Boston Cream Cupcakes
As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.
Try this Boston Cream Pie Cupcake recipe today – fluffy cupcakes filled with creamy vanilla pastry cream, covered with a rich, decadent chocolate ganache!
Perfect for all your parties and holiday events, because everyone loves Boston Cream pie inspired desserts for sure! Like these Heavenly Boston Cream Puffs and this Easy Boston Cream Poke Cake!
Boston Cream Cupcakes are so much fun! You’ll absolutely love these fluffy vanilla cupcakes filled with a luscious vanilla pastry cream pie filling, topped with a rich, decadent chocolate ganache frosting!
We have given you two options, homemade or a shortcut version! Are you ready to grab that apron and read on?
Choose Homemade or Shortcut Boston Cream Pie Cupcakes Recipe
Here we have a homemade and a shortcut Boston cream pie cupcake recipe (s) available, so you can mix and match any of the main components of pastry cream, ganache and cake!
I personally love both versions, but the easy version is much more simpler if you want to save time.
What is Boston Cream Pie?
Ironically, it’s not a pie at all. The original Boston Cream Pie is a two-layer golden sponge cake filled with a rich pastry cream topped with a rich chocolate ganache icing and it tastes amazing!
Boston Cream Pie dates back to 1856 and was first created and served at the grand opening of Boston’s Parker House, now widely known as Omni Parker House, in downtown Boston. It is distinguished as Massachusetts’ official state dessert!
Why We Love These Boston Cream Pie Cupcakes
- Vanilla cupcakes filled with creamy vanilla pastry pudding with chocolate ganache? What’s not to like?
- Perfect for when you’re in the mood for something pudding filled!
- Rich and creamy, these easy-to-make cupcakes are full of flavor.
- The perfect treat that will have your family and friends coming back for seconds!
- If you love cupcakes, you’ll definitely love this cupcake revamp of the original Boston Cream Pie!
Ingredients You Need for Easy Boston Cream Cupcakes Recipe
Shortcut Cake Mix Cupcakes (24 cupcakes)
- 15.25 ounces white cake mix
, French vanilla or yellow cake mix
- water
- vegetable oil
- egg whites
Easy Shortcut Pastry Cream Filling
- heavy cream
- instant vanilla pudding mix
Easy Shortcut Chocolate Frosting
- 1 or 2 tubs of Rich & Creamy chocolate frosting
Ingredients You Need for Homemade Boston Cream Cupcakes Recipe
Homemade Cupcake Recipe (makes 14 cupcakes)
- eggs, room temperature
- granulated sugar
- whole milk
- unsalted butter
- all-purpose flour
- baking powder
- salt
- vanilla extract
Homemade Vanilla Pastry Cream Filling
- egg yolks, room temperature
- granulated sugar
- cornstarch
- vanilla extract
- whole milk
- unsalted butter
Homemade Chocolate Ganache
(For Thinner Ganache on top of cupcakes, cut recipe ingredients in half)
- heavy cream
- semi-sweet chocolate chips or chopped chocolate bar
- light corn syrup – Makes the frosting glossy
How to Make Easy Boston Cream Pie Cupcakes Recipe
Shortcut Cupcakes
- Preheat the oven to 350°F. Place paper cupcake liners into the cupcake baking tin and set aside.
- Using mixer, on medium speed, mix together the cake mix, water, oil, and egg whites until completely incorporated.
- Using an ice cream scoop or spoon, add batter into the cupcake liners, filling them half full.
- Bake for 15-18 minutes or until the cupcakes are lightly golden and a toothpick inserted comes out clean. Allow the cupcakes to cool completely.
Shortcut Pudding Cream Filling
- Using a mixer and a medium-sized mixing bowl, combine the heavy cream and the instant pudding mix.
- Beat on medium-low speed until the pudding starts to thicken.
- Cover with cling wrap and allow the pudding to chill in the refrigerator until you fill the cupcakes.
Easy Canned Chocolate Frosting
- Open container of chocolate frosting and remove foil lid. Microwave uncovered on High 30 seconds to soften frosting; stir until smooth.
- Spoon onto top of each cupcake. Refrigerate about 1 hour or until set. Store covered in refrigerator. If desired, remove from paper baking cups to serve. Can also not microwave and frost or pipe frosting onto cupcakes as well.
How to Make Homemade Boston Cream Pie Cupcakes Recipe
For the Homemade Cupcakes
- Preheat the oven to 350°F. Place paper cupcake liners into the cupcake baking tins and set aside.
- Combine flour, baking powder and salt in a bowl, then whisk together and set aside.
- Using mixer, beat the eggs and sugar on medium speed until pale, thick, and fluffy, about 4 minutes. Beater should leave a trail in eggs when lifted.
- In a glass measuring cup, combine milk and butter. Microwave on high in 30 second intervals until butter is melted and milk is steaming and not boiling over.
