Fluffy vanilla cupcakes filled with creamy custard and topped with chocolate ganache—these Boston Cream Cupcakes are worth every bite.
Okay, confession time: the first time I made these, I had zero intention of sharing. Like, none. They were meant to be a personal treat after a long, weird week—one of those weeks where your to-do list laughs at you and nothing goes as planned. You know the ones. I remember thinking, If Boston cream pie were small enough to fit in my hand… that’d solve most of my problems right now.
So I grabbed my whisk and made it happen. Cupcakes with all the magic of a Boston cream pie—minus the fuss, plus a whole lot of chocolate. And let me tell you, the moment I bit into one of those little guys and that pastry cream hit… whew. Problems? Forgotten. Mood? Elevated.
Of course, I ended up bringing them to a friend’s birthday party the next day (because, again, who really needs 12 cupcakes all to themselves?). Everyone went wild. That silky custard center? That shiny ganache top? Gone in minutes.
Why You’ll Love This Boston Cream Cupcakes Recipe?
These aren’t your average cupcakes. They’re a mini version of something classic, nostalgic, and totally decadent. That soft vanilla cake hugs a silky-smooth custard, and the whole thing gets dunked in ganache like it’s off to a black-tie dessert gala. They’re impressive and comforting—a rare combo.
Plus, you don’t need any fancy bakery tools. Just a little patience, a bit of chocolate, and maybe a good playlist while you work. And if you mess up a little? Even better. It just adds to the charm.
Ingredient Notes:
Before you panic and think this is complicated, it’s not. We’re breaking it down by layers, like a good 2000s rom-com subplot.
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For the cupcakes:
You’ll need your usual suspects—softened butter, sugar, vanilla, eggs, flour, baking powder, and buttermilk. The buttermilk gives these a lovely little tang that cuts the sweetness just enough to make you go “Mmmm” without feeling like you ate frosting for dinner. -
Pastry cream filling:
It’s not as intimidating as it sounds. Yolks, milk, sugar, cornstarch, and a little salt. It thickens up into that classic custard texture we all love in Boston cream anything. -
Ganache:
Two ingredients: chocolate and cream. That’s it. And the result is so fancy-feeling you might be tempted to dip your face in it (resist the urge… or don’t).
How To Make Boston Cream Cupcakes?
Step 1. The Cupcakes
You’ll start by creaming your butter and sugar together until they look light and fluffy—like whipped clouds. Add the eggs and vanilla one at a time, and don’t rush it. Whisk together your dry ingredients in one bowl, and alternate adding them to the batter with your buttermilk. It’s like a little dance. Dry, wet, dry, wet, dry. Pour into lined muffin tins and bake till a toothpick comes out clean and your kitchen smells like heaven.
Step 2. The Custard Filling
Whisk your yolks and milk together until smooth, then set aside. In a saucepan, mix sugar, cornstarch, and salt—then slowly add the yolky milk mix while whisking like your life depends on it. Stir until thick and dreamy, then take it off the heat and stir in your vanilla. Chill with plastic wrap directly on top so it doesn’t develop a weird skin (you know what I mean).
Step 3. The Ganache
Warm your cream just until it simmers, then pour it over chopped chocolate. Let it sit undisturbed for a couple minutes (like you’re letting it think about its life choices), then whisk it into glossy, glorious bliss. Let it cool just enough to be pourable.
Step 4. Assembly Time
Core a little hole into the center of each cooled cupcake (I used the handle of a spoon because I’m not fancy). Pipe or spoon in that chilled custard till it’s flush with the top. Then dip the tops in ganache like you’re making them wear edible hats. Let them set—and boom. Dessert of your dreams.
Want To Save This Recipe?
Storage Options:
Store these Boston Cream Cupcakes in the fridge (airtight container is best) for up to 3 days. I actually like them chilled—the cream gets even dreamier. Just let them sit out for 10–15 minutes before biting in if you want the ganache softer.
Variations and Substitutions:
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No buttermilk? Add 1 tablespoon vinegar to regular milk, wait 5 minutes, and you’re good.
