If you’re craving a delectable treat that combines the best of vanilla cake, pastry cream, and chocolate ganache, look no further than these Boston Cream Pie Cupcakes! These little indulgences pack all the rich flavors of the classic Boston Cream Pie in a fun, bite-sized form. The moist vanilla cupcakes are filled with smooth, homemade pastry cream, and topped with a glossy, rich chocolate ganache. Perfect for any occasion, these cupcakes are sure to impress anyone with a sweet tooth!

Ingredients:
For the Cupcakes:
- 6 tbsp unsalted butter, room temperature
- 3/4 cup sugar
- 6 tbsp sour cream, room temperature
- 2 tsp vanilla extract
- 3 large egg whites, room temperature
- 1 1/4 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 6 tbsp milk, room temperature
- 2 tbsp water, room temperature
For the Pastry Cream:
- 2 egg yolks
- 6 tbsp sugar
- 1 1/2 tbsp cornstarch
- 1 cup + 2 tbsp milk
- 1 tbsp salted butter
- 1 tsp vanilla extract
For the Chocolate Ganache:
- 12 oz semi-sweet chocolate chips
- 2 tbsp light corn syrup
- 3/4 cup + 2 tbsp heavy whipping cream
Directions
- Preheat the Oven: Begin by preheating your oven to 350°F (176°C). Prepare a cupcake pan with liners.
- Cream the Butter and Sugar: In a mixing bowl, cream the butter and sugar together until light and fluffy, about 3-4 minutes.
- Add Sour Cream and Vanilla: Add the sour cream and vanilla extract to the butter mixture, mixing well to combine.
- Incorporate Egg Whites: Add the egg whites in two separate batches, mixing thoroughly after each addition.
- Combine Dry Ingredients and Wet Mixture: In a separate bowl, whisk together the dry ingredients (flour, baking powder, and salt). In a measuring cup, combine the milk and water. Add half of the dry ingredients to the batter, mixing until just incorporated. Then, pour in the milk mixture, followed by the remaining dry ingredients. Mix until smooth.
- Bake the Cupcakes: Fill the cupcake liners halfway with batter and bake for 15-17 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.
for Preparing the Pastry Cream
- Cook the Pastry Cream: In a separate bowl, beat the egg yolks. In a saucepan, whisk together the sugar, cornstarch, and milk. Cook over medium heat, whisking constantly, until the mixture thickens and bubbles. Once it starts to bubble, simmer for 2 minutes.
- Combine with Egg Yolks: Gradually add a small amount of the hot milk mixture to the egg yolks, stirring constantly to temper the yolks. Then, slowly pour the egg yolk mixture back into the saucepan and bring to a boil. Stir continuously for 2 minutes.
- Finish the Pastry Cream: Remove from heat and whisk in the butter and vanilla extract. Allow the pastry cream to cool to room temperature.
for Preparing the Chocolate Ganache
- Make the Ganache: Place the chocolate chips and corn syrup in a heatproof bowl. In a saucepan, bring the heavy cream to a boil, then pour it over the chocolate chips. Let the mixture sit for 3-5 minutes, then whisk until smooth.
- Cool the Ganache: Let the ganache cool in the fridge for about 1-2 hours, until it firms up.
Assembling the Boston Cream Pie Cupcakes
- Prepare the Cupcakes: Once the cupcakes have cooled, cut out the centers of each cupcake to create a small hole for the pastry cream.
- Fill with Pastry Cream: Spoon or pipe the cooled pastry cream into the center of each cupcake.
- Top with Chocolate Ganache: Using a piping bag, top each filled cupcake with a generous amount of chocolate ganache.

Serving and Storage Tips
Serving Tips:
- Perfect for Any Occasion: These cupcakes are perfect for serving at parties, family gatherings, or as a sweet treat with afternoon tea or coffee.
- Chill Before Serving: If you prefer a firmer ganache, let the cupcakes chill in the fridge for 30 minutes before serving. This allows the chocolate ganache to set even more, creating a glossy finish.
- Garnish for Extra Flair: For a little extra elegance, top your cupcakes with chocolate shavings, sprinkles, or a few fresh berries before serving.
Storage Tips:
- Room Temperature Storage: If you’re planning to eat the cupcakes within a day or two, you can store them at room temperature in an airtight container. The ganache will stay smooth and the cupcakes will remain moist.
- Refrigeration for Longer Storage: If you need to store the cupcakes for a longer period, place them in an airtight container and refrigerate. The pastry cream and ganache will stay fresh for up to 3 days.
- Freezing for Later Enjoyment: You can freeze the cupcakes without the ganache or filling to enjoy later. Simply freeze the cupcakes on a baking sheet until solid, then store in an airtight container or freezer-safe bag for up to 3 months. When ready to enjoy, thaw them in the fridge overnight, then fill with fresh pastry cream and top with ganache.
With these storage tips, you can enjoy these delicious Boston Cream Pie Cupcakes fresh or later without losing any of their decadent flavor!
