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inside of boston cream pie cupcake

Boston Cream Pie Cupcakes Recipe

Course: Dessert
Cuisine: American
Prep Time: 40 minutes
Cook Time: 15 minutes
Total Time: 55 minutes
Servings: 16 cupcakes
Calories: 206kcal
Soft, spongey vanilla cupcakes are filled with sweet pastry cream and topped with homemade chocolate ganache frosting. Boston cream pie cupcakes are tasty, impressive desserts that you'll love serving!
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For the Pastry Cream

  • ¼ cup granulated sugar 50 grams
  • 1 tablespoon cornstarch 8 grams
  • 1 cup milk 227 grams
  • 2 egg yolks 28 grams (reserve whites for the cupcakes below)
  • 1 tablespoon unsalted butter 14 grams
  • 1 teaspoon pure vanilla extract 4 grams

For the Vanilla Cupcakes

  • cups all-purpose flour 150 grams
  • 2 teaspoons baking powder 8 grams
  • ½ teaspoon kosher salt 1.5 grams
  • 6 tablespoons unsalted butter 85 grams, room temperature (¾ stick)
  • ¾ cup granulated sugar 150 grams
  • 6 tablespoons buttermilk 85 grams, room temperature
  • 1 teaspoon pure vanilla extract 4 grams
  • 3 egg whites 105 grams, room temperature
  • 6 tablespoons milk 85 grams, room temperature

For the Chocolate Ganache Frosting

  • ½ cup semisweet chocolate chips 85 grams
  • ¼ cup heavy cream 57 grams
  • 2 tablespoons powdered sugar 14 grams


For the Pastry Cream

  • Add the sugar, cornstarch, and milk to a large saucepan and mix until smooth. Cook, stirring continuously, over medium heat until mixture begins to thicken and boil. Reduce heat to medium and simmer for 1 minute. Remove from heat.
    ¼ cup granulated sugar, 1 tablespoon cornstarch, 1 cup milk
  • Add a little bit of mixture to the egg yolks and whisk together, then add egg mixture to milk mixture.
    2 egg yolks
  • Place the saucepan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously.
  • Remove from heat and add the butter and vanilla. Stir until smooth. Set aside to cool to room temperature.
    1 tablespoon unsalted butter, 1 teaspoon pure vanilla extract

For the Vanilla Cupcakes

  • Preheat oven to 350°F. Line a 12-count cupcake tin with cupcake liners.
  • Whisk together the flour, baking powder, and salt. Set aside.
    1¼ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon kosher salt
  • In a large bowl, using a hand mixer, beat the butter and sugar together until light and fluffy.
    6 tablespoons unsalted butter, ¾ cup granulated sugar
  • Stir in buttermilk and vanilla extract.
    6 tablespoons buttermilk, 1 teaspoon pure vanilla extract
  • Add egg whites and mix until well combined.
    3 egg whites
  • Add half of the dry ingredients to the batter and mix until well combined. Mix in the milk. Add remaining dry ingredients and mix until well combined.
    6 tablespoons milk
  • Fill the cupcake liners about halfway. Bake for 15 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely on a cooling rack.

For the Chocolate Ganache Frosting and Assembly

  • Combine the chocolate chips and heavy cream in a microwave-safe bowl. Microwave in 15-second intervals until the chocolate is completely melted. Sift in powdered sugar and allow to cool for about 10 minutes.
    ½ cup semisweet chocolate chips, ¼ cup heavy cream, 2 tablespoons powdered sugar
  • Once everything is cooled and ready, cut out the centers of the cupcakes. Fill in the centers with pastry cream. Top the cupcakes with the chocolate ganache.



  • As tempting as it may be to skip making the homemade pastry and use instant pudding mix instead, DON'T do it! I promise, the classic cream filling of a real Boston cream treat is far better than instant pudding.
  • If you try to coat the cupcakes in ganache while it's too warm, it won't work out so well. The chocolate ganache needs about 10-15 minutes to cool, creating a deliciously thick texture.
  • Don't try to freeze these cupcakes. Sadly, the cream filling doesn't hold up well when frozen.
Storage: Store Boston cream pie cupcakes in an airtight container in the refrigerator for up to 4 days.


Serving: 1cupcake | Calories: 206kcal | Carbohydrates: 26g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 153mg | Potassium: 99mg | Fiber: 1g | Sugar: 17g | Vitamin A: 286IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg