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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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Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 2 hours
Total Time 2 hours 50 minutes
Servings: 24 cupcakes
Calories: 320kcal
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
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