Boston Cream Pie Cupcakes are a mini version of the classic with soft, fluffy, cupcakes, vanilla pastry cream filling, and a rich, decadent chocolate ganache.
Boston Cream Pie Cupcakes
Mr. Gracious talks endlessly about his love for Boston Cream doughnuts. I mean, seriously, the man loves his doughnuts. I was curious to see if he'd feel the same way about Boston Cream Pie, and being more of a cupcake person, I made a delicious cupcake version.
Boston Cream Pie Cupcakes are a combination of soft, fluffy sponge cake, filled with creamy vanilla pastry filling, and topped with a rich, decadent chocolate ganache.
Needless to say, these Boston Cream Pie Cupcakes are AMAZING. Moist, light, rich, and indulgent.
What is Boston Cream Filling Made of?
Boston cream filling is similar to a custard.
It's made with egg yolks, milk, sugar, and vanilla, with cornstarch as a thickener. It is made on the stove-top, like a pudding, and then cooled before using to fill cupcakes.
How Do You Fill a Cupcake with Filling?
There are two basic ways to fill a cupcake.
- Cut a hole in the top of the cupcake. You can use a knife, apple corer, or decorating tip to cut the hole. Then, fill the hole with pastry cream using either a spoon or a piping bag. Take the top piece of the hole you cut out (the part that was IN the hole, like the donut hole) and cut just the top part off. Place it on top. This method is shown in the video below.
- Fill with a filling tip. After the pastry cream is transferred into a pastry bag with the filling tip attached, just stick the tip into the middle of the cupcake and gently squeeze the bag to fill. I prefer this method because it's faster, cleaner, and you can't see any bumps under the ganache. This is a filling tip that you would use for this method.
Can You Freeze Boston Cream Pie Cupcakes?
Parts of the cupcakes can be frozen, but they cannot be frozen fully assembled. You can freeze the cupcakes and ganache, but not the pastry cream.
To freeze the cupcakes, allow to cool completely before transferring to a freezer bag. Freeze for up to 3 months. Thaw on the counter before use.
To freeze the ganache, allow to cool completely. Cover tightly and freeze for up to 3 months. Thaw in the refrigerator. Allow ganache to come to room temperature before using.
More Cupcake Recipes You'll Love
- Strawberry Cheesecake Cupcakes - strawberry cupcakes made with real strawberries topped with cream cheese frosting.
- Best Homemade Funfetti Cupcakes - classic fluffy vanilla cupcakes with fun rainbow sprinkles.
- Berries and Cream Cupcakes - vanilla cupcakes packed with fresh berries and topped with cream cheese frosting and more fresh berries.
- Neapolitan Cupcakes - an ice cream favorite gone cupcake, with chocolate and vanilla cupcakes topped with fresh strawberry buttercream.
- Lemon Cupcakes with Blackberry Buttercream - soft lemon cupcakes with a bright blackberry buttercream.
Boston Cream Pie Cupcakes
Ingredients
For the Cake
- 12 tablespoons unsalted butter softened
- 1 cup sugar
- 2 teaspoons vanilla
- 3 eggs
- 1 ½ cups flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅔ cup buttermilk
For the filling
- 3 egg yolks
- 3 cups milk
- ½ cup sugar
- ⅓ cup cornstarch
- ¼ teaspoon salt
- 1 teaspoon vanilla
For the Ganache
- 8 ounces semi-sweet baking chocolate finely chopped
- 1 cup heavy cream
Instructions
For the cake:
- In a large mixing bowl cream together the butter and sugar.
- Add vanilla and beat again.
- Add eggs, one at a time, beating well after each addition.
- Mix together flour, baking powder and salt in a separate bowl.
- Alternate adding flour mixture and buttermilk to the creamed mixture in 3 batches, beginning and ending with the dry ingredients. Beat after each addition, just until combined.
- Line a lightly greased muffin pan with cupcake liners and fill each liner ¾ of the way full.
- Bake in a 350°F oven for 18-25 minutes, or until a toothpick comes out clean. Allow to cool completely
For the Filling:
- In a medium bowl, beat egg yolks well.
- Gradually stir in milk until well blended.
- In a large, heavy saucepan over medium-low heat, mix together sugar, cornstarch, and salt.
- Gradually add in milk mixture, stirring well to prevent lumps.
- Continue cooking over medium-low heat, stirring constantly until mixture reaches a low boil (about 20 minutes). Mixture should be thickened at this point, and will continue to thicken as it cools. Remove from heat.
- Set pot in a large bowl of ice water, still stirring. Add vanilla and stir to combine.
- Place a piece of plastic wrap directly on filling to prevent a skin from forming and place in refrigerator until ready to use.
