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Homemade Boston Cream Cupcakes with a bite taken out, showing creamy vanilla custard filling oozing from the soft golden cupcake, topped with a thick, glossy layer of rich chocolate ganache.

Boston Cream Cupcakes

Boston Cream Cupcakes combine moist vanilla cupcakes, silky pastry cream filling, and glossy chocolate ganache for a bakery-style treat at home. They’re elegant enough for special occasions but simple enough for bake sales and parties.
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Best Boston cream cupcakes, Boston Cream Cupcakes, Boston Cream cupcakes Betty Crocker, Boston cream Cupcakes near me, Boston cream cupcakes with cake mix, Cupcake Boston recette
Prep Time: 30 minutes
Cook Time: 20 minutes
Chilling Time: 2 hours
Total Time: 2 hours 50 minutes
Servings: 24 cupcakes
Calories: 320kcal
Cost: $11

Equipment

  • 1 Standard cupcake tin (12-count)
  • 12 Paper liners
  • 1 Electric mixer (Hand or stand mixer)
  • 1 Medium saucepan (For pastry cream)
  • 1 Fine-mesh strainer (For smooth pastry cream)
  • 1 Piping bag or squeeze bottle (For filling)
  • 1 Apple corer or small knife (To hollow cupcakes)

Ingredients

Vanilla Cupcakes

  • 1 ½ cups All-purpose flour
  • 1 cup Sugar
  • 1 ½ teaspoon Baking powder
  • ¼ teaspoon Salt
  • ½ cup Unsalted butter - Softened
  • 2 large Eggs
  • 1 teaspoon Vanilla extract
  • ½ cup Whole milk

Pastry Cream Filling

  • 1 ½ cups Whole milk
  • 4 large Egg yolks
  • ½ cup Sugar
  • 3 tablespoon Cornstarch
  • 2 tablespoon Unsalted butter
  • 1 teaspoon Pure vanilla extract

Chocolate Ganache

  • ½ cup Heavy cream
  • 4 oz Semi-sweet chocolate - Chopped
  • 1 tablespoon Light corn syrup
  • 1 pinch Salt

Instructions

  • Heat milk until steaming. Whisk yolks, sugar, and cornstarch until pale. Temper with hot milk, then cook until thick. Add butter & vanilla, strain, cover, and chill 2 hrs.
  • Cream butter & sugar. Beat in eggs and vanilla. Alternate flour & milk. Divide into liners, bake 18–20 min at 350°F. Cool completely.
  • Heat cream, pour over chocolate, rest 2 min. Whisk until glossy, add corn syrup & salt. Cool 15 min.
  • Core cupcakes, pipe pastry cream inside. Dip tops into ganache. Let set 30 min before serving.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition

Serving: 1cupcake | Calories: 320kcal | Carbohydrates: 38g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 95mg | Sodium: 170mg | Potassium: 110mg | Fiber: 1g | Sugar: 25g | Vitamin A: 450IU | Calcium: 60mg | Iron: 1.5mg