Boston Cream Pie Cupcakes

Name: Boston Cream Pie Cupcakes
Prep time: 30 min
Cook time: 15 min
Total time: 1 h
Cuisine: American
Ingredients: Pastry Cream Filling; ¼ cup granulated sugar; 1 tablespoon cornstarch; 1 cup milk; 2 egg yolks; 1 tablespoon unsalted butter; 1 teaspoon pure vanilla extract; Vanilla Cupcakes; 13.25 ounces yellow cake mix; 1 cup water; ⅓ cup unsalted butter, melted; 3 large eggs; Chocolate Ganache Frosting; ½ cup semisweet chocolate chips; ¼ cup heavy cream; 2 tablespoons powdered sugar

Author: Amelia Sinclair

Published: October 13, 2025

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Introduction to Boston Cream Pie Cupcakes

Greetings to all home cooks! You know, if you are anything like me you probably constantly search for that yummy dessert that doesn’t take forever to make- am I right? Enter Boston Cream Pie Cupcakes your simple solution for a simply delicious treat. These blond bombshells marry the luscious flavors of pastry cream and velvet chocolate ganache-it’s every stay-at-home mom and hectic career woman’s dream come true. Whether you’re marking an event or just in the mood to spoil yourself a little, these cupcakes are there to bring a smile to your face and yummy excitement to your pallette!

Why You’ll Love This Boston Cream Pie Cupcakes

Imagine a dessert that’s quick to make yet impressively delicious. That’s exactly what these Boston Cream Pie Cupcakes offer! They’re a fabulous solution for those hectic days when you crave something special without spending hours in the kitchen. Plus, with their light, fluffy texture and rich filling, they’re bound to become a family favorite. Treat yourself and your loved ones to these delightful bites that are as good for celebrations as they are for casual afternoons!

Ingredients for Boston Cream Pie Cupcakes

Let’s dive into the ingredients that make these Boston Cream Pie Cupcakes so irresistible! Here’s what you’ll need:

Pastry Cream Filling: This is the heart of the cupcakes, bringing that luscious creaminess we all love.
Granulated Sugar: Sweetens the filling perfectly, balancing out the rich flavors.
Cornstarch: Helps to thicken the pastry cream, giving it that smooth, silky texture.
Milk: Adds creaminess and is essential for creating the pastry cream.
Egg Yolks: Enrich the pastry cream and add depth to the flavor.
Unsalted Butter: Enhances the cream’s richness, making it truly decadent.
Pure Vanilla Extract: Adds a warm, inviting flavor that ties the whole dish together.

Vanilla Cupcakes: A light and fluffy base for our delightful filling.
Yellow Cake Mix: A simple way to get that golden color and support the cupcake structure.
Water: Keeps the batter moist and fluffy.
Melted Unsalted Butter: Provides extra moisture and flavor in the cupcakes.
Large Eggs: Essential for binding and leavening, giving cupcakes their height.

Chocolate Ganache Frosting: The crowning glory! Rich and smooth, this chocolate is the perfect finish.
Semisweet Chocolate Chips: Offers that sweet, chocolatey goodness we crave.
Heavy Cream: Ensures the ganache is creamy and luxurious in texture.
Powdered Sugar: Balances the bitterness of the chocolate, adding just a hint of extra sweetness.

You can find the exact quantities for all ingredients at the bottom of the article, ready for printing. So gather these goodies, and let’s make some magic happen in the kitchen!

How to Make Boston Cream Pie Cupcakes

Ready to bring these Boston Cream Pie Cupcakes to life? Follow these simple steps to ensure that your cupcakes are not just good, but absolutely delightful!

Step 1: Prepare the Pastry Cream

Let’s start with the star of the show—the pastry cream! In a large saucepan, mix the granulated sugar, cornstarch, and milk until it’s smooth. Make sure there are no lumps. Place this over medium heat and keep stirring until it thickens and comes to a gentle boil. This should take about 5-7 minutes.

Once it’s boiling, reduce the heat and let it simmer for just one minute. Remove it from the heat. Now, grab a small bowl. Whisk a bit of the hot mixture into the egg yolks—this keeps the eggs from scrambling when you mix them. Combine this egg mixture back into the saucepan. Heat this over medium-low again, bringing it to a light boil while stirring constantly. In about two minutes, it will get wonderfully thick.

Finally, stir in the butter and vanilla extract. Once that’s melted and mixed in, set the pastry cream aside to cool to room temperature. Trust me, your patience will pay off later!

Step 2: Make the Vanilla Cupcakes

Now onto the cupcakes! Preheat your oven to 350°F. Line two cupcake tins with liners—this makes for easy removal later. In a large bowl, whisk together the yellow cake mix, water, melted butter, and eggs. Make sure it’s smooth and well combined.

