Ultimate Boston Cream Pie Cupcakes – Rich, Creamy & Irresistible!

If you love Boston Cream Pie, you’re going to adore these Boston Cream Pie Cupcakes! They bring together everything you love about the classic dessert—moist vanilla cake, a luscious pastry cream filling, and a rich chocolate ganache topping—all in a portable cupcake form. Perfect for parties, special occasions, or just a sweet treat for yourself, these cupcakes are guaranteed to impress.

The light and fluffy vanilla cupcakes are filled with a smooth, homemade pastry cream and topped with a glossy, decadent chocolate ganache. Each bite is an explosion of creamy, chocolaty goodness!

Ingredients for Boston Cream Pie Cupcakes

For the Vanilla Cupcakes

• 6 tbsp (84g) unsalted butter, room temperature
• ¾ cup (155g) sugar
• 6 tbsp (86g) sour cream, room temperature
• 2 tsp (10ml) vanilla extract
• 3 large egg whites, room temperature
• 1 ¼ cups (163g) all-purpose flour
• 2 tsp (8g) baking powder
• ¼ 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 ½ 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
• ¾ cup + 2 tbsp (210ml) heavy whipping cream

Now that we have all the ingredients, let’s move on to the step-by-step instructions for baking these delicious cupcakes!

Instructions

Step1: Bake the Vanilla Cupcakes

1. Preheat your oven to 350°F (176°C) and line a cupcake pan with cupcake liners.
2. In a large mixing bowl, cream together butter and sugar until light and fluffy (about 3-4 minutes). This step is crucial for soft, airy cupcakes.
3. Add the sour cream and vanilla extract, mixing until well combined.
4. Beat in the egg whites in two batches, ensuring they are fully incorporated after each addition. Scrape down the sides of the bowl as needed.
5. In a separate bowl, whisk together the flour, baking powder, and salt.
6. In a small measuring cup, combine the milk and water.
7. Add half of the dry ingredients to the batter and mix until combined. Then add the milk mixture, mix again, and finally incorporate the remaining dry ingredients. Mix until smooth.
8. Fill the cupcake liners halfway with batter.
9. Bake for 15-17 minutes, or until a toothpick inserted in the center comes out with just a few crumbs.
10. Let the cupcakes cool in the pan for 2-3 minutes, then transfer them to a wire rack to cool completely.

Step2: Make the Pastry Cream Filling

11. In a medium bowl, lightly beat the egg yolks and set aside.
12. In a saucepan, whisk together the sugar, cornstarch, and milk until smooth.
13. Cook over medium-high heat, stirring continuously, until the mixture thickens and begins to bubble.
14. Reduce the heat to medium and let it simmer for 2 minutes. Remove from heat.
15. Slowly pour a small amount of the hot milk mixture into the egg yolks while whisking constantly (this prevents the eggs from scrambling).
16. Pour the egg mixture back into the saucepan and return to medium heat, bringing it to a light boil for 2 minutes while stirring continuously.
17. Remove from heat and stir in the butter and vanilla extract until smooth.
18. Let the pastry cream cool to room temperature before using.

Step3: Prepare the Chocolate Ganache

19. Place the chocolate chips and corn syrup in a large heatproof bowl.
20. Heat the heavy cream in a saucepan until it just begins to boil.
21. Pour the hot cream over the chocolate chips and let it sit for 3-5 minutes.
22. Whisk until smooth and glossy.
23. Refrigerate the ganache until it thickens and firms up (about 1-2 hours).

Step4: Assemble the Cupcakes

24. Once the cupcakes and pastry cream are cool, use a cupcake corer or small knife to cut out the centers of the cupcakes.
25. Spoon or pipe the pastry cream into the hollow centers.
26. Using a piping bag fitted with a large star tip (like Wilton 2D or 1M), pipe the chocolate ganache on top in a swirl pattern.
27. Refrigerate the cupcakes until ready to serve. Let them come to room temperature before eating, as the ganache will be firm when cold.

Now your Boston Cream Pie Cupcakes are ready to enjoy!

Want storage tips and nutritional information?