Prepare the Ganache
- Place chocolate in a food processor and process until it's finely chopped. Transfer to a mixing bowl. Set aside. Heat cream in a small saucepan until the cream starts to steam, stirring often. Gradually add the hot cream to the bowl of chocolate, and whisk until the mixture is smooth. Wait until cool enough to handle but not hardened.
To assemble the cupcakes:
- When the cupcakes are cooled completely, transfer pastry cream filling to a piping bag with filling tip attached.
- Fill each cupcake with pastry cream and set aside.
- Dip each cupcake into the finished ganache. Allow 30 minutes to an hour for the ganache to set.
Notes
- Homemade pastry cream is best, but in a pinch you can substitute a boxed pudding mix, prepared to package instructions.
- Allow ganache to cool for at least 10-20 minutes before dipping cupcakes into it, or it will be too runny.
- For tips and tricks on making the best ganache, check out my ganache post here.
- Storage: Store in the refrigerator until ready to serve, for up to 2-3 days. Bring to room temperature about 30 minutes before serving.
- Make Ahead Directions: You can prepare the cupcakes, filling, and ganache, and store them separately, covered in the refrigerator. Then assemble prior to use.
Nutrition
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Jerusha (@TheDisneyChef) says
These look amazing! I can't wait to make these for my family... They're obsessed with Boston Cream Pie!
Aspen Jay says
These look so good! Oh I can't wait to make these for my husband, he LOVES boston creams! Thanks for sharing!
Akaleistar says
Oh, wow, those cupcakes look so good!
Kristina & Millie says
oh yes pass a few dozen of these babies over here! I love Boston Cream Pie so Boston Cream Pie cupcakes must be super delish! I have tried a few recipes trying to get the real boston cream flavor and failed, your recipe looks so simple and so right, I can't wait to give it a try! THanks for sharing with Snickerdoodle Sunday!
Thao @ In Good Flavor says
This Boston Cream Pie in a form of a cupcake is such a great idea! I love the smooth, oozy cream pastry middle, and the ganache is finger licking good!
Katherines Corner says
Thank you for sharing at the Thursday Favorite Things blog hop. I featured your yumminess on google plus and facebook and pinned to my just desserts board too xo
Katherines Corner says
watch for your feature on Monday too xo
Ana says
Did you make the cupcakes?
Elaine says
I love Boston Cream Pies...This cupcakes look amazing!! I would love if you stopped by my place and shared your stuff on My 2 Favorite Things on Thursday Link Party. I'd love to have you!!
All that's jas says
Yummy alternative to doughnuts! Thank you for sharing at Thursday Favorite Things. Have a great weekend!
Amanda @ The Chunky Chef says
Okay I need those in my life... right away! Delicious!!! Thank you for sharing with Friday Favorites, we love having you join us 🙂
AnnMarie says
I know so many Boston Cream Pie lovers that I just had to pin this recipe. Thank you!
Britta says
I think I would eat a dangerous number of these! This recipe is a winner - congrats! It has been chosen as a featured post for Family Fun Fridays linky party! Stop by brittalafont.com after Thursday May 7 at 1pm PST and grab your "I was featured" button—already pinned it!
Audra says
do these need to be kept in the fridge due to the filling?
Michelle says
Yes, because of the eggs and milk, they should remain refrigerated until serving time. They can be safely taken out of the refrigerator 2 hours when serving.
Zhuzhu says
I am a bit confused about piping the filling. Do I need to make a hole in the cupcake so the cream will fit or will the cake make room for the cream filling automatically. Do you know what I mean?? ;/
Michelle says
The cake will make room for the filling. Just stick the tip in the top of the cupcake, and squeeze the filling in. (Here's a link showing you exactly how that works). If you prefer, you can always cut a hole in the top of the cupcake (I usually make mine cone-shaped) then spoon the filling in. Here's a link that shows exactly how to do that too.
Just Me says
The link for how to pipe the filling into the cupcake takes me to a Centered Column Tiered Cake Construction?
Ann says
Watch the video, it shows how to make the hole.
nancy says
hi,
may i know what kinf of flour did you use? can i use cake flour instead of all purpose flour?
thanks.
Michelle says
I used all-purpose. Using cake flour instead of all purpose will alter the results as cake flour is a bit finer. If you're trying to make it with cake flour without altering the results, use the amount called for plus a couple of extra tablespoons of cake flour. I hope that helps!
Madeleine says
Just in the middle of making these now. I'm just curious how you suggest they store? I'd say fridge because of the filling but I don't know if the cake would go tough? Not there should be any left over 😉
I had to convert to metric as well and used self raising flour, still worked fab. I could have eaten the raw mix alone!
Michelle says
I suggest storing in the fridge. But you can take them out an hour or so before eating/serving to let the cake soften back up. It's just not a good idea to try to store them on the counter for a whole week.
