A bitten Boston Cream Cupcake with custard filling and glossy chocolate ganache, sitting on a white surface with more cupcakes in the background.

Easy Boston Cream Cupcakes

These Boston Cream Cupcakes capture the magic of the classic Boston Cream Pie in a portable, hand-held treat. With fluffy vanilla cake, creamy custard filling, and a rich chocolate ganache topping, these cupcakes are a guaranteed hit for any occasion—whether it’s a bake sale, party, or just a well-deserved treat!

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Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 20

Cooling time: 30

Total Time: 1 10

Servings: cupcakes

Calories: 280kcal

Cost: $10

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.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition