Boston Cream Pie Cupcakes

Cupcakes were always a weekend project in our house — the kind of thing I’d do with the kids while the laundry cycled and something cozy played on the radio. But these Boston Cream Pie Cupcakes aren’t your average cupcake. They’re what happens when soft vanilla cake, silky pastry cream, and glossy chocolate ganache all show up in one small, perfect bite.

The first time I made these, I was trying to bring a little joy to a week that had been nothing but errands, tantrums, and fast dinners. I needed something that felt like it belonged in a bakery window but could still be eaten on the couch in sweatpants. That first bite — the custard spilling softly into the fluffy cake, the dark chocolate just barely firm — reminded me why I used to love pastry.

Now these cupcakes live in my “special but doable” recipe file. They’re what I make when I want to feel fancy without spending hours in the kitchen. The steps are simple, the payoff is huge, and every time I serve them, someone asks for the recipe.

Short Description

These Boston Cream Pie Cupcakes have soft vanilla cake centers filled with rich pastry cream and topped with a smooth chocolate ganache. Each bite is a nostalgic mix of bakery-style charm and home-baked comfort.

Ingredients You’ll Need

For the Cupcakes

• 1 1/4 cups all-purpose flour
• 1 cup sugar
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, room temperature
• 2 large eggs
• 1/2 cup sour cream
• 1/4 cup milk
• 1 1/2 teaspoons vanilla extract

For the Pastry Cream Filling

• 1 1/4 cups whole milk
• 3 egg yolks
• 1/4 cup sugar
• 2 tablespoons cornstarch
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

For the Chocolate Ganache

• 4 oz semi-sweet chocolate (chopped or chips)
• 1/2 cup heavy cream

Optional or Substitutions
Sub whole milk with half-and-half for a lighter filling. Use bittersweet chocolate for a deeper ganache flavor. Vanilla bean paste can be used instead of extract.

Step-by-Step Cooking Instructions

Step 1: Make the Pastry Cream
Whisk the egg yolks, sugar, and cornstarch in a small bowl. In a saucepan, heat milk until steaming. Slowly whisk the milk into the yolk mixture, then return to the pan and cook over medium heat until thickened (about 2–3 minutes), whisking constantly. Remove from heat, stir in butter and vanilla. Chill completely.

Step 2: Bake the Cupcakes
Preheat oven to 350°F. Line a 12-cup muffin tin. In a large bowl, whisk flour, sugar, baking powder, and salt. Add butter, eggs, sour cream, milk, and vanilla. Mix until smooth. Divide batter evenly. Bake for 18–22 minutes, or until a toothpick comes out clean. Cool completely.

Step 3: Core and Fill the Cupcakes
Use a cupcake corer or sharp knife to cut out a small center from each cupcake. Fill each hole with cooled pastry cream using a piping bag or spoon.

Step 4: Make the Ganache
Heat heavy cream until just boiling. Pour over chopped chocolate. Let sit for 1–2 minutes, then stir until smooth. Let cool slightly to thicken.

Step 5: Top the Cupcakes
Spoon or dip ganache onto each cupcake. Let sit at room temperature until set.

Mistakes to Avoid & Solutions

1. Overbaking the cupcakes
Dry cake ruins the texture. Check early and pull once a toothpick is clean or with a few moist crumbs.

2. Adding hot pastry cream
Warm pastry cream will melt the cupcake and ganache. Chill it fully before using.

3. Rushing the ganache
If it’s too hot, it’ll run. Too cold, and it’ll be stiff. Let it sit 10–15 minutes until it’s spreadable but glossy.

4. Overfilling the cupcakes
Too much cream spills out. A teaspoon or two is enough.

5. Not sealing with ganache quickly
The cream can dry out if left exposed. Ganache acts like a lid — seal it within an hour.

Serving Suggestions & Pairings

The cupcakes are glossy, rich, and soft. The cream is cool and silky, contrasting with the buttery cake and smooth chocolate. Serve slightly chilled or at room temperature for the perfect texture.

Optional pairings:

• Cold milk or a hot cup of tea
• Fresh berries on the side
• A drizzle of raspberry sauce

Variations and Customizations

Mini version: Use a mini muffin tin and cut the recipe in half. Perfect for parties.

Gluten-free: Use a 1:1 GF flour blend. Adjust baking time by checking at 15 minutes.

Almond twist: Add 1/4 tsp almond extract to the pastry cream.

Mocha ganache: Add 1 tsp espresso powder to the ganache for a coffee-kissed topping.

Lemon cream filling: Swap vanilla with lemon zest and juice for a fresh twist.

Nutrition Information (per cupcake)

• Calories: 320 kcal
• Carbs: 36g
• Protein: 4g
• Fat: 18g
• Sugar: 24g

Frequently Asked Questions (FAQs)

1. Can I make the pastry cream ahead?
Yes — up to 2 days in advance. Keep it well covered in the fridge.

2. Can I freeze these?
Freeze just the baked cupcakes. Add cream and ganache after thawing.

3. What if I don’t have sour cream?
Greek yogurt works well as a substitute.

4. Do they need to be refrigerated?
Yes. Store in the fridge and eat within 3 days.

5. Can I make this as a cake instead?
Absolutely — double the recipe and layer in a round cake pan.

Final Thoughts

These Boston Cream Pie Cupcakes are little pockets of joy. They remind me that baking can be both creative and calming — especially when you end up with something this pretty and delicious. They’re not hard, just layered. And each layer is worth it.

If you give them a try, I’d love to see! Tag me or drop a comment below. These are the kind of cupcakes that turn regular days into something a little more special.