Boston Cream Pie Cupcakes

These Boston Cream Pie Cupcakes are to die for! Moist vanilla cake, pastry cream filling and a beautiful chocolate ganache topping make this one tasty cupcake you’ll definitely want to sink your teeth into.

Boston Cream Pie Cupcakes - a moist, fluffy vanilla cupcake with pastry cream filling and a chocolate ganache rosette on top! Beautiful and delicious!

Boston Cream Pie Cupcakes

Boston Cream Pie Cupcakes

So I guess today is the day that I will dispel the myth that I have always been an amazing baker – just in case you were under that impression. 🙂 The truth is, I grew up cooking with my mom, not baking. Sure, there was some baking around holidays, but day-to-day was all about the cooking. So when I started baking several years back, it was quite an effort to really learn what I was doing. Lots of hours have been spent in the kitchen. With cooking, I was used to being able to throw things in a dish and not have to worry too much that small changes to a recipe would ruin it. With baking, it’s a whole different ball game. Small changes can make a huge difference – and be incredibly frustrating.

So back around the time I started baking, I was taking a lot of the desserts I’d make into work. I’d ask co-workers what their favorite dessert or flavor was if what was their birthday and then I’d challenge myself to come up with a cake. It was a great way for me to try things I hadn’t tried before – the best way to learn! Even now, I still love unexpected requests that give me a challenge or get me to step out of the box.

Well one such request was for a Boston Cream Pie – and I had never even made pastry cream before. Ever. I had no idea what I was doing. But I found a recipe and went for it. I’d been fairly successful up until this point, so I figured it’d be all good.

I was wrong.

I had no idea what I did at the time and it’s been so long that I don’t even remember what recipe I used to look back and figure it out, but I remember wondering how in the word the pastry cream would thicken enough to hold up between cake layers. Ultimately the cream was much too thin and by the time the cake made it’s way to work, it was basically two layers of cake that used to have pastry cream between them, but was now in a puddle around the bottom. Major fail.

Well fast-forward about 5 years and that co-worker has moved on to another adventure. It was sad to see him go, but I was happy for him in his new path.

Of course to send him off, I had to redeem myself. Yes, he’s had many of my cakes since then, but the Boston Cream Pie had to be revisited. This time I went with cupcakes. 🙂

Boston Cream Pie Cupcakes recipe
Easy Boston Cream Pie Cupcakes

I find pastry cream to be much less intimidating these days. I now know that cornstarch and the egg yolks are what actually thickens the cream and I’ve made pastry cream more times than I can count. 🙂 It’s actually pretty easy to make and quite delicious.

Of course my old self is rolling her eyes at my current self for calling it “easy.” 😉

The pastry cream sits in the middle of one of my favorite vanilla cupcakes. It’s light, moist and has great vanilla flavor. Like many cupcake recipes you’ll find on here, making them starts with creaming the butter and sugar. I will say it over and over – be sure to fully cream the butter and sugar. This ensures a fluffy cupcake. Don’t skip it!

The cupcake is topped with the most delicious chocolate ganache. It has a little corn syrup added to it to keep the ganache looking glossy and fresh. Once the ganache is made, it’s set in the fridge to get firm, then can be piped onto the cupcakes. Even though roses aren’t super manly – and these were technically for a guy – I decided to go with the roses on top for these cupcakes. They are just so pretty!

And honestly, there were no complaints. Only happy moans as they ate the cupcakes. In fact, a few of them are going to be quite happy to finally see the recipe on the blog so that they can make them at home.

These cupcakes really are delicious. Fairly light and a fun mix of flavor and texture. I think, after 5 years, I’ve finally redeemed myself. 🙂

Best Boston Cream Pie Cupcakes
Homemade Boston Cream Pie Cupcakes


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inside image of Boston Cream Pie Cupcakes

Boston Cream Pie Cupcakes

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


These Boston Cream Pie Cupcakes are to die for! Moist vanilla cake, pastry cream filling and a beautiful chocolate ganache topping make this one tasty cupcake you’ll definitely want to sink your teeth into.



