If you’re a fan of Boston Cream Pie, you’re going to fall in love with these cupcakes! These Boston Cream Pie Cupcakes feature soft and fluffy vanilla cake, a silky pastry cream filling, and a glossy chocolate ganache topping. It’s the perfect handheld version of the classic dessert—elegant, indulgent, and absolutely irresistible.
A Sweet Baking Redemption Story
Believe it or not, I wasn’t always a confident baker. I actually grew up cooking with my mom more than baking, so when I finally started diving into baking years ago, it was a whole new world. Unlike cooking, where you can often toss in a little of this and that, baking is much more precise—tiny changes can make a big impact, and not always in a good way.
Back when I was still learning, I took a lot of desserts to work, especially when it was someone’s birthday. I’d ask for their favorite dessert and challenge myself to create a cake inspired by it. One of those requests was a Boston Cream Pie. I’d never made pastry cream before, and unfortunately, that first attempt ended in a puddly disaster—thin pastry cream and a cake that fell apart by the time it got to the office.
Fast forward five years, and it was time for redemption. That same co-worker was leaving for a new adventure, and I knew I had to revisit that Boston Cream Pie… this time, as cupcakes!
Why You’ll Love These Boston Cream Pie Cupcakes
These cupcakes are the perfect blend of flavors and textures:
- Light and fluffy vanilla cupcakes made from scratch
- Smooth and creamy pastry cream filling made with egg yolks and cornstarch
- Glossy chocolate ganache topping piped into beautiful rosettes for an elegant finish
And the best part? They’re actually pretty easy to make once you understand each component!
Ingredients You’ll Need
For the Vanilla Cupcakes:
- Unsalted butter
- Granulated sugar
- Sour cream
- Vanilla extract
- Egg whites
- All-purpose flour
- Baking powder
- Salt
- Milk
- Water
For the Pastry Cream Filling:
- Egg yolks
- Granulated sugar
- Cornstarch
- Whole milk
- Salted butter
- Vanilla extract
For the Chocolate Ganache:
- Semi-sweet chocolate chips
- Light corn syrup
- Heavy whipping cream
How to Make Boston Cream Pie Cupcakes
1. Bake the Vanilla Cupcakes
Start by creaming the butter and sugar until light and fluffy—don’t skip this step! It’s key to a soft texture. Mix in the sour cream and vanilla, then the egg whites. Alternate adding the dry ingredients with the milk and water mixture. Fill your cupcake liners halfway and bake until a toothpick comes out with just a few crumbs.
2. Make the Pastry Cream
While the cupcakes are cooling, whisk together milk, sugar, and cornstarch in a saucepan. Temper the egg yolks, then cook everything together until thickened. Add the butter and vanilla, and let the cream cool to room temperature. It will thicken more as it chills.
3. Prepare the Chocolate Ganache
Pour hot cream over chocolate chips and corn syrup, let it sit, then whisk until smooth and shiny. Chill until it firms up enough to pipe.
4. Assemble the Cupcakes
Use a cupcake corer or knife to remove the center of each cupcake. Fill them with cooled pastry cream. Pipe the chocolate ganache on top—I used a closed star tip to make beautiful rosettes, but feel free to decorate however you like!
Tips for Success
- Cream the butter and sugar thoroughly—this builds air into the batter for light cupcakes.
- Let the pastry cream cool completely before filling your cupcakes.
- Chill the ganache just until firm enough to pipe; too long and it’ll be difficult to work with.
- Serve at room temperature for the best texture and flavor.
Storage
Store cupcakes in the refrigerator for up to 3–4 days. Let them sit at room temperature for 15–20 minutes before serving to soften the ganache and pastry cream.
Final Thoughts
These Boston Cream Pie Cupcakes were a personal victory and a sweet farewell for a cherished co-worker. They’ve become one of my favorite treats to bake and share. Moist vanilla cake, creamy filling, and rich ganache—what’s not to love?
If you’re looking to impress at your next gathering or just want a fun baking project, give these cupcakes a try. You won’t be disappointed!
Boston Cream Pie Cupcakes
Yield: 12–14 cupcakes
Prep Time: 35 minutes
Cook Time: 15 minutes
Total Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American
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
- Prepare Cupcakes:
- Preheat oven to 350°F (176°C). Line a cupcake pan with liners.
- Cream butter and sugar until light and fluffy (3–4 minutes).
- Add sour cream and vanilla, mix to combine.
- Mix in egg whites in two additions, scraping the bowl as needed.
- In a separate bowl, whisk flour, baking powder, and salt.
- In a cup, combine milk and water.
- Add dry ingredients to the batter in two parts, alternating with the milk mixture. Mix until just combined.
- Fill liners halfway and bake for 15–17 minutes, or until a toothpick comes out with a few crumbs.
- Cool cupcakes completely on a wire rack.
- Make Pastry Cream:
- Whisk egg yolks in a bowl, set aside.
- In a saucepan, whisk sugar, cornstarch, and milk until smooth. Cook over medium-high heat, stirring constantly, until it thickens and bubbles.
- Reduce heat and simmer for 2 minutes, then remove from heat.
- Temper the yolks: Add a bit of hot milk mixture to the yolks, whisk, then add back to the saucepan.
- Bring back to a light boil and cook for 2 more minutes, stirring constantly.
- Remove from heat, stir in butter and vanilla. Cool to room temperature.
- Make Ganache:
- Place chocolate chips and corn syrup in a bowl.
- Heat cream to a boil and pour over chocolate. Let sit 3–5 minutes, then whisk until smooth.
- Chill until thick enough to pipe (1–2 hours).
- Assemble:
- Cut out the center of each cupcake with a corer or knife.
- Fill each with pastry cream.
- Pipe ganache on top using a star tip (Ateco 844, Wilton 2D or 1M).
- Serve:
- Refrigerate until ready to serve. Bring to room temperature before eating. Best enjoyed within 3–4 days.
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