Boston Cream Pie Cupcakes

These Boston Cream Pie Cupcakes bring the iconic dessert into perfect single servings — soft vanilla cupcakes filled with silky pastry cream and topped with glossy chocolate ganache. A show-stopping treat for any celebration, these cupcakes deliver classic Boston Cream Pie flavor in a handheld, party-ready form.

Why You’ll Love This Recipe

You’ll love these cupcakes because they’re the best of both worlds — light, fluffy vanilla cake, creamy custard filling, and rich chocolate ganache. They look elegant but are surprisingly easy to make. Perfect for birthdays, holidays, or whenever you want bakery-quality dessert at home.

Boston Cream Pie Cupcakes

The Boston Cream Pie is a timeless dessert — elegant, balanced, and downright comforting. Its classic trio of tender sponge cake, smooth vanilla pastry cream, and glossy chocolate topping has been beloved for generations. But when you transform that nostalgic favorite into cupcakes, something magical happens: you get all the indulgence in a cute, portable form that’s perfect for any occasion.

These Boston Cream Pie Cupcakes deliver the same luxurious experience as the traditional dessert, only easier to serve and even more fun to eat. They’re perfect for parties, potlucks, birthdays, or holidays, where guests can grab one without needing a fork or plate.

Each cupcake starts with a soft, buttery vanilla base — tender and moist, thanks to sour cream and egg whites. The flavor is simple yet rich, acting as the perfect vessel for that creamy custard filling. And that filling — the pastry cream — is pure perfection: thick, velvety, and infused with real vanilla. It’s what makes these cupcakes taste like they came straight from a professional bakery.

Then comes the finishing touch: a layer of glossy, rich chocolate ganache that sets beautifully on top. It adds just the right amount of sweetness and creates a beautiful contrast against the light cake and creamy filling. Every bite is a harmony of textures — soft cake, smooth cream, and silky chocolate.

One of the reasons this recipe stands out is its approachability. Even if you’ve never made pastry cream before, the step-by-step method here makes it completely manageable. You’ll heat, whisk, and thicken — and before you know it, you’ll have a custard worthy of any pastry shop.

The cupcakes themselves bake up light and fluffy, with a fine crumb and a hint of vanilla. Using room temperature ingredients ensures the batter blends perfectly, giving you that professional, bakery-style texture.

Once baked and cooled, you’ll fill them — a process that’s simple but deeply satisfying. A piping bag or even a zip-top bag will do the trick. Just insert the tip into the center of each cupcake and squeeze in the luscious cream.

The ganache is the grand finale. Made from semi-sweet chocolate, cream, and a touch of corn syrup for shine, it’s smooth, thick, and beautifully glossy. Pour or spoon it on top of each filled cupcake, and as it sets, you’ll see that signature Boston Cream gleam.

Not only do these cupcakes taste incredible, but they also look elegant. The glossy chocolate cap gives them a polished, professional appearance — perfect for gifting, dessert tables, or impressing your guests without hours of labor.

They also store well, making them a great make-ahead dessert. You can prepare the cupcakes and pastry cream a day in advance, then assemble and glaze them before serving.

Whether you’re a fan of the original Boston Cream Pie or just love filled cupcakes, this recipe gives you everything you crave — classic flavor, stunning presentation, and pure comfort in every bite.

These are the cupcakes that make people stop mid-conversation, take a bite, and say, “Oh wow.”

Servings & Time

Servings: 12 cupcakes
Prep Time: 35 minutes
Cook Time: 20 minutes
Chill Time: 1 hour
Total Time: 1 hour 55 minutes

Ingredients

Vanilla Cupcakes

• 6 tbsp (84g) unsalted butter, room temperature

• 3/4 cup (155g) sugar

• 6 tbsp (86g) sour cream, room temperature

• 2 tsp (10ml) vanilla extract

• 3 large egg whites, room temperature

• 1 1/4 cups (163g) all-purpose flour

• 2 tsp (8g) baking powder

• 1/4 tsp salt

• 6 tbsp (90ml) milk, room temperature

• 2 tbsp (30ml) water, room temperature

Pastry Cream Filling

• 2 egg yolks

• 6 tbsp (78g) sugar

• 1 1/2 tbsp cornstarch

• 1 cup + 2 tbsp (270ml) milk

• 1 tbsp (14g) salted butter

• 1 tsp vanilla extract

Chocolate Ganache

• 12 oz (338g) semi-sweet chocolate chips

• 2 tbsp (30ml) light corn syrup

• 3/4 cup + 2 tbsp (210ml) heavy whipping cream

Instructions

1. Make the Vanilla Cupcakes

1. Preheat oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners.

2. In a large bowl, cream together the butter and sugar until light and fluffy.

3. Add sour cream and vanilla, mixing until well combined.

4. Add the egg whites one at a time, beating on medium speed until smooth.

5. In a separate bowl, whisk together flour, baking powder, and salt.

6. Alternate adding dry ingredients and milk/water to the butter mixture, starting and ending with dry ingredients.

7. Divide batter evenly among cupcake liners and bake for 18–20 minutes, or until a toothpick comes out clean.

8. Cool completely before filling.

2. Prepare the Pastry Cream Filling

1. In a medium bowl, whisk together egg yolks, sugar, and cornstarch until smooth.

2. Heat milk in a saucepan over medium heat until just steaming.

3. Slowly pour half the hot milk into the yolk mixture, whisking constantly to temper the eggs.

4. Return the mixture to the saucepan and cook over medium heat, whisking constantly until thickened and bubbling.

5. Remove from heat and whisk in butter and vanilla.

6. Transfer to a bowl, cover with plastic wrap (pressing directly onto the surface), and chill for at least 1 hour.

3. Make the Chocolate Ganache

1. Add chocolate chips and corn syrup to a heat-safe bowl.

2. Heat cream until hot (not boiling), then pour over the chocolate.

3. Let sit for 2–3 minutes, then whisk until smooth and glossy.

4. Assemble the Cupcakes

1. Use a small knife or cupcake corer to remove the center of each cooled cupcake.

2. Spoon or pipe chilled pastry cream into the center.

3. Spoon or pour chocolate ganache over the top, letting it drip slightly down the sides.

4. Allow ganache to set slightly before serving.

Tips

• Room temperature ingredients make a big difference — they blend more evenly for a smoother batter.

• Don’t overbake the cupcakes — remove them as soon as a toothpick comes out clean.

• Make ahead: You can bake the cupcakes and prepare the pastry cream a day in advance. Assemble before serving.

• Storage: Store in the refrigerator for up to 3 days. Bring to room temperature before eating.

• Variation: Use dark chocolate instead of semi-sweet for a richer ganache.