Name: Boston Cream Pie Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 cup all-purpose flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup whole milk; (Use your favorite pastry cream recipe or a store-bought option); (Prepare according to your preferred recipe or use a store-bought ganache)

Jump to Recipe

Boston Cream Pie Cupcakes are a delightful twist on the classic dessert, transforming the traditional layered pie into individual, perfectly portioned cupcakes. With a light and fluffy vanilla cake base, rich pastry cream filling, and a glossy layer of chocolate ganache on top, these cupcakes are as delicious as they are impressive. Each bite offers a harmonious blend of textures and flavors—from the soft sponge cake to the creamy filling and smooth chocolate topping. Whether you’re hosting a gathering or simply satisfying your sweet tooth, these cupcakes are sure to delight everyone who tries them.

Why You’ll Love This Recipe

Boston Cream Pie Cupcakes take all the best elements of the iconic pie and turn them into an easy-to-serve cupcake form. The vanilla cake is tender and slightly sweet, while the homemade pastry cream adds a luscious, custard-like filling that perfectly complements the rich chocolate ganache topping. These cupcakes are ideal for any occasion, from casual family dinners to fancy celebrations. Their individual size makes them convenient for guests to enjoy without the mess of cutting a traditional pie. Plus, they’re not overly complicated to make, making them a great project for both beginners and experienced bakers alike.

Ingredients

All-purpose flour
Baking powder
Salt
Unsalted butter
Sugar
Eggs
Vanilla extract
Whole milk
Pastry cream filling
Chocolate ganache

Variations

Chocolate Cake Base: Substitute the vanilla cake with a rich chocolate cake for a chocolate lover’s twist on the classic.
Fruit Filling: Add a layer of fruit preserves, such as raspberry or strawberry, along with the pastry cream for an extra burst of flavor.
Whipped Cream Topping: Instead of ganache, top the cupcakes with a dollop of freshly whipped cream for a lighter version.
Gluten-Free: Use a gluten-free all-purpose flour blend to make these cupcakes gluten-free.
Mini Cupcakes: Make mini versions of these cupcakes by reducing the baking time to 12-15 minutes.

How to Make the Recipe

Step 1: Preheat the Oven

Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.

Step 2: Prepare Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.

Step 3: Cream Butter and Sugar

In a separate bowl, cream together the softened butter and sugar until light and fluffy, about 3-5 minutes. This helps create a light texture in the cake.

Step 4: Add Eggs and Vanilla

Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.

Step 5: Combine Dry Ingredients with Wet Ingredients

Gradually mix in the dry ingredients, alternating with the milk. Start with the dry ingredients and end with the milk, mixing until just combined. This method helps prevent overmixing and keeps the cake light.

Step 6: Bake the Cupcakes

Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.

Step 7: Fill the Cupcakes

Once the cupcakes have cooled, use a small knife or cupcake corer to create a well in the center of each cupcake. Fill the wells with the pastry cream, making sure they are generously filled.

Step 8: Top with Ganache

Once the cupcakes are filled, dip the tops into the chocolate ganache, covering them evenly. Let the excess ganache drip off, and place the cupcakes in the refrigerator for about 30 minutes to allow the ganache to set.

Step 9: Serve and Enjoy

Once the ganache is set, your Boston Cream Pie Cupcakes are ready to be served. Enjoy these rich and creamy treats!

Tips for Making the Recipe

Pastry Cream: Make sure the pastry cream is fully chilled before filling the cupcakes. This will ensure that it holds its shape and doesn’t run out when you bite into the cupcake.
Ganache Consistency: If the ganache is too thick for dipping, gently warm it over low heat to loosen it up, but be careful not to overheat it.
Cool the Cupcakes Completely: Allow the cupcakes to cool completely before filling and topping to prevent the pastry cream from melting and the ganache from running.
Piping the Ganache: If you prefer a cleaner, more controlled finish, pipe the ganache over the cupcakes instead of dipping them.

How to Serve

These cupcakes are perfect for a special dessert at a dinner party, holiday gathering, or any celebration that calls for a delicious treat. Serve them alongside a cup of coffee or tea for a perfect afternoon snack. For extra flair, garnish the cupcakes with a dusting of powdered sugar or a few fresh berries to add a pop of color.

Make Ahead and Storage

Storing Leftovers

Store any leftover cupcakes in an airtight container in the refrigerator for up to 3 days. The cold temperature helps keep the ganache firm and the pastry cream fresh.

Freezing

These cupcakes freeze well. After filling and dipping them in ganache, place them in an airtight container or freezer-safe bag and freeze for up to 1 month. To thaw, place them in the refrigerator for a few hours.

Reheating

To enjoy the cupcakes again, let them come to room temperature before serving, or reheat them in the microwave for a few seconds to soften the ganache and filling.

FAQs

1. Can I make the pastry cream ahead of time?

Yes, you can make the pastry cream the day before and store it in the refrigerator until you’re ready to use it.

2. Can I use store-bought pastry cream?

Yes, if you’re short on time, store-bought pastry cream can be used as a substitute for homemade pastry cream.

3. How can I make these cupcakes chocolate flavored?

You can substitute part of the all-purpose flour with cocoa powder to make a chocolate version of these cupcakes.

4. Can I make mini versions of these cupcakes?

Yes, reduce the baking time to about 12-15 minutes for mini cupcakes.

5. How can I make the ganache thicker?

To make the ganache thicker, allow it to cool at room temperature for a longer time, or use less cream when preparing it.

6. Can I use whipped cream instead of ganache?

Yes, you can use fresh whipped cream as a topping for these cupcakes, but it may not set as firmly as ganache.

7. How do I know when the cupcakes are done baking?

The cupcakes are done when a toothpick inserted into the center comes out clean, and the tops are lightly golden.

8. Can I use almond milk instead of whole milk?

Yes, you can substitute almond milk for whole milk if you prefer a dairy-free version.

9. Can I freeze these cupcakes?

Yes, you can freeze these cupcakes after they have cooled and before topping them with ganache. Simply freeze the cupcakes and ganache separately and assemble once thawed.

10. How long will the cupcakes keep in the fridge?

These cupcakes can be stored in the refrigerator for up to 3 days.

Conclusion

Boston Cream Pie Cupcakes are a delectable treat that captures the essence of the classic dessert in a fun, individual-sized form. With a soft, buttery cake base, creamy pastry filling, and rich chocolate ganache topping, these cupcakes offer the perfect balance of flavors and textures. Whether you’re celebrating a special occasion or treating yourself to a sweet indulgence, these cupcakes are sure to be a hit. Try them today and enjoy a modern twist on a beloved dessert!