Boston Cream Pie Cupcakes Recipe

Introduction

These Easy Boston Cream Pie Cupcakes in 30 Minutes bring the classic dessert into a portable, crowd-pleasing format. With a moist vanilla base, rich pastry cream filling, and glossy chocolate glaze, they deliver all the traditional flavors without the fuss. For more quick Boston cream pie treats, try the Ultimate Boston Cream Pie Cookie Bites Ready in 30 Minutes or the Best Gooey Boston Cream Pie Cookies Ready in 30 Minutes.

Ingredients

These Boston Cream Pie Cupcakes combine soft vanilla cake, silky pastry cream, and a rich chocolate glaze for an irresistible treat that delivers classic flavors in perfect single-serving form.

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup whole milk
• 1 cup pastry cream or vanilla custard
• 1/2 cup semisweet chocolate chips
• 2 tablespoons heavy cream

Timing

Prep Time	25 minutes
Cook Time	18 minutes
Total Time	43 minutes

Context: These Boston Cream Pie Cupcakes are about 20% faster to make than similar recipes that require assembling a full-sized layer cake.

Step-by-Step Instructions

Step 1 — Prepare the Cupcake Batter

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a medium bowl, whisk together 1½ cups all-purpose flour, 1½ teaspoons baking powder, and ¼ teaspoon salt.

In a separate large bowl, cream ½ cup softened unsalted butter with 1 cup granulated sugar until light and fluffy. Beat in 2 large eggs, one at a time, then mix in 1 teaspoon vanilla extract.

Step 2 — Combine Wet and Dry Ingredients

Alternately add the dry flour mixture and ½ cup whole milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined—do not overmix.

Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full to allow room for rising.

Step 3 — Bake the Cupcakes

Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. The tops should be lightly golden and spring back when touched.

Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Step 4 — Make the Pastry Cream Filling

In a saucepan, whisk together ½ cup granulated sugar, 3 tablespoons cornstarch, and a pinch of salt. Gradually whisk in 1½ cups whole milk and 3 large egg yolks until smooth.

Cook over medium heat, stirring constantly, until the mixture thickens and bubbles. Remove from heat and stir in 2 tablespoons butter and 1 teaspoon vanilla extract.

Press plastic wrap directly onto the surface of the pastry cream and refrigerate until completely cool, about 2 hours.

Step 5 — Fill the Cupcakes

Once cupcakes are fully cooled, use a paring knife or cupcake corer to remove a small cone-shaped piece from the center of each.

Transfer the chilled pastry cream to a piping bag fitted with a round tip. Pipe the cream into each cupcake cavity until filled just to the top.

Step 6 — Prepare the Chocolate Ganache

Place 4 ounces chopped semi-sweet chocolate in a heatproof bowl. Heat ½ cup heavy cream in a small saucepan until just simmering.

Pour the hot cream over the chocolate and let sit for 2 minutes. Whisk until smooth and glossy. Let the ganache cool slightly until it thickens but is still pourable.

Step 7 — Top with Ganache

Spoon or pour a tablespoon of chocolate ganache over the top of each filled Boston Cream Pie Cupcake, allowing it to drip slightly down the sides.

Let the ganache set at room temperature for about 30 minutes before serving. For best results, serve the same day.

Nutritional Information

Calories	320
Protein	5g
Carbohydrates	45g
Fat	14g
Fiber	1g
Sodium	280mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt instead of heavy cream — Adds protein while maintaining creamy texture with a slight tang.
• Almond flour instead of all-purpose flour — Creates gluten-free Boston Cream Pie Cupcakes with nutty flavor and lower carbs.
• Coconut milk instead of dairy milk — Provides rich dairy-free alternative with subtle tropical notes.
• Monk fruit sweetener instead of granulated sugar — Reduces carbs and calories without sacrificing sweetness.
• Protein powder blended into cake batter — Boosts protein content while keeping classic Boston Cream Pie Cupcake texture.
• Low-sodium baking powder — Cuts sodium significantly without affecting rise or flavor.
• Dark chocolate instead of milk chocolate ganache — Offers antioxidant benefits with richer, less sweet topping.
• Applesauce instead of some butter — Reduces fat content while adding moisture to the cupcake base.

