Boston Cream Pie Cupcakes

The first bite is pure magic—soft cake, creamy filling, and a rich chocolate top.
These Boston Cream Pie Cupcakes taste like the classic dessert but in a cute, handheld form.

I made them for a weekend get-together, and everyone loved the surprise cream inside.
They’re light, smooth, and just the right mix of fancy and fun.

If you love creamy desserts that melt in your mouth, this one’s for you.
Let’s bake these little treats and make your day a bit sweeter.

Why You’ll Love This Recipe

• Classic Flavor, New Form: All the taste of Boston cream pie without needing a fork.
• Impressive Yet Simple: These cupcakes look fancy but use straightforward techniques.
• Make-Ahead Friendly: Bake the cupcakes and prepare the custard a day early for easy assembly.
• Perfect for Parties: Individual servings mean no slicing or sharing required.
• Crowd-Pleaser: The combination of vanilla, custard, and chocolate wins over every age group.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 30 minutes
• Cook Time: 18 minutes
• Cooling & Assembly Time: 2 hours
• Total Time: About 3 hours

Servings: This recipe makes 12 cupcakes, perfect for a small gathering or family dessert. Double the batch if feeding a crowd.

Difficulty: Moderate. The cupcakes themselves are beginner-friendly, but making custard requires attention and patience.

Required Kitchen Tools

• Muffin tin
• Paper cupcake liners
• Medium saucepan
• Mixing bowls
• Electric mixer or whisk
• Piping bag or small spoon
• Small microwave-safe bowl

Ingredients

These Boston Cream Pie Cupcakes bring together three simple components that create something special.

The vanilla cupcakes stay moist and tender, the custard filling adds creamy richness, and the chocolate ganache provides that signature glossy finish. Here’s everything you’ll need:

For the Vanilla Cupcakes:

• 1/2 cup (115g) unsalted butter, softened to room temperature
• 3/4 cup (150g) sugar
• 1/4 cup (60g) sour cream
• 1 teaspoon vanilla extract
• 3 large egg whites, at room temperature
• 1 and 1/2 cups (190g) all-purpose flour, spooned and leveled
• 1 and 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup (120ml) milk

For the Custard Filling:

• 1/4 cup (50g) sugar
• 2 tablespoons cornstarch
• 1/4 cup (60ml) water
• 3 large egg yolks
• 3/4 cup (180ml) heavy whipping cream
• 1/2 teaspoon vanilla extract

For the Chocolate Topping:

• 1/2 cup (85g) semi-sweet chocolate chips
• 1/4 cup (60ml) heavy whipping cream
• 1 tablespoon light corn syrup

Variations for Boston Cream Pie Cupcakes

• Chocolate Cupcake Base: Replace 1/4 cup flour with cocoa powder for a chocolate twist.
• Flavored Custard: Add a teaspoon of almond extract or a tablespoon of coffee to the custard.
• White Chocolate Topping: Use white chocolate chips instead of semi-sweet for a different look.
• Mini Cupcakes: Make 24 mini versions and adjust baking time to 10-12 minutes.
• Add Fresh Fruit: Place a small strawberry slice in the custard filling for extra flavor.

How to Make Boston Cream Pie Cupcakes: Step-by-Step Instructions

1. Prepare the Custard Filling (Make First)

Mix sugar and cornstarch in a medium saucepan. Add water and whisk until smooth. Add egg yolks and whisk until combined. Pour in heavy cream and whisk everything together.

Place the saucepan over medium heat. Stir constantly with a whisk or wooden spoon. The mixture will start thin but will thicken as it heats. Keep stirring for about 8-10 minutes until it becomes thick like pudding.

Remove from heat and stir in vanilla extract. Pour the custard into a bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours until completely cold.

2. Bake the Vanilla Cupcakes

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

Beat butter and sugar together in a large bowl until light and fluffy, about 3 minutes. Mix in sour cream and vanilla extract. Add egg whites one at a time, beating well after each addition.

In a separate bowl, whisk together flour, baking powder, and salt. Add half of the flour mixture to the butter mixture and stir gently. Pour in the milk and mix until just combined. Add the remaining flour mixture and stir until no streaks remain. Do not overmix.

Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 16-18 minutes until a toothpick inserted in the center comes out clean. The tops should spring back when lightly touched.

Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

3. Fill the Cupcakes

Once the cupcakes are completely cool, use a small knife to cut a cone-shaped piece from the center of each cupcake. Cut about 1 inch deep and 1 inch wide. Set the tops aside.

Transfer the cold custard to a piping bag or use a small spoon. Fill each cupcake cavity with custard, stopping just below the top edge. Place the cut-out cupcake tops back on, pressing gently to seal.

4. Make the Chocolate Topping

Combine chocolate chips, heavy cream, and corn syrup in a small microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until the chocolate melts completely and the mixture looks smooth and glossy.

Let the chocolate mixture sit for 2-3 minutes to thicken slightly. Spoon about 1 tablespoon of chocolate over each filled cupcake, spreading gently to cover the top.

Serving and Decoration

Serve these cupcakes at room temperature or slightly chilled. The chocolate topping firms up nicely in the refrigerator, creating a smooth shell over the custard-filled cake.

Arrange them on a pretty cake stand or platter. Dust with powdered sugar for an elegant touch, or keep them simple to show off that glossy chocolate top.

These cupcakes work perfectly for birthday parties, potlucks, bake sales, or afternoon tea. Pair them with coffee or cold milk for a complete treat.

Storing Boston Cream Pie Cupcakes

• Room Temperature: These cupcakes contain custard and must be refrigerated. Do not leave at room temperature for more than 2 hours.
• Refrigerator: Store in an airtight container in the fridge for up to 3 days. The chocolate topping may lose some shine but will still taste delicious.
• Freezing: Not recommended due to the custard filling, which can become watery when thawed.

Tips and Tricks for Success

• Room Temperature Ingredients: Let butter, eggs, and milk sit out for 30 minutes before starting. This helps everything mix smoothly.
• Don’t Skip the Custard Chill: Cold custard is much easier to pipe and won’t make the cupcakes soggy.
• Test One Cupcake: If unsure about doneness, bake just one cupcake first to check timing.
• Cut Clean Holes: Use a sharp paring knife and twist gently to remove the cupcake centers without tearing.
• Smooth Chocolate: Add a tiny bit more cream if your chocolate topping seems too thick to spread.
• Prevent Overflow: Don’t overfill the cupcake holes with custard, or it will squeeze out when you add the top back.

Nutrition

Nutrient	Amount Per Cupcake
Calories	285
Total Fat	15g
Saturated Fat	9g
Cholesterol	95mg
Sodium	125mg
Total Carbohydrates	35g
Dietary Fiber	1g
Sugars	23g
Protein	4g

Nutritional values are approximate and may vary based on specific ingredients used.

Boston Cream Pie Cupcakes FAQs

Can I use vanilla pudding mix instead of making custard? Yes, you can use instant vanilla pudding prepared according to package directions. Homemade custard tastes richer, but pudding saves time.

Why did my custard turn lumpy? The heat may have been too high or the mixture wasn’t stirred constantly. Cook over medium heat and whisk continuously to prevent lumps.

Can I make these cupcakes without the chocolate topping? Absolutely. They taste wonderful with just custard filling, or you can dust them with powdered sugar instead.

How do I know when the cupcakes are done? Insert a toothpick in the center. If it comes out clean or with just a few crumbs, they’re ready. The tops should also spring back when touched.

Can I use cake mix for the cupcakes? Yes, a white or vanilla cake mix works well. Follow the package directions and proceed with the filling and topping as directed.