Boston Cream Cupcakes Recipe
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Boston Cream Cupcakes are made with everything you would find in a classic Boston cream pie recipe! A beautifully torted and moist cake is paired with a thick layer of the most delicious vanilla custard. It’s topped with a fabulous chocolate ganache and a maraschino cherry. All that in cupcake form! These Boston cream pie cupcakes are just life-changing!
Boston Cream Cupcakes
The first time I made Boston cream cupcakes, I fell head over heels in love with them.
I won’t tell you just how many I scarfed down in one sitting… but believe me, it was definitely more than a few!
This vanilla custard is so good you will have to hide the bowl. Really, behind the veggies is a good place.
Make a double batch and enjoy… with a spoon in the middle of the night when no one is watching. I won’t tell if you don’t!
Looking for more cupcake recipes? I’ve got a fruity raspberry swirl recipe I just love, and don’t get me started on Boozy Margarita Cupcakes!
For something more classic, these Black and White Cupcakes are to die for!
Ingredient Notes and Substitutions
- Butter – An essential in most cake recipes, you need butter for Boston cream pie cupcakes. Bring it to room temperature before using!
- Eggs – You’ll need 3 whole eggs for the cake batter, plus 2 extra yolks to make the custard filling. These should also be at room temp for best results.
- Flour – Regular all-purpose is perfect for these treats, though a 1:1 GF blend should work as well.
- Baking Powder – To make sure that your Boston cream cupcakes rise!
- Vanilla Custard – A simple homemade version that comes together in a snap and is easy to double.
I’m using whole milk as the added fat makes the custard extra creamy, but you could also use 2%. - Chocolate Ganache – The topping for Boston cream cupcakes comes together with just 2 ingredients: melted semi-sweet chocolate and heavy whipping cream.
Tips for Making Perfect Boston Cream Cake Cupcakes
- Easy layers.
Some double-layered cupcake recipes will call for you to make several batches in order to create those layers.
I keep things simple with this mini Boston pie cupcakes recipe! Make the cupcakes as you would normally, then cut them in half.
Now that’s layering made easy, if I do say so myself!
- Don’t skip the chilling step.
I’ve gone on and on about how tasty the homemade vanilla custard is, but trust me — you need to be patient as it chills for at least 1 hour in the fridge.
The cold air will help it solidify, making it the perfect texture for this Boston cream cupcake recipe!
- Assemble with care.
When assembling, gently press the cupcake tops onto the custard filling to secure them in place before adding the ganache.
This small gesture prevents the Boston cream cake cupcakes from sliding apart!
Prep Ahead
- Heat oven to 350°F
- Grease muffin pan
- Cook custard filling
- Make chocolate ganache
Kitchen Tools You Will Need
- Muffin Pan – Silicone is a great non-stick option, but a standard metal pan helps cupcakes to cook evenly all the way around.
- Electric Hand Mixer – I’ve had this one in my kitchen forever and it still works beautifully.
- Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
- Serrated Bread Knife – This is the best tool to slice your cupcakes in half!
Storing Boston Cream Pie Cupcakes
Place Boston pie cupcakes in a single layer in an airtight container to preserve their shape and the cherry topping.
You’ll need to store them in the fridge due to the custard filling and ganache. Boston cream cake cupcakes will keep for 2 to 3 days but are best enjoyed fresh!
Boston Pie Cupcakes FAQ
Boston cream pie filling is typically a creamy custard. It’s made with vanilla, milk, egg yolks, sugar, and cornstarch.
I was inspired by classic Boston cream pie recipes when coming up with my own homemade vanilla custard!
It depends on who you ask! I know several bakers who use brown sugar instead of white to get super moist results.
For this Boston cream cupcake recipe, I find that the key is to be careful not to overmix or overbake.
There actually isn’t really a difference between the two! Boston cream pie is a two-layered cake with a custard filling and chocolate ganache topping.
Boston cream cake usually refers to a slice of this famous “pie” — or cupcakes with the same ingredients, like these Boston cream cupcakes!
Enjoy!
With love, from our simple kitchen to yours.