PS- Glad you're loving them! 🙂
Lisa Fresch says
I can't wait to make this recipe! Do I need whole milk for the filling, or should I use 1%, 2%, or skim? Thank you!
Michelle says
I would use any but skim, probably. You need a little fat in there to get that nice rich taste 🙂
Autumn says
Do you think these can be done as mini cupcakes? they look delicious!
Michelle says
I haven't tried it, so I can't be certain. The only problem that I can think that you might run into is that minis are so small I'm not sure you could fill them that well. Let me know how it goes if you try it!
Francesca says
Help! My filling is very watery. I followed the recipe...what did I do wrong?
Michelle says
Was it runny while still hot? Or after you chilled it? It thickens after cooling and refrigeration.
Judy says
Or, like a regular Boston Cream Pie, you could slice the mini cakes into and spread filling over bottom cake, cut side up. Then top with top cake, cut side down. Dip in ganache. Then you’d have genuine mini Boston Cream Pies!
Donna Dreier says
I think you forgot the flour in the Boston cupcake recipe???
Michelle says
Nope, it's there. Right under "eggs."
Kristin says
If I were to make them into normal size cupcakes, how long and what temperature should I cook them at? I am making them right now and I don't have mini cupcake liners "/ please help!
Michelle says
These are regular sized cupcakes, so the time and temperature described is what you would use.
Denise says
How far in advance can you make these before serving?
Cindy says
Made these as mini cupcakes! Perfect for dinner party! Fill slowly! A few exploded! Great recipe!
Michelle says
Lol. I giggled at exploding cupcakes. 🙂 But I'm glad to hear that they work as mini cupcakes too!
liezl says
what kind of flour did you used? all purpose flour or cake flour ??
Michelle says
All purpose
Lisa says
How far ahead can you make these?
Takiyah says
Instead of buttermilk can I just use whole milk
Michelle says
You could, but the buttermilk keeps it nice and moist. You can also use this buttermilk substitute (uses milk and vinegar) which works equally as well!
liezl says
this is awesome.....so yummy and the texture is good smooth and fluffy ..we enjoyed it so much........
Javi says
Hi, i'm from Italy and I would love to try this recipe but I have a doubt: how many ml of milk are three cups?
Michelle says
1 cup is about 236.5ml, so 3 cups would be about 710ml
Elyse says
This recipe was delicious! I made them for a church potluck and they were a hit! The filling took a little longer than expected to make but it still turned out amazing. We discovered that putting the cupcakes in the freezer for a couple hours to let them set up made them way better. Having the inside partially frozen made the cupcakes wonderful. I highly recommend this recipe!
Tay says
Very good! These came out delicious. The only issue was that the recipe makes too much pastry cream and too much ganache for the number of cupcakes. I'm going to have to make truffles now! Haha. Not that I'm complaining about having truffles in my house.
Ashley says
Can you substitute flour instead of cornstarch for the filling? I made a different recipe of pastry cream last night and it called for flour, so just curious! I don't have cornstarch on hand so I want to make sure before I go out and buy some.
Michelle says
I'm not sure, but I don't think I'd try it. Flour is much heavier than cornstarch. I'd be afraid it would change the flavor and texture too much. Let me know if you do try it, though. I'd love to hear how it goes!
Jodi says
Can you just use a yellow cake mix?
Michelle says
I think that would be an okay shortcut. Let me know how it turns out if you try it!
Yamile says
I made this a couple of days ago and they were a hit. I was lazy and didn't want to make the pastry cream so I filled them with bavarian cream I already had, that is what they use at Dunkin donuts for the boston cream flavor. They were a big hit at work and home. Now I am trying to make this for my father in law and wondering if the recipe works for a cake, I was thinking like a 6 inch 2 layer cake. Will probably try the pastry cream filling later
Michelle says
Ooohh! Let me know how that goes. It sounds yummy. To make a cake, the cook time would increase a hair, maybe about 10 minutes but I think it would work for a cake!
Yamile says
It worked out wonderfully! I baked in 2, 6 inch pans for about 32 mins (my cupcakes were done in 18 mins), still used bavarian cream for the filling because I had plenty left, took about 3/4 cup to give it a nice bursting through the seams look (is that even a thing? lol). I only made 2/3 of the ganache recipe and still had about half of it left. Will try 1/3 cup of heavy cream with 3 oz of chips and 2 tbspoons of butter next time, I think It'll make the perfect amount with no waste.
