Pin it
If you love the classic flavors of Boston cream pie, you’ll adore these Boston Cream Cupcakes. Imagine biting into a fluffy vanilla cupcake, discovering a rich, silky pastry cream filling, and finishing with a glossy chocolate ganache topping that melts in your mouth. These cupcakes bring together everything you love about the original Boston cream pie in a fun, handheld form that’s perfect for any occasion.
A Decadent Handheld Dessert
Yes, this recipe has a few steps, but the results are 100% worth it. The pastry cream needs time to chill before assembling, so I always make it a day ahead to keep things simple. Once everything comes together, you’ll have bakery-worthy cupcakes that look stunning and taste even better.
The first time I made these, I was nervous about filling the cupcakes, but once I got the hang of it, it was surprisingly easy. Now, they’re one of my most requested desserts at family gatherings.
Key Ingredients and Why They Matter
Pin it
For the Vanilla Cupcakes
- All-Purpose Flour: The foundation of the cupcakes, providing structure and softness.
- Baking Powder: Ensures the cupcakes rise and stay light and fluffy.
- Butter & Sugar: Creaming them together creates an airy, delicate texture.
- Eggs: Add moisture and help give the cupcakes their soft crumb.
- Whole Milk: Keeps the batter rich and tender, making each bite melt in your mouth.
- Vanilla Extract: Essential for classic vanilla cupcake flavor.
For the Pastry Cream Filling
- Whole Milk: The base of the pastry cream, making it lusciously smooth.
- Egg Yolks: Give the filling a rich, custardy texture.
- Cornstarch: Helps thicken the cream for that perfect velvety consistency.
- Butter & Vanilla: Add depth and enhance the flavor.
For the Chocolate Ganache
- Semi-Sweet Chocolate: Gives the ganache a deep, smooth chocolate flavor.
- Heavy Cream: Creates a glossy, rich texture when combined with chocolate.
- Corn Syrup (Optional): Adds extra shine for a picture-perfect topping.
I always use high-quality vanilla extract and real butter for the best flavor. Trust me, the extra effort makes a difference!
Step-By-Step Baking Instructions
- Step 1: Making the Pastry Cream (Start First!)
- Heat 2 cups of whole milk in a saucepan over medium heat until steaming, but not boiling.
- Step 2:
- In a bowl, whisk together sugar, egg yolks, and cornstarch until smooth.
- Step 3:
- Slowly pour ½ cup of the hot milk into the egg mixture, whisking constantly to prevent curdling.
- Step 4:
- Gradually whisk the tempered mixture back into the saucepan and cook on low heat, stirring until thickened (about 2-3 minutes).
- Step 5:
- Remove from heat and stir in butter and vanilla extract.
- Step 6:
- Transfer to a bowl, press plastic wrap directly onto the surface, and chill for at least 2 hours (or overnight).
Pin it
- Step 7: Baking the Vanilla Cupcakes
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Step 8:
- In a bowl, whisk together flour, baking powder, and salt.
- Step 9:
- In a separate bowl, beat butter and sugar until light and fluffy.
- Step 10:
- Add eggs one at a time, mixing well, then stir in vanilla extract.
- Step 11:
- Alternate adding dry ingredients and milk, mixing until just combined.
- Step 12:
- Divide batter evenly into the cupcake liners, filling ⅔ full.
- Step 13:
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Step 14:
- Let the cupcakes cool completely before filling.
Storing & Serving Tips
Storage: Store cupcakes in an airtight container in the fridge for up to 4-5 days.
Let sit at room temperature for 15-20 minutes before serving to soften the pastry cream.
Freezing (Not Recommended!)
Pin it
Because of the custard-based filling, freezing isn’t ideal as it may separate when thawed.
Ganache Shine Tip
For extra glossy ganache, stir in ½ teaspoon of butter after melting.
Frequently Asked Questions
- → Can I make these cupcakes ahead of time?
- Yes, store them in an airtight container in the fridge for up to 5 days.
- → Do I need to use a piping bag for the filling?
- A piping bag makes it easier, but you can also use a ziplock bag with a corner cut off.
- → Can I use store-bought pudding instead of pastry cream?
- Yes, but homemade pastry cream gives the best authentic flavor.
- → How do I prevent cupcakes from sinking?
- Avoid overfilling the liners and ensure your baking powder is fresh.
- → Can I skip the corn syrup in the ganache?
- Yes, but the ganache may not be as thick and glossy.