Boston Cream Pie Cupcakes Recipe

If you’re searching for a fun twist on a classic dessert that absolutely wows in both looks and flavor, these Boston Cream Pie Cupcakes are your new go-to treat. Imagine everything you love about the iconic Boston cream pie—moist yellow cake, velvety vanilla custard, and glossy chocolate ganache—all bundled up into perfectly portioned cupcakes. Every bite brings a little magic, from the tender cake crumb to the creamy center and the rich, shiny chocolate top. These cupcakes are a brilliant addition to any celebration, bake sale, or an ordinary day when you crave a little something extraordinary!

Ingredients You’ll Need

This recipe keeps things deliciously simple. Every ingredient plays a starring role, bringing the trademark taste and gorgeous color of Boston Cream Pie Cupcakes to life. Here’s what you’ll need, plus a quick tip for each!

• All-purpose flour: The foundation of your cupcakes, creating a soft, tender crumb that holds up to the filling.
• Baking powder: Adds the lift and lightness, so each cupcake is fluffy and airy.
• Salt: Just a hint awakens all the sweet flavors and keeps the cupcakes from tasting flat.
• Unsalted butter (room temp): Gives richness and an unbeatable buttery aroma—room temp ensures a smooth, even batter.
• Granulated sugar: Sweetens the cupcakes perfectly and helps create those lovely golden tops.
• Eggs: They bind everything together and add a beautiful, tender texture.
• Vanilla extract: The secret to that classic bakery-style flavor, so don’t skip it!
• Milk: Adds moisture, ensuring every bite of cupcake is melt-in-your-mouth soft.
• Vanilla pudding: The dreamy, creamy filling that oozes with each bite—use your favorite store-bought or homemade recipe.
• Heavy cream: Forms the base of the luxurious ganache for that glossy, decadent finish.
• Semi-sweet chocolate chips: The chocolatey topping that ties everything together, balancing sweetness with depth.

How to Make Boston Cream Pie Cupcakes

Step 1: Whip Up the Cupcake Batter

Start by preheating your oven to 350°F (175°C). Line a muffin pan with cupcake liners so your cupcakes come out easy as pie (pun intended!). In one bowl, whisk together the flour, baking powder, and salt—the dry team. In a second larger bowl, beat your butter and sugar until creamy and light in color. Add eggs one at a time, mixing well after each, then stir in the vanilla extract. Now, alternately add your dry mix and the milk to the butter mixture, starting and ending with dry. Don’t overmix—stop as soon as everything is just blended. Divide the batter evenly into your liners and bake for 15 to 18 minutes, until gently golden and a toothpick comes out clean. Allow your cupcakes to cool completely before moving on.

Step 2: Fill with Creamy Vanilla Pudding

This is where the fun begins! Using a small paring knife or apple corer, cut a little well into the center of each cooled cupcake. Don’t go all the way through—just enough to fill. Spoon or pipe in a generous plug of vanilla pudding, then gently replace a bit of the cupcake lid if you like. This creamy surprise is what makes Boston Cream Pie Cupcakes so delightful and nostalgic.

Step 3: Top with Dreamy Chocolate Ganache

For the ganache, gently heat your heavy cream in a small saucepan until it’s steaming—no need to let it boil. Pour the hot cream over the chocolate chips in a medium bowl, and let them sit together for a minute to melt. Stir slowly until you have a shiny, smooth ganache. Spoon a thick layer over each filled cupcake, letting it drip down the sides for that irresistible look. Let the ganache set for 30 minutes or pop the cupcakes in the fridge to speed it up. Now, stand back and admire your gorgeous Boston Cream Pie Cupcakes!

How to Serve Boston Cream Pie Cupcakes

Garnishes

A simple glossy ganache top is classic, but you can take it up a notch! Add a sprinkle of chocolate curls, a dusting of gold edible glitter, or a few fresh berries. If you’re feeling playful, a tiny square of dark chocolate or a mini vanilla wafer perched on top is both cute and tasty.

Side Dishes

These cupcakes shine on their own, but for a special occasion, serve them alongside bowls of fresh strawberries, raspberries, or sliced bananas. A cup of strong coffee or cold milk makes a beautiful companion, accentuating the flavors of the Boston Cream Pie Cupcakes.

Creative Ways to Present

Arrange the cupcakes on a pretty cake stand for a party centerpiece or wrap them in colorful parchment paper for bake sales and gifts. For a playful touch, nestle each cupcake in a mini sundae glass and top with whipped cream and a cherry for a “Boston Cream Pie Cupcake parfait.” Your guests will be charmed!

Make Ahead and Storage

Storing Leftovers

Boston Cream Pie Cupcakes are best stored in an airtight container in the refrigerator due to their creamy filling. They’ll keep beautifully for two to three days, maintaining their soft texture and delicious flavor—just be sure to let them come to room temperature for the best taste.

Freezing

If you want to make ahead, you can freeze the unfilled cupcakes for up to two months. Once cooled, wrap tightly in plastic and place in a freezer bag. Thaw at room temperature, then fill and top with ganache after thawing for the freshest results. Freezing filled or topped cupcakes isn’t recommended, as the cream and ganache can change texture after thawing.

Reheating

No need to reheat Boston Cream Pie Cupcakes—just let refrigerated cupcakes sit out for 20 minutes before serving. If you freeze the plain cakes, you can zap them in the microwave for 10 seconds to take off the chill before filling and decorating. Enjoy them with their creamy centers nice and cool!

FAQs

Can I use homemade vanilla pudding for the filling?

Absolutely! Homemade vanilla pudding can add extra flavor and richness, but store-bought pudding is a great time-saver and still wonderfully delicious. Just make sure it’s nice and thick so it holds inside the cupcakes.

How do I prevent the ganache from running off the cupcakes?

Let the cupcakes cool completely and allow the ganache to thicken slightly after mixing before spooning it on. This creates that lovely, glossy cap that stays in place instead of dripping all over.

Can I make Boston Cream Pie Cupcakes gluten-free?

Yes! Simply swap the all-purpose flour for your favorite gluten-free baking blend. Just double-check that your baking powder and pudding are gluten-free as well for best results.

Do the cupcakes need to be refrigerated?

Since they’re filled with creamy pudding and topped with ganache, these cupcakes should be refrigerated, especially in warm weather. But don’t worry, they taste fantastic served cool or after letting them sit out for a bit to reach room temp.

Can I use a different type of chocolate for the ganache?

Certainly! Dark chocolate creates a richer, less sweet glaze, while milk chocolate makes a silkier, sweeter topping. Choose your favorite and feel free to experiment—you can even swirl in a hint of espresso powder or orange zest for a twist.

Final Thoughts

Few treats can match the charm and crowd-pleasing appeal of Boston Cream Pie Cupcakes. Whether you’re serving them at a festive gathering or just for a sweet family snack, these little beauties are always a hit. Don’t be surprised if they disappear quickly—or if you get requests to make them again and again!