If you’ve ever wished for a handheld version of a quintessential classic dessert, these Easy Boston Cream Pie Cupcakes will capture your heart (and taste buds) at first bite. Imagine moist vanilla cupcakes lovingly filled with silky pastry cream and crowned with a dreamy chocolate ganache—each one a mini masterpiece! This recipe transforms the beloved layers of Boston cream pie into a playful, crowd-pleasing cupcake that’s as impressive on the dessert table as it is simple to make. Get ready to learn how to turn everyday ingredients into little show-stoppers that beg to be shared.

Easy Boston Cream Pie Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

The joy of these Easy Boston Cream Pie Cupcakes is how the magic comes from such straightforward ingredients. Each component plays a vital role in creating texture, layering flavors, and delivering that delightful bakery look at home.

Butter (¾ cup, softened): Adds richness and helps create a tender, melt-in-your-mouth crumb.
White Sugar (1 cup): Sweetens the cupcakes while also helping them brown beautifully.
Vanilla Extract (2 teaspoons + 1 teaspoon): Adds depth and warmth to both cake and pastry cream—use the good stuff for max flavor!
Eggs (3 eggs) and Egg Yolks (3 yolks): Eggs provide structure and keep your cupcakes light and lofty, while yolks make the filling super creamy.
All Purpose Flour (1 ½ cups): The foundation for a cake that’s soft but sturdy enough to be filled.
Baking Powder (2 teaspoons): Gives the cupcakes lift, making them perfectly puffy.
Buttermilk (⅔ cup): Ensures moist, tender cupcakes with a hint of tang that balances the sweetness.
Whole Milk (3 cups): Forms the backbone of the pastry cream filling—use whole milk for extra richness.
Sugar for Filling (½ cup): Sweetens the creamy center without overpowering it.
Cornstarch (⅓ cup): Thickens the pastry cream to the ideal, pipeable texture.
Salt (¼ teaspoon): Just enough to round out all the flavors—don’t skip it!
Chocolate Chips (1 ⅓ cups): Semi-sweet or dark chips both melt into a glossy, luxurious ganache.
Heavy Whipping Cream (1 cup): Melds with chocolate for a luscious, pourable topping.

How to Make Easy Boston Cream Pie Cupcakes

Step 1: Prepare the Cupcake Batter

Start by preheating your oven to 350 degrees F and lining a cupcake pan with paper liners—this is important to prevent sticking! Cream your softened butter and sugar together in a large bowl until the mixture is light, airy, and pale. This step is key for a tender crumb. Stir in the vanilla extract, eggs, and baking powder, mixing just until combined to help the cupcakes stay fluffy. Gradually alternate adding the flour and buttermilk, stirring gently after each addition. This helps avoid overmixing, giving you perfectly soft cupcakes.

Step 2: Bake the Cupcakes

Fill each liner three-quarters full—they’ll rise just enough without overflowing. Pop the tray into the oven and bake for 18 to 23 minutes. When a toothpick inserted in the center comes out clean or with a few moist crumbs, you’ll know they’re ready. Allow the cupcakes to cool completely before the next steps; a cooled base keeps the filling from melting and ensures tidy assembly.

Step 3: Whip Up the Pastry Cream Filling

Let’s make the dreamy center! In a medium bowl, whisk the egg yolks, then stir in the whole milk—this blend helps thicken and enrich the cream. In a large saucepan, combine your sugar, cornstarch, and salt, then slowly whisk in the milk mixture. Set over medium-low heat and stir constantly. Once the mixture comes to a boil, keep whisking for one more minute as it thickens. Quickly remove from heat and place the pan in an ice bath to cool it down and stop the cooking. Stir in vanilla extract, then leave the filling to cool to a pipeable consistency.

Step 4: Make the Chocolate Ganache

For the decadent topping, place chocolate chips in a heatproof bowl. In a saucepan, warm the heavy cream to a gentle simmer—don’t let it boil—then pour it over the chocolate chips. Cover and let it sit for 5 minutes so the heat melts the chocolate, then stir until silky and smooth. The ganache should be glossy and just thick enough to coat the cupcake tops beautifully.

Step 5: Assemble Your Easy Boston Cream Pie Cupcakes

Take your cooled cupcakes and carefully core out the centers using a cupcake corer or a small knife. Spoon or pipe the cooled pastry cream into the well of each cupcake (don’t be stingy!). Dip each filled cupcake into the bowl of ganache, swirling as needed for an even, glossy cap. Allow the cupcakes to set for at least 30 to 60 minutes so the chocolate firms up and everything melds together. Now, stand back and admire your homemade bakery-worthy treats!