Storage & Reheating Tips for Boston Cream Pie Cupcakes

How to Store Boston Cream Pie Cupcakes

• Refrigerator: Store cupcakes in an airtight container in the fridge for up to 3-4 days. The pastry cream filling contains dairy, so refrigeration is essential.
• Freezing: You can freeze the unfilled cupcakes for up to 3 months. Wrap them tightly in plastic wrap and place them in a freezer-safe container. When ready to use, thaw at room temperature before filling and decorating.

Best Way to Serve Boston Cream Pie Cupcakes

• These cupcakes taste best when served at room temperature. If refrigerated, let them sit out for 10-15 minutes before serving.
• The ganache will be firm when cold, so allowing it to warm slightly brings out its smooth texture.

Nutritional Information (Per Cupcake)

• Calories: 364
• Sugar: 34.2g
• Sodium: 82.5mg
• Fat: 18.8g
• Carbohydrates: 46.2g
• Protein: 5.6g
• Cholesterol: 58.3mg

Pro Tips & Common Mistakes to Avoid

Expert Tips for the Best Boston Cream Pie Cupcakes

✅ Cream the Butter and Sugar Well – Beating them together for at least 3-4 minutes makes the cupcakes light and fluffy. Don’t rush this step!

✅ Use Room Temperature Ingredients – This ensures a smoother batter and prevents curdling. Let eggs, butter, and dairy sit out for about 30 minutes before using.

✅ Don’t Overmix the Batter – Overmixing can make cupcakes dense. Mix until just combined after adding dry ingredients.

✅ Chill the Pastry Cream – Allow the cream to fully cool before filling the cupcakes, or it may seep into the cake instead of staying in place.

✅ Let the Ganache Thicken – Refrigerate the ganache for at least 1-2 hours before piping. If too runny, let it chill longer.

Common Mistakes to Avoid

🚫 Filling the Cupcakes Too Early – Warm cupcakes can make the pastry cream runny. Always let them cool completely.

🚫 Skipping the Corn Syrup in the Ganache – This keeps the ganache glossy. Without it, the chocolate may look dull and crack.

🚫 Refrigerating for Too Long Before Serving – The chocolate ganache firms up in the fridge. Let cupcakes sit at room temperature for 10-15 minutes before serving.

Boston Cream Pie Cupcakes

These Boston Cream Pie Cupcakes are a delightful twist on the classic Boston Cream Pie. They feature moist vanilla cupcakes filled with rich pastry cream and topped with smooth chocolate ganache. Perfect for special occasions or an indulgent treat, these cupcakes deliver a delicious balance of light cake, creamy filling, and rich chocolate in every bite.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 15 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine American

Servings 12 cupcakes

Calories 364 kcal

Equipment

• Mixing bowls
• Electric mixer (hand or stand)
• Cupcake pan
• Cupcake liners
• Saucepan
• Whisk
• Piping bag & tip (for ganache)
• Cupcake corer or knife

Ingredients

  

• For the Vanilla Cupcakes
• 6 tbsp 84g unsalted butter, room temperature
• ¾ cup 155g sugar
• 6 tbsp 86g sour cream, room temperature
• 2 tsp 10ml vanilla extract
• 3 large egg whites room temperature
• 1 ¼ cups 163g all-purpose flour
• 2 tsp 8g baking powder
• ¼ tsp salt
• 6 tbsp 90ml milk, room temperature
• 2 tbsp 30ml water, room temperature
• For the Pastry Cream Filling
• 2 egg yolks
• 6 tbsp 78g sugar
• 1 ½ tbsp cornstarch
• 1 cup + 2 tbsp 270ml milk
• 1 tbsp 14g salted butter
• 1 tsp vanilla extract
• For the Chocolate Ganache
• 12 oz 338g semi-sweet chocolate chips
• 2 tbsp 30ml light corn syrup
• ¾ cup + 2 tbsp 210ml heavy whipping cream

Instructions

 

