Boston Cream Pie Cupcakes | YumAndJoy

Boston Cream Pie Cupcakes

Boston Cream Pie Cupcakes bring the classic flavors of Boston Cream Pie into a fun, portable treat. These cupcakes feature a moist vanilla cake, a rich pastry cream filling, and a smooth chocolate ganache topping. Perfect for birthdays, gatherings, or simply indulging in a sweet treat, these cupcakes will impress any dessert lover!

Why You’ll Love This Recipe

  • Classic Flavors in a Handheld Treat – Enjoy the iconic taste of Boston Cream Pie in a cupcake form.
  • Decadent and Creamy – A luscious pastry cream filling makes these cupcakes irresistibly rich.
  • Perfectly Balanced – The moist cake, creamy filling, and chocolate ganache create a perfect combination of textures and flavors.
  • Great for Any Occasion – Whether it’s a party, a special celebration, or just a weekend treat, these cupcakes are always a hit.
  • Make-Ahead Friendly – You can prepare them in advance for stress-free entertaining.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cupcakes

  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 5/8 cup unsalted butter (softened)
  • 1 ½ cups granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ½ cup whole milk

For the Pastry Cream Filling

  • 4 large egg yolks
  • 3 tablespoons cornstarch
  • 1 ½ cups whole milk
  • ½ cup heavy cream
  • ½ cup granulated sugar
  • 2 teaspoons vanilla extract

For the Chocolate Ganache

  • 1 cup semi-sweet chocolate chips
  • ½ cup heavy cream

Directions

Step 1: Make the Cupcakes

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, beat the butter and sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Alternate adding the dry ingredients and milk, mixing until just combined.
  6. Divide the batter evenly among cupcake liners, filling each about ¾ full.
  7. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let the cupcakes cool completely before filling.

Step 2: Prepare the Pastry Cream Filling

  1. In a medium saucepan, whisk together egg yolks, cornstarch, and sugar.
  2. Gradually add milk and heavy cream, whisking continuously over medium heat.
  3. Cook until the mixture thickens, about 5-7 minutes.
  4. Remove from heat and stir in vanilla extract.
  5. Transfer the pastry cream to a bowl, cover with plastic wrap (pressing it directly onto the surface), and refrigerate until cool.

Step 3: Fill the Cupcakes

  1. Using a knife or a cupcake corer, cut out a small hole in the center of each cupcake.
  2. Fill each hole with the chilled pastry cream using a piping bag or spoon.

Step 4: Make the Chocolate Ganache

  1. Heat the heavy cream in a small saucepan until just simmering.
  2. Pour over the chocolate chips and let sit for 2 minutes.
  3. Stir until smooth and glossy.

Step 5: Assemble the Cupcakes

  1. Spoon or drizzle the ganache over the tops of the filled cupcakes.
  2. Let the ganache set before serving.

Servings and Timing

  • Prep Time: 30 minutes
  • Cooking Time: 20 minutes
  • Chill Time: 20 minutes
  • Total Time: 1 hour 10 minutes
  • Servings: 12 cupcakes

Variations

  • Dark Chocolate Ganache – Use dark chocolate instead of semi-sweet for a richer topping.
  • Gluten-Free Option – Substitute all-purpose flour with a gluten-free flour blend.
  • Coffee-Infused Ganache – Add a teaspoon of espresso powder to the ganache for a mocha twist.
  • Berry Filling – Add a spoonful of raspberry jam inside the cupcakes along with the pastry cream for a fruity surprise.
  • Almond Flavor – Replace vanilla extract with almond extract for a nutty depth of flavor.

Storage/Reheating

  • Refrigeration: Store the cupcakes in an airtight container in the refrigerator for up to 3 days.
  • Freezing: Freeze unfilled cupcakes for up to 2 months. Thaw and fill before serving.
  • Serving Tip: Let the cupcakes sit at room temperature for 10-15 minutes before serving for the best texture.

FAQs

1. Can I make the pastry cream ahead of time?

Yes! You can prepare the pastry cream up to 2 days in advance and store it in the refrigerator.