This recipe is now officially my husband's favorite, had to make this cake at 10pm on a Saturday night because "what kind of people live in a house without cake?!" lol
stephanie says
i made these for my friend's birthday because boston cream pie is one of her favorite things. i was a little nervous because the filling seemed difficult but they turned out PERFECT! she told me they were even better the next day! 🙂
Emilie Buck says
Could you clarify a little as to how long to mix the sugar, cornstarch, and sugar for before adding the milk mix? I assumed that since I was mixing over heat, I should make a caramel and then add the milk in. Now, I think that wasn't the correct thing to do since the milk made hard caramel in the pot that didn't fully dissolve before it came to a boil. It's tasty, but I don't think it's the consistency or flavor I was supposed to be going for.
Michelle says
You're looking for more the consistency of pudding. To mix the sugar, cornstarch, and salt, it should be just a quick stir to make everything combined. The sugar shouldn't melt or anything until after the milk and yolks are added. I hope that helps! Let me know if you have any more questions.
Carol says
I'm making this recipe right now - everything is cooling. It was so easy to whip up at 10 am on a whim! I am making a torted 6" cake, using Yamile's conversions up there, and I'm wondering how well this pastry cream would pipe, if at all. I planned to let it set up for a while in the refrigerator, fill the layers, set up again, then top the cake with some of the ganache and piped pastry cream around the top. Could I get your input on this, or maybe how I might be able to thicken the cream up without making a new batch? Thanks so much!
Michelle says
I wouldn't think it would pipe all that great. Or stay in shape once you did pipe it. It's kind of close to pudding in consistency. A traditional Boston Cream Pie just has the ganache on top. Maybe you could try whipping cream until it's super thick and then adding a little bit of the pastry cream to keep the flavor. Otherwise, maybe adding powdered sugar or cornstarch? Or maybe even whipping in some shortening? It will probably need some experimenting. Do let me know how it goes though!
sanya says
These looks absolutely devine. Gona make them this week end. Can u tell me the butter in grams as i can never make same spoonfull each time.
Dee Webber says
The ganache portion says the ingredients are chocolate and heavy cream, however the directions mention butter. How much butter?
Michelle says
I'm sorry. That went with an old ganache recipe that I've since simplified. No butter. And I fixed the recipe. Thanks for pointing it out.
Susan says
The cupcakes were delicious but I cut the ganache recipe in half and had just enough to pour over 12 cupcakes. Also, the custard recipe made way to much to pipe into 12 little cupcakes. But the cupcakes were moist (12 tablespoons of butter to 1 1/2 cups flour) and everyone loved them.
Jessica Formicola says
Boston cream pie is my favorite dessert, and these cupcakes look incredible! I can't wait to make them for my family!
Jeannette says
Boston cream ANYTHING is super scrumptious, and these cupcakes are just that! Love how it's paired with a ganache for that extra flavour. Thanks for sharing!
Anjali says
Omg yes to everything about these cupcakes!! They are easy to make, perfectly sweet and so so delicious! Everyone in my family loved them!
Pam says
I have loved Boston Cream Pie since I was a kid but have never tried making them in cupcake form. Thanks for all of the great tips!
Cate says
These cupcakes look great! Love this idea, saving to make soon!
Anna says
Love these cupcakes! Making me drool at night!
Deb Tate says
I would have liked to have watched a video on how these are made, but instead...got the start and then a ZILLION adverts. I had to stop. Ridiculous. "jump to the video" very misleading and don't appreciate that at all.
Michelle says
I'm so sorry you had a bad experience! I also have all of my videos on my youtube channel without any ads.
Here's my channel: The Gracious Wife on YouTube
Here's this recipe specifically: Boston Cream Pie Cupcakes on YouTube
Hope that helps!
Kathryn says
These cupcakes are delicious and I love how they are in a mini form! Making these again asap!
Maria San Juan says
Love Boston pies ever since my brother bought them for me the first time! Never thought I'd want to make them. Thank you for the recipe! Will definitely try this!
Dannii says
These look amazing. So light and fluffy! I can't wait to make them.
Gina says
My favorite donut in cupcake form! All about these - better than any traditional frosted or filling cupcake imo!
Vicky says
These look so moist and yummy! I would be intimidated making a Boston cream pie, but these cupcakes are totally doable. We bake lots of cupcakes here and I am always looking for a new twist on them!
Soniya says
Oh my goodness! Boston cream pie is my weekness and cupcakes. Can't wait to try this combination of my favorites!
russell says
I took the Boston Cream off the stove after only 13 minutes. It was so thick it would not move though a piping bag. I could (did) cut it with a knife. 🙁 Cupcake recipe delicious.
Michelle says
It sounds like your heat may have been up too high. Watching it and stirring constantly is a must for homemade custard!
Barb says
Not sweet enough.
Sarah says
This is a great recipe! For me, there was enough filling and ganache for 24 cupcakes instead of 12. Wish I would have doubled that part of the recipe!
Lybirti'sMama45 says
Can I just use a store bought cake mix???
Michelle says
Sure