There is something magical about biting into a cupcake and discovering a creamy, custard filled center. That is exactly what you get with these Boston Cream Cupcakes, a delightful twist on the classic Boston Cream Pie. Fluffy vanilla cupcakes are filled with silky pastry cream and topped with a rich, glossy chocolate ganache. They are perfect for birthdays, gatherings, or when you just want to treat yourself to something special. Once you try them, you will wonder why you have not been making them all along!
Table of Contents
Why You’ll Love These Boston Cream Cupcakes
If you love a good bakery style treat, these cupcakes are going to be your new favorite. They have all the flavors of a classic Boston Cream Pie but in a handheld, perfectly portioned form. The combination of light, fluffy cake, creamy vanilla filling, and rich chocolate topping is irresistible. Plus, they are easier to make than they look. You do not need fancy tools or baking skills, just a little patience and a love for great desserts.
Ingredients You’ll Need
Essential Ingredients
Making Boston Cream Cupcakes requires three key components, the vanilla cupcakes, the pastry cream filling, and the chocolate ganache. Here is what you will need:
- For the Cupcakes: Flour, sugar, baking powder, eggs, milk, butter, and vanilla extract. These create a soft and fluffy base.
- For the Pastry Cream: Whole milk, egg yolks, sugar, cornstarch, vanilla, and butter. This rich, silky filling is what makes Boston Cream cupcakes so special.
- For the Chocolate Ganache: Semi sweet chocolate, heavy cream, and a touch of corn syrup (optional) for extra shine.
Note: You can find the printable recipe with exact measurements below.
Variations and Substitutions
Gluten-Free Options
Love cupcakes but need a gluten free version? No problem! Swap the all purpose flour for a 1:1 gluten free baking flour blend. Make sure it contains xanthan gum for the best texture. Also, check that your baking powder and chocolate are gluten free, as some brands may contain traces of gluten.
Vegan & Dairy-Free Alternatives
To make these cupcakes completely dairy free and vegan, use plant based milk (like almond or oat milk) instead of regular milk. Replace butter with vegan butter or coconut oil, and swap eggs for unsweetened applesauce or flax eggs. For the ganache, use dairy free chocolate and coconut cream for a smooth, rich topping.
Flavor Twists You’ll Love
Want to put a fun spin on these cupcakes? Try adding espresso powder to the ganache for a mocha kick. Swap vanilla in the pastry cream for almond or coconut extract for a unique flavor. You can also drizzle salted caramel over the ganache for an extra indulgent touch!
How to Make Boston Cream Cupcakes
Step-by-Step Guide to the Best Boston Cream Cupcakes
1. Prepare the Cupcake Batter:
In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in the eggs and vanilla extract until combined. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with milk, until you have a smooth, lump free batter.
2. Bake the Cupcakes:
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners and fill each about two thirds full. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack.
3. Make the Pastry Cream Filling:
In a saucepan, heat the milk until warm but not boiling. In a separate bowl, whisk egg yolks, sugar, and cornstarch until smooth. Slowly pour the warm milk into the egg mixture, whisking constantly. Return everything to the saucepan and cook until thick and creamy. Remove from heat, stir in butter and vanilla, then chill.
4. Cool and Fill the Cupcakes:
Once the cupcakes are completely cool, use a small knife or cupcake corer to remove the centers. Spoon or pipe the chilled pastry cream into each hole, making sure they are filled but not overflowing. Gently replace a small piece of the removed cupcake top to seal in the filling.
5. Prepare the Chocolate Ganache:
In a microwave safe bowl, heat heavy cream until hot but not boiling. Pour it over chopped chocolate and let it sit for a minute. Stir until smooth and glossy. If you want extra shine, add a teaspoon of corn syrup. Let the ganache cool slightly so it thickens before topping the cupcakes.
6. Assemble and Finish:
Spoon the chocolate ganache over each filled cupcake, letting it gently drip down the sides. For an extra glossy finish, let them sit at room temperature until the ganache sets. Serve immediately or chill them for a firmer texture. Enjoy your homemade Boston Cream Cupcakes, they are bakery level delicious!
Alternative Techniques for Baking & Filling
Can I Use a Cake Mix Instead?
Yes, if you are short on time, a vanilla cake mix works great. Just follow the package instructions but swap water for milk and add an extra egg for a richer texture. This small tweak makes boxed cake taste homemade. Be sure to still let the cupcakes cool completely before filling them.
The Best Way to Fill Cupcakes Without a Special Tool
No cupcake corer? No problem! Use a small knife, a melon baller, or even the end of a piping tip to scoop out the center. If you want an easier method, use a piping bag with a round tip to inject the filling directly into the cupcake, no cutting needed.
How to Make the Ganache Extra Smooth & Shiny
For silky, glossy ganache, let the hot cream sit on the chocolate for a full minute before stirring. This helps it melt evenly. Always use a rubber spatula instead of a whisk to avoid air bubbles. For extra shine, add a teaspoon of corn syrup or butter, it creates a bakery style finish!
Helpful Tips and Tricks
Pro Tips for Bakery-Quality Cupcakes
For the fluffiest cupcakes, always use room temperature ingredients, butter, eggs, and milk blend better this way. When mixing, do not overbeat the batter, or your cupcakes may turn dense. Fill cupcake liners only two thirds full to prevent overflow. For an extra moist texture, replace half the butter with sour cream or Greek yogurt, a little trick many bakeries use!
Mistakes to Avoid for the Best Results
Avoid overbaking, cupcakes continue to cook in the pan after coming out of the oven. Remove them as soon as a toothpick comes out with a few moist crumbs. Also, do not fill them while warm, as hot cupcakes will melt the pastry cream. Lastly, if your ganache is too runny, let it cool slightly before topping to avoid a mess!
