Boston Cream Cupcakes
- By Amy Dong
- Updated Apr. 27, 2025
Any Boston Cream Pie lovers, will flip over these Boston Cream Cupcakes. Your family and friends will be impressed with the tender crumb, golden custard, and smooth chocolate ganache.
In This Article
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Video: watch us make this Recipe
Why This Recipe Stands Out
These Boston Cream Cupcakes are ridiculously delicious and one of our favorite desserts recipes.
- Tender, Buttery Cake: The cupcakes are moist and fluffy, just like a bakery treat. They remind me of our Easy Yellow Cupcakes with Chocolate Ganache.
- Party-Perfect: This cupcake version of Boston Cream Pie (which isnโt really a pie at all) is a classic dessert thatโs loved by al. Theyโre the perfect treat for parties and gatherings.
- You Can Make Them Ahead of Time: The cupcakes can be assembled and glazed a day in advance.
Key Recipe Ingredients
- Heavy Cream โ We use heavy cream to give our pastry cream and chocolate glaze their deliciously rich and creamy texture.
- Egg Yolks โ The egg yolks in our pastry cream not only add a beautiful yellow color but also contribute to its velvety smooth consistency.
- Cornstarch โ Cornstarch is the secret ingredient in our pastry cream. It helps thicken the cream and gives it the perfect piping consistency.
- Unsalted Butter โ We use unsalted butter in our pastry cream and cupcakes for that rich, buttery flavor. Make sure itโs chilled when you add it to the pastry cream.
- All-Purpose Flour โ We use all-purpose flour to give our cupcakes the perfect crumb structure.
- Whole Milk โ Whole milk keeps your cupcakes moist and tender.
- Chocolate โ We use bittersweet chocolate for the ganache, but you can also use milk chocolate.
Substitutions And Variations
Here are some of our favorite substitutions and variations for this recipe:
- Glaze: We love the classic chocolate glaze, but you can frost the top with buttercream frosting of your choice.
- Toppings: Top with chopped berries, toasted nuts, or colorful sprinkles.
- Extracts: For a fragrant twist, try almond extract or lemon extract instead of vanilla.
Step-By-Step Recipe Instructions
- Heat heavy cream in a saucepan. In a separate bowl, whisk egg yolks, sugar, salt, and cornstarch. Slowly whisk the hot cream into the yolk mixture.
- Return to the pan, cook, and whisk until thick. Remove from heat and whisk in butter and vanilla. Cover with plastic wrap and chill.
- Combine dry ingredients in a bowl. Add the butter and mix until it resembles coarse sand.
- Add eggs and mix. Add milk and vanilla and mix until light and fluffy.
- Fill muffin cups and bake at 350ยฐF for 19-20 minutes. Cool completely.
- In a saucepan, combine cream, corn syrup, chocolate, and vanilla. Heat and stir until smooth. Let the glaze cool and thicken at room temperature for at least 1 hour.
- Cut a hole in the center of each cupcake and fill with pastry cream. Place a small disk of cake on top.
- Cover the top with chocolate glaze. Refrigerate until the glaze is set and enjoy.
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
- Make the Pastry Cream: The pastry cream can be made up to 2 days in advance. Press plastic wrap directly onto the surface of the pastry cream and refrigerate it until youโre ready to use it.
- Make the Cupcakes: You can bake the cupcakes ahead of time and store them unfilled in an airtight container at room temperature for up to 2 days. When youโre ready to serve, fill the cupcakes with pastry cream and top with chocolate glaze.
- Fully Assembled Cupcakes: You can also fully assemble the cupcakes up to 24 hours ahead. Once the chocolate glaze is set, refrigerate the cupcakes in an airtight container. Take them out of the fridge and let them come to room temperature before serving.
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Boston Cream Cupcakes
If you like Boston Cream Pie, youโll flip over these yummy Boston Cream Cupcakes! Tender, moist, and filled with creamy custard.
