Craving a dessert that’s both decadent and irresistible? Look no further than Boston Cream Cupcakes—the perfect fusion of fluffy vanilla cake, velvety custard filling, and rich chocolate ganache. These Boston Cream Cupcakes take all the indulgent flavors of the beloved Boston Cream Pie and pack them into a convenient, handheld treat. Whether you're hosting a party, bringing dessert to a gathering, or just treating yourself, these Boston Cream Cupcakes deliver a luxurious, bakery-style experience without the hassle. The contrast of light, airy cake, silky custard, and glossy chocolate topping makes every bite pure bliss—and the best part? They're surprisingly easy to make!
Why Boston Cream Cupcakes Stand Out
Boston Cream Pie has been a beloved American dessert since the 1800s, originally crafted at Boston’s Parker House Hotel. Now, that iconic treat is reimagined into Boston Cream Cupcakes—a more approachable, handheld version that captures the same timeless flavors. What sets these Boston Cream Cupcakes apart is their perfect balance of textures and taste—the light, airy vanilla cake serves as the ideal base for the rich, creamy custard filling, while a decadent chocolate ganache topping ties it all together in every indulgent bite.
Beyond their irresistible flavor, Boston Cream Cupcakes are incredibly versatile. They pair beautifully with coffee or tea, making them an excellent choice for afternoon gatherings, elegant dinner parties, or even casual weekend treats. Their classic appeal makes them a guaranteed hit at bake sales, potlucks, and special occasions, where they quickly become the dessert everyone reaches for. Whether you’re a longtime fan of Boston Cream Cupcakes or discovering them for the first time, one thing is certain—they’re a must-try for any dessert lover!
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Ingredients
For the Vanilla Cupcakes:
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Unsalted butter
- Eggs
- Milk
- Vanilla extract
For the Custard Filling:
- Milk
- Granulated sugar
- Egg yolks
- Cornstarch
- All-purpose flour
- Salt
- Vanilla extract
- Butter
For the Chocolate Ganache:
- Semi-sweet chocolate
- Heavy cream
- Corn syrup (optional)
- Vanilla extract
See recipe card for quantities.
Instructions
Prepare the Cupcakes
- Mix the dry ingredients (flour, baking powder, salt) in one bowl, and beat the butter, sugar, eggs, and vanilla in another bowl until fluffy.
- Combine wet and dry ingredients alternately, fill cupcake liners ⅔ full, and bake at 350°F for 18-20 minutes until a toothpick comes out clean.
- Cool cupcakes completely on a wire rack before filling.
Make the Custard Filling
- Heat milk until simmering, then whisk together sugar, egg yolks, cornstarch, flour, and salt in a separate bowl.
- Temper the eggs by slowly adding hot milk while whisking, then return mixture to saucepan and cook until thickened.
- Stir in vanilla and butter, transfer to a bowl, cover with plastic wrap directly on the surface, and refrigerate until cool.
Assemble the Cupcakes
- Cut centers from cooled cupcakes using a knife or cupcake corer.
- Make ganache by pouring hot cream over chopped chocolate, letting it sit, then stirring until smooth.
- Fill cupcake centers with custard, then top with chocolate ganache and refrigerate for 15 minutes to set.
- Prepare Cupcakes : Mix the batter and fill cupcake liners before baking.
- Make Custard Filling : Cook custard over medium heat, whisking until thick.
- Assemble Cupcakes : Fill cupcakes with custard, then top with ganache.
Equipment
- Standard 12-cup muffin tin – a light-colored aluminum pan produces the most evenly baked cupcakes
- Cupcake liners – parchment liners release more easily than paper ones
- Electric mixer – either hand or stand mixer works well
- Rubber spatula – helps fold ingredients gently and scrape the bowl
- Medium saucepan with a heavy bottom – prevents custard from scorching
- Whisk – essential for a smooth, lump-free custard
- Piping bag and round tip – for neatly filling cupcakes
- Cupcake corer or small paring knife – for creating a cavity for the filling
If you're making these frequently, a cupcake corer is worth the investment, but a paring knife works perfectly fine for occasional baking.