- With mixer on low speed, gradually add flour mixture to egg mixture, beating just until combined. Stir vanilla into hot milk mixture. Slowly pour hot milk mixture into egg mixture beating until fully combined. Batter will look like thick pancake batter with bubbles on top. Make sure the batter is fully combined on the bottom and sides before adding to cupcake liners.
Homemade Pastry Cream
- Pour the milk into a medium saucepan, heat then place over medium heat and bring to a boil. Immediately turn off the heat and set.
- In a large bowl, whisk the egg yolks and sugar until light and thickened. Sift in the cornstarch and whisk vigorously until no lumps remain.
- Whisk in 1/4 cup of the hot milk mixture until incorporated, and then whisk in the remaining hot milk mixture.
- Pour the mixture through a strainer and place mixture back into the saucepan.
- Remain cooking over medium-high heat, whisking constantly, until thickened and slowly boiling. Continue whisking for an additional minute or two after thickened and boiling. Remove from the heat and stir in the butter.
- Let cool slightly ,then cover with cling wrap and allow the pudding to chill in the refrigerator until filling the cupcakes.
Homemade Ganache
- In small microwavable bowl, microwave chocolate chips, whipping cream and corn syrup uncovered on High for 30 to 90 seconds or until chips are melted and mixture can be stirred smooth.
- Cover the ganache with cling wrap and allow the ganache to cool for about 1 to 1½ hours.
- Once the ganache has cooled, use a mixer and whip the ganache for 1 minute until fluffy. (If the ganache is a bit stiff, you can add ½ – 1 tablespoon of heavy cream)
How to Fill and Assemble the Cupcakes
Once The Cupcakes Are Baked And Cooled
- Leave the cupcakes in their liners and use a sharp knife or a large decorator icing tip to carefully core out only the center of the cupcake about the size of a quarter. (Eat the cake holes! You don’t need them.)
- Be careful not to cut too deep and cut the liner. Time to add the pudding filling.
Cupcake Assembly and Frosting
Adding The Pudding
- Use a large ziplock bag and cut a corner tip or use a decorator’s bag with no tip.
- Fill bag with cream use light even pressure to fill the cupcakes until they are filled.
Frosting the Cupcakes
- Spoon or pipe the whipped chocolate ganache mixture on top of each cupcake. Once chocolate is set, you can serve. Store cupcakes in refrigerator until ready to serve.
How Long Can I Store Boston Cream Cupcakes?
- Like the full-sized cake, these cupcakes must be refrigerated once they’re baked and assembled. Store your cupcakes in an airtight container for up to 4-5 days. Keeping your cupcakes in a closed container keeps them moist and prevents them from drying out and also prevents from contamination.
- At serving time, the cupcakes can remain at room temperature for up to two hours.
Serve these Boston Cream Pie Cupcakes anytime you want individual sized treats for any occasion or party event! Kids as well as adults will love these mini versions! They taste dreamy and are definitely unforgettable!
More Delish Desserts!
- 25 Dreamy Pudding Poke Cakes You Shouldn’t Live Without!
- Ultimate Strawberry Cheesecake Cupcakes
- Chocolate Peanut Butter Malt Poke Cake
- 4th of July Cherry Bomb Cupcakes
- Perfect Hershey’s Chocolate Cupcakes
- 45 Awesome Easter & Spring Desserts
- Caramel Apple Cupcakes
- Cutest Decorated Pumpkin Patch Chocolate Cupcakes
Easy Boston Cream Cupcakes
Boston Cream Cupcakes tastes just like Boston Cream Pie, but we made them into cupcakes! This easy-to-make recipe has 2 options, one with shortcuts, so you can enjoy the same delicious flavors without all the fuss, if you wish!
Ingredients
Easy Boston Cream Cupcakes
Easy Shortcut Cake Mix Cupcakes - 24 Cupcakes
- 15.25 ounces white cake mix French vanilla, butter or yellow cake mix
- 1 cup water
- ½ cup vegetable oil
- 4 egg whites
Easy Shortcut Pastry Cream Filling
- 1 ¾ cups heavy cream
- 3.4 ounces instant vanilla pudding mix
Easy Shortcut Ganache
- 1 or 2 tubs of Rich & Creamy chocolate frosting
Instructions
Easy Boston Cream Cupcakes
Easy Shortcut Cupcakes
- Preheat the oven to 350°F. Place paper cupcake liners into the cupcake baking tin and set aside.
- Using mixer, on medium speed, mix together the cake mix, water, oil, and egg whites until completely incorporated.
- Using an ice cream scoop or spoon, add batter into the cupcake liners, filling them half full.
- Bake for 15-18 minutes or until the cupcakes are lightly golden and a toothpick inserted comes out clean. Allow the cupcakes to cool completely.
Easy Shortcut Pudding Cream Filling
- Using a mixer and a medium-sized mixing bowl, combine the heavy cream and the instant pudding mix.
- Beat on medium-low speed until the pudding starts to thicken.
- Cover with cling wrap and allow the pudding to chill in the refrigerator until filling the cupcakes.
