If you are a fan of classic desserts with a twist, then you are going to absolutely adore this Boston Cream Pie Cupcakes Recipe! It captures all the rich, comforting flavors of the traditional Boston cream pie, but baked into perfectly portable, individual cupcakes. Imagine moist vanilla cupcakes filled with luscious pastry cream and topped with a shiny, decadent chocolate ganache — each bite feels like a little celebration. This recipe brings a beautiful balance of textures and flavors that will win over any crowd, from casual family dinners to special occasions.

Ingredients You’ll Need

The image shows eleven clear glass and white bowls arranged neatly on a white marbled surface. Starting from the top left, there is a glass bowl filled with flour and small pieces of solid fat, next to it on the right is a small glass bowl with white salt, and a larger glass bowl on the far right filled with cream-colored milk. Below the flour bowl is a small white bowl with amber-colored liquid, next to it on the right is a larger glass bowl filled with white flour. To the right of the flour bowl is a small white bowl with yellow liquid, followed by a small white pitcher containing a frothy, off-white liquid. Below the amber liquid is a small white bowl filled with a white creamy substance, next to it is a small glass bowl with dark brown liquid, below that is a white bowl with a block of pale yellow butter, and to the left of the butter bowl is a glass bowl containing dark brown chocolate squares. The bowls are evenly spaced and the lighting is soft and natural, emphasizing the colors and textures of the ingredients photo taken with an iphone --ar 4:5 --v 7

The magic behind this Boston Cream Pie Cupcakes Recipe starts with a handful of super straightforward, kitchen staple ingredients. Each one is carefully chosen to contribute to the perfect cupcake texture, the creamy filling, or the glossy, silky chocolate finish. Getting these right is key to achieving that authentic and irresistible flavor profile.

All-purpose flour: The foundation for tender, fluffy cupcakes with the perfect crumb.
Baking powder: Helps the cupcakes rise beautifully and stay light.
Salt: Just a pinch to enhance all the flavors and balance sweetness.
Unsalted butter: Adds richness and moisture, key for soft cupcakes and luscious pastry cream.
Granulated sugar: Sweetens both the cake and the pastry cream, giving that classic dessert sweetness.
Large eggs: Provide structure and help bind everything together with a smooth texture.
Vanilla extract: The star flavoring that makes every bite taste warm and comforting.
Whole milk: Adds creaminess and moisture needed for the cupcake and pastry cream.
Cornstarch: Thickens the pastry cream so it stays perfectly creamy inside the cupcakes.
Heavy cream: Essential for making that silky smooth chocolate ganache topping.
Semi-sweet chocolate: Fine quality chocolate ensures a rich, glossy ganache with just the right balance of bittersweet flavor.
Light corn syrup (optional): Gives the ganache an extra sheen for that mouthwatering shine.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Boston Cream Pie Cupcakes Recipe

Step 1: Prepare the Cupcakes

The first step is all about creating the soft, moist vanilla cupcake base. Start by preheating your oven to 350°F (175°C) and lining a muffin tin with liners for 12 cupcakes. Mixing the dry ingredients separately ensures even distribution of baking powder and salt, which is crucial for an even rise. Cream your butter and sugar until fluffy to trap air that will make the cupcakes light. Adding eggs one at a time while mixing well after each addition gives the batter structure and smoothness. Alternating dry ingredients with milk makes sure the batter stays silky and lump-free. Fill each liner about two-thirds full and bake for around 18 to 20 minutes. The toothpick test is your best friend here — clean means perfect doneness. Let the cupcakes cool slightly in the pan before transferring to a wire rack to cool completely, since filling warm cupcakes is a no-no!

Step 2: Make the Pastry Cream

This decadent filling is what really sets these cupcakes apart. Warm the milk gently until it’s steaming. Tempering the egg yolks with hot milk keeps the eggs from scrambling when you combine them later. Constant whisking over medium heat while cooking thickens the mixture quickly, giving you that irresistibly silky, pudding-like consistency. Stir in butter and vanilla for that smooth, shiny finish and deep flavor. Cover it tightly with plastic pressed onto the surface to prevent a skin from forming and chill it thoroughly — cold pastry cream is easier to fill and has the best texture.

Step 3: Prepare the Ganache

The crowning glory of this Boston Cream Pie Cupcakes Recipe is in the ganache finish. Using a heatproof bowl and gently warming the cream until just simmering avoids scorching and bitterness. Pouring the hot cream over finely chopped chocolate and letting it sit before stirring helps the chocolate melt evenly. Stir until your ganache turns glossy and smooth. Adding a touch of corn syrup is optional but offers a beautiful shine that looks stunning on the cupcakes. Let it cool slightly so it’s thick but still pourable for easy topping.