Expert Baking Tips
- For the fluffiest cupcakes, make sure all your refrigerated ingredients (butter, eggs, milk) are at room temperature before mixing.
- When making the custard, never stop whisking! Constant movement prevents lumps from forming.
- For a perfectly smooth ganache, make sure your chocolate is finely chopped so it melts evenly.
- To test if your cupcakes are done, insert a toothpick into the center – it should come out clean with just a few crumbs.
- If you're short on time, you can make the custard a day ahead and keep it refrigerated.
- For neat filling, use a piping bag rather than trying to spoon the custard into the cupcakes.
Recipe Variations
Gluten-Free Boston Cream Cupcakes
Substitute the all-purpose flour with a quality gluten-free flour blend that contains xanthan gum. Bob's Red Mill 1-to-1 Baking Flour works particularly well for these cupcakes.
Dairy-Free Option
Replace the butter with plant-based butter, milk with almond or oat milk, and heavy cream with full-fat coconut milk for the ganache. The flavor will be slightly different but still delicious.
Chocolate Cake Variation
For chocolate Boston cream cupcakes, add ¼ cup unsweetened cocoa powder to the cake batter and reduce the flour by the same amount.
Flavor Twists
- Add 1 tablespoon of espresso powder to the chocolate ganache for a mocha version
- Mix ½ teaspoon of orange zest into the custard for a citrus twist
- Add 2 tablespoons of Baileys or Kahlúa to the ganache for an adult version
Storage
Refrigerator Storage
Because of the custard filling, these Boston cream cupcakes must be stored in the refrigerator. Keep them in an airtight container for up to 3 days. Let them sit at room temperature for about 15 minutes before serving for the best flavor and texture.
Freezing Instructions
These cupcakes can be frozen, but it's best to freeze them before adding the filling and ganache:
- Wrap unfilled cupcakes individually in plastic wrap, then place in a freezer bag
- Freeze for up to 1 month
- Thaw at room temperature, then fill and top with ganache as directed
The custard can be made ahead and frozen separately for up to 1 month. Thaw overnight in the refrigerator before using.
My Grandmother’s Secret Touch
The magic of Boston Cream Cupcakes isn’t just in the creamy custard or the silky chocolate ganache—it’s in the love and care that goes into making them. My grandmother, an incredible baker with a knack for elevating even the simplest recipes, had a secret touch that made her Boston Cream Cupcakes unforgettable. Before filling each cupcake with custard, she would lightly brush the cake’s interior with a delicate simple syrup—a humble mix of sugar and water, heated until perfectly dissolved and cooled. This tiny yet powerful step ensured that every bite remained incredibly moist, soft, and flavorful, just like the traditional Boston Cream Pie that inspired it.
She always said, "The best desserts aren’t just about taste; they’re about how they make you feel." And she was right—this little touch transforms Boston Cream Cupcakes from delicious to truly extraordinary. It keeps them bakery-fresh, enhancing the contrast of textures between the light, airy cake, the smooth custard, and the rich chocolate topping. So if you want to recreate that nostalgic, homemade perfection, don’t skip this simple yet game-changing trick.
FAQ
What is Boston cream filling made of?
Boston cream filling is a rich vanilla custard made from milk, sugar, egg yolks, cornstarch, and vanilla extract. The custard is cooked until thick and smooth, then chilled before use. This classic filling gets its silky texture from carefully tempering the eggs and constant whisking during cooking. The same delicious custard is used in both traditional Boston cream pie and Boston cream cupcakes.
What are Boston cream cupcakes?
Boston cream cupcakes are miniature versions of the classic Boston cream pie dessert. They feature soft vanilla cupcakes with centers removed and filled with smooth vanilla custard, then topped with rich chocolate ganache. These handheld treats deliver the same delicious flavor combination as the traditional cake but in a convenient single-serving size. Perfect for parties, Boston cream cupcakes balance sweet cake, creamy filling, and decadent chocolate.
What is Bavarian cream vs Boston cream?
