Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Irresistible Boston Cream Pie Cupcakes Recipe

  • Author: Sally Thompson
  • Total Time: 1 hour 50 minutes
  • Yield: 12 cupcakes 1x

Description

Ready to wow your taste buds with an unforgettable treat? These Irresistible Boston Cream Pie Cupcakes bring the classic dessert into a perfect handheld form, making them a standout in any dessert lineup. Moist, fluffy vanilla cupcakes are generously filled with a silky homemade pastry cream and crowned with rich, glossy chocolate ganache. Whether you’re looking for quick breakfast ideas, easy dessert recipes, impressive food ideas for parties, or a delicious addition to your dinner ideas, this easy recipe is packed with flavor and simple elegance. One bite into the soft cake, creamy center, and decadent topping will transport you to dessert heaven — perfect for any celebration or indulgent weekend bake!

Ingredients

Scale

For the Cupcakes:

  • 1 ½ cups (190g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (115g) unsalted butter, room temperature
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ½ cup (120ml) whole milk, room temperature

For the Pastry Cream Filling:

  • 1 ¼ cups (300ml) whole milk
  • 3 large egg yolks
  • ¼ cup (50g) granulated sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract

For the Chocolate Ganache Topping:

  • ½ cup (120ml) heavy cream
  • 4 oz (115g) semi-sweet chocolate, finely chopped
  • 1 tablespoon unsalted butter (optional for extra shine)

Instructions

  1. Make the Pastry Cream:
    Heat milk until steaming. Whisk yolks, sugar, and cornstarch. Temper yolks with hot milk, return to saucepan, and cook until thickened. Stir in butter and vanilla. Chill with plastic wrap pressed directly on surface.
  2. Bake the Cupcakes:
    Preheat oven to 350°F (175°C) and line muffin tin. Cream butter and sugar until fluffy, then add eggs and vanilla. Alternate adding dry ingredients and milk. Fill liners 2/3 full and bake for 18–20 minutes. Cool completely.
  3. Fill the Cupcakes:
    Core the center of each cupcake with a paring knife. Pipe cooled pastry cream into the center.
  4. Make the Ganache:
    Heat cream and pour over chopped chocolate. Stir until smooth and glossy. Cool slightly.
  5. Top the Cupcakes:
    Spoon or dip the tops of cupcakes into ganache. Let set before serving.
  • Prep Time: 30 minutes
  • Chill Time: 1 hour
  • Cook Time: 20 minutes

Save This Recipe On Pinterest For Later

Find it online: https://ladysavor.com/irresistible-boston-cream-pie-cupcakes-recipe/