Boston Cream Pie Cupcakes

These Boston Cream Pie cupcakes are a light and fluffy vanilla buttermilk cupcakes with a homemade vanilla pastry cream and topped with a either dipped or ganache or whipped chocolate ganache frosting!

 

Seems right that eventually I would need to create Boston Creme Pie cupcakes for the blog don’t you think?

I mean everything you love about a Boston Creme Pie in a small little package?

Um, yes please.

What Do I Need To Make Boston Cream Pie Cupcakes? 

For The Cupcakes: 

• unsalted butter
• granulated sugar
• eggs
• baking powder
• baking soda
• salt
• all purpose flour
• buttermilk 
• vanilla extract

For The Pastry Cream: 

• egg yolks
• sugar 
• cornstarch
• salt
• milk

For The Ganache:

• Heavy Cream
• Semisweet or bittersweet chocolate chips

How To Make Boston Cream Pie Cupcakes

To Make The Cupcakes

• 
  
  Preheat the oven to 350°F. Line 2 muffin tins (24 wells) with paper cups or silicone cups.
  
  
• 
  
  To make the cupcake batter: Beat the butter and sugar in a large mixing bowl until they’re well combined.
  
  
• 
  
  Add the eggs one at a time, beating well after each addition. Once all the eggs have been added, beat the batter at high speed of your electric mixer for 5 minutes, until it’s light-colored and fluffy. Stop once, midway, to scrape down the sides of the bowl.
  
  
• 
  
  Add the baking powder, baking soda, and salt, beating briefly to combine.
  
  
• 
  
  Gently stir in the flour alternately with the buttermilk. Add the vanilla at the end.
  
  
• 
  
  Scoop the batter into the prepared muffin cups, using a muffin scoop until about 3/4 full. Bake at 350F degrees for 18-20 minutes until a toothpic inserted into the center comes out clean. Remove the cupcakes from the pan and allow to cool on a wire rack before filling and frosting.
  
  

To Make The Pastry Cream

Ok on to the vanilla pastry cream. This is an easy pastry cream recipe. You can get step by step photos on how to make vanilla pastry cream here. 

I used Martha Stewart’s pastry cream recipe from her cookbook, Cupcakes. Here are few step by step photos to help you out.

• 
  
  Whisk egg yolks until smooth in a large bowl.
  
  
• 
  
  Combine sugar, cornstarch, and salt in a medium saucepan, and heat over medium. Stirring constantly, gradually add milk in a slow, steady stream, and cook until mixture thickens and begins to bubble, about 5 minutes.
  
  
• 
  
  Whisking constantly, slowly pour one third of the milk mixture into egg yolks (this step is called tempering, which keeps the yolks from curdling). Pour mixture into remaining milk mixture in saucepan. Cook over medium heat, whisking constantly, until mixture comes to a full boil and is thick enough to hold its shape when lifted with a spoon, 2 to 4 minutes. Remove from heat; stir in vanilla.
  
  
• 
  
  Strain mixture through a fine sieve into a heatproof bowl. Cover with parchment paper or plastic wrap, pressing it directly on surface to prevent a skin from forming. Refrigerate until chilled and firm, at least 2 hours (or up to 2 days). Once cupcakes are cooled, remove the center of the cupcakes and fill each cupcake with about a tablespoon of the chilled pastry cream. Replace the top of the cupcake.
  
  

To Make The Ganache

And then make your chocolate ganache. You can keep it simple and dip your cupcakes into ganache as is. Or you can allow the ganache to cool and turn it into whipped ganache frosting.

• 
  
  In a medium bowl, measure out 16 ounces of chocolate. Set aside.
  
  
• 
  
  In a medium saucepan, heat the 16 ounces of heavy cream over low heat until simmering.
  
  
• 
  
  Pour the heated cream over the chocolate chips and allow to sit for 5 minutes undisturbed.
  
  
• 
  
  After 5 minutes, stir until smooth. At this point you can dip the filled cupcakes in the ganache. If you prefer a whipped chocolate ganache frosting allow the ganache to cool. Reserve a small amount of the ganache to dollop on top in the end. In a stand mixer, whip until light and fluffy about 2-3 minutes. Using a french star tip, pipe the frosting on top, then dollop some of the reserved ganache in the center. You can store the cupcakes in the refrigerator, covered for up to 2 days.
  
