Name: Boston Cream Cupcakes
Prep time: 30 min
Cook time: 20 min
Total time: 1 h
Cuisine: American
Ingredients: 1 2/3 cups all-purpose flour; 1 cup granulated sugar; 1/4 tsp baking soda; 1 tsp baking powder; 3/4 cup unsalted butter, at room temperature; 3 large egg whites; 2 tsp pure vanilla extract; 1/2 cup sour cream; 1/2 cup whole milk; 1 cup heavy cream (for filling); 2 large egg yolks; 3 tbsp granulated sugar (for filling); 1 tbsp cornstarch; 1 tsp pure vanilla extract (for filling); 1/2 cup heavy cream (for ganache); 6 oz semi-sweet chocolate, chopped

Why You’ll Love Boston Cream Cupcakes Recipe

Boston Cream Cupcakes bring together three irresistible dessert components in one handheld treat. You’ll love the tender vanilla cupcakes paired with a silky pastry cream and a glossy ganache topping. The layered texture and flavor make them feel fancy, but the recipe is straightforward and satisfying to bake at home. Whether you’re serving them at a party or saving them for yourself, they’re guaranteed to impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cupcakes:

all-purpose flour
granulated sugar
baking soda
baking powder
unsalted butter, at room temperature
large egg whites
pure vanilla extract
sour cream
whole milk

For the Filling:

heavy cream
large egg yolks
granulated sugar
cornstarch
pure vanilla extract

For the Chocolate Ganache:

heavy cream
semi-sweet chocolate, chopped

Directions

Make the Cupcakes: Preheat oven to 350°F (175°C). In a large bowl, combine flour, sugar, baking soda, and baking powder. Add butter, egg whites, vanilla, sour cream, and milk. Beat until smooth and creamy. Fill cupcake liners about 2/3 full and bake for 18–20 minutes, or until a toothpick comes out clean. Cool completely on a wire rack.
Prepare the Pastry Cream: In a saucepan, heat the heavy cream until just simmering. In a separate bowl, whisk together egg yolks, sugar, and cornstarch. Slowly add the hot cream to the egg mixture while whisking, then pour back into the saucepan. Cook over medium heat, stirring constantly, until thickened. Remove from heat, stir in vanilla, cover with plastic wrap directly on the surface, and chill until firm.
Make the Ganache: Heat the heavy cream until simmering, then pour it over the chopped chocolate. Let it sit for a minute, then stir until smooth and glossy.
Create the Ganache Layer in the Cupcakes: Once cupcakes are completely cool, remove a small center piece from each cupcake. Spoon a teaspoon of ganache into each cavity and freeze briefly to set.
Fill and Top: Pipe or spoon the chilled pastry cream over the ganache-filled center of each cupcake. Dip the tops of the cupcakes into the remaining ganache to finish.
Let Set: Allow the ganache to firm up before serving.

Servings and timing

This recipe makes approximately 12 cupcakes.
Preparation time: 30 minutes
Baking time: 18–20 minutes
Chilling time: 1–2 hours for the pastry cream
Total time: About 2.5 hours

Variations

Mini Version: Make mini cupcakes for bite-sized treats. Adjust baking time to 10–12 minutes.
Gluten-Free: Use a 1:1 gluten-free flour blend.
Chocolate Cupcake Base: Swap the vanilla cupcakes for a chocolate base for an extra chocolaty version.
Fruit Twist: Add a thin layer of raspberry jam before the pastry cream for a fruity touch.
Almond Flavor: Substitute almond extract for vanilla in the cupcake batter for a nutty variation.

Storage/Reheating

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. For best texture, allow them to come to room temperature for 15–20 minutes before serving.
Avoid microwaving to preserve the texture of the ganache and filling.

FAQs

How do I keep the pastry cream from curdling?

Make sure to slowly whisk the hot cream into the egg mixture to temper it and avoid scrambling.

Can I make the components in advance?

Yes. You can bake the cupcakes, prepare the pastry cream, and make the ganache a day ahead. Assemble before serving.

Can I use store-bought custard instead of making the filling?

You can, but homemade pastry cream offers better flavor and texture.

Why did my ganache separate?

Ganache can separate if the cream is too hot or if the chocolate isn’t chopped finely. Stir gently until smooth.

How do I core the cupcakes?

Use a small knife or the wide end of a piping tip to remove the center.

Can I freeze Boston Cream Cupcakes?

It’s not recommended due to the cream filling, which doesn’t thaw well.

What type of chocolate is best for ganache?

Semi-sweet chocolate offers a perfect balance of sweetness and richness, but dark chocolate also works.

Can I use whole eggs instead of egg whites in the cupcakes?

Using whole eggs changes the texture. Egg whites give a lighter crumb, but you can try one whole egg per two egg whites.

How long does the pastry cream need to chill?

At least 1 hour, or until it’s thick enough to pipe or spoon easily.

Do I need to refrigerate the cupcakes after assembling?

Yes, because of the cream filling. Keep them chilled until ready to serve.

Conclusion

Boston Cream Cupcakes combine the best of cake, custard, and chocolate into a single indulgent dessert. With their creamy center and glossy topping, these cupcakes are a show-stopping treat that’s worth every step. Whether you’re baking for a celebration or a sweet weekend project, these cupcakes are sure to satisfy.