Easy Boston Cream Pie Cupcakes Recipe That Wows Guests

Boston cream pie cupcakes bring a delightful twist to a classic dessert that tantalizes taste buds with creamy, decadent layers.

Sweet enthusiasts understand these miniature treats pack incredible flavor into a compact, irresistible package.

Soft vanilla cake forms the foundation of this beloved confection, promising a melt-in-your-mouth experience.

Pastry cream nestled between tender cake layers creates a luxurious contrast of textures that surprises and delights.

Rich chocolate ganache crowns these delectable cupcakes, converting an ordinary dessert into an extraordinary culinary adventure.

Each bite combines traditional bakery techniques with modern presentation, making these cupcakes perfect for celebrations or spontaneous indulgences.

Bakers of all skill levels can master this recipe with confidence and creativity.

Why Boston Cream Pie Cupcakes Are a Crowd Favorite

• Delightful Flavor Fusion: Boston cream pie cupcakes blend rich chocolate ganache, silky pastry cream, and tender vanilla cake into one irresistible handheld dessert.
• Quick Crowd-Pleaser: These cupcakes deliver bakery-style elegance in just 50 minutes, perfect for spontaneous gatherings or weekend treat cravings.
• Customizable Presentation: With options to pipe ganache, fill centers creatively, or adjust decoration, bakers can personalize these cupcakes to match any occasion or personal style.
• Beginner-Friendly Challenge: The recipe offers mild complexity that helps home bakers develop intermediate pastry skills without feeling overwhelmed, making it an excellent learning experience for aspiring dessert makers.

Ingredients for Perfect Boston Cream Pie Cupcakes

• Unsalted Butter: Provides rich flavor and tender texture, best when soft and room temperature.
• Sugar: Sweetens the cupcake and helps create a light, fluffy structure.
• Sour Cream: Adds moisture and tangy depth to the cupcake crumb.
• Vanilla Extract: Enhances overall flavor with warm, sweet aroma.
• Large Egg Whites: Creates light and airy texture, ensuring soft cupcake.
• All-Purpose Flour: Main structure for cupcake, choose unbleached for best results.
• Baking Powder: Helps cupcakes rise and become fluffy.
• Salt: Balances sweetness and enhances overall flavor.
• Milk: Adds moisture and helps blend ingredients smoothly.
• Water: Helps adjust batter consistency and moisture.

• Egg Yolks: Creates rich, creamy custard base with silky texture.
• Sugar: Sweetens and helps stabilize pastry cream.
• Cornstarch: Thickens cream and provides smooth consistency.
• Milk: Primary liquid for creating smooth, creamy filling.
• Salted Butter: Adds richness and subtle saltiness to cream.
• Vanilla Extract: Provides warm, classic flavor to filling.

• Semi-Sweet Chocolate Chips: Provides deep chocolate flavor for ganache.
• Light Corn Syrup: Adds shine and smooth texture to ganache.
• Heavy Whipping Cream: Creates silky, glossy chocolate coating.

How to Bake and Fill Boston Cream Cupcakes

Step 1: Prepare the Oven and Cupcake Pan

Preheat the oven to 350°F (176°C). Line a cupcake pan with paper liners.

Step 2: Create the Cupcake Batter

• Butter
• Sugar

• Sour cream
• Vanilla extract

Mix thoroughly. Gradually incorporate egg whites, mixing well after each addition.

Step 3: Combine Dry and Wet Ingredients

• Add half of dry ingredients
• Mix
• Pour in milk mixture
• Mix
• Add remaining dry ingredients
• Mix until smooth

Step 4: Bake the Cupcakes

Fill cupcake liners halfway with batter. Bake for 15-17 minutes. Remove from oven and cool completely on a wire rack.

Step 5: Prepare Pastry Cream

• Sugar
• Cornstarch
• Milk

• Butter
• Vanilla extract

Allow to cool to room temperature.

Step 6: Create Chocolate Ganache

• Chocolate
• Corn syrup

Boil heavy cream and pour over chocolate. Let sit for a moment, then whisk until smooth. Refrigerate to cool and thicken.

Step 7: Assemble Cupcakes

Cut out centers of cooled cupcakes. Fill cavities with pastry cream. Top with chocolate ganache. Optional: Use a piping tip for decorative finish.

Step 8: Chill and Serve

Refrigerate cupcakes until ready to serve. Consume within 3-4 days for best flavor and texture.

Prep Time: 35 minutes | Cooking Time: 15 minutes | Total Time: 50 minutes | Yield: 12-14 Cupcakes | Category: Dessert | Method: Oven | Cuisine: American

Tips for Getting the Cream and Ganache Just Right

• Whip Butter Perfectly: Ensure butter is at room temperature for smooth, fluffy creaming that creates a tender cupcake texture.
• Separate Eggs Carefully: Use cold eggs and separate whites meticulously to prevent any yolk contamination for ideal volume and structure.
• Layer Dry Ingredients Strategically: Alternate adding dry ingredients and liquid to prevent overmixing and maintain a light, delicate crumb.
• Cool Cupcakes Completely: Allow cupcakes to cool entirely on a wire rack to prevent soggy bottoms and maintain structural integrity.
• Chill Ganache Precisely: Let ganache cool to a spreadable consistency in the refrigerator, creating a smooth, glossy chocolate topping that sets beautifully.

Storing and Reheating Boston Cream Pie Cupcakes

• Refrigerate: Store cupcakes in an airtight container in the refrigerator for up to 4 days to maintain freshness and prevent cream from spoiling.
• Freeze: Wrap individual cupcakes tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months for longer storage.
• Reheat: Thaw frozen cupcakes in the refrigerator overnight. Let them sit at room temperature for 15-20 minutes before serving to soften the ganache and pastry cream.

