Classic Boston Cream Cupcakes

Name: Classic Boston Cream Cupcakes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12 cupcakes
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup milk; 2 tsp baking powder; 1 tsp vanilla extract; 1/4 tsp salt; 2 cups whole milk; 1/2 cup granulated sugar; 4 large egg yolks; 1/4 cup cornstarch; 1 tsp vanilla extract; 2 tbsp unsalted butter; 1 cup heavy cream; 8 oz semi-sweet chocolate, chopped

Highlighted under: Baking & Desserts

When I first tasted a Boston Cream Cupcake, I was instantly captivated. The combination of moist vanilla cake, rich custard filling, and glossy chocolate glaze was irresistible. Making these classic treats at home felt like a true labor of love, but the joy they bring to friends and family made every minute in the kitchen worthwhile. The best part? I can customize them to suit my taste! I encourage you to try your hand at these delightful cupcakes for a special occasion or simply to indulge in a sweet moment.

Created by

Emily

Last updated on 2026-02-07T21:41:27.687Z

Making these Classic Boston Cream Cupcakes was an adventure from start to finish! I started with a simple vanilla cupcake base and decided to use a homemade pastry cream, which elevated the flavor and made the filling extra creamy. The challenge was getting the perfect consistency for the glaze to achieve that glossy finish. After a few tries, I realized that letting the ganache cool slightly before pouring made all the difference in getting a smooth layer.

My friends were amazed when I served these at a recent gathering. The combination of flavors—sweet, creamy, and a touch of chocolate—had everyone reaching for seconds. I love that they are easy to customize, too. You can swap the vanilla for other flavors or even add some fruit for a twist. These cupcakes are nothing short of a delightful treat!

Why You Will Love These Cupcakes
Decadent custard filling that oozes with every bite
Rich chocolate ganache providing the perfect finish
Classic flavor that reminds you of childhood treats

Mastering the Cupcake Texture

The key to achieving a perfectly moist cupcake lies in the creaming of the butter and sugar. Aim for a light and fluffy texture, which usually takes about 3-4 minutes of mixing. If you over-mix after adding the flour, the cupcakes can become dense, so mix until just combined. Using room-temperature ingredients can also enhance the incorporation process, creating a smoother batter.

Another critical factor is the baking time. Keep an eye on the cupcakes starting at the 18-minute mark; they’re done when a toothpick inserted in the center comes out clean, with no wet batter. If the tops are golden brown and spring back when gently pressed, you’re on the right track.

Perfecting the Pastry Cream

For a silky, smooth pastry cream, it’s essential to continuously whisk the egg yolk mixture as you add the warm milk. This technique prevents the eggs from scrambling and ensures a lump-free filling. Once combined, return the mixture to the heat and stir often until it thickens. Look for a consistency that coats the back of a spoon, which usually takes about 8-10 minutes over medium heat.

Don’t skip the cooling step! Filling the cupcakes with warm pastry cream can lead to soggy cakes. Allow the cream to cool completely before use, and consider refrigerating it to speed up the process. You can also prepare this pastry cream a day ahead and store it in an airtight container in the fridge.

Ganache Glaze Tips and Variations

When preparing your chocolate ganache, ensure that your heavy cream reaches just boiling before pouring it over the chocolate. Let it sit for about 2 minutes to allow the chocolate to soften—this resting time is crucial for achieving that glossy finish. After stirring until smooth, if your ganache seems too thick, adding a touch more warm cream can help adjust the consistency.

For a fun variation, try adding flavors to your ganache! A teaspoon of espresso powder or a splash of liqueur can enhance the chocolate’s richness and add a unique twist to your frosting. Alternatively, you could use milk chocolate or dark chocolate instead of semi-sweet for different taste profiles.

Ingredients

Gather all your ingredients before starting for a smooth baking experience.

For the Cupcakes

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup milk
2 tsp baking powder
1 tsp vanilla extract
1/4 tsp salt

For the Pastry Cream

2 cups whole milk
1/2 cup granulated sugar
4 large egg yolks
1/4 cup cornstarch
1 tsp vanilla extract
2 tbsp unsalted butter

For the Chocolate Ganache

1 cup heavy cream
8 oz semi-sweet chocolate, chopped

Make sure to measure your ingredients accurately for the best results.

Instructions

Before you start baking, preheat your oven to 350°F (175°C) and prepare your cupcake pan with liners.

Make the Cupcake Batter

In a mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the milk and vanilla. In another bowl, mix the flour, baking powder, and salt. Combine all and mix until just combined.

Bake the Cupcakes

Fill each cupcake liner two-thirds full with batter. Bake for 18-20 minutes or until a toothpick comes out clean. Allow to cool completely.

Prepare the Pastry Cream

In a saucepan, heat the milk until warm. In a bowl, whisk together sugar, egg yolks, and cornstarch until smooth. Slowly add warm milk to the mixture, then return to the saucepan. Cook over medium heat until thickened. Remove from heat and stir in vanilla and butter. Cool completely.

Make the Ganache

Heat the cream in a saucepan until just boiling. Pour over chopped chocolate and let sit for a couple of minutes before stirring until smooth.

Assemble the Cupcakes

Once cupcakes are cool, core a hole in the center of each and fill with pastry cream. Dip the tops into the ganache, allowing excess to drip off. Let set before serving.

Serve your Classic Boston Cream Cupcakes chilled or at room temperature.

Pro Tips

For added flavor, consider adding a splash of orange zest to the pastry cream or enhancing the chocolate ganache with espresso powder.

Storage and Make-Ahead Options

These cupcakes hold up well for a couple of days at room temperature, stored in an airtight container. For longer storage, freeze the unfilled cupcakes for up to three months. Once thawed, fill them with fresh pastry cream and glaze with ganache for the best flavor and texture.

If you plan to make the components ahead, the pastry cream can be made 1-2 days in advance and stored in the refrigerator. However, it's best to prepare the ganache on the day you plan to serve the cupcakes, as it can thicken as it cools.

Troubleshooting Common Issues

If your cupcakes don’t rise as expected, double-check your baking powder’s freshness—an expired leavening agent can lead to dense cakes. Ensure that the oven is properly preheated to avoid uneven baking. Use an oven thermometer, if necessary, to confirm the correct temperature.

For the ganache, if it begins to separate or looks grainy, it may have been overheated. To fix this, gently reheat the mixture over low heat while stirring constantly, until the chocolate melts and incorporates fully with the cream.

Serving Suggestions

These Boston Cream Cupcakes are visually stunning, making them perfect for special occasions. Consider topping each cupcake with a sprinkle of cocoa powder or chocolate shavings after the ganache sets for added flair. They pair beautifully with a glass of milk or coffee, enhancing the rich flavors.

For an elevated dessert experience, you can serve these cupcakes with a side of whipped cream or fresh berries. The tartness of the berries adds a delightful contrast to the sweetness of the cupcakes, creating a refreshing finish.

Questions About Recipes

→ Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes a day in advance and store them in an airtight container. Fill and glaze them just before serving for optimal freshness.

→ What if I don't have vanilla beans for the pastry cream?

You can use vanilla extract as a substitute. Just use 1 tablespoon of extract in place of the vanilla beans.

→ Can I freeze these cupcakes?

Yes, you can freeze the baked cupcakes without filling or glaze for up to 2 months. Thaw and fill before serving.

→ What's the best way to store leftovers?

Store any leftover cupcakes in an airtight container in the refrigerator for up to 3 days.