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Want chocolate cake instead? Go for it—double the chocolate, double the fun.
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Not into ganache? Melted chocolate chips + a splash of cream = good enough in a pinch.
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Feeling fancy? Add a swirl of whipped cream or a sprinkle of sea salt on top. I won’t stop you.
What to Serve with Boston Cream Cupcakes?
Honestly? They shine all on their own. But if you want to build a vibe:
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Coffee or espresso (it’s giving European café energy)
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Berries for a pop of freshness
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A glass of milk if you’re feeling old-school nostalgic
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A rom-com on Netflix because these pair beautifully with love stories and happy endings
Frequently Asked Questions:
Can I make these ahead of time?
Yes! Bake the cupcakes and make the custard a day ahead. Ganache and fill the day of serving.
Do I need a mixer?
A hand mixer works great. You can do it all by hand… if you want an arm workout.
Can I freeze them?
The cupcakes can be frozen (before filling). But honestly, the custard won’t love you for freezing it.
If you’ve made it this far, then seriously—you need to try these. Boston Cream Cupcakes are one of those desserts that feel like a reward. A little indulgent, a little nostalgic, and a whole lotta delicious.
If you do try them, come back and tell me! Tag me, send pics, leave a comment. I’ll be over here wiping ganache off my face and pretending I only ate one.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Boston Cream Cupcakes
Ingredients
For the Cupcakes:
- ¾ cup 170g unsalted butter, softened
- 1 cup 200g granulated sugar
- 2 teaspoons pure vanilla extract
- 3 large eggs room temperature
- 1 ½ cups 190g all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- ⅔ cup 160ml buttermilk, room temperature
For the Pastry Cream Filling:
- 3 large egg yolks
- 3 cups 720ml whole milk
- ½ cup 100g granulated sugar
- ⅓ cup 40g cornstarch
- ¼ teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
For the Chocolate Ganache:
- 8 oz 225g semi-sweet baking chocolate, finely chopped
- 1 cup 240ml heavy cream
Instructions
Prepare the Cupcakes:
- Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners and lightly grease them. In a large mixing bowl, cream the butter and sugar using a hand or stand mixer on medium speed until light and fluffy, approximately 3 to 4 minutes. Add the vanilla extract and beat briefly to combine. Incorporate the eggs one at a time, ensuring each is fully mixed before adding the next.
- In a separate bowl, sift together the flour, baking powder, and salt. Alternating with the buttermilk, add the dry ingredients to the wet mixture in three parts, beginning and ending with the flour. Mix until just combined; do not overmix.
- Divide the batter evenly among the prepared cupcake liners, filling each approximately three-quarters full. Bake for 18 to 25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack before filling.
Prepare the Pastry Cream:
- In a medium bowl, whisk the egg yolks until smooth. Gradually add the milk and whisk until well combined. In a heavy-bottomed saucepan, mix the sugar, cornstarch, and salt. Slowly pour in the milk mixture, whisking constantly to avoid clumping.
- Cook the mixture over medium-low heat, stirring continuously, until it thickens and reaches a gentle boil—approximately 15 to 20 minutes. Immediately remove from heat and stir in the vanilla extract. Transfer the custard to a heatproof bowl, cover the surface with plastic wrap to prevent skin formation, and refrigerate for at least 1 hour or until well chilled.
Prepare the Ganache:
- Place the chopped chocolate into a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer (do not allow to boil). Pour the hot cream over the chocolate and let sit undisturbed for 2 minutes. Whisk gently until smooth and glossy. Allow to cool for 10 to 15 minutes, or until slightly thickened but still pourable.
Assemble the Cupcakes:
- Using a small paring knife or cupcake corer, remove a 1-inch-deep cavity from the center of each cupcake. Fill each cavity with the chilled pastry cream using a piping bag or spoon. Discard or reserve the cupcake centers.
- Dip the top of each cupcake into the ganache, swirling gently to ensure even coating. Return cupcakes to the wire rack and allow the ganache to set at room temperature for 30 to 60 minutes before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
