Sharing is caring!

Boston Cream Pie Cupcakes: Irresistible Mini Desserts for Busy Lives

Boston Cream Pie Cupcakes are the cozy, crowd-pleasing treat that feels fancy but won’t eat your afternoon. If you love cupcakes with a silky vanilla custard center and a glossy chocolate top, this is the recipe you’ll keep coming back to—perfect for weeknight baking, potlucks, or that moment when you need to impress without sweating it. (Yes, you can absolutely wear yoga pants while doing it.)

I’m Anna, and along with my sister Patricia I’m all about turning simple ingredients into memorable flavors. These cupcakes grew out of our shared sweet tooth and my love of classic desserts reimagined in smaller, friendlier portions. If you like the idea of Boston cream in cupcake form (who doesn’t?), you’ll find this recipe easy, forgiving, and downright delicious. If you’ve got a soft spot for cream pies too, you might enjoy this twist on coconut decadence over at our Coconut Cream Pie recipe for more inspiration: Coconut Cream Pie.

Why You’ll Love These Boston Cream Pie Cupcakes

• They taste like an elegant dessert without the fuss of a layered cake.
• You can make the custard ahead and assemble when guests arrive.
• Cupcake format makes portion control—and sharing—easier.
• Bonus: they hold up well for a day or two (if they last that long).

Yields: 12 cupcakes
Time: Active time ~50 minutes; total ~2.5 hours (most time is chilling)

Primary keyword: Boston Cream Pie Cupcakes
Secondary keywords used naturally: Boston cream cupcakes, vanilla custard filling, chocolate ganache

Ingredients
For the cupcakes (vanilla base)

• 1 1/4 cups (160 g) all-purpose flour
• 1 1/4 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (115 g) unsalted butter, softened
• 3/4 cup (150 g) granulated sugar
• 2 large eggs, room temperature
• 2 tsp vanilla extract
• 1/2 cup (120 ml) whole milk, room temperature

For the vanilla custard filling (pastry cream)

• 2 cups (480 ml) whole milk
• 1/2 cup (100 g) granulated sugar
• 4 large egg yolks
• 1/4 cup (30 g) cornstarch
• 2 tbsp unsalted butter
• 2 tsp vanilla extract

For the chocolate ganache topping

• 4 oz (115 g) semisweet chocolate, finely chopped
• 1/2 cup (120 ml) heavy cream
• 1 tbsp light corn syrup (optional, for shine)

Tools you’ll want

• 12-cup muffin tin and liners (or silicone tin)
• Piping bags (or a zip-top bag with corner snipped)
• Small sharp knife or cupcake corer
• Medium saucepan and heatproof bowl

Step-by-step Directions

1. Preheat and prep. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners.

2. Make the cupcake batter. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl or stand mixer, cream the softened butter and sugar until light and fluffy (about 2–3 minutes). Add eggs one at a time, mixing after each, then stir in vanilla. Alternate adding the dry ingredients with the milk in 3 parts, beginning and ending with the dry mix. Don’t overmix—stops when just combined.

3. Bake. Divide batter evenly among liners (about 3 tablespoons per cup). Bake 16–20 minutes, or until a toothpick comes out clean and tops spring back lightly. Cool cupcakes in the pan 5 minutes, then transfer to a rack to cool completely.

4. Make the vanilla custard filling (pastry cream). In a medium saucepan, heat the milk until steaming but not boiling. In a bowl, whisk together sugar, egg yolks, and cornstarch until smooth and pale. Slowly pour about 1/3 of the hot milk into the yolk mixture while whisking constantly to temper. Pour mixture back into saucepan with remaining milk and cook over medium-low heat, whisking constantly, until it thickens and just begins to bubble (about 2–3 minutes). Remove from heat and whisk in butter and vanilla. Press a piece of plastic wrap directly on the surface to prevent a skin and chill until firm, about 1 hour.

5. Fill the cupcakes. Once custard is chilled and cupcakes are cooled, core out the center of each cupcake with a small knife or corer, leaving a small base. Spoon or pipe 1–2 tablespoons of vanilla custard into each cupcake. Keep the removed cake pieces to top the filling or discard.