Shortcut Canned Chocolate Frosting
- Open container of frosting; remove foil lid. Microwave uncovered on High 30 seconds to soften frosting; stir until smooth. Spoon onto top of each cupcake. Refrigerate about 1 hour or until set. Store covered in refrigerator. If desired, remove from paper baking cups to serve. Can also not microwave and frost or pipe frosting onto cupcakes as well.
Once The Cupcakes Are Baked And Cooled
- Leave the cupcakes in their liners and use a sharp knife or a large decorator icing tip to carefully core out only the center of the cupcake about the size of a quarter. (Eat the cake holes! You don’t need them.)
- Be careful not to cut too deep or too wide and cut into the liner. Time to add the pudding filling.
Cupcake Assembly and Frosting
Adding The Pudding
- Use a large ziplock bag, cut a corner tip or use a decorator’s bag with no tip.
- Fill bag with cream use light even pressure to fill the cupcakes until they are filled.
Frosting the Cupcakes
- Spoon or pipe the chocolate ganache mixture on top of each cupcake. Once chocolate is set, you can serve. Store cupcakes in refrigerator until ready to serve.
Tried This Recipe?Let us know how it was by commenting below!
Homemade Boston Cream Cupcakes
Boston Cream Cupcakes tastes just like Boston Cream Pie, but we made them into cupcakes! This easy-to-make recipe has 2 options, one with shortcuts, so you can enjoy the same delicious flavors without all the fuss, if you wish!
Ingredients
Cupcakes
Homemade Cupcake Recipe - 14 Cupcakes
- 2 large eggs room temperature
- 1 cup granulated sugar
- ½ cup whole milk
- 5 tablespoons unsalted butter
- 1 cup all-purpose flour plus 2 tablespoons
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
Homemade Pastry Cream Filling
- 6 egg yolks room temp
- ⅔ cup sugar
- ¼ cup corn starch
- 1 tbsp vanilla extract
- 2 cups whole milk
- 1 tablespoon butter
Homemade Ganache - For Thinner Ganache on top of cupcakes, cut recipe ingredients in half
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate chips or chopped chocolate bar
- 4 tablespoons light corn syrup
Instructions
Cupcakes
For the Homemade Cupcakes
- Preheat the oven to 350°F. Place paper cupcake liners into the cupcake baking tin and set aside.
- Combine flour, baking powder and salt in a bowl, then whisk together and set aside.
- Using mixer, beat the eggs and sugar on medium speed until pale, thick, and fluffy, about 4 minutes. Beater should leave a trail in eggs when lifted.
- In a glass measuring cup, combine milk and butter. Microwave on high in 30 second intervals until butter is melted and milk is steaming and not boiling over.
- With mixer on low speed, gradually add flour mixture to egg mixture, beating just until combined. Stir vanilla into hot milk mixture. Slowly pour hot milk mixture into egg mixture beating until fully combined. Batter will look like thick pancake batter with bubbles on top. Make sure the batter is fully combined on the bottom and sides before adding to cupcake liners.
Once The Cupcakes Are Baked And Cooled
- Leave the cupcakes in their liners and use a sharp knife or a large decorator icing tip to carefully core out only the center of the cupcake about the size of a quarter. (Eat the cake holes! You don’t need them.)
- Be careful not to cut too deep and cut the liner. Time to add the pudding filling.
Homemade Pastry Cream
- Pour the milk into a medium saucepan, heat then place over medium heat and bring to a boil. Immediately turn off the heat and set.
- In a large bowl, whisk the egg yolks and sugar until light and thickened. Sift in the cornstarch and whisk vigorously until no lumps remain.
- Whisk in 1/4 cup of the hot milk mixture until incorporated, and then whisk in the remaining hot milk mixture.
- Pour the mixture through a strainer and place mixture back in to the saucepan.
- Remain cooking over medium-high heat, whisking constantly, until thickened and slowly boiling. Continue whisking for an additional minute or two after thickened and boiling.Remove from the heat and stir in the butter.
- Let cool slightly then cover with cling wrap and allow the pudding to chill in the refrigerator until filling the cupcakes.
Homemade Ganache
- In small microwavable bowl, microwave chocolate chips, whipping cream and corn syrup uncovered on High for 30 to 90 seconds or until chips are melted and mixture can be stirred smooth.
- Cover the ganache with cling wrap and allow the ganache to cool for about 1 to 1½ hours
- Once the ganache has cooled, use a mixer and whip the ganache for 1 minute until fluffy. (If the ganache is a bit stiff, you can add ½ tablespoon of lukewarm heavy cream)
Cupcake Assembly and Frosting
Adding The Pudding
- Use a large ziplock bag, cut a corner tip or use a decorator’s bag with no tip.
- Fill bag with cream use light even pressure to fill the cupcakes until they are filled.
Frosting the Cupcakes
- Spoon or pipe the chocolate ganache mixture on top of each cupcake. Once chocolate is set, you can serve. Store cupcakes in refrigerator until ready to serve.
Tried This Recipe?Let us know how it was by commenting below!
Combined slightly modified recipes from Preppy Kitchen and Spaceships and Laserbeams
