Ultimate Boston Cream Cupcakes Recipe

Introduction

Imagine biting into a soft, buttery vanilla cupcake, only to be met with a smooth, velvety pastry cream filling that melts in your mouth. Just when you think it can’t get any better, the entire masterpiece is topped with a glossy, rich chocolate ganache that brings it all together. These Boston Cream Cupcakes are a bite-sized version of the legendary Boston Cream Pie, offering the perfect balance of textures and flavors.

These cupcakes are perfect for special occasions, afternoon tea, or a sweet indulgence anytime. Whether you’re making them for a birthday, holiday gathering, or simply because you crave a bakery-style treat, this recipe will satisfy your sweet tooth.

History of Boston Cream Cupcakes

The Boston Cream Pie—the inspiration behind these cupcakes—originated in the Parker House Hotel in Boston in 1856, created by a French chef named Sanzian. Despite being called a “pie,” it is actually a cake layered with pastry cream and topped with chocolate. Over time, people adapted this dessert into smaller, more convenient Boston Cream Cupcakes that deliver the same delicious experience in handheld form.

The cupcake version became widely loved because it eliminates the need for slicing, making it a hit at parties and events. Today, you’ll find these cupcakes in bakeries across the United States, often filled with rich custard and topped with glossy chocolate ganache.

Benefits of Making Boston Cream Cupcakes at Home

Making these cupcakes from scratch has numerous benefits:
✅ Control over ingredients – No preservatives or artificial additives.
✅ Customization – Adjust sweetness, fillings, and toppings to your liking.
✅ Better quality – Home-baked treats often taste fresher and richer.
✅ Fun activity – A great recipe to make with kids, friends, or family.
✅ Perfect for gifting – These cupcakes look fancy and make a delightful homemade gift.

Boston Cream Cupcakes Recipe

Ingredients

For the Cupcakes:

• 1 ½ cups (190g) all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup (115g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup (120ml) whole milk

For the Pastry Cream Filling:

• 1 ¼ cups (300ml) whole milk
• 3 large egg yolks
• ¼ cup (50g) granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 tablespoon unsalted butter

For the Chocolate Ganache:

• ½ cup (120ml) heavy cream
• 4 oz (115g) semi-sweet or dark chocolate, finely chopped
• 1 teaspoon unsalted butter (for shine)

Instructions

Step 1: Bake the Cupcakes

1. Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, beat butter and sugar until light and fluffy (about 2 minutes).
4. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract.
5. Gradually add dry ingredients, alternating with milk. Mix until just combined.
6. Divide the batter evenly among cupcake liners, filling each about 2/3 full.
7. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
8. Let the cupcakes cool completely before filling.

Step 2: Make the Pastry Cream Filling

1. In a saucepan over medium heat, warm the milk until steaming but not boiling.
2. In a separate bowl, whisk together egg yolks, sugar, and cornstarch until smooth.
3. Slowly pour half of the hot milk into the egg mixture while whisking constantly.
4. Return everything to the saucepan and cook over medium heat, stirring constantly, until thickened (about 2 minutes).
5. Remove from heat, stir in vanilla extract and butter.
6. Transfer to a bowl, cover with plastic wrap (pressing it onto the surface), and chill for at least 1 hour.

Step 3: Make the Chocolate Ganache

1. Heat heavy cream in a small saucepan until just simmering.
2. Pour hot cream over the chopped chocolate and let sit for 2 minutes.
3. Stir until smooth, then mix in butter for extra shine. Let cool slightly.

Step 4: Assemble the Cupcakes

1. Using a knife or piping tip, cut a small hole in the center of each cupcake.
2. Fill a piping bag with pastry cream and pipe it into the cupcakes.
3. Spoon chocolate ganache over each cupcake, letting it drip down the sides.
4. Allow to set for at least 15 minutes before serving.

Nutritional Information (Per Cupcake)

• Calories: ~290
• Carbohydrates: 35g
• Protein: 4g
• Fats: 15g
• Sugar: 22g
• Fiber: 1g

Tips for the Best Boston Cream Cupcakes

✔ Chill the pastry cream – It should be thick and cold before filling the cupcakes.
✔ Don’t overfill – Too much filling can cause the cupcakes to fall apart.
✔ Use high-quality chocolate – It makes a difference in taste and texture.
✔ Let the ganache cool slightly – Too hot, and it will run off; too cold, and it won’t spread well.

Who Will Love These Cupcakes?

These cupcakes are perfect for:
❤️ Boston Cream Pie lovers who want a handheld version.
❤️ Chocolate lovers who enjoy rich, velvety ganache.
❤️ Pastry enthusiasts who appreciate a balance of textures.
❤️ Kids and adults alike—everyone loves a surprise filling!

Conclusion

Boston Cream Cupcakes are the perfect combination of soft vanilla cake, creamy custard filling, and rich chocolate ganache. They capture all the flavors of the classic Boston Cream Pie in a convenient, portable dessert.

Whether you’re making them for a party, family gathering, or just as a special treat for yourself, these cupcakes are guaranteed to impress. Try them today and experience the magic of homemade bakery-style cupcakes!

Would you like any variations on this recipe? Maybe a strawberry-filled version or a caramel drizzle? 😍