Boston Cream Pie Cupcakes

If you’re a fan of the iconic Boston cream pie, get ready to fall in love with its cupcake cousin. These Boston Cream Pie Cupcakes feature everything you adore about the classic dessert—moist vanilla cake, rich pastry cream, and a glossy chocolate ganache—wrapped into a perfectly portioned, bakery-style treat.

Whether you’re baking for a celebration or just looking for a dessert that delivers creamy, chocolatey satisfaction in every bite, these cupcakes are a must-try. Inspired by the beloved American dessert invented in Boston in the 1800s, this recipe reimagines a classic in a portable and adorable form.

Why You’ll Love These Boston Cream Pie Cupcakes

• Moist, fluffy vanilla cupcakes that act as the perfect base
• Silky pastry cream filling made from scratch
• Glossy chocolate ganache topping that’s smooth and rich
• Perfectly portioned for parties, holidays, or indulgent treats
• Freezer-friendly with make-ahead options

These cupcakes offer the nostalgic flavors of Boston cream pie with the convenience and charm of cupcakes.

Ingredients (Makes 12 Cupcakes)

Vanilla Cupcakes

• 6 tbsp (84g) unsalted butter, room temperature
• ¾ cup (155g) granulated sugar
• 6 tbsp (86g) sour cream, room temperature
• 2 tsp (10ml) vanilla extract
• 3 large egg whites, room temperature
• 1¼ cups (163g) all-purpose flour
• 2 tsp (8g) baking powder
• ¼ tsp salt
• 6 tbsp (90ml) milk, room temperature
• 2 tbsp (30ml) water, room temperature

Pastry Cream Filling

• 2 egg yolks
• 6 tbsp (78g) granulated sugar
• 1½ tbsp cornstarch
• 1 cup + 2 tbsp (270ml) milk
• 1 tbsp (14g) salted butter
• 1 tsp vanilla extract

Chocolate Ganache

• 12 oz (338g) semi-sweet chocolate chips
• 2 tbsp (30ml) light corn syrup
• ¾ cup + 2 tbsp (210ml) heavy whipping cream

How to Make Boston Cream Pie Cupcakes

Step 1: Prepare the Vanilla Cupcakes

1. Preheat oven to 350°F (176°C) and line a cupcake pan with paper liners.
2. In a large bowl, cream the butter and sugar for 3–4 minutes until pale and fluffy.
3. Add sour cream and vanilla extract; beat until combined.
4. Add egg whites in two additions, beating well after each.
5. In a separate bowl, whisk together flour, baking powder, and salt.
6. In a measuring cup, combine milk and water.
7. Alternate adding the dry ingredients and milk mixture to the batter, mixing until just incorporated.
8. Divide the batter evenly into cupcake liners, filling about halfway.
9. Bake for 15–17 minutes, or until a toothpick comes out with a few crumbs.
10. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 2: Make the Pastry Cream Filling

1. Whisk egg yolks in a bowl and set aside.
2. In a saucepan, combine sugar, cornstarch, and milk. Whisk until smooth.
3. Cook over medium-high heat, stirring constantly, until thick and bubbling.
4. Reduce heat and simmer for 2 minutes. Remove from heat.
5. Temper the yolks: Add a few spoonfuls of the hot milk mixture into the yolks while whisking.
6. Pour the egg mixture back into the pan. Return to heat and boil gently for 2 minutes.
7. Remove from heat, add butter and vanilla, and stir until smooth.
8. Let cool to room temperature.

Step 3: Make the Chocolate Ganache

1. Place chocolate chips and corn syrup in a heatproof bowl.
2. Bring the heavy cream to a boil in a small saucepan.
3. Pour hot cream over the chocolate and let sit for 3–5 minutes.
4. Whisk until smooth and glossy.
5. Refrigerate until cool and firm, about 1–2 hours.

Step 4: Assemble the Cupcakes

1. Once cupcakes and cream are fully cooled, use a cupcake corer or knife to remove the centers.
2. Fill each cupcake with the pastry cream using a spoon or piping bag.
3. Top with chocolate ganache using a spoon or pipe rosettes with a piping bag fitted with a 2D or 1M tip.
4. Chill until ready to serve. Let sit at room temperature for 15–20 minutes before eating for the best texture.

Tips for Perfect Boston Cream Pie Cupcakes

• Don’t overfill the liners – it’s better to underfill for neater cupcakes.
• Cool ganache completely for best piping consistency.
• Use fresh egg whites – avoid boxed whites for best whipping and structure.
• Make-ahead friendly – cupcakes and cream can be prepared a day early and stored separately.

Make It Your Own

• Add a raspberry jam layer between the cream and ganache for a fruity twist.
• Use white chocolate ganache for a fun flavor change.
• Mini cupcakes – halve the recipe and fill mini cupcake tins for bite-sized treats.

Ideal for Any Occasion

These Boston Cream Pie Cupcakes are a show-stopping addition to any event:

• Birthday parties
• Bridal or baby showers
• Holiday dessert tables
• Fancy afternoon teas
• Just-because indulgence

They look elegant, taste incredible, and are sure to impress every guest.