6. Make the chocolate ganache. Place chopped chocolate in a heatproof bowl. Heat cream until it just begins to simmer, then pour over chocolate and let sit 1 minute. Stir gently until glossy and smooth; add corn syrup if using. Let cool slightly so ganache thickens but is still pourable.

7. Finish. Spoon or pour a tablespoon of ganache over each filled cupcake, smoothing with a small spatula or back of a spoon. Chill cupcakes until ganache sets, about 15–30 minutes. Serve slightly chilled or at room temperature.

Cooking Tips (from the kitchen with Anna)

• Want a shortcut? Use high-quality instant vanilla pudding mixed with milk as a quick custard if you’re short on time—your guests won’t know the difference during halftime of life. This is helpful for busy weeknights or last-minute gatherings.
• Chill your custard well before piping. Warm filling will ooze everywhere and cause heartbreak (and chocolate smudges).
• For neater cupcakes, use a piping bag to insert custard—less mess, more control.
• If your ganache looks thin, give it a few minutes to cool. If it’s too thick, microwave in 5–7 second bursts and stir.
• Make the pastry cream a day ahead and store covered in the fridge. It saves time and reduces stress the day you bake.

Personal Anecdote
My sister Patricia and I first made these when friends came over for a game night. I’d promised “something chocolatey,” and Patricia insisted we try a custard-filled cupcake. Spoiler: the cupcakes vanished before the last card was played. I now bring these to every potluck because they’re easy to transport and feel just a little fancy—perfect for when you want applause without fuss. If you like a fruity partner to these rich bites, our Pineapple Cream Cheese Pie recipe has been a summer hit at backyard gatherings: Pineapple Cream Cheese Pie.

Variations & Serving Ideas

• Mini version: Bake in mini muffin tins for bite-sized treats that disappear even faster.
• Boozy custard: Add 1–2 tbsp of Kahlúa or dark rum to the cooled custard for adult parties.
• Sprinkle a pinch of sea salt on the ganache for a grown-up flavor contrast.
• Serve with fresh berries to cut the richness—apple lovers in my family often reach for something tart like our Apple Pie Biscuits: Apple Pie Biscuits.

FAQ (Quick answers for busy bakers)
Q: Can I substitute low-fat milk in the custard?
A: Whole milk gives the creamiest texture. Using lower-fat milk will work but the custard may be thinner. You can thicken slightly with an extra 1 tsp cornstarch.

Q: How long do these keep?
A: Store in an airtight container in the fridge for up to 48 hours. Garnish with ganache, so they’re best eaten within 1–2 days.

Q: Can I freeze them?
A: You can freeze unfilled cupcakes for up to 2 months. Defrost, then fill with custard and top with ganache. Freezing filled cupcakes isn’t ideal—the custard can separate.

Q: Is there a shortcut for the custard?
A: Yes—instant vanilla pudding mix combined with milk and stabilized with a bit of cream cheese can work in a pinch. It’s a good time-saver and still delicious.

Q: Can I make ganache dairy-free?
A: Use full-fat coconut milk and dairy-free chocolate. The texture will be slightly different but tasty.

A Few Final Notes
Making Boston cream cupcakes is one of my favorite ways to bring a classic dessert into a busy life. The custard takes a little time, but it’s mostly hands-off; meanwhile you can prep labels for the kids’ lunches or sip coffee while the oven does the heavy lifting. These cupcakes are the kind of recipe that makes friends think you had all morning—even when you didn’t.

Conclusion

If you want more ideas or want to compare techniques, check out The Gracious Wife’s take on Boston Cream Pie Cupcakes for a slightly different method: Boston Cream Pie Cupcakes Recipe – The Gracious Wife. Sugar Spun Run offers a great step-by-step tutorial that’s helpful if you like detailed photos: Boston Cream Cupcakes – Sugar Spun Run. For another solid version with helpful tips, see Chew Out Loud’s page: Boston Cream Cupcakes | Chew Out Loud.

Meta description (150 characters)
Boston Cream Pie Cupcakes are the perfect dessert for busy bakers—quick, easy, and delicious with vanilla custard filling and glossy chocolate ganache.