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Boston Cream Pie Cupcakes

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Boston Cream Pie Cupcakes: Tender yellow cupcakes filled with rich vanilla custard and finished off with a terrific chocolate ganache.
My daughter invited some friends over to celebrate one of their birthdays.  I made some vanilla cupcakes, but wanted to try something new.  You can never have too much cake at a birthday party and this was a perfect time to test out a new cupcake recipe.
Boston Cream Pie Cupcake on a white plate

 Boston Cream Pie Cupcakes

Since Katie is a big fan of Boston cream pie yogurt, I figured the cupcake version would be popular with her, too. Plus any leftovers would be instantly absconded with by the chocoholics in the family.
Another of our favorite cupcakes are these Frosted Black Bottom Cupcakes.
Boston Cream Pie Cupcake closeup view on a small white plate

Custard Filled Cupcakes

Bill, with his usual hesitance to try anything new, almost passed over one of these gems after lunch.  “Uh, I’m not really into that sort of cupcake.” Oh, really????  Yellow cake, pastry cream and chocolate ganache?

He likes all three of those.  He was persuaded to try one and quickly declared his love for these Boston Cream Pie Cupcakes, imagine that? Hmmmm, I guess I know his palate better than he does.

Instead of piping the custard filling into the cupcakes, Martha Stewart suggests an easier method to incorporate the vanilla pastry cream.  Just slice the cooled cupcakes in half and dollop a tablespoon of custard onto the bottom of each. Add the top half and drizzle with ganache. I think you’ll enjoy them, too.

Cupcake Baking Tips:

  • Fill your cupcake papers only about 2/3 full so they don’t overflow onto the top of the pan.
  • Check for doneness by either tapping the top of the cupcake with your finger and if it leaves and indentation, they need more baking time OR inserting a toothpick in the middle of a cupcake which will come out with only a moist crumb or two when the cupcakes are done.
  • Remember that there is a little carryover cooking time. The heat of the muffin tin will cook the cupcakes even when out of the oven. It won’t help if the middles are still raw, but it could make the cupcakes a little dry if you find NO moist crumbs on your toothpick.
Boston Cream Pie Cupcakes

Boston Cream Pie Cupcakes

Tender yellow cupcakes filled with pastry cream and drizzled with chocolate ganache

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Yield 20 cupcakes



  • 6 tablespoons butter, plus more to grease the cupcake tins
  • 1 1/2 cups flour, plus more to dust the cupcake tins
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 3 eggs, at room temperature
  • 1 cup sugar
  • 1 teaspoon vanilla

Pastry Cream:

  • 4 egg yolks
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • Pinch of salt
  • 2 cups milk
  • 1 1/2 teaspoons vanilla

Chocolate Ganache:

  • 6 ounces semi-sweet chocolate, chopped
  • 2/3 cup heavy cream
  • 1 tablespoon light corn syrup


Preheat oven to 350º.  Grease cupcake tins (makes about 20 cupcakes), then dust with flour.  Set aside.
Cut butter into tablespoon sized pieces.  Heat butter and milk in microwave till butter is melted. Set aside.
In electric mixer, whip sugar and eggs on high till fluffy and pale yellow, and thick enough to form a ribbon when mixture drips off whisk attachment...about 5 minutes.  Reduce speed to medium and add baking powder, salt, then slowly add flour.  Mix only till just incorporated.
With mixer on low speed, slowly add milk and butter mixture.  Mix just till smooth.  Add vanilla and mix just till incorporated.
Divide batter into the 20 cupcake slots...about halfway full.  Bake, rotating halfway through if needed (check to see if baking evenly), for about 15 minutes.  Check by gently pressing center of cupcakes with finger...if done, the cake will spring back immediately.
To serve, cut cupcakes carefully in half with serrated knife, top bottom half with about one tablespoon of pastry cream, add top half and drizzle with about one tablespoon ganache.
Whisk eggs in large bowl (I used 4 cup glass measuring cup).  Combine sugar, cornstarch, and salt in a medium saucepan.  Over medium heat, slowly add milk, and cook till mixture thickens and starts to bubble.
While whisking the egg yolks, slowly add about a third of the hot milk mixture (this slow addition prevents the yolks from scrambling).  Pour the yolk and milk mixture back into the saucepan and cook till boils and further thickens, about 2-4 minutes.  Remove from heat and add vanilla.
Strain pastry cream through a fine mesh sieve to remove any lumps.  Cover top with plastic and refrigerate till ready to assemble cupcakes.
Heat cream and corn syrup in microwave till hot.  Add chopped chocolate, and let stand till chocolate starts to melt.  Stir until smooth.