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Other Easy Dessert Recipes
Boston Cream Cupcakes Recipe
Ingredients
For the cupcakes
- 8 tablespoons butter, room temperature
- 1 cup sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup milk
- 1 recipe for vanilla custard filling, recipe to follow
- 1 recipe for chocolate ganache, recipe to follow
Vanilla custard filling
- 1/4 cup granulated sugar
- 1/2 tablespoon cornstarch
- 1/8 teaspoon kosher salt
- 1 cup milk
- 2 egg yolks
- 1 teaspoon pure vanilla extract
Chocolate Ganache
- 6 ounces semi sweet chocolate
- 3/4 cup heavy whipping cream
Instructions
- Preheat your oven to 350 degrees F.
- Spray a 12-cup muffin tin with non-stick cooking spray. Set aside.
- Combine the flour, baking powder and salt in a medium-sized bowl. Whisk the ingredients until well combined.
- In the bowl of an electric mixer, cream the butter and sugar until light and fluffy. Beat in the eggs and vanilla. Add the dry ingredients to the butter mixture alternately with milk, beating well after each addition.
- Fill the muffin tin cups 2/3 full. Bake for 18-20 minutes or until a toothpick comes out clean. Allow to cool for 15 minutes in the muffin pan before turning out to a cooling rack. Cool completely.
- Using a serrated knife, cut each cupcake in half horizontally. Spread 1 tablespoon of custard filling on each cupcake bottom. Sandwich with top. Spoon the ganache over each, and serve immediately.
- Enjoy!
Vanilla custard filling
- In a small bowl, whisk the egg yolks until smooth. Set aside.
- Whisk the sugar, cornstarch and salt together in a small saucepan on medium heat. Add the milk and whisk to combine. Continue to whisk occasionally until the mixture thickens. About 3-4 minutes.
- Pour a ladle full of the milk mixture over the eggs yolks and whisk thoroughly. Pour the egg mixture back into saucepan. Whisk to combine and cook another minute.
- Custard will thicken as it cools, but it should not be runny at this point. Add the vanilla, stir one last time and remove from the heat to cool. Cover with plastic wrap and chill for at least 1 hour.
- This recipe doubles perfectly and you can use 2 percent milk.
chocolate ganache
- Place the chocolate in a medium-sized, heat safe bowl. In a small sauce pan over medium heat, bring the cream to a boil. Pour the cream over the chocolate and gently stir until you have a smooth mixture. Allow to cool at room temperature.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published August 2012, updated and republished April 2024
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Donna, these are just beautiful and the photography is stunning! My husband is wild about Boston Cream Pie, these would certainly be a huge hit, Don't tell but I think these might be his birthday cake this year!
Hehe, it wouldn't do if I lived at your house because I too have been known to hide things in the veggie drawer! Even a super-sleuth wouldn't find them there! 🙂
The Boston Cream cupcake is delectable — but I just have to have the peanut butter fudge brownie!
You already know how much I would have loved those cupcakes, but it's worth repeating. They look gorgeous. I made some vanilla bean custard a month or two ago for a cream puff idea. Uhm, can I just say that homemade custard really is THAT good? I sort of forgot to even make the cream puffs. Have a blessed day, my friend!
These cupcakes are gorgeous in concept, and they look delicious to taste. Joni
What a wonderful idea! They are just beautiful. You know this speaks to me … and it says "make me, eat me, enjoy!" Thanks!
Boston cream pie CUPCAKES?! I definitely have to make these for my dad, considering Boston cream pie is his absolute favorite. My mom and I always struggle to find the perfect recipe, but these cakes sound like they'd be a hit. Yum!
OH woman, these are stunning!!!
All of these desserts make my mouth water, but LOVE the boston cream cupcakes! How creative and what a perfect way to enjoy Boston Cream! I'm featuring this post in today's Food Fetish Friday (with a link-back and attribution). I hope you have no objections and thanks for the inspiration…
loved your post. i too featured it in my friday five – see link – http://chefpeterskitchen.blogspot.com/
These are so cute on my dessert table and get rave reviews every time! SO YUMMY
I just made these this morning! I wish I could attach a photo, they are so dang cute and oh my gosh they are delicious!! My kids will be happy when they get home from school today! Thank you Donna for such a simple and cute cupcake!
Hi Lauire!!
We’re so glad you enjoyed the recipe!!
TSRI Team Member,
Devlyn
Oooh these Boston Cream Cupcakes are absolutely divine! I followed Donna and Chad’s recipe to a T and it turned out perfect. A burst of vanilla custard and chocolate with every bite. Highly recommend!
Hi Lila!
We’re so glad you enjoyed this recipe.
TSRI Team Member,
Devlyn