How to Serve and Present Your Cupcakes
Serving Ideas for a Beautiful Presentation
Make your Boston Cream Cupcakes look as stunning as they taste! For a professional touch, drizzle a little extra ganache on top and sprinkle with chocolate shavings or gold dust for elegance. Serve them on a cake stand or decorative platter for a bakery style display. If making them for a party, place each cupcake in a decorative liner for an extra polished look!
Best Pairings for Boston Cream Cupcakes
These cupcakes pair perfectly with a warm cup of coffee or a tall glass of milk. If you love chocolatey treats, try serving them alongside an Oreo Mug Cake, a quick and fun single serve dessert that complements the creamy, rich flavors of Boston Cream Cupcakes. For a lighter pairing, fresh berries make a great contrast to the indulgent chocolate and custard!
How to Store & Keep Fresh
How to Store Boston Cream Cupcakes
Since these cupcakes have a custard filling, they should be refrigerated. Store them in an airtight container to prevent them from drying out. They will stay fresh for up to 3 days. Before serving, let them sit at room temperature for 10 to 15 minutes, this helps the ganache soften slightly and enhances the flavors. If stacking, place parchment paper between layers to avoid smudging the ganache.
The Best Way to Reheat Without Losing Texture
For the best taste, Boston Cream Cupcakes do not need reheating, but if they are too cold from the fridge, you can gently warm them for 5 to 10 seconds in the microwave. Be careful not to overheat, or the custard may melt. A better option is to let them sit at room temperature for 15 to 20 minutes for the perfect soft, creamy texture.
Can You Freeze Them? Here’s What You Need to Know
Yes, but with some precautions! To freeze, skip the ganache and store only the filled cupcakes in an airtight container for up to 2 months. Thaw overnight in the fridge and add the ganache before serving. If freezing fully assembled cupcakes, freeze them uncovered for 1 hour, then wrap them individually to prevent the ganache from sticking.
Frequently Asked Questions
Can I use instant pudding instead of making pastry cream?
Yes, you can use instant vanilla pudding as a shortcut, but homemade pastry cream has a richer flavor and smoother texture. If using pudding, prepare it with less milk than directed to make it thicker. Let it chill completely before filling the cupcakes to prevent sogginess.
How should I store Boston Cream Cupcakes?
Store them in an airtight container in the refrigerator for up to 3 days. Since they contain a custard filling, they should not be left at room temperature for long. Before serving, let them sit out for 10 to 15 minutes to allow the ganache and pastry cream to soften slightly.
Can these cupcakes be frozen?
Yes, but it is best to freeze them without the ganache. Freeze the filled cupcakes in an airtight container for up to 2 months. Thaw in the fridge overnight, then add the ganache before serving. If freezing fully assembled cupcakes, freeze them uncovered first, then wrap individually to avoid smudging.
What’s the best method to fill the cupcakes?
Use a cupcake corer, small knife, or piping bag to create a cavity in the center. If using a piping bag, insert the tip directly into the cupcake and gently squeeze in the filling. Be careful not to overfill, or the pastry cream may spill out when you top them with ganache.
How can I prevent the ganache from being too runny?
If your ganache is too thin, let it sit for 5 to 10 minutes to cool and thicken before using. You can also add more chocolate to make it firmer or stir in a small amount of butter or corn syrup for a smooth, glossy finish.
Can I make these cupcakes ahead of time?
Yes, you can bake the cupcakes and make the pastry cream a day in advance. Store them separately and assemble them before serving for the freshest taste. If fully assembled, keep them refrigerated and let them sit at room temperature for a few minutes before enjoying.
More Easy Dessert Recipes to Try
If you love these Boston Cream Cupcakes, you will definitely want to try more delicious treats! Here are some other must try desserts:
- Cinnamon Roll Cheesecake, a delightful fusion of two classic desserts, combining the best of both worlds.
- Reeses Caramel Cheesecake, a rich, nutty twist for peanut butter lovers.
- Chocolate Greek Yogurt Dessert, a healthier yet indulgent chocolate fix with a creamy texture.
Let us know in the comments if you try these cupcakes or any of the other desserts, we would love to hear your thoughts and creative twists!
Delicious Boston Cream Cupcakes
Equipment
- Cupcake Pan
- Mixing Bowl
Ingredients
Cupcake Batter
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 1.5 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter softened
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
Pastry Cream
- 2 cups whole milk
- 4 large egg yolks
- ½ cup granulated sugar
- ¼ cup cornstarch
- 1 tsp vanilla extract
- 2 tbsp unsalted butter cut into small pieces
Chocolate Ganache
- 1 cup semi-sweet chocolate chopped
- ½ cup heavy cream
- 1 tsp corn syrup optional for shine
Instructions
- Combine softened butter and sugar in a mixing bowl. Beat in eggs and vanilla extract. Gradually mix in all-purpose flour, baking powder, salt, and milk until a smooth batter forms.
- Pour the batter into cupcake liners placed in a cupcake pan. Bake in a preheated 350°F oven for 18-20 minutes until a toothpick comes out clean. Let cool slightly.
- For the pastry cream, whisk together egg yolks, granulated sugar, and cornstarch. Slowly add warm whole milk and cook until the mixture thickens. Stir in vanilla extract and butter, then chill the cream.
- Once the cupcakes are completely cool, remove a small portion from the center of each cupcake. Fill the cavity with the chilled pastry cream and gently replace the removed top.
- Prepare the ganache by heating heavy cream and pouring it over chopped semi-sweet chocolate. Stir until the mixture is smooth and glossy. Add corn syrup for extra shine and allow it to cool slightly.
- Top each filled cupcake with the chocolate ganache. Let the ganache set before serving.