  • 6 tbsp (84g), unsalted butter, room temperature (I use Challenge Butter)
  • 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
  • ¼ tsp salt
  • 6 tbsp (90ml) milk, room temperature
  • 2 tbsp (30ml) water, room temperature


  • 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


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


1. Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
2. In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of creaming time.
3. Add sour cream and vanilla extract and mix until well combined.
4. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
5. Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.
6. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
7. Fill the cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
8. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.
9. While the cupcakes cool, make the pastry cream. Put the egg yolks in a medium sized bowl and gently beat them together. Set aside.
10. Add the sugar, cornstarch and milk to a large saucepan and mix until smooth.
11. Cook, stirring continuously, over medium-high heat until mixture begins to thicken and bubble.
12. Reduce heat to medium and simmer for 2 minutes. Remove from heat.
13. Add a little bit of milk mixture to the egg yolks and whisk together, then add egg mixture to milk mixture. This process ensures that you don’t cook the egg yolks.
14. Place the pan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously.
15. Remove from heat and add butter and vanilla extract. Stir until smooth, then set aside to cool to room temperature.
16. While the cupcakes and cream are cooling, make the chocolate ganache. Put the chocolate chips and corn syrup in a large bowl.
17. Bring the heavy cream to a boil, then pour over the chocolate chips. Allow to sit for 3-5 minutes, then whisk until smooth.
18. Place the chocolate ganache in the fridge until completely cool and firm, 1-2 hours.
19. Once everything is cooled and ready, cut out the centers of the cupcakes. I use a cupcake corer, but a knife would work as well.
20. Divide the pastry cream between the cupcakes and fill in the centers.
21. Top the cupcakes with the chocolate ganache. I used Ateco tip 844 (Wilton 2D or 1M would work as well) to pipe roses on top. To make the roses, start the piping in the center then create a swirl moving outward. Complete 2-3 rotations until the cupcake is covered, then release pressure and pull the piping bag away.
22. Refrigerate cupcakes until ready to serve. Cupcakes are best for 2-3 days.

Keywords: boston cream cupcakes, cupcakes with filling, cupcake filling, cupcake filling recipe, cupcake recipe with filling, homemade cupcakes, homemade cupcakes recipe, best cupcakes recipe, chocolate ganache recipe, chocolate ganache



Best moist Boston Cream Pie Cupcakes recipe

Boston Cream Pie Cupcakes - a moist, fluffy vanilla cupcake with pastry cream filling and a chocolate ganache rosette on top! Beautiful and delicious!

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Recipe rating

  1. Liz M.

    I made these today but my ganache came out thin and runny. I followed the directions and left it in the fridge for 2 hours.

    Any suggestions? I want to make these for the holidays.

    Thank you.

    1. Lindsay

      It shouldn’t be runny. There are two options I can think of – either the measurements were off or maybe you used a different kind of chocolate (like milk chocolate) or a different type of cream. Heavy cream has a higher fat content, which will make the ganache thicker. Something with a lower fat content will make it thin out.

  2. Jan Preston

    Definitely “moan”-worthy! But I almost had a fail because the “total time” listed did not include the ganache chilling time. I was late to the event and it was a drippy glaze (no roses). But delicious! I will try again – please adjust the total time on the recipe? Thanks.

    1. Lindsay

      In theory, yes. It might be hard to fill mini cupcakes though. Otherwise, everything should work in mini form.

  3. Ally

    Looks delicious! Just wondering on the range of cupcakes – 12-24…does this recipe make 24? Trying out for a birthday party and want to make sure I have it right!

  4. Tara Dolan

    I just made these last night after a friend posted this on her FB page.  The cupcakes themselves came out perfectly!!!  The pastry creme was easy to make.  If I make these again, I will cut the vanilla in half.  Also – I have never like a ganache made from chocolate chips.  I followed the recipe, but if I make these again, I will make my own.  I had no trouble with consistency after leaving the ganache in the refrigerator (as you said) for a bit over an hour.  As another commented, my ganache was really dark – perhaps it is the lighting.  My pastry bag skills are sorely lacking.  I put the wrong tip on (because I don’t know what my tips are!!) and filled the bag.  I gave up and just frosted.   While the dark ganache is truer to Boston Creme Pie, I was hoping for a lighter chocolate frosting.  So, next time, that is what I will make.  Your recipe and instructions are really well articulated.  

  5. Heather West

    I made these for my husband’s birthday because he loves Boston cream pie. They were really good. The cupcake part…a very light cupcake. Very good flavor and not dry. I probably had to bake 10 min longer than recipe. I used vegan sour cream and almond milk for the cupcake just as a way to cut down on the dairy.