2. How do I prevent my ganache from being too runny?

Make sure to let the ganache cool slightly before drizzling so it thickens a bit.

3. What’s the best way to fill the cupcakes without making a mess?

Use a piping bag or a small spoon to fill the cupcakes neatly.

4. Can I use a cake mix instead of making the cupcakes from scratch?

Yes, a vanilla cake mix works as a shortcut, but homemade cupcakes have a better texture.

5. How do I keep my cupcakes from becoming soggy?

Avoid overfilling them with pastry cream and store them in an airtight container.

6. Can I make mini Boston Cream Pie cupcakes?

Yes! Simply use a mini muffin tin and adjust the baking time to 10-12 minutes.

7. How do I get a smooth ganache topping?

Let the ganache cool slightly before spooning it onto the cupcakes to control the consistency.

8. Can I use milk chocolate instead of semi-sweet?

Yes, but it will result in a sweeter ganache. Adjust the sugar in the pastry cream if needed.

9. What if I don’t have a cupcake corer?

You can use a knife or the end of a piping tip to cut out the center of the cupcakes.

10. Can I use store-bought custard instead of homemade pastry cream?

Yes, but homemade pastry cream has a richer flavor and better consistency.

Conclusion

Boston Cream Pie Cupcakes are a delightful twist on the classic dessert, combining moist vanilla cake, creamy pastry filling, and decadent chocolate ganache in a single bite. Whether you’re making them for a special occasion or just to satisfy your sweet tooth, these cupcakes are sure to impress. Try this recipe and enjoy the perfect balance of flavors in every bite!

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Boston Cream Pie Cupcakes


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  • Author: asma
  • Total Time: 1 hour 10 minutes
  • Yield: 12 cupcakes 1x
  • Diet: Vegetarian

Description

These Boston Cream Pie Cupcakes are a perfect way to enjoy the classic flavors of Boston Cream Pie in a portable and decadent form! With moist vanilla cake, creamy pastry filling, and a rich chocolate ganache topping, these cupcakes are sure to impress at any gathering.


Ingredients

Scale
For the Cupcakes:
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 5/8 cup unsalted butter, melted
  • 2 tsp vanilla extract
  • 1/2 cup whole milk
For the Pastry Cream Filling:
  • 4 large egg yolks
  • 3 tbsp cornstarch
  • 1/2 cup granulated sugar
  • 1 1/2 cups whole milk
  • 2 tsp vanilla extract
  • 2 tbsp unsalted butter
For the Chocolate Ganache:
  • 1 cup semi-sweet chocolate chips
  • 1 cup heavy cream
  • 1 tsp vanilla extract

Instructions

Make the Cupcakes:
  1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In another bowl, beat eggs and sugar until light and fluffy. Add melted butter and vanilla extract, mixing until combined.
  4. Gradually add the dry ingredients, alternating with milk, mixing until just combined.
  5. Divide batter into the cupcake liners, filling each about ¾ full.
  6. Bake for 18-20 minutes or until a toothpick comes out clean. Let cool completely.
Make the Pastry Cream Filling:
  1. In a saucepan, heat milk over medium heat until warm (but not boiling).
  2. In a bowl, whisk together egg yolks, sugar, and cornstarch until smooth.
  3. Slowly pour warm milk into the egg mixture, whisking constantly.
  4. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened.
  5. Remove from heat, stir in butter and vanilla extract, and let cool completely.
Make the Chocolate Ganache:
  1. Heat heavy cream in a saucepan until it just starts to simmer.
  2. Pour over chocolate chips in a bowl and let sit for 2 minutes.
  3. Stir until smooth and glossy. Let cool slightly.
Assemble the Cupcakes:
  1. Cut a small hole in the center of each cupcake and fill with pastry cream.
  2. Dip or spread chocolate ganache over the tops.
  3. Chill for 30 minutes before serving.

Notes

  • Store in the refrigerator for up to 3 days.
  • Best served chilled or at room temperature.
  • Use a piping bag for easier filling.
  • Prep Time: 30 minutes
  • chill time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
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