Recipe adapted from Martha Stewart.


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27 comments on “Boston Cream Pie Cupcakes”

  1. Boston Cream Pie in a cupcake form? Brilliant, Lizzy! All the flavor, but in a portion-controlled form. Of course, it must means I’d likely eat two or three of them…but I digress. Well done!!!

  2. Oh yum! My husband would marry me all over again if I made this for him!! lol โ™ฅ- Katrina

  3. wow….just awesome…I feel like licking off the Chocolate Ganache ๐Ÿ™‚

  4. Yum! You will be on cupcake wars soon!!!!!! lol

  5. This is a great recipe and your cupcakes look simply perfect! Great Pics Lizzy!

  6. Wow we keep getting onthe same wave length I just made these Saturday and posting soon… havent had the time to write it up… we love these so much they were gone in a few hours not days! Yours area beautifully done just perfect! My boys cant wait for me to make them again! I tried another recipe before it was aweful.. this is almost the exact recipe I have too! so I already can say to everyone make them they are awesome!

  7. Oh-my-god!
    How amazing looks this?!

  8. First, I love your dishes! Had to get that out of the way first ๐Ÿ™‚ Second, does that look mouth watering? Wow. Boston Cream Donuts have always been my favorite, it triggers an instant reaction in me, as in, I’m instantly happy AND hungry! Great job! Love the photo!

  9. Lizzy – your hubs sounds like mine. Heaven forbid he try anything new. As if we would feed them something utterly gross?! lol
    I bet Katie really enjoyed these. I know I would. Can you adopt me please??

  10. The ganache frosting is such a great variation on the regular stiff frosting. Great cupcakes!

  11. Beautiful and what a great cupcake idea. Not into these cupcakes…I’d file that under more for me. ๐Ÿ˜‰

  12. Great cupcake idea! Those look mouth watering with the ganache dripping off the sides. I would definitely not pass one up!

  13. I made Boston Cream Pie from scratch for the first time last year and it was so good. I would love to try your cupcakes – they look so pretty and perfect!

  14. Lizzy……these look amazingly good! I love Boston Cream pie and what a great idea in a cupcake……. love your dishes and great pics!.

  15. These really look delicious. I love their smaller size. I could never say no to these. I hope you have a great evening. Blessings…Mary

  16. That is so good! We love Boston Cream Pie, and in a cupcake… Oh yummy!

  17. Mmmm…that would be lovely right now, all that chocolate oozing. Delicious. ๐Ÿ™‚

  18. You are all so sweet! Thanks for stopping by ๐Ÿ™‚

  19. Lizzy-What a genius idea to make Boston Cream Pie cupcakes. This is for sure a must try! Love the ganache recipe…this is the recipe for the ganache I used, and forgotten all about it. Printing, this one out.
    Thanks for sharing the decadent and yummy cupcakes!

  20. I’ve made these before too!! I used her cake recipe and a different pastry cream and ganache recipe. They are so adorable and so popular!! Definitely a crowd-pleaser (and Victoria-pleaser too, haha).

  21. These look just fabulous! Boston Cream Pie is on Adam’s top 10 of all-time “can’t-turn-it-down” pastries and he’s going to be very happy when I surprise him with these cupcakes!

  22. Boston Cream Pie in a cupcake, i’m loving it.
    the chocolate ganache sliding down awaits for me to eat it.
    thanks for sharing Lizzy

  23. What a fun idea!! I love cupcakes and Boston Creme pie…great combo!

  24. What a great idea to make Boston Creme pie in a cupcake form. It looks so much cuter that way. By the way, I just made your orange pull-apart coffee cake and posted about it. It was excellent!

  25. Thank you, all!!! I have always wanted to make a BCP, but this seemed more fun ๐Ÿ™‚

  26. Lizzy this is really amazing!! Im following you! gloria

  27. Thanks, Gloria! So happy to have you as a new follower ๐Ÿ™‚

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