. Cream the butter and sugar in a large mixing bowl. Beat ½ cup unsalted butter (softened) with 1 cup granulated sugar until light and fluffy. This step ensures your cupcakes are soft and airy.

4. Add eggs and vanilla. Beat in 2 large eggs, one at a time, followed by 1 teaspoon vanilla extract.

5. Incorporate dry ingredients alternately with milk. Add the flour mixture in three parts, alternating with ½ cup whole milk, beginning and ending with the flour. Mix just until combined—overmixing can make the cupcakes dense.

6. Fill cupcake liners. Divide the batter evenly among the liners, filling each about two-thirds full.

7. Bake. Place in the preheated oven for 18–20 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool completely. Allow the cupcakes to rest in the pan for 5 minutes, then transfer to a wire rack to cool completely before filling.

Step 2: Make the Pastry Cream Filling

1. Heat the milk. In a saucepan, warm 1 cup whole milk over medium heat until steaming but not boiling.

2. Whisk the yolks. In a separate bowl, whisk 3 large egg yolks with ⅓ cup sugar and 2 tablespoons cornstarch until smooth and pale.

3. Temper the eggs. Slowly pour the hot milk into the egg mixture while whisking constantly. This prevents the yolks from scrambling.

4. Cook the custard. Return the mixture to the saucepan and cook over medium heat, whisking until thickened and bubbling.

5. Add butter and vanilla. Remove from heat and stir in 1 tablespoon butter and 1 teaspoon vanilla extract.

6. Chill. Pour the pastry cream into a bowl, press plastic wrap directly on top to prevent a skin from forming, and refrigerate until fully cooled, about 1 hour.

Step 3: Prepare the Chocolate Ganache

1. Heat the cream. Place ½ cup heavy cream in a small saucepan over medium heat until it begins to steam.

2. Pour over chocolate. Place 4 ounces dark chocolate (chopped or chips) in a bowl. Pour the hot cream over the chocolate and let it sit for 2 minutes.

3. Stir until smooth. Whisk until the chocolate is melted and the ganache is glossy. Let it cool slightly until it thickens enough to spread.

Step 4: Assemble the Cupcakes

1. Fill the cupcakes. Using a paring knife or cupcake corer, cut a small circle from the center of each cooled cupcake. Fill the cavity with chilled pastry cream.

2. Replace the tops. Trim the removed piece of cake and place it back on top to seal the filling.

3. Top with ganache. Spoon the slightly cooled ganache over each cupcake, letting it drip gently down the sides for a bakery-style look.

4. Set. Allow the ganache to firm at room temperature or chill briefly in the fridge before serving.

Quick and Easy

Although Boston Cream Pie Cupcakes have three separate components, each one is simple to prepare. The cupcakes bake in under 20 minutes, the custard comes together quickly on the stovetop, and the ganache requires only two ingredients. With a little planning, you can prepare the pastry cream ahead of time, making assembly even faster.

Customizable

One of the best things about this recipe is its flexibility. You can switch the vanilla pastry cream for chocolate custard, swap dark chocolate ganache for milk or white chocolate, or even flavor the custard with espresso for a coffee-inspired twist. If you want a lighter version, you can fill the cupcakes with whipped cream instead of custard.

Popular with Many People

Boston Cream Pie Cupcakes are a guaranteed crowd-pleaser. They are elegant enough for weddings, birthdays, or holiday tables, yet simple enough for a weekend treat. Kids love the surprise custard filling, and adults appreciate the balance of classic flavors. These cupcakes are often the first dessert to disappear from the table.

Homemade Boston Cream Pie Cupcakes Recipe | Bakery-Quality Dessert

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These homemade Boston Cream Pie Cupcakes combine light vanilla cake, creamy custard filling, and a glossy chocolate ganache topping. Each cupcake delivers bakery-quality flavor in an easy, handheld treat that’s perfect for any occasion.

• Author: Lura Skye
• Prep Time: 30
• Cook Time: 20
• Total Time: 50 minutes
• Yield: 12 1x

Ingredients

Scale 1x2x3x

For the Cupcakes:

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup whole milk

For the Pastry Cream Filling:

• 1 cup whole milk
• 3 large egg yolks
• ⅓ cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon unsalted butter
• 1 teaspoon vanilla extract

For the Chocolate Ganache:

• 4 ounces dark chocolate (or semisweet chocolate chips)
• ½ cup heavy cream

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Instructions

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
2. In a medium bowl, whisk flour, baking powder, and salt.
3. In a large bowl, beat butter and sugar until fluffy. Add eggs one at a time, then vanilla.
4. Alternate adding flour mixture and milk, beginning and ending with flour. Mix gently.
5. Fill cupcake liners two-thirds full. Bake 18–20 minutes or until a toothpick comes out clean. Cool completely.
6. For pastry cream: heat milk until steaming. In another bowl, whisk yolks, sugar, and cornstarch. Slowly pour hot milk into yolk mixture, whisking constantly. Return to saucepan and cook until thickened. Stir in butter and vanilla. Cover with plastic wrap and refrigerate until chilled.
7. For ganache: heat cream until steaming. Pour over chopped chocolate, let sit 2 minutes, then whisk until smooth.
8. To assemble: cut small holes in cooled cupcakes. Fill with pastry cream, replace tops, and spoon ganache over each cupcake. Let ganache set before serving.

Notes

Pastry cream can be made up to two days in advance.

Use a cupcake corer or small knife for neat filling.

For variety, swap vanilla custard with chocolate or coffee-flavored cream.

FAQs

1. Can I make the pastry cream ahead of time?
Yes, you can prepare the pastry cream up to two days in advance. Store it in an airtight container in the refrigerator with plastic wrap pressed directly onto the surface to prevent a skin from forming. Give it a quick whisk before using.

2. How do I store Boston Cream Pie Cupcakes?
Once assembled, keep the cupcakes in the refrigerator because of the custard filling. Store them in a covered container for up to three days. Bring them to room temperature for 15 minutes before serving for the best flavor and texture.

3. Can I freeze these cupcakes?
You can freeze the cupcakes before filling and topping them. Wrap them individually in plastic wrap, then place in a freezer bag for up to two months. Thaw at room temperature before filling with pastry cream and adding ganache.

4. Do I need special tools to fill the cupcakes?
A simple paring knife works well for cutting out the centers, but a cupcake corer makes the job quicker and neater. A piping bag also helps when filling the cupcakes with pastry cream.

5. Can I make mini versions?
Yes, you can bake the batter in a mini muffin tin for bite-sized Boston Cream Pie Cupcakes. Just reduce the baking time to 10–12 minutes.