Boston Cream Pie Cupcakes

July 13, 2009 (Last Updated: April 8, 2020)
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a tray of cupcakes with cream filling and chocolate glaze on top

Who doesn’t love cupcakes?! I’m a big fan. They are adorable, individually-sized treats that are hard to resist. I love Boston Cream Pie, and these tiny versions are great! To be honest, I can’t eat just one. I generally need to consume at least two to satisfy my craving. They are so pretty, too! Excellent for entertaining. Your guests (like mine) will be very impressed!

a tray of cupcakes with cream filling and chocolate glaze on top

Boston Cream Pie Cupcakes

What happens when you make a Boston cream pie into cupcakes? You get the cutest and most delicious cupcakes ever!
Prep Time 45 mins
Cook Time 35 mins
Total Time 1 hr 20 mins
Course Dessert
Cuisine American
Servings 24 cupcakes
Calories 198 kcal


Pastry Cream:

  • 2 cups milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 4 tablespoons cornstarch
  • 1/2 cup sugar
  • 2 large eggs
  • 2 tablespoons unsalted butter


  • 6 tablespoons unsalted butter plus more at room temperature for greasing tins
  • 1 1/2 cups all-purpose flour plus more for tins
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup milk
  • 3 large eggs room temperature
  • 1 cup sugar
  • 1 teaspoon vanilla extract

Chocolate Ganache:

  • 6 ounces semisweet chocolate finely chopped
  • 2/3 cup heavy cream


  • To make the pastry cream: Pour the milk, vanilla extract, and salt into a heavy saucepan and heat over medium-high, bringing the milk just to under a boil, stirring occasionally so the milk doens’t burn to the bottom of the pan.
  • Meanwhile, in a mixing bowl whisk together the eggs, sugar and cornstarch.
  • When the milk is ready, slowly ladle about one-third into the eggs, whisking constantly. Pour the egg mixture back into the hot milk and continue whisking over medium heat until the custard is noticeably thicker, about 2 minutes.
  • To check the correct thickness of the cream, dip a wooden spoon into the custard, remove it and run your finger across it. It should leave a line where your finger crossed. When the custard is thick enough, remove it from the heat and strain it into a clean bowl.
  • Let cool for 10 minutes, stirring occasionally. Cut the butter into 1 tablespoon pieces and whisk the butter into the cream, one piece at a time. To cool the cream, cover the bowl with plastic wrap and press the wrap directly onto the top of the cream. Once the cream is a little cooler, put it into the fridge to finish cooling. Pastry cream will keep in the refrigerator for 5 days.
  • To make the cupcakes: Preheat oven to 350 degrees F. Brush the muffin tins with butter, dust with flour, and tap out the excess. Whisk together the flour, baking powder, and salt. Combine milk and butter in a saucepan and set over low heat until butter melts.
  • With an electric mixer on high speed, whisk eggs and sugar until fluffy, pale yellow, and thick, about 5 minutes. Reduce speed to medium, and gradually add flour mixture until just mixed.
  • Bring milk and butter to a boil. With mixer on low speed, add hot milk to batter in a slow, steady stream. Mix until smooth and beat in vanilla.
  • Divide batter evenly among muffin tins (using a ladle is a good idea, as the batter is very liquidy). Bake, rotating tins halfway through, until cupcakes are golden and a cake tester comes out clean, about 15 minutes. Transfer tins to wire racks to cool for 10 minutes, then run a small knife around the edges of the tins to loosen cupcakes. Turn out cupcakes onto racks and let cool completely.
  • To make the ganache: Place chocolate in a heatproof bowl. Bring cream to a simmer in a small saucepan over medium-high heat, and then pour mixture over chocolate. Let stand, without stirring, for a few minutes until chocolate begins to melt. Gently stir chocolate into cream until the mixture is completely combined. Allow mixture to cool slightly before spooning over cupcakes.
  • Use a serrated knife to gently split cupcakes in half horizontally. Use a small ice cream scoop (about 1 1/2 tablespoons) to distribute pastry cream among the bottom of the cupcake halves. Replace top halves and carefully press down lightly. Spoon about 1 tablespoon ganache over each cupcake. Refrigerate 30 minutes before serving.

Notes & Nutrition

Adapted from Martha Stewart’s Cupcakes
Servings 24.0 * calories 198 * Total Fat 10 g * Saturated Fat 5 g * Monounsaturated Fat 1 g * Polyunsaturated Fat 0 g * Trans Fat 0 g * Cholesterol 57 mg * Sodium 85 mg * Potassium 23 mg * Total Carbohydrate 25 g * Dietary Fiber 0 g * Sugars 18 g * Protein 3 g
*All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.*


  • Reply
    July 13, 2009 at 2:00 pm

    My husband would go absolutely nuts over these! Thanks for the recipe ๐Ÿ™‚

  • Reply
    July 13, 2009 at 6:09 pm

    You really should consider entering these in the Virtual Cupcake Crawl.
    Check out the details on Gourmet Girl Magazine's blog Kitchen Rap

  • Reply
    July 13, 2009 at 6:25 pm

    Thanks!! I just entered them ๐Ÿ™‚

  • Reply
    Sunshine Mom
    July 13, 2009 at 6:52 pm

    those are the cutest!!

  • Reply
    The Duo Dishes
    July 13, 2009 at 7:08 pm

    Wow. This is gourmet! We'll take a dozen.

  • Reply
    July 14, 2009 at 12:01 pm

    My two babies would devour these…Thanks

  • Reply
    July 15, 2009 at 1:49 pm

    these cupcakes are so adorable and yummy too ๐Ÿ˜‰

  • Reply
    Nurit "1 family. friendly. food."
    July 15, 2009 at 5:09 pm

    It's like cream puffs – my favorite – in a way, but easier. Yum.

  • Reply
    July 22, 2009 at 3:57 am

    I love Boston Cream Pie! Such a cute idea for a cupcake.

  • Reply
    Confession Nook
    July 25, 2009 at 8:42 am

    These are so yummy! I'm going to try this one out! =)

  • Reply
    September 5, 2009 at 3:02 pm

    these are so cute! what a great idea

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