What to Serve with Boston Cream Cupcakes

• Pair with Creamy Cappuccino: The rich vanilla pastry cream and chocolate ganache harmonize beautifully with a smooth, frothy cappuccino. The coffee's bold notes cut through the cupcake's sweetness, creating a perfect dessert combination.
• Complement with Dessert Wine: A chilled glass of Moscato d'Asti brings out the cupcake's delicate flavors. Its light, sweet profile matches the dessert's creamy texture and enhances the chocolate ganache.
• Match with Fresh Berries: A small side of fresh raspberries or strawberries adds a tart contrast to the cupcake's sweetness. The bright fruit helps balance the rich chocolate and creamy filling, creating a more complex taste experience.
• Serve with Cold Milk: A classic cold glass of whole milk provides a simple, nostalgic pairing that highlights the cupcake's classic American dessert roots. The milk's coolness complements the rich, decadent flavors of the Boston cream pie cupcake.

Cupcake Variations Inspired by Boston Cream Pie

• Chocolate Lovers' Boston Cream: Swap vanilla cake with rich chocolate batter, add extra cocoa powder for deeper flavor, and drizzle dark chocolate ganache on top for intense chocolate experience.
• Nutty Boston Cream: Incorporate ground almonds or hazelnuts into cake batter, sprinkle toasted nuts on ganache, and add almond extract to pastry cream for nutty complexity.
• Seasonal Berry Boston Cream: Mix fresh raspberries or strawberries into pastry cream, garnish cupcakes with berry compote, and add a hint of citrus zest to brighten the dessert.
• Salted Caramel Boston Cream: Drizzle salted caramel sauce over ganache, sprinkle sea salt flakes, and infuse caramel notes into pastry cream for a sophisticated sweet-salty combination.

Boston Cream Pie Cupcakes Recipe

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4.7 from 22 reviews

• Total Time: 50 minutes
• Yield: 12 1x

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Description

Silky Boston cream pie cupcakes marry classic American dessert elegance with individual-sized charm. Creamy vanilla custard and rich chocolate ganache elevate these delightful treats, promising pure indulgence with each delectable bite you’ll savor.

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Ingredients

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Cupcake Base Ingredients:

• 1 ¼ cups (163g) all-purpose flour
• 2 teaspoons (8g) baking powder
• ¼ teaspoon salt

Wet Ingredients:

• 6 tablespoons (84g) unsalted butter, room temperature
• ¾ cup (155g) sugar
• 6 tablespoons (86g) sour cream, room temperature
• 2 teaspoons (10ml) vanilla extract
• 3 large egg whites, room temperature
• 6 tablespoons (90ml) milk, room temperature
• 2 tablespoons (30ml) water, room temperature

Pastry Cream Filling Ingredients:

• 2 egg yolks
• 6 tablespoons (78g) sugar
• 1 ½ tablespoons cornstarch
• 1 cup + 2 tablespoons (270ml) milk
• 1 tablespoon (14g) salted butter
• 1 teaspoon vanilla extract

Chocolate Ganache Ingredients:

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

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Instructions

1. Preheat the oven to a moderate temperature and line a cupcake tray with paper liners, ensuring even spacing.
2. Whip butter and sugar until the mixture becomes airy and pale, creating a smooth base for the cupcakes.
3. Incorporate sour cream and vanilla extract, blending thoroughly to enhance the flavor profile.
4. Gradually introduce egg whites, carefully folding them into the batter to maintain a light, delicate texture.
5. In a separate bowl, sift together the dry ingredients to eliminate any potential lumps.
6. Combine milk and water in a measuring cup, preparing the liquid component of the batter.
7. Alternate adding dry ingredients and liquid mixture to the butter base, mixing gently to create a uniform batter.
8. Carefully distribute the batter into cupcake liners, filling each approximately halfway to allow room for rising.
9. Bake in the preheated oven until the cupcakes are golden and a toothpick inserted comes out clean.
10. Transfer cupcakes to a cooling rack, allowing them to reach room temperature completely.
11. For the pastry cream, whisk egg yolks until smooth and pale.
12. In a saucepan, combine sugar, cornstarch, and milk, heating and stirring constantly until the mixture thickens.
13. Temper the egg yolks by slowly adding a portion of the hot milk mixture, then return the entire mixture to the saucepan.
14. Continue cooking, stirring continuously, until the cream reaches a pudding-like consistency.
15. Remove from heat and fold in butter and vanilla extract, then allow to cool completely.
16. Prepare the ganache by placing chocolate and corn syrup in a heat-resistant bowl.
17. Heat cream until it reaches a rolling boil, then pour directly over the chocolate.
18. Let the mixture rest briefly, then whisk until achieving a smooth, glossy finish.
19. Chill the ganache in the refrigerator to reach a spreadable consistency.
20. Using a small knife or cupcake corer, create a well in the center of each cooled cupcake.
21. Pipe or spoon the chilled pastry cream into the cupcake centers.
22. Generously drizzle or spread the ganache over the top of each filled cupcake.
23. Optional: Garnish with additional decorative piping or chocolate shavings.
24. Refrigerate the cupcakes to set the ganache and maintain their structure.
25. Serve chilled and consume within a few days for optimal flavor and texture.

Notes

• Dive into a delightful twist on the classic Boston cream pie, transforming the traditional cake into adorable, portable cupcakes.
• Each bite delivers a perfect balance of tender vanilla cake, silky smooth pastry cream, and rich chocolate ganache.
• Impress friends and family with this bakery-style dessert that looks sophisticated but is surprisingly simple to create at home.

• Prep Time: 35 minutes
• Cook Time: 15 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 335
• Sugar: 27g
• Sodium: 88mg
• Fat: 22g
• Saturated Fat: 13g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 33g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 62mg