Boston Cream Pie Cupcakes

Name: Boston Cream Pie Cupcakes
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Cuisine: American
Ingredients: 12 tablespoons unsalted butter softened; 1 cup sugar; 2 teaspoons vanilla; 3 eggs; 1 ½ cups flour; 2 teaspoons baking powder; ½ teaspoon salt; ⅔ cup buttermilk; 3 egg yolks; 3 cups milk; ½ cup sugar; ⅓ cup cornstarch; ¼ teaspoon salt; 1 teaspoon vanilla; 8 ounces semi-sweet baking chocolate finely chopped; 1 cup heavy cream

written by :

Eliza Nooman

April 24, 2025

Jump to Recipe·Print Recipe

Ever had one of those desserts that hits every sweet spot? Boston Cream Pie Cupcakes are exactly that. They’ve got the soft, fluffy cake base, rich pastry cream in the middle, and a silky layer of chocolate ganache on top. Basically, they’re like the classic Boston Cream Pie—but in personal cupcake form, which makes them even more irresistible (and super cute, let’s be honest).

So if you’ve ever wanted to impress your friends, family, or just yourself with a bakery-level treat, you’re in the right place.

Why You’ll Love These Cupcakes

Let’s break it down:

Flavor Bombs – That creamy vanilla center paired with chocolate ganache? Pure magic.
Party-Ready – They’re a hit at birthdays, showers, bake sales—you name it.
Easy to Serve – No forks or plates needed. Just peel and eat.

Trust me, once you try them, you’ll want to make a batch every weekend.

How to make Boston Cream Pie Cupcakes

Ingredients You’ll Need

For the Cupcakes:

1 box yellow cake mix (plus ingredients listed on box: eggs, oil, water)

For the Cream Filling:

1 box instant vanilla pudding mix (3.4 oz)
1 ½ cups milk (cold)
½ cup heavy whipping cream

For the Chocolate Ganache:

½ cup heavy cream
4 oz semi-sweet chocolate, chopped

Instructions: How to Make Boston Cream Pie Cupcakes

Bake the Cupcakes

Preheat your oven to 350°F (175°C).
Line a cupcake pan with paper liners.
Prepare the yellow cake mix according to the package directions.
Fill each cupcake liner about two-thirds full with batter.
Bake for 15–20 minutes, or until a toothpick inserted in the center comes out clean.
Remove from oven and let them cool completely on a wire rack.

Make the Cream Filling

In a medium bowl, whisk together the pudding mix and milk until it starts to thicken.
In a separate bowl, whip the heavy cream until soft peaks form.
Fold the whipped cream into the pudding mixture until well combined and fluffy.
Chill the cream filling in the fridge until ready to use.

Fill the Cupcakes

Once cupcakes are completely cooled, use a small knife or apple corer to remove the center of each cupcake (don’t go all the way to the bottom).
Spoon or pipe the cream filling into the hollowed centers.
Replace the tops with a small piece of the removed cake (optional, for aesthetics).

Make the Chocolate Ganache

Heat the heavy cream in a small saucepan over medium heat just until it begins to simmer (do not boil).
Pour the hot cream over the chopped chocolate in a heat-safe bowl.
Let sit for a minute, then stir until the chocolate is melted and smooth.

Add the Ganache Topping

Spoon the ganache over the filled cupcakes, letting it gently spread over the tops.
Allow ganache to set before serving (you can refrigerate for a few minutes to speed this up).

Tips for Success

Let the cupcakes cool completely before filling or topping with ganache to avoid melting the cream.
For easier filling, use a piping bag or a zip-top bag with the corner snipped off.
Store cupcakes in the fridge if not serving immediately—just bring to room temperature before enjoying.

Storage Tips

Refrigeration is key: Since these cupcakes are filled with a cream-based pudding and topped with ganache, they need to be stored in the fridge. Place them in an airtight container to prevent them from drying out or absorbing fridge odors.
Consume within 3–4 days: For the best taste and texture, enjoy your cupcakes within 3 to 4 days. The cake may start to soften slightly over time from the filling, but they’ll still be delicious.
Avoid stacking: If storing multiple layers of cupcakes, separate them with parchment paper or keep them in a single layer to prevent the ganache from smearing.

