There's something magical about biting into a perfectly made Boston cream cupcakes - that first taste of moist vanilla cake giving way to smooth, rich custard, all topped with a decadent chocolate glaze that ties everything together in harmony. These homemade Boston cream cupcakes transform the beloved pie into adorable, individual-sized treats that are perfect for any occasion.
As someone who's spent years perfecting cream-filled cupcakes, I can tell you that these Boston cream pie cupcakes might look fancy, but they're actually quite approachable, even for beginner bakers. This Boston cream cupcake recipe breaks everything down into manageable steps that ensure success every time.
Why You’ll Love This Boston Cream Cupcakes
Traditional Boston cream desserts have been delighting taste buds since the 1800s, and this cupcake version honors that classic while adding modern convenience. Unlike looking for Boston cream cupcakes near me at bakeries (which can be hit or miss), these homemade treasures deliver consistent quality and freshness.
Many recipes for custard-filled cupcakes can be overly complicated, but I've streamlined this Boston cream cupcakes recipe to be accessible without sacrificing that authentic flavor. Whether you're craving something reminiscent of Boston cream doughnuts or looking to impress guests with a classic dessert in cupcake form, this recipe delivers.
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Ingredients For Boston Cream Cupcakes
For the moist vanilla cupcakes:
- 1¾ cups all-purpose flour
- 1 cup granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 3 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- ½ cup milk\
For the vanilla custard cupcake filling:
- 1½ cups whole milk
- ½ cup granulated sugar, divided
- ¼ teaspoon salt
- 4 large egg yolks
- ¼ cup cornstarch
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla extract
For the chocolate ganache topping:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- 1 tablespoon corn syrup (optional, for shine)
See recipe card for quantities.
Instructions
For the Vanilla Cupcakes:
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Whisk together the flour, sugar, baking powder, and salt in a large bowl.
- Add the softened butter and beat with an electric mixer until the mixture resembles coarse crumbs.
- Combine the eggs, vanilla, and milk in a separate bowl.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix!
- Fill each cupcake liner about ⅔ full with batter.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool completely on a wire rack before filling.
For the Pastry Cream Filling:
- Heat the milk and half the sugar over medium heat until steaming (not boiling) in a medium saucepan.
- Whisk together the egg yolks, remaining sugar, salt, and cornstarch until pale and thick in a bowl.
- Slowly pour half of the hot milk into the egg mixture, whisking constantly (this tempers the eggs).
- Pour the egg-milk mixture back into the saucepan with the remaining milk.
- Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble (about 3-5 minutes).
- Remove from heat and stir in the butter and vanilla extract.
- Transfer to a bowl, cover with plastic wrap directly on the surface (to prevent a skin from forming), and refrigerate until completely cool.
For the Chocolate Glaze:
- Place chocolate chips in a heatproof bowl.
- Heat heavy cream in a small saucepan until it just begins to simmer.
- Pour hot cream over chocolate and let sit for 1 minute.
- Stir until smooth, then add corn syrup if using.
- Allow to cool slightly until it reaches spreading consistency.
Assembly:
- Cut a cone-shaped piece from the center of each cooled cupcake using a small knife or cupcake corer.
- Fill each cavity with the chilled pastry cream.
- Spoon or dip the top of each cupcake into the chocolate glaze.
- Refrigerate for at least 30 minutes to set the glaze.
Substitutions
For a dairy-free version:
- Replace butter with plant-based butter or coconut oil
- Substitute milk with almond, oat, or coconut milk
- Use dairy-free chocolate chips for the ganache
For a gluten-free Boston cream cupcake recipe:
- Swap all-purpose flour with a 1:1 gluten-free baking flour
- Add ¼ teaspoon xanthan gum if your blend doesn't include it
For a lighter version:
- Reduce sugar to ¾ cup in the cupcakes
- Use 2% milk instead of whole milk for the custard
- Try a thinner layer of chocolate glaze on top
Variations
Want to put your own spin on the classic Boston cream cupcakes recipe? Here are some creative variations that maintain the essence of the original while offering exciting new flavors:
Chocolate Boston Cream Cupcakes
Transform these treats by using chocolate cake instead of vanilla. The combination of chocolate cake with vanilla custard and chocolate ganache creates an even more decadent version that chocolate lovers will adore. Simply substitute ¼ cup of the flour with unsweetened cocoa powder in the cupcake batter.
Boston Cream Pie Cupcakes with Fruit
Add a fruity twist by incorporating:
- Strawberry: Layer thin strawberry slices at the bottom of the custard filling
- Raspberry: Add a teaspoon of raspberry jam before piping in the vanilla custard
- Orange: Mix orange zest into the custard filling for a citrusy note that complements the chocolate beautifully
Mocha Boston Cream
Infuse coffee flavors for an elevated experience:
- Add 1 tablespoon of espresso powder to the chocolate ganache
- Mix 1 teaspoon of coffee extract into the cupcake batter
- This variation pairs particularly well with the chocolate ganache topping
Mini Boston Cream Cupcakes
Create bite-sized versions using a mini muffin tin. These adorable treats are perfect for parties and will bake in about half the time (8-10 minutes). Adjust the filling amount accordingly—about ½ teaspoon per mini cupcake.
Equipment
- Standard 12-cup muffin tin
- Cupcake liners
- Electric mixer (stand or hand mixer)
- Medium saucepan
- Whisk
- Mixing bowls (various sizes)
- Measuring cups and spoons
- Wire cooling rack
- Cupcake corer or small knife
- Pastry bag or spoon for filling
- Heatproof bowl for chocolate ganache
- Plastic wrap
- Spatula or spoon for ganache application
Storage
How to Store Boston Cream Cupcakes
Refrigeration (Recommended):
- Store these cream-filled cupcakes in an airtight container in the refrigerator.
- Place cupcakes in a single layer to prevent the chocolate ganache topping from sticking to other surfaces.
- Properly stored, Boston cream cupcakes will stay fresh for up to 3 days.
Can I leave Boston cream cupcakes at room temperature? Unlike regular cupcakes, these should not be stored at room temperature for more than 2 hours due to the custard filling, which can spoil.
What to Serve With Boston Cream Cupcakes
While these custard-filled cupcakes are delicious on their own, pairing them with complementary items can elevate your dessert experience:
Beverages
- Coffee: A classic cup of coffee balances the sweetness of Boston cream cupcakes perfectly. Try our homemade vanilla latte for an extra special pairing.
- Milk: Cold milk is the perfect companion for these chocolate-topped treats, especially for kids' parties.
- Tea: Earl Grey or English Breakfast tea provides a sophisticated counterpoint to the rich chocolate ganache topping.
- Dessert Wine: For adult gatherings, a sweet Moscato or Riesling can complement the vanilla and chocolate flavors beautifully.
Top Tip
Don't rush the cooling process! The single most important tip for successful Boston cream cupcakes is patience with temperature management. Always make sure your custard filling is completely chilled before attempting to fill your cupcakes, and ensure your cupcakes are fully cooled before cutting and filling them.
When hot or warm custard is added to cupcakes, it can soak into the cake, creating a soggy mess rather than that distinct layer of creamy filling that makes Boston cream cupcakes so special. Similarly, trying to add chocolate glaze to warm cupcakes will cause the glaze to melt and run off instead of creating that beautiful, glossy top.
Grandmama's Magic Touch
My grandmother's old fashioned Boston cream cupcakes had a secret that separated them from every bakery version I've tried since. While most recipes call for vanilla extract in the custard, Grandmama would steep a whole vanilla bean in the milk while heating it, then let it sit for 10 extra minutes before removing. This simple step infused the pastry cream with authentic vanilla flavor that no extract can match.