Step 4: Assemble the Cupcakes

Once your cupcakes have cooled completely, use a small knife or cupcake corer to hollow out the centers. This is where the magic happens — pressing in or piping the chilled pastry cream fills each cupcake with creamy goodness. Replacing the cut-out tops is optional but gives a neat finish and prevents any cream spills. Finally, drizzle the ganache on top, allowing it to gently spread to cover the surface in a shiny chocolate layer. For the best texture and flavor, let your cupcakes sit at room temperature or chill for a few minutes to let the ganache set perfectly.

How to Serve Boston Cream Pie Cupcakes Recipe

A black metal muffin tray holds twelve white paper liners filled with light beige batter. Each liner is filled nearly to the top with smooth batter that has small air bubbles and soft peaks visible on the surface. The tray rests on a white marbled surface with subtle gray veins, showing a clean and bright background. The batter looks ready to bake, filling each muffin cup evenly without spilling. photo taken with an iphone --ar 4:5 --v 7

Garnishes

While the classic finish of chocolate ganache is stunning by itself, a light dusting of powdered sugar or a few fresh berries can elevate your presentation delightfully. Adding a small fresh mint leaf not only brightens the plate visually but adds a refreshing aroma right before eating. Whipped cream on the side is always welcomed if you want an extra touch of indulgence.

Side Dishes

These Boston Cream Pie Cupcakes are a dessert star that pairs well with refreshing sides like hot brewed coffee or a creamy latte, which complement the chocolate and vanilla flavors beautifully. For a brunch or special treat, serve alongside fresh fruit salad or a scoop of vanilla ice cream to complete the sweet experience without overwhelming the palate.

Creative Ways to Present

Get playful with serving your cupcakes! Present them on a tiered dessert stand for a lovely centerpiece at your party. For a casual gathering, wrap each cupcake in a decorative cupcake sleeve or tie a small ribbon around the base to add charm. Miniature flags or personalized toppers with messages add a fun touch if you’re celebrating a special event. These little details make your Boston Cream Pie Cupcakes Recipe truly unforgettable.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store them in an airtight container in the refrigerator. Because of the pastry cream filling, refrigeration is essential to keep the cupcakes fresh and safe to eat. They usually stay at their best for up to 3 days, so try to enjoy them within that timeframe.

Freezing

You can freeze the cupcakes before filling them to make your baking day easier. Wrap each cupcake tightly in plastic wrap and place them in a freezer-safe container or bag. When ready to enjoy, thaw completely in the refrigerator before filling and ganache topping to maintain the best texture and flavor.

Reheating

Since these cupcakes are filled with pastry cream and topped with ganache, reheating isn’t necessary or recommended. Instead, serve the cupcakes chilled or at room temperature for the balanced flavors and creamy texture to shine.

FAQs

Can I use a different type of chocolate for the ganache?

Absolutely! You can swap semi-sweet chocolate for bittersweet, milk, or even white chocolate depending on your preference. Just keep in mind each type will change the final sweetness and texture of the ganache slightly.

How do I prevent the pastry cream from curdling?

Tempering the egg yolks carefully by slowly whisking in warm milk helps avoid curdling. Keep the heat moderate and whisk constantly while cooking the cream to make sure it thickens smoothly.

Is there a way to make this recipe dairy-free?

Yes! Substitute dairy milk and cream with plant-based alternatives like almond or oat milk, and use dairy-free butter and chocolate. The texture might vary a bit but it’s still delicious!

Can I double the recipe?

Definitely! This Boston Cream Pie Cupcakes Recipe scales well. Just be sure to use a larger baking pan or multiple pans and adjust baking time slightly as needed.

What’s the best way to fill the cupcakes?

Using a piping bag fitted with a round tip or a small spoon works best. Piping gives you more control and a neat finish, but spooning carefully also does the trick if you don’t have specialized tools.

Final Thoughts

There’s something truly special about transforming a beloved classic like Boston cream pie into these delightful cupcakes that everyone will love. Whether you’re baking for a special occasion or just to treat yourself, this Boston Cream Pie Cupcakes Recipe promises to be a standout hit. The balance of creamy, chocolatey, and fluffy textures is simply irresistible. I can’t wait for you to try it and make some sweet memories with every bite!

Boston Cream Pie Cupcakes Recipe

Ingredients You’ll Need