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

SHOP THE RECIPE

You might also like

Easy Boston Cream Pie
Boston Cream Pie Cookie Cups
Boston Cream Pie Cheesecake
Banana Cream Pie Cupcakes
Tiramisu Cupcakes
Boston Cream Crepe Cake

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
inside image of Boston Cream Pie Cupcakes
Recipe

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

Description

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.


Ingredients

VANILLA CUPCAKES

  • 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

PASTRY CREAM FILLING

  • 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

CHOCOLATE GANACHE

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

Instructions

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.

Nutrition

  • Serving Size: 1 Cupcake
  • Calories: 363
  • Sugar: 34.2 g
  • Sodium: 81.9 mg
  • Fat: 18.8 g
  • Carbohydrates: 45.9 g
  • Protein: 5.6 g
  • Cholesterol: 58.3 mg

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

Enjoy!

 

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!

This post may contain affiliate sales links. Please read my disclosure policy.

Share a Comment

Have a question? Use the form below to submit your question or comment. I love hearing from you and seeing what you made!

Recipe rating

216 Comments
  1. Anna

    Hi Lindsay, I came across your site while searching for a Boston Cream cupcake recipe. I tried yours and we all loved it! Jus a couple of questions:

    * They were perfectly domed when I took them out of the oven, but started to get flat while cooling, is that normal?
    * Can I possibly use the cupcake recipe for cake?

    Thank you so much, and thank you for sharing great recipes 🙂
    Warm regards from Canada!

    1. Lindsay

      Hi Anna, they may become a little flatter when cooling but it shouldn’t be drastic. And yes, I usually double it for an 8 inch three layer cake.

  2. Niki

    Going to post The Good, The Bad, The Best, and The Worst….

    The Good: This cupcake had a great flavor overall. The Bad: The cake part was kind of dry, the custard was runny, the chocolate was too thick. The Best: My 15 year old made them, mostly by herself. It was the most complicated recipe she has done baking wise, she normally sticks to box mixes. She learned how to temper an egg and many more things. It also gave us several ideas to go with this (white chocolate instead of chocolate, different custards in the middle, etc.) We also had a great time exploring what we would do next with this recipe (not letting the chocolate sit so long in the fridge, letting the custard sit in the fridge, etc) It was a super great time! The Worst: We have a whole line up that we want to make, more of these, more of your others, ideas to expand on this one…I started a diet 2 weeks ago, and had been doing so well until today (and possibly in the future 🙂 )

    1. Matt

      I’d have to agree with you on the negatives. Just finished putting these together, following the recipe to a T. I found the cupcake to be a bit bland and it was a tad dry. The custard was runny, and i found it very, very sweet; I’d probably cut the sugar down to 3-4 tbsp at most, and reduce a little milk/add a little more cornstarch/add another yolk, and I would also cut the vanilla in half (if you’re using a pure vanilla for sure). The ganache was VERY thick and put my carpal tunnel to the test, haha. I think I would omit the corn syrup and maybe do half semi sweet and half milk chocolate for the future.

      1. Lindsay

        I’m sorry you had trouble with the recipe turning out. Maybe I can offer a few suggestions. The cupcake should definitely not be dry. I’ve made it no less than 30 times and haven’t ever had that problem. Two of the most common culprits are over baking and inaccurate measuring of ingredients. To test for doneness, use a toothpick to stick in the center. They’re done when a few moist crumbs stick to the toothpick when pulled out. For measuring, the best way to ensure accuracy is with a scale. It’ll never be wrong. 🙂 If you’re using cups, be sure to stir your flour and loosen it before scooping. Too much flour will definitely dry out a cupcake. 🙂 For the ganache, it definitely shouldn’t be too thick, but it’s simply a matter of the amount of heavy cream vs chocolate chips. If you found it too thick, you can heat the ganache back up in the microwave and add a little more cream until you are happy with the consistency. The custard is harder for me to diagnose without being there, but these sat outside in the heat for about 1 1/2 hours before people ate them (it was a lunch for someone and dessert came at the end – we were outside) and the custard still held up fine. It’s possible that the custard wasn’t cooked quite long enough. You are right though that if you want to play with it the amount of milk (liquid) and cornstarch/egg yolks(thickeners) would be the place to do it. I hope that helps!

  3. Mimi

    If you need someone to take bites out of your cupcakes before you photograph them, I’m cheap and available. My Grandma use to make the most amazing Boston Cream Pie. Haven’t had it in years. I’m anxious to try these. They look so good!

    1. Lindsay

      I haven’t tried it to be sure. I would think it’d bake ok, but the difference in fat content would probably change the cupcake texture a bit.

  4. Ahlem Hughley

    These look so delicious! I would like to make them for my son’s birthday this week, but have a quick question: How can the “Light corn syrup” be substituted? Maple syrup? Any other ideas? TIA!

    1. Lindsay

      You can actually just add some additional heavy cream or leave it out all together. The main purpose of it in this ganache is to give the ganache topping a glossy appearance that doesn’t fade.

  5. Steve

    I’m always looking for great treats to make that my wife can eat. Here’s the bottom line… NO corn products of any kind. So, no corn starch, corn syrup, corn oil.

    I have solutions for baking powder (25% corn starch so I make my own easily) and corn syrup (agave syrup) I usually use guar gum to replace corn starch as a thickener, but would like to know whether flour or mashed potatoes would be a better choice.

    1. Beth

      My husband is gluten and corn free as he’s allergic! I use potato starch as a replacement for corn starch and flour works great too…. even gluten free flour

  6. Mahema khan

    Love this recipe and make the perfect amount of cupcakes but I was wondering is there a substitute for the source cream like yoghurt or something else?

    1. Mirna

      Hi, great recipes as usual. Pls I need to ask if I skip the light corn syrup what alternative can I use (healthier version)?
      Thanks

Lindsay
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