There’s something timeless and comforting about a Boston cream pie. For me, it brings back cherished memories of family celebrations in Massachusetts—especially my dad’s birthday. Every year, my mom would make the classic from scratch: soft vanilla cake, rich pastry cream, and that signature glossy chocolate glaze. The scent of vanilla and cream wafting through the kitchen was the unmistakable sign that something special was happening.
As a kid, I couldn’t resist hovering near the stove, hoping for a quick swipe of that dreamy custard. My mom, always one step ahead, would catch me in the act and say, “Not yet—you have to wait until after dinner.” That first bite, when I finally got it, was always pure bliss.
Now, I keep the tradition alive but with a fun twist: Boston Cream Cupcakes. These personal-sized versions of the iconic dessert are just as luscious and nostalgic, but easier to share (or not!) at parties, bake sales, or a cozy evening at home.
🍰 Why You’ll Love These Boston Cream Cupcakes
- Moist vanilla cupcakes made from scratch
- Real pastry cream filling—no instant pudding here
- Glossy chocolate ganache topping that sets beautifully
- Perfect for make-ahead and easy to store for days
- Nostalgia in every bite with a modern twist
While this recipe takes a little more love and time than your typical cupcake, the payoff is totally worth it.
🧁 Ingredients You’ll Need
For the Pastry Cream Filling
- 1 cup whole milk
- 1 cup heavy cream
- ½ cup granulated sugar (divided)
- ¼ tsp salt
- 5 large egg yolks (room temperature)
- 3 tbsp cornstarch
- 1 tsp vanilla extract
- 4 tbsp unsalted butter (softened)
For the Vanilla Cupcakes
- ½ cup unsalted butter (softened)
- ½ cup vegetable oil
- 1¾ cups granulated sugar
- 4 large eggs (room temperature)
- 1 tbsp vanilla extract
- 3 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 1¼ cups buttermilk (room temperature)
For the Chocolate Ganache
- 1 cup semisweet chocolate chips
- ½ cup heavy cream
- 2 tbsp light corn syrup (optional for extra shine)
- ¼ cup confectioners’ sugar
👩🍳 Step-by-Step Instructions
1. Make the Pastry Cream
- In a saucepan, combine milk, cream, ¼ cup sugar, and salt. Heat over medium until steaming, then remove from heat to cool slightly.
- In a bowl, whisk the egg yolks and remaining sugar. Stir in the cornstarch until smooth.
- Slowly whisk in about ⅓ of the warm milk to temper the eggs. Then return everything to the saucepan.
- Cook over medium heat, whisking constantly, until thick like pudding—about 2–3 minutes.
- Strain into a bowl, then whisk in vanilla and butter.
- Press plastic wrap directly onto the surface to prevent skin from forming. Chill for at least 2 hours.
2. Make the Cupcakes
- Preheat oven to 350°F. Line two muffin pans with cupcake liners.
- Cream butter, oil, and sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla.
- In another bowl, mix flour, baking powder, and salt.
- Alternately add dry ingredients and buttermilk to the wet mixture, starting and ending with dry.
- Fill cupcake liners ¾ full and bake for 18–20 minutes, until a toothpick comes out clean. Cool completely.
3. Make the Ganache
- In a microwave-safe bowl, combine chocolate chips, cream, and corn syrup (if using). Microwave in 20-second bursts, stirring until smooth.
- Sift in powdered sugar and whisk until glossy. Let cool slightly to thicken before using.
4. Assemble the Cupcakes
- Use a small paring knife to carve a 1-inch-deep cone from the center of each cupcake.
- Fill each with chilled pastry cream using a piping bag.
- Replace the top of the cupcake, trimming the bottom of the cone if needed.
- Spoon or drizzle ganache over the top.
- Refrigerate until ready to serve.
❄️ Storage Tips
- Store cupcakes in an airtight container in the fridge for up to 5 days.
- Not freezer-friendly: The pastry cream may separate and become grainy when thawed.
❓ FAQs
Can I use pudding instead of pastry cream?
Technically yes, but real pastry cream gives a far superior texture and flavor.
Is the corn syrup necessary?
Nope! It just adds extra shine to the ganache.
Can I freeze these cupcakes?
Not recommended. The custard filling doesn’t freeze well.
How do I neatly fill the cupcakes?
Use a sharp paring knife to create a cone shape, then slice off the bottom to use as a lid.
💛 Final Thoughts
These Boston Cream Cupcakes may be small, but they deliver big on flavor and nostalgia. Every bite takes me back to my childhood kitchen, waiting impatiently for dessert. Whether you’re baking for a party or just indulging at home, these cupcakes are sure to impress.
Let’s bake something memorable.