• Step 1: Make the Vanilla Cupcakes
• Preheat your oven to 350°F (176°C) and line a cupcake pan with cupcake liners.
• In a mixing bowl, cream butter and sugar until light and fluffy (about 3-4 minutes).
• Add sour cream and vanilla extract, mixing well.
• Beat in egg whites in two batches, ensuring full incorporation.
• In a separate bowl, whisk together flour, baking powder, and salt.
• Combine milk and water in a small cup.
• Add half of the dry ingredients to the batter, mix, then add the milk mixture and mix again. Finally, add remaining dry ingredients and mix until smooth.
• Fill cupcake liners halfway with batter.
• Bake for 15-17 minutes, or until a toothpick inserted comes out clean.
• Let cupcakes cool in the pan for 2-3 minutes, then transfer to a wire rack.
• Step 2: Make the Pastry Cream
• Lightly beat egg yolks in a medium bowl; set aside.
• In a saucepan, whisk together sugar, cornstarch, and milk until smooth.
• Cook over medium-high heat, stirring, until the mixture thickens and bubbles.
• Reduce heat and simmer for 2 minutes, then remove from heat.
• Slowly mix a small amount of the hot milk into the egg yolks while whisking.
• Pour the egg mixture back into the saucepan and cook over medium heat for 2 more minutes, stirring continuously.
• Remove from heat and mix in butter and vanilla. Let cool completely.
• Step 3: Make the Chocolate Ganache
• Place chocolate chips and corn syrup in a bowl.
• Heat heavy cream until boiling, then pour over the chocolate. Let sit for 3-5 minutes.
• Stir until smooth and glossy. Chill for 1-2 hours until firm enough to pipe.
• Step 4: Assemble the Cupcakes
• Cut out the centers of the cupcakes using a knife or cupcake corer.
• Fill the holes with pastry cream.
• Pipe the chocolate ganache on top in a swirl pattern.
• Refrigerate cupcakes until ready to serve. Let them come to room temperature before eating for the best texture.

Notes

If you don’t have sour cream, substitute with Greek yogurt or buttermilk.
Ganache tip: Add extra corn syrup for an even glossier finish.
Store cupcakes in the fridge for up to 4 days but let them sit at room temperature before serving.

Keyword Boston Cream Pie Cupcakes, chocolate ganache cupcakes, cream-filled cupcakes, homemade Boston cream cupcakes, pastry cream filling, vanilla cupcakes with chocolate topping

FAQ for Boston Cream Pie Cupcakes

❓ Can I Make These Boston Cream Pie Cupcakes Ahead of Time?

Yes! You can bake the cupcakes 1 day ahead, store them covered at room temperature, and fill/decorate them the next day.

❓ How Do I Fill Cupcakes Without a Cupcake Corer?

Use a small knife to cut a circle in the top of the cupcake and remove the center. You can also use a piping bag with a long tip to inject the filling directly.

❓ Can I Use Dark Chocolate for the Ganache?

Absolutely! Dark chocolate (around 60-70% cocoa) will give a richer, more intense flavor.

❓ What’s a Good Substitute for Sour Cream?

You can use Greek yogurt or buttermilk instead of sour cream. They provide the same moisture and slight tanginess.

❓ Can I Make This Recipe Gluten-Free?

Yes! Use a 1:1 gluten-free flour substitute, and make sure all ingredients (especially baking powder) are labeled gluten-free.

Final Thoughts

Boston Cream Pie Cupcakes are the perfect combination of light, fluffy vanilla cake, rich pastry cream, and silky chocolate ganache—all in one bite-sized treat. They bring the nostalgic flavors of the classic Boston Cream Pie into a fun and elegant cupcake form, making them perfect for birthdays, parties, or even just a weekend baking project.

What makes these cupcakes truly special is their balance of textures and flavors. The soft cupcake contrasts beautifully with the creamy filling, while the glossy ganache adds a rich, chocolatey finish. With the right techniques—like creaming the butter and sugar properly, chilling the pastry cream, and letting the ganache set—you’ll get bakery-style cupcakes right from your own kitchen.

So whether you’re a seasoned baker or a beginner looking for a challenge, this recipe is totally worth it. Once you take a bite, you’ll see why these cupcakes are a fan favorite!