Boston Cream Pie Cupcakes

Why You’ll Love This Recipe

I love this recipe because it brings all the flavors of a Boston cream pie into an easy-to-serve cupcake. The tender vanilla cake, silky custard center, and smooth chocolate topping come together in every bite. They’re great for parties, birthdays, or anytime I want a dessert that looks fancy but is actually simple to make.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cupcakes:

• All-purpose flour

• Baking powder

• Salt

• Unsalted butter, softened

• Granulated sugar

• Eggs

• Vanilla extract

• Whole milk

For the custard filling:

• Egg yolks

• Granulated sugar

• Cornstarch

• Whole milk

• Unsalted butter

• Vanilla extract

For the chocolate ganache:

• Semi-sweet chocolate, chopped

• Heavy cream

• Butter (optional, for shine)

directions

1. I preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

2. In a bowl, I whisk together flour, baking powder, and salt.

3. In another bowl, I cream the butter and sugar until light and fluffy, then beat in the eggs and vanilla.

4. I alternate adding the dry ingredients and milk, mixing just until smooth.

5. I divide the batter evenly into the liners and bake for 18–22 minutes, or until a toothpick comes out clean. I let them cool completely.

6. For the custard, I whisk egg yolks, sugar, and cornstarch in a saucepan, then slowly whisk in warm milk. I cook it over medium heat until thickened, then stir in butter and vanilla. I let it cool completely in the fridge.

7. Once the cupcakes and custard are cool, I cut a small hole in the center of each cupcake and fill it with custard using a spoon or piping bag.

8. For the ganache, I heat the cream until just simmering and pour it over the chopped chocolate. I let it sit, then stir until smooth.

9. I spoon or dip the top of each cupcake in ganache and let it set slightly before serving.

Servings and timing

This recipe makes 12 cupcakes. It takes about 25–30 minutes to prep, 20 minutes to bake, and another 30–40 minutes to cool and assemble, so I plan for about 1.5 hours total.

Variations

Sometimes I use a boxed yellow cake mix to save time. I’ve also flavored the custard with a touch of almond extract or espresso for something different. When I want an extra-rich version, I use pastry cream instead of the simple custard. I’ve also topped them with whipped cream for an extra flourish.

storage/reheating

I store these cupcakes in the fridge in an airtight container for up to 3 days. I let them sit out for 15 minutes before serving so the ganache softens slightly. I don’t reheat them since they’re best served chilled or at room temperature.

FAQs

Can I make these cupcakes ahead of time?

Yes, I often bake the cupcakes and make the custard a day in advance. I fill and frost them just before serving for the freshest texture.

Can I freeze these?

I freeze the cupcakes without filling or ganache. Once thawed, I fill and frost them for best results.

How do I fill the cupcakes neatly?

I use a piping bag fitted with a round tip or a zip-top bag with the corner cut off. It makes the process quick and clean.

Can I use store-bought pudding?

Yes, vanilla pudding works as a shortcut for the custard. Just make sure it’s thick enough to hold its shape inside the cupcake.

How do I make the ganache shiny?

Adding a small spoonful of butter after the chocolate melts gives the ganache a beautiful glossy finish.

Conclusion

Boston Cream Pie Cupcakes are a delightful mashup of classic dessert flavors in a modern, handheld form. I love how each layer—from the moist cake to the creamy filling and rich ganache—comes together to create the ultimate bite. Whether I’m baking for a celebration or just to treat myself, these cupcakes always deliver something special.