  

Tips On Making These Boston Cream Pie Cupcakes 

• Use unsalted butter. And good quality butter.  I love Cabot butter (no I’m not getting paid to promote it, but it’s quality and delicious). Why unsalted? This allows you to control the salt you add to the recipe which is key especially when it comes to baking.
• Room temperature ingredients are key. Be sure your butter and eggs are room temperature before you start baking. Room temperature ingredients allow more air to be  incorporated into your mixture which allows for a light and fluffy cupcake in the end. 
• Use quality vanilla extract. These are a vanilla cupcake after all. No imitation vanilla extract please! Invest in a bottle of PURE vanilla extract. I love Nielsens-Massey vanilla extract, but if you can’t find that or afford, McCormick is another great alternative. 
• Do not overmix. This is a big one you guys! I know stirring can be therapeutic, but save it for your cooking dishes. Overmixing your baked goods will result in a tough cupcake. So be careful and do not overmix. Not sure how to do that? I like to leave a streak of flour in the bowl. The flour will bake out, and you can ensure that you do not overmix.

Can I Make These With A Store Bought Cake Mix?

You absolutely can. Just use a cake mix instead of the vanilla cupcake recipe given. Of course I always recommend baking from scratch. 

You could also try my super easy vanilla cupcake recipe as well for these Boston cream cupcakes. They use melted butter, so no creaming and they come together quickly. But they make 12 so you might want to make a double batch. 

Can I Make These Boston Cream Cupcakes Ahead Of Time?

Absolutely! I recommend that you do. You can make the pastry cream and ganache first and refrigerate those (5-7 days ahead of time). Then make your cupcakes 1-2 days ahead. They will be fine covered at room temperature. 

You can then assemble the night or hours before depending on your schedule. 

How Do I Fill These Cupcakes?

You can check out my post on  filling cupcakes! There are 4 common tools that I use to get the job done. 

How Do I Frost These Cupcakes? 

For the cupcakes, I used a piping bag fitted with  Atecco tips (french tip) and pastry bags.

If you want to become an expert at frosting cupcakes, then be sure to check out this post! There is a video for you too 😉

Or if you are feeling lazy (and I totally don’t blame you) you can simply dunk your cupcakes (after they are filled of course) into that rich chocolate sauce.

However you decide to top them, you will absolutely love these cupcakes. Light and fluffy vanilla cupcakes with a creamy filling and a rich chocolate frosting on to. What’s not to love?

More cupcake recipes to check out!

If you’re craving more cupcake be sure to try my red velvet cupcake recipe topped with the best cream cheese frosting!

Or try my chocolate S’mores cupcakes topped with a marshmallow meringue frosting!

Boston Cream Pie Cupcakes

A light and fluffy yellow buttermilk cupcake filled with a homemade vanilla pastry cream and topped with a whipped chocolate ganache frosting!

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 1 hour hour

Cook Time: 20 minutes minutes

Total Time: 1 hour hour 20 minutes minutes

Servings: 24 cupcakes

Calories: 372kcal

Author: Heather Perine

Ingredients

For the cupcakes

• ▢ 3/4 cup 12 tablespoons unsalted butter
• ▢ 1 1/2 cups granulated sugar
• ▢ 3 large eggs lightly beaten
• ▢ 1 teaspoon baking powder
• ▢ 1 teaspoon baking soda
• ▢ 3/4 teaspoon salt
• ▢ 2 1/2 cups all purpose Flour
• ▢ 1 cup buttermilk
• ▢ 2 teaspoons vanilla extract

For the pastry cream

• ▢ 4 large egg yolks
• ▢ 1/2 cup sugar
• ▢ 1/4 cup cornstarch
• ▢ Pinch of salt
• ▢ 2 cups milk
• ▢ 1 Teaspoon vanilla extract