Ingredients
For the Pastry Cream:
- 1 โ cups heavy cream
- 3 egg yolks
- โ cup granulated sugar
- โ tsp salt
- 4 tsp cornstarch
- 2 TB unsalted butter, cut into 2 pieces
- 1 ยฝ tsp vanilla extract
For the Cupcakes:
- 1 ยพ cups all-purpose flour
- 1 cup granulated sugar
- 1 ยฝ tsp baking powder
- ยพ tsp salt
- 12 TB unsalted butter, softened but still cool, cut into 12 pieces
- 3 large eggs
- ยพ cup whole milk
- 1 ยฝ tsp vanilla extract
For the Chocolate Glaze:
- ยพ cup heavy cream
- ยผ cup light corn syrup
- 8 oz bittersweet chocolate, finely chopped
- ยฝ tsp vanilla extract
Instructions
- Make the Pastry Cream: Heat the heavy cream in a medium saucepan over medium heat until simmering, stirring occasionally.
- Meanwhile, whisk the egg yolks, sugar and salt together in a medium bowl. Add the cornstarch and whisk until the mixture is pale yellow and thick, about 15 seconds.
- When the cream reaches a full simmer, slowly whisk it into the yolk mixture. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it's a thick pudding consistency, 1 to 2 minutes.
- Remove the pan from the heat and whisk in the butter and vanilla extract until the butter is completely melted. Transfer the pastry cream to a small bowl and press plastic wrap directly on the surface. Refrigerate until set, at least 2 hours or up to 2 days.
- Make the Cupcakes: Preheat oven to 350 degrees F. Line a standard 12-cup muffin pan with paper liners and set aside.
- In the bowl of a stand mixer fitted with paddle attachment, combine the flour, sugar, baking powder and salt on medium-low speed. Add the butter and mix until the mixture resembles coarse sand.
- Add the butter and mix until the mixture resembles coarse sand. Add the eggs, gently mixing until incorporated.
- Add the milk and vanilla extract; to avoid splatter, blend on low and then increase to medium, mixing until light and fluffy and no lumps remain, about 3 minutes, stopping to scrape the sides and bottom of the bowl halfway through. Batter will be almost a bit "foamy" to the touch.
- Fill the muffin cups three-quarters full and bake until a toothpick inserted into the center of a cupcake comes out clean, 19-20 minutes. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Make the Glaze: Combine the heavy cream, corn syrup, chocolate and vanilla in a small saucepan over medium heat, stirring constantly, until smooth. Set the glaze aside to cool and thicken at room temperature at least 1 hour
- Assemble the Cupcakes: Using a paring knife, cut into the center of the cupcake at a 45-degree angle about โ -inch from the edge and cut all the way around. Remove the cone and cut away all but the top ยผ inch, leaving a small disk of cake.
- Fill the inside of each cupcake with room-temp pastry cream and top with the disk of cake. Spread the chocolate glaze over top of each cupcake, covering the top completely. Refrigerate the cupcakes until the glaze is set, about 10 minutes. Serve at room temp.
Notes
- When making the pastry cream, press plastic wrap directly onto the surface before refrigerating. This will prevent a skin from forming, keeping your pastry cream smooth and creamy.
- Fill your cupcake liners three-quarters full to ensure a beautiful, even rise without spilling over.
- I let my glaze cool longer than 1 hour to thicken to a frosting consistency. Chill in the fridge a bit, if needed.
- This recipe is part of our Cake and Cupcake Recipes Collection.
Nutrition (per serving)
Calories: 585kcal | Carbohydrates: 54g | Protein: 7g | Fat: 38g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 174mg | Sodium: 266mg | Potassium: 215mg | Fiber: 2g | Sugar: 37g | Vitamin A: 1174IU | Vitamin C: 0.2mg | Calcium: 107mg | Iron: 2mg
Commonly Asked Questions
What type of chocolate is best for the glaze?
For the chocolate glaze, we recommend using bittersweet chocolate. It gives the glaze a rich, deep flavor that complements the sweetness of the pastry cream and the cupcakes. You can also use semisweet chocolate if you prefer a slightly sweeter glaze.
What is the best way to fill the cupcakes with pastry cream?
We recommend using a piping bag to fill the cupcakes with pastry cream. It gives you better control and ensures that each cupcake is filled evenly
How long do homemade Boston Cream Cupcakes keep?
Boston Cream Cupcakes can be kept in the refrigerator for up to 3 days. Be sure to store them in an airtight container to maintain their freshness.
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