Serving Suggestions

• Pair with freshly brewed coffee or a glass of cold milk for a classic dessert experience
• Serve alongside vanilla bean ice cream for an extra indulgent treat
• Arrange on a tiered stand for elegant party presentations
• Dust with powdered sugar or cocoa powder just before serving
• Garnish with chocolate shavings or fresh berries for color contrast
• Perfect for birthday parties, office celebrations, or afternoon tea gatherings

These Boston Cream Pie Cupcakes make an impressive dessert for any occasion, from casual family dinners to formal events. For a cohesive presentation, consider using gold or white cupcake liners that complement the yellow cake and chocolate glaze.

Common Mistakes to Avoid

• Mistake: Overmixing the cupcake batter, which develops too much gluten. Fix: Mix just until the flour disappears for a tender, delicate crumb.
• Mistake: Filling cupcakes while they are still warm, causing the pastry cream to melt. Fix: Always allow your Boston Cream Pie Cupcakes to cool completely to room temperature first.
• Mistake: Using a runny pastry cream that soaks into the cake. Fix: Cook your custard until it thickens properly and chill it thoroughly before filling.
• Mistake: Applying chocolate ganache that is too hot, which can cause it to slide off. Fix: Let the ganache cool slightly until it is thick but still pourable.
• Mistake: Overfilling the cupcakes, which causes them to burst or leak. Fix: Use a piping bag to inject just a tablespoon or so of filling into the center.
• Mistake: Baking at the wrong temperature, leading to domed or sunken tops. Fix: Use an oven thermometer to ensure an accurate 350°F (175°C) for even baking.
• Mistake: Making the chocolate glaze with low-quality chocolate, resulting in a waxy coating. Fix: Use a good quality semi-sweet or dark chocolate for a rich, glossy finish.
• Mistake: Not creating a cavity for the filling, so you get very little cream in each bite. Fix: Use a cupcake corer or a small knife to remove a plug from the top center of each cupcake.

Storing Tips

• Fridge: Store Boston Cream Pie Cupcakes in an airtight container in the refrigerator for up to 3 days. The custard filling requires refrigeration for food safety.
• Freezer: Freeze unfrosted cupcakes in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before adding ganache and serving.
• Reheat: Warm refrigerated Boston Cream Pie Cupcakes in the microwave for 10-15 seconds. Ensure the internal temperature reaches at least 165°F for food safety.

Always store Boston Cream Pie Cupcakes properly to maintain texture and prevent spoilage. Refrigerate immediately after assembly and never leave at room temperature for more than 2 hours.

Conclusion

We hope you love making these delicious Boston Cream Pie Cupcakes as much as we do! If you try this recipe, please leave a comment below with your results. For more quick dessert ideas, check out our Easy Gooey Boston Cream Pie Cookies Ready in 30 Minutes and Best Boston Cream Donuts – Ready in 30 Minutes. Don’t forget to subscribe for more easy recipes!

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FAQs

Can I make Boston Cream Pie Cupcakes ahead of time?

Yes, you can prepare these Boston Cream Pie Cupcakes up to a day in advance. Store them in an airtight container in the refrigerator. Add the chocolate glaze just before serving for the best texture.

How do I prevent the custard filling from making the cupcakes soggy?

Fill the cupcakes after they have cooled completely to room temperature. Use a piping bag to inject the custard precisely into the center, which helps maintain the structure of your Boston Cream Pie Cupcakes.

What is the best way to store leftover Boston Cream Pie Cupcakes?

Store any leftover Boston Cream Pie Cupcakes in the refrigerator in a sealed container for up to three days. The custard and glaze require refrigeration to stay fresh and safe to eat.