Variations
While the classic Boston Cream Pie Cupcakes are already irresistible, you can easily switch things up to suit different tastes or dietary preferences. Here are a few variations to try:
1. Gluten-Free Boston Cream Pie Cupcakes
For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure the flour blend you choose contains xanthan gum to ensure the cupcakes have the right texture. You can also double-check that your cornstarch and other ingredients are gluten-free.
2. Chocolate Cupcakes Instead of Vanilla
If you’re a chocolate lover, why not turn these cupcakes into a chocolate delight? Replace the vanilla cake batter with a rich chocolate cupcake recipe. The chocolate cake combined with the pastry cream and chocolate ganache will create an even more indulgent treat.
3. Fruit-Filled Boston Cream Cupcakes
Add a fruity twist to your cupcakes by filling them with fresh fruit preserves or compote before adding the pastry cream. Try raspberry, strawberry, or cherry fillings for a burst of fruity sweetness that complements the rich chocolate and creamy filling.
4. Coconut Flavored Boston Cream Cupcakes
For a tropical flair, add shredded coconut to the cupcake batter and mix it into the ganache. You can also sprinkle some coconut on top of the cupcakes after adding the ganache for an extra layer of flavor and texture.
5. Vegan Boston Cream Pie Cupcakes
To make these cupcakes vegan, substitute the eggs with egg replacers such as flaxseed meal or chia seeds mixed with water. Use non-dairy milk (like almond, coconut, or soy milk) and opt for plant-based butter and vegan-friendly chocolate chips. You can also make a vegan pastry cream by using a dairy-free milk and thickening it with cornstarch.
6. Salted Caramel Boston Cream Cupcakes
For a salty-sweet variation, drizzle a bit of salted caramel sauce over the top of the ganache before it sets. The rich caramel will pair beautifully with the pastry cream and chocolate, adding a new layer of flavor.
7. Mini Boston Cream Pie Cupcakes
For a bite-sized option, make mini cupcakes instead of regular-sized ones. These mini treats are perfect for parties, making them easy to eat in one or two bites, while still delivering the full Boston Cream Pie flavor experience.
8. Coffee Infused Boston Cream Pie Cupcakes
For a coffee-flavored twist, add a teaspoon of instant coffee or espresso powder to the cupcake batter and/or the ganache. This will add a subtle coffee flavor that pairs wonderfully with the chocolate and pastry cream.
Experimenting with these variations will give you many different ways to enjoy the flavors of Boston Cream Pie in cupcake form! Whether you’re making them for a special occasion or just to satisfy your sweet tooth, these variations offer plenty of fun options to customize your cupcakes.
FAQs
1. Can I make these cupcakes ahead of time?
Yes! You can prepare the cupcakes a day or two ahead of time. Store them in an airtight container at room temperature or refrigerate them if you’re making them further in advance. It’s best to fill and top them with ganache just before serving for the freshest flavor and appearance.
2. Can I use store-bought pastry cream?
Yes, if you’re short on time or prefer convenience, you can use store-bought pastry cream. Just make sure it’s a thick, high-quality variety. However, homemade pastry cream tends to have a richer flavor and texture.
3. How do I prevent the cupcake tops from sinking?
To prevent the cupcakes from sinking in the middle, make sure not to overmix the batter, as this can cause them to deflate. Also, avoid overfilling the cupcake liners – filling them halfway will allow for proper rising and even baking.
4. Can I freeze these cupcakes?
Yes, you can freeze the cupcakes without the ganache and filling. Freeze them on a baking sheet until solid, then transfer them to an airtight container or freezer-safe bag. Thaw the cupcakes in the fridge before filling with pastry cream and topping with ganache.
5. Can I use a different frosting instead of ganache?
Yes, you can substitute ganache with whipped cream, buttercream, or cream cheese frosting if you prefer. However, the classic ganache gives the cupcakes a rich, glossy finish that pairs perfectly with the pastry cream.
6. How can I make the ganache smoother?
If your ganache is too thick, you can thin it out by adding a bit more heavy cream. Heat it gently in the microwave or on the stovetop and whisk until you achieve the desired consistency.
7. Can I make these cupcakes gluten-free?
Yes, simply swap the all-purpose flour for a gluten-free flour blend. Make sure the blend includes xanthan gum or another binder to help provide structure. You can also check that your cornstarch and other ingredients are gluten-free.
8. How do I store leftover cupcakes?
Leftover cupcakes can be stored in an airtight container at room temperature for 1-2 days. If you need to store them longer, refrigerate them for up to 3 days. If refrigerated, let them sit at room temperature for 10-15 minutes before serving.
9. Can I use a different flavor of chocolate for the ganache?
Absolutely! You can experiment with dark chocolate, milk chocolate, or even white chocolate for the ganache. Keep in mind that the sweetness and texture will vary depending on the type of chocolate used.
10. How can I make these cupcakes more festive for a special occasion?
You can decorate the cupcakes with sprinkles, edible glitter, or chocolate shavings for a touch of elegance. Adding a small decorative topper, such as a fondant flower or themed pick, is a great way to make them extra festive for birthdays or holidays.
