Boston Cream Cupcakes

Hey there, cupcake lovers! Ever had a craving for something sweet but can’t decide between cake and pie? Well, Boston Cream Cupcakes are your new best friend. These little delights combine the best of both worlds: fluffy vanilla cake, creamy custard filling, and a decadent chocolate ganache on top. They’re like a hug in cupcake form. So, whether you’re a seasoned baker or just someone with a sweet tooth, get ready to embark on a tasty adventure. Let’s dive into the scrumptious world of Boston Cream Cupcakes!

History of the Recipe

Before we get into the nitty-gritty of making these delicious treats, let’s take a quick stroll down memory lane. The Boston Cream Pie—yes, it’s a pie, not a cake—was first created at the Parker House Hotel in Boston back in the 1850s. This dessert was such a hit that it became the official dessert of Massachusetts in 1996. The pie’s structure is simple yet divine: two layers of sponge cake filled with pastry cream and topped with a chocolate glaze.

Now, how did we end up with Boston Cream Cupcakes? The idea of miniaturizing desserts has always been appealing. It’s like having your cake and eating it too—literally! Cupcakes are portable, easy to serve, and just plain fun to eat. Plus, they’re perfect for parties and gatherings because everyone gets their own little piece of heaven. The transformation from pie to cupcake was inevitable. Someone, somewhere thought, “Why not take the best parts of Boston Cream Pie and turn it into a cupcake?” And voilà! The Boston Cream Cupcake was born.

Most Important Ingredients

Let’s talk ingredients. What makes these cupcakes so irresistibly delicious?

  1. Vanilla Cake: The base of our cupcakes is a fluffy, moist vanilla cake. The vanilla flavor is crucial because it provides a light, sweet canvas for the other components.
  2. Pastry Cream: This is the heart of the cupcake. Rich, creamy, and oh-so-smooth, pastry cream is what sets these cupcakes apart from your average vanilla cupcake.
  3. Chocolate Ganache: The crowning glory! This glossy, rich chocolate topping adds a perfect balance to the creamy filling and fluffy cake.

All Ingredients to Make the Recipe

For the Vanilla Cupcakes:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1/2 cup whole milk

For the Pastry Cream:

  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1/2 cup granulated sugar
  • 3 large egg yolks
  • 2 tbsp cornstarch
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract

For the Chocolate Ganache:

  • 1/2 cup heavy cream
  • 4 oz semi-sweet chocolate, chopped


  1. Prepare the Cupcakes:
    • Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
    • In a bowl, whisk together flour, baking powder, and salt.
    • In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then vanilla extract.
    • Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix until just combined.
    • Fill cupcake liners about 2/3 full and bake for 18-20 minutes. Let them cool completely.
  2. Make the Pastry Cream:
    • Heat milk and cream in a saucepan until just simmering.
    • In a bowl, whisk sugar, egg yolks, and cornstarch until smooth.
    • Gradually add the hot milk mixture to the egg mixture, whisking constantly.
    • Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened.
    • Remove from heat, stir in butter and vanilla, then cool completely.
  3. Prepare the Ganache:
    • Heat the cream until just simmering and pour it over the chopped chocolate.
    • Let it sit for a minute, then stir until smooth and glossy.
  4. Assemble the Cupcakes:
    • Cut a small hole in the center of each cupcake and fill with pastry cream.
    • Dip the tops of the cupcakes into the ganache and let it set.


  • Make sure your cupcakes are completely cool before filling and topping them.
  • You can make the pastry cream and ganache ahead of time and store them in the fridge.

Serving and Storage Tips

Serve these cupcakes at room temperature for the best texture and flavor. Store them in an airtight container in the fridge for up to three days. If you want to keep them longer, you can freeze them without the ganache and add it fresh when you’re ready to serve.


Feeling adventurous? Try these variations:

  • Lemon Cream Cupcakes: Swap out the vanilla in the pastry cream for lemon zest and juice.
  • Nutty Delight: Add a handful of chopped nuts to the ganache for a crunchy twist.
  • Berry Bliss: Mix some fresh berries into the pastry cream for a fruity surprise.

What is the Best Thing About This Recipe?

The best thing about Boston Cream Cupcakes is their versatility and the joy they bring. Whether you’re baking for a birthday party, a family gathering, or just because you want to treat yourself, these cupcakes never disappoint. They’re easy enough for a beginner to tackle but impressive enough to wow your friends and family. Plus, the combination of textures—fluffy cake, creamy filling, and smooth chocolate—is simply unbeatable.

Storing Tips

To keep your cupcakes fresh and delicious, store them properly. After they’ve cooled and you’ve added the ganache, place them in an airtight container. Keep them in the refrigerator if you plan to store them for more than a day. For longer storage, freeze the cupcakes (without the ganache) for up to two months. When ready to enjoy, thaw them in the fridge overnight and add fresh ganache before serving.


Q: Can I make these cupcakes ahead of time?
A: Absolutely! You can bake the cupcakes and prepare the pastry cream and ganache a day in advance. Assemble them the day you plan to serve.

Q: What if I don’t have a piping bag for the pastry cream?
A: No worries! You can use a ziplock bag with the corner snipped off or simply use a spoon to fill the cupcakes.

Q: Can I use dark chocolate instead of semi-sweet for the ganache?
A: Sure! Dark chocolate will give a richer, slightly less sweet topping, which can be a great contrast to the sweet cupcake and creamy filling.

Do’s and Don’ts


  • Do let the cupcakes cool completely before filling and topping.
  • Do use high-quality chocolate for the best ganache.
  • Do refrigerate the pastry cream to ensure it’s thick and set before filling the cupcakes.


  • Don’t overfill the cupcakes with pastry cream to avoid them becoming soggy.
  • Don’t skip the cooling step for the ganache, or it might be too runny.
  • Don’t store the cupcakes at room temperature for more than a few hours, especially in warm weather.


So, there you have it! Boston Cream Cupcakes are the perfect blend of cake, cream, and chocolate. They’re a delightful treat that’s sure to please any crowd. Whether you’re a baking novice or a seasoned pro, these cupcakes are a fun and rewarding project. So, roll up your sleeves, preheat that oven, and get ready to impress your friends and family with these delectable delights. Happy baking!

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