"Patience makes perfect," she'd say while teaching me her Boston cream pie cupcakes technique. I remember standing on a stepping stool in her kitchen, watching in awe as she'd strain the milk through a fine-mesh sieve, pressing gently to extract every drop of vanilla-infused goodness.
FAQ
What is Boston cream filling made of?
Boston cream filling is a rich pastry cream (also called crème pâtissière) made from milk, egg yolks, sugar, cornstarch, vanilla, and sometimes butter. This custard-like filling is cooked on the stovetop until thick, then chilled until set. The cornstarch helps stabilize the eggs, creating a smooth, sliceable consistency that's firmer than pudding but softer than frosting.
What are Boston cream cupcakes?
Boston cream cupcakes are individual-sized desserts inspired by traditional Boston cream pie. They feature three key components: moist vanilla cupcakes with centers hollowed out, filled with vanilla custard cream, and topped with a chocolate ganache glaze. They offer all the classic flavors of Boston cream pie in a convenient, portable format.
What is Bavarian cream vs Boston cream?
While both are custard-based fillings, they differ in texture and ingredients:
Boston cream is a simple pastry cream made with milk, eggs, sugar, cornstarch, and vanilla.
Bavarian cream contains similar ingredients but incorporates whipped cream and gelatin, making it lighter, fluffier, and able to hold its shape when molded. Bavarian cream can stand alone as a dessert, while Boston cream is typically used as a filling.
Do Boston cream pie cupcakes need to be refrigerated?
Yes, Boston cream cupcakes must be refrigerated due to the dairy-based custard filling, which can spoil at room temperature. Once assembled, store them in an airtight container in the refrigerator, where they'll keep for up to 3 days. For serving, you can let them sit at room temperature for 15-20 minutes to take the chill off.
Boston Cream Cupcakes That Never Lets You Down!
Whether you're making these for a special occasion or just because it's Tuesday, these Boston cream pie cupcakes are sure to impress. They carry all the nostalgia and comfort of the classic dessert but in a more approachable, portable form that's perfect for sharing.
If you enjoyed these homemade Boston cream cupcakes, you'll also love our Strawberry Cupcakes Recipe, Mini Bundt Cakes Recipe, and German Chocolate Cupcakes – they all share that perfect balance of flavor and simplicity!
Have you tried making Boston cream cupcakes before? Did you use any of Grandmama's tips? Drop a comment below sharing your experience or any questions you might have. And if these custard-filled treats brought some joy to your table, we'd love to see your creations on social media!
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Pairing
These are my favorite dishes to serve with Boston Cream Cupcakes
Boston Cream Cupcakes
Equipment
- Standard 12-cup muffin tin (Lined with cupcake liners)
- Electric mixer (Stand or hand mixer)
- Medium saucepan (For making custard)
- Whisk (For mixing batter and custard)
- Mixing bowls (Various sizes)
- Measuring cup set (For precise ingredient measurement)
- Measuring spoon set (For small ingredient measurements)
- Wire cooling rack (For cooling cupcakes)
- Cupcake corer or small knife (For removing cupcake centers)
- Pastry bag or spoon (For filling cupcakes with custard)
- Heatproof bowl (For making ganache)
- Spatula or spoon (For spreading ganache)
- Plastic wrap (To prevent skin formation on custard)
Ingredients
For the Vanilla Cupcakes
- 1¾ cups all-purpose flour
- 1 cup granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter - Softened
- 3 large eggs - Room temperature
- 1 tablespoon pure vanilla extract
- ½ cup milk
For the Vanilla Custard Filling
- 1½ cups whole milk
- ½ cup granulated sugar - Divided
- ¼ teaspoon salt
- 4 large egg yolks
- ¼ cup cornstarch
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla extract
For the Chocolate Ganache
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- 1 tablespoon corn syrup - Optional, for shine
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the softened butter and beat with an electric mixer until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the eggs, vanilla, and milk.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Fill each cupcake liner about ⅔ full with batter.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cupcakes completely on a wire rack before filling.
- In a medium saucepan over medium heat, warm the milk
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