For the chocolate ganache frosting

• ▢ 16 ounces bittersweet chocolate chips or chopped
• ▢ 16 ounces heavy cream

Instructions

To make the cupcakes

• Preheat the oven to 350°F. Line 2 muffin tins (24 wells) with paper cups or silicone cups.
• To make the cupcake batter: Beat the butter and sugar in a large mixing bowl until they’re well combined.
• Add the eggs one at a time, beating well after each addition. Once all the eggs have been added, beat the batter at high speed of your electric mixer for 5 minutes, until it’s light-colored and fluffy. Stop once, midway, to scrape down the sides of the bowl.
• Add the baking powder, baking soda, and salt, beating briefly to combine.
• Gently stir in the flour alternately with the buttermilk. Add the vanilla at the end.
• 6.Scoop the batter into the prepared muffin cups, using a muffin scoop until about 3/4 full. Bake at 350F degrees for 18-20 minutes. Remove the cupcakes from the pan and allow to cool on a wire rack before filling and frosting.

To make the pastry cream

• 1. Whisk egg yolks until smooth in a large bowl.
• 2. Combine sugar, cornstarch, and salt in a medium saucepan, and heat over medium. Stirring constantly, gradually add milk in a slow, steady stream, and cook until mixture thickens and begins to bubble, about 5 minutes.
• 3. Whisking constantly, slowly pour one third of the milk mixture into egg yolks (this step is called tempering, which keeps the yolks from curdling). Pour mixture into remaining milk mixture in saucepan. Cook over medium heat, whisking constantly, until mixture comes to a full boil and is thick enough to hold its shape when lifted with a spoon, 2 to 4 minutes. Remove from heat; stir in vanilla.
• 4. Strain mixture through a fine sieve into a heatproof bowl. Cover with parchment paper or plastic wrap, pressing it directly on surface to prevent a skin from forming. Refrigerate until chilled and firm, at least 2 hours (or up to 2 days). Once cupcakes are cooled, remove the center of the cupcakes and fill each cupcake with about a tablespoon of the chilled pastry cream. Replace the top of the cupcake.

To make the ganache frosting

• 1. In a medium bowl, measure out 16 ounces of chocolate. Set aside.
• 2. In a medium saucepan, heat the 16 ounces of heavy cream over low heat until simmering.
• 3. Pour the heated cream over the chocolate chips and allow to sit for 5 minutes undisturbed.
• 4. After 5 minutes, stir until smooth. At this point you can dip the filled cupcakes in the ganache. If you prefer a whipped chocolate ganache frosting allow the ganache to cool. Reserve a small amount of the ganache to dollop on top in the end. In a stand mixer, whip until light and fluffy about 2-3 minutes. Using a french star tip, pipe the frosting on top, then dollop some of the reserved ganache in the center. You can store the cupcakes in the refrigerator, covered for up to 2 days.

Notes

• Use unsalted butter. And good quality butter.  I love Cabot butter (no I’m not getting paid to promote it, but it’s quality and delicious). Why unsalted? This allows you to control the salt you add to the recipe which is key especially when it comes to baking.
• Room temperature ingredients are key. Be sure your butter and eggs are room temperature before you start baking. Room temperature ingredients allow more air to be  incorporated into your mixture which allows for a light and fluffy cupcake in the end. 
• Use quality vanilla extract. These are a vanilla cupcake after all. No imitation vanilla extract please! Invest in a bottle of PURE vanilla extract. I love Nielsens-Massey vanilla extract, but if you can’t find that or afford, McCormick is another great alternative. 
• Do not overmix. This is a big one you guys! I know stirring can be therapeutic, but save it for your cooking dishes. Overmixing your baked goods will result in a tough cupcake. So be careful and do not overmix. Not sure how to do that? I like to leave a streak of flour in the bowl. The flour will bake out, and you can ensure that you do not overmix.

 

Nutrition

Calories: 372kcal | Carbohydrates: 40g | Protein: 5g | Fat: 21g | Saturated Fat: 14g | Cholesterol: 97mg | Sodium: 175mg | Potassium: 217mg | Fiber: 1g | Sugar: 24g | Vitamin A: 580IU | Vitamin C: 0.2mg | Calcium: 122mg | Iron: 1mg

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