How to Serve Easy Boston Cream Pie Cupcakes

Garnishes

The iconic look of Easy Boston Cream Pie Cupcakes is all about that dark, glossy chocolate crown, but you can add a little flair if you like. A sprinkle of gold sugar, a shard of chocolate, or a light dusting of powdered sugar brings a touch of elegance. For a playful twist, add a fresh berry or a tiny dollop of whipped cream just before serving. Simple, beautiful, and irresistibly inviting!

Side Dishes

While these cupcakes steal the spotlight, they pair wonderfully with coffee, a tall glass of milk, or fresh seasonal fruit. Serve them alongside a brunch spread or with a scoop of vanilla ice cream for an indulgent dessert plate. Their elegant simplicity means they play well with just about anything—as the star of the show or as a sweet finale.

Creative Ways to Present

Showcase your Easy Boston Cream Pie Cupcakes on a tiered dessert stand or arrange them in pretty paper liners for a whimsical party display. For a special occasion, top each with a custom flag or chocolate medallion. Or, serve them on a vintage cake plate for that classic bake shop feel. These little beauties turn any gathering into a celebration, even if you’re simply enjoying one with a cup of afternoon tea.

Make Ahead and Storage

Storing Leftovers

Leftover Easy Boston Cream Pie Cupcakes keep beautifully in an airtight container in the refrigerator for up to three days. Since the filling is dairy-based, it’s best to keep them chilled and take them out just before serving to keep everything fresh and delicious.

Freezing

Want to get ahead of things? You can freeze the plain cupcakes (unfilled and without ganache) tightly wrapped for up to one month. Thaw at room temperature, then add fresh pastry cream and ganache when you’re ready to serve. The cream filling doesn’t freeze well due to texture changes, so always fill and top them fresh for best results.

Reheating

Easy Boston Cream Pie Cupcakes are best enjoyed chilled or at room temperature, but if you want to take the chill off, let them sit out for 30 minutes. Avoid microwaving, as it can melt the ganache and make the filling runny. A brief rest on the counter is all they need to return to their perfect texture.

FAQs

Can I use a cake mix instead of making the cupcakes from scratch?

Absolutely! If you’re short on time, a good quality vanilla or yellow cake mix can save the day. Just be sure to follow the assembly steps for the pastry cream and ganache—these two elements are the secret to authentic Easy Boston Cream Pie Cupcakes flavor.

Is there a way to make these cupcakes ahead of time?

You can bake the cupcakes and make the pastry cream a day in advance. Store the cupcakes tightly covered at room temperature and keep the cream in the fridge. Assemble and glaze with ganache just before serving for the freshest presentation.

What’s the best way to core the cupcakes for filling?

A cupcake corer is handy, but you can also gently use a paring knife or even a large piping tip to remove a plug from the center of each cupcake. Don’t cut all the way to the bottom—leave a little cake at the base to keep that luscious filling inside.

Can I make the pastry cream without cornstarch?

Cornstarch is essential for the glossy, thick texture we love in Boston cream fillings. If you’re out, you can substitute with double the amount of all-purpose flour—just know the end result may be a touch less silky.

How can I transport the finished cupcakes?

Because of the luscious cream and ganache, keep your Easy Boston Cream Pie Cupcakes cool while traveling. Use a cupcake carrier and, if it’s a hot day, chill both the carrier and cupcakes before heading out. They’re sturdy enough for potlucks and parties with just a little care.

Final Thoughts

There’s just something special about sharing these Easy Boston Cream Pie Cupcakes, whether you bake them for a birthday, potluck, or just because. Every bite captures a classic, but with that homemade, heartfelt touch. Go ahead and give this recipe a try; you might just find it becomes your new signature dessert!

Easy Boston Cream Pie Cupcakes Recipe

★★★★★

5.1 from 6 reviews

Author: anna
Total Time: 1 hour
Yield: 12 cupcakes 1x
Diet: Vegetarian

Print Recipe

Description

Delight your taste buds with these Easy Boston Cream Pie Cupcakes. A moist and fluffy cupcake filled with rich pastry cream and topped with a decadent chocolate ganache.

Instructions

For The Cupcakes Preheat oven to 350 degrees F. Line a cupcake pan with paper liners. In a large bowl, cream butter and sugar until light and fluffy. Stir in vanilla, eggs, and baking powder. Gradually add flour and buttermilk until just combined. Fill liners 3/4 full. Bake for 18-23 minutes. Cool completely.
For The Filling Beat egg yolks in a bowl. Combine with milk. In a saucepan, mix sugar, cornstarch, and salt. Whisk in milk and boil for 1 minute. Remove from heat, cool, and stir in vanilla.
For The Chocolate Ganache Place chocolate chips in a bowl. Simmer cream in a saucepan and pour over chips. Cover for 5 minutes, then stir until smooth.
Putting It All Together Core cupcakes, fill with pastry cream, dip in ganache, and allow to set.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American