    So this is probably human error because I’ve never made pastry cream, but it turned our weirdly lumpy and gross… I threw it out and attempted it again using a different recipe. In my second attempt I used regular milk, not almond milk, came out perfect.

    For the ganache I used one cup heavy cream, 12 oz bag of chocolate chips and no corn syrup… came out perfect and the thickness was great because they went on top of the cupcake like frosting. The flavor was awesome…

    Overall they were great. Thanks for the videos and pictures. Pastry cream is hard!

  6. Louise

    Everyone in my family loves these cupcakes! Was wondering if they can be frozen would like to make ahead for Thanksgiving dessert. Thanks you

    1. Lindsay

      So glad you enjoyed them! As for freezing, I’m not entirely sure how the pastry cream would do after thawing it. But you could try it.

  7. Erin

    Just wondering whether these need to be refrigerated at all times until eaten?  I made them for my family so we slowly eat them over a few days. Usually I just keep my cupcakes on the counter in Tupperware containers, but I was wondering whether the pastry cream or ganache makes it so that they have to be refrigerated. 

    1. Lindsay

      Yes, they should be stored in the fridge. But I do prefer eating them closer to room temperature, so you may want to let them sit out a bit before eating to soften.

  8. Tia Shipley

    These were fun to make and easy but takes a bit of extra time with all the steps and chilling the cream & ganache. Well worth the effort though. hey turned out delicious and were a big hit! I’ll most definitely be using this recipe again.

    1. Lindsay

      Yes, that would be fine. Just keep in mind that it will firm up in the fridge. You may need to stir it well prior to using it.

  9. abby

    OH MY GOSH. YOU GUYS. THESE ARE AMAZING!!!! The cupcake is perfectly fluffy, and the ganache is soooooo good :))))) I needed up not using the full amount of corn syrup because i ran out but it was still delicious 😋. I love how pretty the frosting is on top and it was so easy to make them look good! Hint! I cited the cupcakes and saved the middles , which i dipped in the extra ganache. 10/10!!!

  10. Michael Kane

    Thanks for the recipe, esp because it includes weights. The cupcakes were light and fluffy, the filling was rich and tasty, and the ganache nice and chocolatey!

  11. Sue_W

    I made these for the first time yesterday, at a friend’s request, and they were AMAZING!!! Very time consuming with all the different components involved and with cooling time, but well worth the effort!  My friend couldn’t stop raving about the light, airy texture of the cupcake itself.  She said it was the best vanilla cupcake she’d ever tasted.

    Thank you for sharing this incredible recipe!  I’ve bookmarked it and will definitely be making them again!

  12. Kerry

    These were delicious but I would rearrange the recipe to make the ganache FIRST, since it has to chill for 2 hours. I also had a lot of ganache left over (I got 17 cupcakes out of the batter) so I’ll dial the quantity way back on that next time. Definitely a keeper recipe though, thank you!

  13. Debbie Bell

    I made these the other day and they were delicious! I have a Question–Since this is my first time making the custard, it turned out thick and wonderful until the next day. The custard was very runny. I even put them in the fridge to see if this helps, it did not. Any suggestions on how to get my custard to stay thick after several hours?


    1. Lindsay

      That seems strange. It should actually get even thicker as it cools. From doing some reading though, it sounds like that can happen if the egg yolks don’t get heated enough after tempering them. So that’s a possibility. Otherwise, I’m not sure. I’m glad you enjoyed the cupcakes though!

  14. Melissa Kreck

    These were amazing! The only change I did was use milk chocolate chips and cream to make the ganache. This batch made 15 cupcakes and wow! Delicious! I took them to work after a night in the refrigerator and set them out. They were all gone within 10 minutes! And people keep telling me how amazing they were. Thank you for another amazing recipe!

  15. Jean Flynn

    This is now my go to for vanilla cupcakes. The sour cream makes all the difference. (I had never baked cake with sour cream before!) I am from Boston living in AZ and have a neighbor from MA. I made these for his birthday and they were a huge hit! I snacked on the cupcake cores with my coffee that week. I wish I could post a couple photos, because they were beautiful! 

    (Pay no attention to the negative comments! You can’t please everyone!)

