...
Go Back
–+ servings
A homemade Boston Cream Cupcakes with a bite taken out, revealing creamy vanilla custard oozing from the soft, golden sponge. Topped with a rich, glossy chocolate swirl, the cupcake sits in a slightly crinkled white liner on a black cooling rack.

Boston Cream Cupcakes

These Boston Cream Cupcakes transform the beloved Boston cream pie into single-serve treats. They feature soft vanilla cupcakes filled with smooth pastry cream and topped with a glossy chocolate ganache.
No ratings yet
Print Pin
Course: Dessert
Cuisine: American
Keyword: boston cream cupcakes, Boston Cream cupcakes Betty Crocker, Boston cream cupcakes pioneer woman, Boston cream cupcakes with cake mix, Easy boston cream cupcakes, Old fashioned boston cream cupcakes
Servings: 12 cupcakes
Calories: 320kcal
Cost: $10

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

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition

Serving: 80g | Calories: 320kcal | Carbohydrates: 42g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 95mg | Sodium: 120mg | Potassium: 120mg | Fiber: 1g | Sugar: 28g | Vitamin A: 400IU | Calcium: 60mg | Iron: 1mg