How To Make Boston Cream Pie Cupcakes

 

Mini Cakes, Major Flavor: A Simple Recipe for a Classic Dessert Makeover

The Cupcake Twist on a Classic Favorite

If you love the classic Boston cream pie, you're going to fall head over spatula for these Boston Cream Pie Cupcakes! They’re soft, fluffy vanilla cupcakes filled with silky pastry cream and topped with rich chocolate ganache. It’s the perfect bite-sized version of a timeless dessert—ideal for parties, holidays, or even as a personal treat after a long day.

In this post, I’ll walk you through every step of making these show-stopping cupcakes. Plus, you’ll get tips to make them perfectly moist and delicious every time. Ready to bring bakery vibes into your home kitchen? Let’s get baking!

Why You’ll Love Boston Cream Pie Cupcakes

• Portion-perfect: Great for sharing (or not!).

• Classic meets cute: Same flavors, mini form.

• Make-ahead friendly: Perfect for prepping in advance.

• Crowd-pleaser: Everyone loves a surprise cream center.

Ingredients You’ll Need

For the Vanilla Cupcakes:

• 1 1/4 cups all-purpose flour

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1/2 cup unsalted butter, room temp

• 1 cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1/2 cup whole milk

For the Pastry Cream Filling:

• 1 cup whole milk

• 3 egg yolks

• 1/4 cup granulated sugar

• 2 tbsp cornstarch

• 1 tsp vanilla extract

• 1 tbsp unsalted butter

For the Chocolate Ganache:

• 1/2 cup heavy cream

• 4 oz semi-sweet chocolate chips

• 1 tbsp butter (optional for shine)

Step-by-Step: How To Make Boston Cream Pie Cupcakes

1. Bake the Vanilla Cupcakes

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, whisk together the flour, baking soda, and salt. Set aside.

In another bowl, cream butter and sugar until fluffy. Beat in eggs one at a time, then add vanilla.

Gradually add dry ingredients, alternating with milk.

Fill cupcake liners 2/3 full and bake for 18–20 minutes. Let cool completely.

2. Make the Pastry Cream Filling

In a saucepan, heat milk until just simmering.

In a bowl, whisk yolks, sugar, and cornstarch until smooth. Slowly add hot milk, whisking constantly.

Return to the pot and cook over medium heat until thickened, stirring constantly.
Remove from heat, stir in butter and vanilla. Let cool, then refrigerate until set.

3. Fill the Cupcakes

Using a small knife or cupcake corer, make a well in the center of each cupcake.
Fill with chilled pastry cream using a spoon or piping bag.

4. Top with Chocolate Ganache

Heat cream until just boiling. Pour over chocolate chips and let sit 2 minutes. Stir until smooth.

Add butter for extra gloss, if desired.
Spoon or dip ganache onto filled cupcakes. Let it set before serving.

Tips for Success

• Don’t overmix the batter—this keeps your cupcakes light and fluffy.

• Chill the pastry cream fully before using, so it doesn’t run.

• Let cupcakes cool completely before filling or topping.

How to Store Boston Cream Pie Cupcakes

Store your cupcakes in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving for best flavor.

Perfect Occasions for Boston Cream Pie Cupcakes

• Birthday parties

• Baby showers

• Brunch spreads

• Holiday dessert tables

• Any day you need a pick-me-up

Final Thoughts

These Boston Cream Pie Cupcakes are a nostalgic nod to a bakery favorite—with a modern twist. Moist, creamy, chocolatey, and oh-so-decadent, they’re sure to become your go-to cupcake for any occasion. Plus, making them from scratch means you know exactly what’s going into your treat.

Try this recipe, snap a pic, and tag me on Pinterest—I’d love to see your cupcake creations