These Boston Cream Pie Cupcakes are a perfect combination of soft vanilla cake, creamy pastry filling, and rich chocolate ganache. They’re a fantastic treat for birthdays, holidays, or any celebration, and even make an excellent afternoon snack. With their irresistible flavors and beautiful presentation, these cupcakes will definitely be a hit at your next gathering! Enjoy every bite of this indulgent delight!

Boston Cream Pie Cupcakes
Description
If you’re craving a delectable treat that combines the best of vanilla cake, pastry cream, and chocolate ganache, look no further than these Boston Cream Pie Cupcakes! These little indulgences pack all the rich flavors of the classic Boston Cream Pie in a fun, bite-sized form. The moist vanilla cupcakes are filled with smooth, homemade pastry cream, and topped with a glossy, rich chocolate ganache. Perfect for any occasion, these cupcakes are sure to impress anyone with a sweet tooth!
Ingredients
For the Cupcakes:
- 6 tbsp unsalted butter, room temperature
- 3/4 cup sugar
- 6 tbsp sour cream, room temperature
- 2 tsp vanilla extract
- 3 large egg whites, room temperature
- 1 1/4 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 6 tbsp milk, room temperature
- 2 tbsp water, room temperature
For the Pastry Cream:
- 2 egg yolks
- 6 tbsp sugar
- 1 1/2 tbsp cornstarch
- 1 cup + 2 tbsp milk
- 1 tbsp salted butter
- 1 tsp vanilla extract
For the Chocolate Ganache:
- 12 oz semi-sweet chocolate chips
- 2 tbsp light corn syrup
- 3/4 cup + 2 tbsp heavy whipping cream
Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (176°C). Prepare a cupcake pan with liners.
- Cream the Butter and Sugar: In a mixing bowl, cream the butter and sugar together until light and fluffy, about 3-4 minutes.
- Add Sour Cream and Vanilla: Add the sour cream and vanilla extract to the butter mixture, mixing well to combine.
- Incorporate Egg Whites: Add the egg whites in two separate batches, mixing thoroughly after each addition.
- Combine Dry Ingredients and Wet Mixture: In a separate bowl, whisk together the dry ingredients (flour, baking powder, and salt). In a measuring cup, combine the milk and water. Add half of the dry ingredients to the batter, mixing until just incorporated. Then, pour in the milk mixture, followed by the remaining dry ingredients. Mix until smooth.
- Bake the Cupcakes: Fill the cupcake liners halfway with batter and bake for 15-17 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.
for Preparing the Pastry Cream
- Cook the Pastry Cream: In a separate bowl, beat the egg yolks. In a saucepan, whisk together the sugar, cornstarch, and milk. Cook over medium heat, whisking constantly, until the mixture thickens and bubbles. Once it starts to bubble, simmer for 2 minutes.
- Combine with Egg Yolks: Gradually add a small amount of the hot milk mixture to the egg yolks, stirring constantly to temper the yolks. Then, slowly pour the egg yolk mixture back into the saucepan and bring to a boil. Stir continuously for 2 minutes.
- Finish the Pastry Cream: Remove from heat and whisk in the butter and vanilla extract. Allow the pastry cream to cool to room temperature.
for Preparing the Chocolate Ganache
- Make the Ganache: Place the chocolate chips and corn syrup in a heatproof bowl. In a saucepan, bring the heavy cream to a boil, then pour it over the chocolate chips. Let the mixture sit for 3-5 minutes, then whisk until smooth.
- Cool the Ganache: Let the ganache cool in the fridge for about 1-2 hours, until it firms up.
Assembling the Boston Cream Pie Cupcakes
- Prepare the Cupcakes: Once the cupcakes have cooled, cut out the centers of each cupcake to create a small hole for the pastry cream.
- Fill with Pastry Cream: Spoon or pipe the cooled pastry cream into the center of each cupcake.
- Top with Chocolate Ganache: Using a piping bag, top each filled cupcake with a generous amount of chocolate ganache.
Notes
Serving Tips:
- Perfect for Any Occasion: These cupcakes are perfect for serving at parties, family gatherings, or as a sweet treat with afternoon tea or coffee.
- Chill Before Serving: If you prefer a firmer ganache, let the cupcakes chill in the fridge for 30 minutes before serving. This allows the chocolate ganache to set even more, creating a glossy finish.
- Garnish for Extra Flair: For a little extra elegance, top your cupcakes with chocolate shavings, sprinkles, or a few fresh berries before serving.
Storage Tips:
- Room Temperature Storage: If you’re planning to eat the cupcakes within a day or two, you can store them at room temperature in an airtight container. The ganache will stay smooth and the cupcakes will remain moist.
- Refrigeration for Longer Storage: If you need to store the cupcakes for a longer period, place them in an airtight container and refrigerate. The pastry cream and ganache will stay fresh for up to 3 days.
- Freezing for Later Enjoyment: You can freeze the cupcakes without the ganache or filling to enjoy later. Simply freeze the cupcakes on a baking sheet until solid, then store in an airtight container or freezer-safe bag for up to 3 months. When ready to enjoy, thaw them in the fridge overnight, then fill with fresh pastry cream and top with ganache.
With these storage tips, you can enjoy these delicious Boston Cream Pie Cupcakes fresh or later without losing any of their decadent flavor!