Fill each cupcake liner halfway with the batter. This will allow them to rise without overflowing. Pop them in the preheated oven and bake for about 15 minutes. Keep an eye on them—when a toothpick inserted in the center comes out clean, they’re ready!

Once baked, take the cupcakes out and let them cool completely on a wire rack. This step is so important! If you fill them too early, the pastry cream will melt and make a mess.

Step 3: Create the Chocolate Ganache Frosting

While the cupcakes cool, let’s whip up that chocolate ganache. In a microwave-safe bowl, combine the semisweet chocolate chips and heavy cream. Microwave them in 15-second intervals, stirring in between, until smooth. This usually takes about 30-45 seconds total.

After your ganache is creamy, sift in the powdered sugar and mix until combined. Let it cool for about 10 minutes. As it cools, it will thicken nicely and be perfect for topping those cupcakes!

Step 4: Assemble the Cupcakes

It’s the fun part! Grab your cooled cupcakes and take a sharp knife. Carefully cut a 1-inch wide and deep circle in the center of each cupcake. Be gentle, but don’t be afraid! This is where your pastry cream will shine.

Using a spoon or a piping bag, fill each cupcake with the cooled pastry cream. Don’t skimp—fill them up! Then, take your chocolate ganache and dollop it on top of each filled cupcake. Let some of it drizzle over the sides for that picturesque bakery look.

And there you have it! Your Boston Cream Pie Cupcakes are ready to be devoured! I challenge you to keep them around for long; they’re just that good!

Tips for Success

Let the pastry cream cool completely before filling your cupcakes—trust me, it makes all the difference!
For even baking, rotate your cupcake tins halfway through the baking time.
Use a piping bag for a cleaner finish when filling your cupcakes with pastry cream.
Experiment with different chocolate types for your ganache to switch up flavors!
Enjoy these cupcakes within a few days for the best taste and texture.

Equipment Needed

Large saucepan: A sturdy option for making your pastry cream.
Mixing bowls: Use any size you have on hand.
Whisk: A fork works in a pinch if you don’t have one.
Cupcake tins: You can use silicone molds for easy release.
Microwave-safe bowl: Glass or ceramic will do just fine.

Variations of Boston Cream Pie Cupcakes

Gluten-Free Option: Substitute the yellow cake mix with a gluten-free cake mix to accommodate dietary restrictions.
Chocolate Cupcakes: Swap the vanilla cupcakes for chocolate cupcakes for a double chocolate delight!
Fruit-Filled Centers: Add a layer of fresh raspberries or strawberries along with the pastry cream for a fruity twist.
Peanut Butter Ganache: Mix in creamy peanut butter with your chocolate ganache for a nutty flavor.
Dairy-Free Version: Use almond milk and dairy-free chocolate chips to create a dairy-free cupcake.

Serving Suggestions for Boston Cream Pie Cupcakes

Pair these cupcakes with a cup of freshly brewed coffee for a delightful afternoon treat.
Serve alongside a scoop of vanilla ice cream to enhance the creaminess.
For presentation, dust with powdered sugar or cocoa for an elegant touch.
Offer fresh berries on the side for a refreshing contrast to the sweetness.
Arrange on a beautiful serving platter for a stunning dessert display.

FAQs about Boston Cream Pie Cupcakes

Can I make the pastry cream ahead of time?
Absolutely! In fact, making the pastry cream a day in advance can save you time on the day you want to assemble the cupcakes. Just remember to store it in the fridge, covered, until you’re ready to fill your cupcakes!

What’s the best way to store leftovers?
These cupcakes are best enjoyed fresh, but if you have any leftovers, store them in an airtight container in the refrigerator for up to three days. Just keep in mind that the ganache may become firmer when chilled.

Can I freeze these cupcakes?
Yes, you can freeze the unfilled cupcakes! Just make sure to cool them completely, then wrap them tightly in plastic wrap and place them in a freezer-safe bag. When you’re ready, allow them to thaw before filling with pastry cream.

What substitutions can I make for the ganache?
If you’re not a fan of chocolate, you can make a white chocolate ganache by swapping out the semisweet chocolate chips for white chocolate chips. The heavy cream remains the same for that smooth finish.

Are Boston Cream Pie Cupcakes suitable for kids?
Definitely! Kids love the combination of flavors and textures. Just ensure they’re old enough to handle cupcakes filled with creamy pastry and ganache—and be ready for their delighted smiles!

Final Thoughts

Baking Boston Cream Pie Cupcakes is more than just a delightful culinary adventure; it’s a way to create sweet memories with your loved ones. The joy of watching loved ones savor that first bite is truly heartwarming. These cupcakes offer a perfect balance of textures and flavors, making them a showstopper at any gathering. Whether it’s a busy weekday or a special celebration, they’re a treat that brings smiles and warmth. So roll up your sleeves, embrace the sweetness, and let these cupcakes become a cherished tradition in your home. Happy baking, my friends!