      1. Leanne

        I can’t wait to try these out! I love custard and cake so what a perfect combination. I don’t think we sell any cakes like this in the UK. I do have once question where did you buy your cake scoop from? And what size is it as mines to big which makes me overfil my liners 🙁 

      2. Lindsay

        It was actually a wedding gift 11 years ago. The size of it holds 1 3/4 oz or 52ml. I hope you enjoy the cupcakes!

  16. Lorley

    Baked these cupcakes today and they are just delightful. Got 14 beautiful soft tasty vanilla cupcakes. The pastry cream was thick, creamy and delicious. The chocolate ganache was a great semi sweet compliment to the cupcakes. The only thing I did differently was to whip the chilled ganache to make piping a bit easier. My cupcakes looked exactly like your pictures and tasted scrumptious. Thank you thank you! 

  17. Eunice

    Hi!! I made these cupcakes for myself and my co-workers.They were so so good.The best I have ever had.Everyone went for seconds.Very light texture, just perfect.The recipe was very easy to follow also.

  18. Melanie

    My daughter and I made these cupcakes yesterday and they are the BEST cupcakes we have ever made. Thank you for a delicious recipe!


    i love this recipe!!!! one question though! can i substitute sour cream for yogurt? unfortunately, sour cream isn’t a product that is used and found easily in supermarkets in greece

    1. Lindsay

      So glad you enjoy them! You can use yogurt. It’ll change the texture and flavor just a bit, but it’ll be fine. You could also use a little more milk.

  20. Meagan

    Hello! I have been dying to make these cupcakes for some time now and I am finally going to try them out today! I just had a quick question before I start. I noticed in the recipe that you have both the milk and the water at room temperature, is there a specific reason why? I’m not a big cupcake or cake maker so I was curious to know if the temperature had some kind of effect on the cupcakes as opposed to using cool or cold. Thank you and I look forward to making these!!

    1. Lindsay

      Generally speaking room temperature ingredients incorporate better and evenly. But, if they are cold they should be fine.

  21. Jessica

    Hey! I’m just wondering do I have to use corn syrup for the ganache? And do you know a substitute for sour cream? Thanks! 

    1. Lindsay

      You don’t have to, but I’d recommend it. It’s going to make it easier to pipe. You could try replacing it with honey. Or you could leave it out, but it will affect the texture. As for the sour cream, yogurt would be fine.

  22. Jennifer Adams

    I made these for a school bake sale fundraiser that my daughter’s school holds each week. They were a huge hit and I was asked to make them again! I didn’t have any corn syrup so I just skipped it, I’m used to making ganache without it anyway and it worked out just fine.
    Thank you for sharing this!

  23. Aimee

    Made these and they turned out wonderfully! However, did anyone have an issue with the ganache? Followed the recipe EXACTLY and it’s so runny i can’t frost the cupcakes=/

    1. Lindsay

      I’ve had some people experience both too thin and to thick frosting, as well as having it just right. It’s hard to say what the issue is, but one question would be did you use semi-sweet chocolate chips or another chocolate? Different kinds of chocolate use different amounts of cream, so that could cause a thinner ganache potentially.

  24. Meghan Smyth

    I have not made these yet, but based on all of your other recipes and how big of a hit they have been, I am going to give it five stars! Everything I have made using your recipes has gotten rave reviews so thank you ❤️

  25. Sheri

    I followed this recipe to a T. The custard to to die for. I could have sat down with a spoon and gone to town. The ganache was waayyy to heavy & strong for me – I couldn’t really taste the actual cupcake and custard because the ganache was so overpowering. I, like others, ended up with a very dense cupcake. Also, 2 hours for the ganache in the frig was too long, I could hardly get it to pipe. Maybe an hour & half would be better. Thank you for the recipe . If i ever need custard – this would be my go to recipe!

  26. danica

    I made the cupcakes with cake flour and they turned out heavenly, light, fluffy, moist, reminded me almost of angel food cake, best from scratch cupcake recipe I’ve come across.

    The ganache was another story, it was way too runny and didn’t hold the flower form at all. let the mixture sit overnight and then for good measure, put it in the freezer for an additional 4 hours. As soon as I piped, it began to melt and caused a large mess. I will play with the cream amount next time. Otherwise, the cupcakes were divine. Thanks!

About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12