Bavarian cream and Boston cream differ primarily in texture and ingredients. Boston cream is a simple custard made with milk, eggs, sugar, and cornstarch, creating a smooth, pourable consistency. Bavarian cream incorporates whipped cream and gelatin, making it lighter, fluffier, and able to hold its shape when unmolded. Boston cream is typically used as a filling, while Bavarian cream can stand alone as a dessert.
Do Boston cream pie cupcakes need to be refrigerated?
Yes, Boston cream cupcakes absolutely must be refrigerated. The custard filling contains eggs and dairy products that can spoil if left at room temperature for more than 2 hours. Store them in an airtight container in the refrigerator for up to 3 days. For the best flavor and texture, let refrigerated Boston cream cupcakes sit at room temperature for 15 minutes before serving.
A Sweet Treat You Won’t Be Able to Resist!
These Boston Cream Cupcakes are more than just a dessert—they’re a bite-sized celebration of everything we love about the classic Boston Cream Pie. From the fluffy vanilla cake to the luxuriously smooth custard and glossy chocolate ganache, every element comes together for an indulgence that’s impossible to resist. Whether you’re making them for a birthday, bake sale, or just a well-deserved treat, these cupcakes promise to be the star of the table.
And if you’re craving more irresistible desserts, don’t stop here! Try our recent favorite, these Boston Cream Cupcakes, alongside our Banana Cheesecake Recipe for a creamy, fruity twist, or indulge in a comforting slice of our Moist Coffee Cake Recipe—perfect for pairing with your morning brew.
Before you take that first bite (if you can wait that long!), don’t forget to snap a photo and share your masterpiece. And tell me—what’s your favorite part of Boston cream desserts? The light cake, the rich custard, or the decadent chocolate topping? Let me know in the comments below!
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Pairing
These are my favorite dishes to serve with Boston Cream Cupcakes
Easy Boston Cream Cupcakes
Equipment
- 12-cup muffin tin Standard size
- Cupcake liners Parchment liners work best
- Electric mixer Hand or stand mixer
- Rubber spatula For folding and scraping
- Medium saucepan For making custard
- Whisk Prevents lumps in custard
- Piping Bag For neat filling
- Cupcake Corer Or small paring knife for creating filling cavities
Ingredients
For the Vanilla Cupcakes:
- 1 ½ cups All-purpose flour Sifted for best results
- 1 cup Granulated sugar
- 1 ½ teaspoon Baking powder
- ¼ teaspoon Salt
- ½ cup Unsalted butter Softened
- 2 large Eggs Room temperature
- ½ cup Milk Whole milk preferred
- 1 ½ teaspoon Vanilla extract
For the Custard Filling:
- 1 cup Milk Whole milk recommended
- ¼ cup Granulated sugar
- 2 large Egg yolks
- 1 tablespoon Cornstarch Helps thicken
- 1 tablespoon All-purpose flour Adds stability
- ⅛ teaspoon Salt Enhances flavor
- 1 teaspoon Vanilla extract
- 1 tablespoon Butter Softened
For the Chocolate Ganache:
- 4 oz Semi-sweet chocolate Finely chopped
- ½ cup Heavy cream Warmed
- 1 tablespoon Corn syrup Optional for a shinier finish
- ½ teaspoon Vanilla extract
Instructions
- Whisk together flour, baking powder, and salt in a bowl.
- In another bowl, beat butter and sugar until light and fluffy.
- Mix in eggs one at a time, then add vanilla extract.
- Alternately add dry ingredients and milk, mixing until combined.
- Divide batter into liners and bake at 350°F (175°C) for 18-20 minutes.
- Cool completely on a wire rack before filling.
- Milk Warm milk in a saucepan over medium heat.
- In a bowl, whisk sugar, egg yolks, cornstarch, flour, and salt.
- Slowly add hot milk while whisking constantly.
- Return mixture to heat, whisking until thickened.
- Stir in vanilla and butter, then refrigerate until cool.
- Use a cupcake corer or knife to remove centers.
- Pipe chilled custard into the cupcake cavities.
- Heat heavy cream until hot but not boiling.
- Pour over chopped chocolate and let sit for 1 minute.
- Stir until smooth, adding vanilla extract.
- Spoon or drizzle ganache over cupcakes.
- Refrigerate for 15 minutes to set the ganache.
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