Make-Ahead Tips

Bake the Cupcakes in Advance: You can bake the cupcake bases up to 2 days ahead. Once cooled, store them in an airtight container at room temperature or refrigerate if your kitchen is warm.
Prepare the Filling Early: The vanilla cream filling can be made the day before and stored in the fridge. Just give it a gentle stir before using.
Ganache Timing: Ganache is best made fresh, but you can prepare it a few hours ahead. Let it cool slightly and store it covered at room temperature until ready to spoon over the cupcakes.
Fully Assembled Ahead of Time: If you’d rather assemble everything ahead, you can do so up to a day in advance. Just refrigerate them until ready to serve, and bring them to room temperature about 15–20 minutes before enjoying for the best texture and flavor.

easy Boston Cream Pie Cupcakes recipe — PIN THIS RECIPE

FAQs about Boston Cream Pie Cupcakes

Can I use homemade cake batter instead of a boxed mix?
Absolutely! If you have a favorite yellow cake recipe, go ahead and use it. Just be sure it yields about 24 cupcakes to match the rest of the recipe proportions.

Can I make these cupcakes the night before a party?
Yes! Assemble them the night before and refrigerate. They’ll be just right the next day—just let them sit at room temperature for 15–20 minutes before serving.

Can I substitute the instant pudding mix with homemade pastry cream?
Definitely. Homemade pastry cream makes the cupcakes feel extra fancy. Just make sure it’s thick enough to pipe and cool before filling.

Is there a dairy-free version of this recipe?
You can use a dairy-free cake mix and substitute the cream and milk with plant-based alternatives like coconut cream and almond milk. Just make sure the substitutes thicken properly for the filling.

Why is my ganache too runny or too thick?
Ganache texture depends on the cream-to-chocolate ratio. If it’s too runny, add more chocolate. Too thick? Gently reheat and add a splash of warm cream.

Final Thoughts

Boston Cream Pie Cupcakes are the perfect mix of classic comfort and playful indulgence. You get the soft, fluffy yellow cake, the creamy vanilla pudding filling, and that rich chocolate ganache—all in one handheld treat. They’re easier than they look, make a big impression at parties, and store well if you’re planning ahead. Whether you’re baking for a crowd or treating yourself on a weekend, these cupcakes are always a sweet win. Don’t be surprised if they disappear fast!

Boston Cream Pie Cupcakes

Author: Eliza Nooman
Total Time: 2hour

Print Recipe

Description

Boston Cream Pie Cupcakes combine fluffy yellow cake with a creamy vanilla filling and a rich chocolate ganache topping. They’re the perfect bite-sized twist on the classic dessert!

Instructions

For the cake:

In a large mixing bowl cream together the butter and sugar.
Add vanilla and beat again.
Add eggs, one at a time, beating well after each addition.
Mix together flour, baking powder and salt in a separate bowl.
Alternate adding flour mixture and buttermilk to the creamed mixture in 3 batches, beginning and ending with the dry ingredients. Beat after each addition, just until combined.
Line a lightly greased muffin pan with cupcake liners and fill each liner ¾ of the way full.
Bake in a 350°F oven for 18-25 minutes, or until a toothpick comes out clean. Allow to cool completely

For the Filling:

In a medium bowl, beat egg yolks well.
Gradually stir in milk until well blended.
In a large, heavy saucepan over medium-low heat, mix together sugar, cornstarch, and salt.
Gradually add in milk mixture, stirring well to prevent lumps.
Continue cooking over medium-low heat, stirring constantly until mixture reaches a low boil (about 20 minutes). Mixture should be thickened at this point, and will continue to thicken as it cools. Remove from heat.
Set pot in a large bowl of ice water, still stirring. Add vanilla and stir to combine.
Place a piece of plastic wrap directly on filling to prevent a skin from forming and place in refrigerator until ready to use.

Prepare the Ganache

Place chocolate in a food processor and process until it’s finely chopped. Transfer to a mixing bowl. Set aside. Heat cream in a small saucepan until the cream starts to steam, stirring often. Gradually add the hot cream to the bowl of chocolate, and whisk until the mixture is smooth. Wait until cool enough to handle but not hardened.

To assemble the cupcakes:

When the cupcakes are cooled completely, transfer pastry cream filling to a piping bag with filling tip attached.
Fill each cupcake with pastry cream and set aside.
Dip each cupcake into the finished ganache. Allow 30 minutes to an hour for the ganache to set.

Prep Time: 1hour
Cook Time: 1hour
Category: Dessert
Cuisine: American