Boston Cream Pie Cupcakes

Boston Cream Pie Cupcakes bring the classic dessert into an easy handheld form that combines moist vanilla cake with creamy vanilla pudding and a rich chocolate ganache topping. These cupcakes offer all the indulgence of Boston Cream Pie in a convenient single-serve treat perfect for any gathering or casual snack.

I first made these cupcakes when I wanted to recreate the nostalgic flavors of Boston Cream Pie without the fuss of slicing and plating. They quickly became a favorite in my home and are now requested regularly by friends and family alike.

Ingredients

• All-purpose flour: provides structure and tenderness choose fresh flour for best results
• Baking powder: helps cupcakes rise evenly ensure it is fresh for the best lift
• Salt: balances sweetness and enhances the other flavors in the batter
• Unsalted butter: adds richness use room temperature butter for smooth mixing
• Granulated sugar: sweetens and contributes to a moist tender crumb
• Large eggs: bind ingredients and add moisture make sure they are fresh
• Vanilla extract: adds warm aromatic flavor essential for that classic taste
• Milk: adds moisture and softens the crumb opt for whole milk for creaminess
• Vanilla pudding: creates a creamy filling that brings the classic flavor to each cupcake
• Heavy cream: is key for making smooth glossy chocolate ganache
• Semi-sweet chocolate chips: melt easily into the ganache providing a rich chocolate finish

Step-by-Step Instructions

Preheat the Oven:

Set the oven to 350 degrees Fahrenheit or 175 degrees Celsius and line a muffin tin with cupcake liners to prevent sticking and ensure easy removal.

Mix Dry Ingredients:

In a medium bowl whisk together flour baking powder and salt to combine them evenly so the cupcakes rise properly and have consistent texture.

Cream Butter and Sugar:

Beat unsalted butter and granulated sugar in a large bowl until light and fluffy this incorporates air into the batter and creates tender cupcakes.

Add Eggs and Vanilla:

Add eggs one at a time beating well after each addition then stir in the vanilla extract to evenly distribute flavor throughout the batter.

Combine Wet and Dry Ingredients:

Alternately add the flour mixture and milk to the butter mixture beginning and ending with the flour mixture. Stir gently just until combined to avoid overmixing and keep cupcakes tender.

Fill Cupcake Liners:

Divide the batter evenly among the cupcake liners filling them about two-thirds full to allow room for rising during baking.

Bake:

Bake for 18 to 20 minutes until a toothpick inserted in the center comes out clean then allow cupcakes to cool completely before filling.

Fill Cupcakes:

Once cooled use a small knife or scoop to cut a hole in the center of each cupcake and fill it with creamy vanilla pudding carefully to keep the cupcake intact.

Prepare Ganache:

Heat heavy cream until it just begins to simmer then pour over chocolate chips. Let sit for five minutes to soften the chocolate then stir gently until smooth and glossy.

Top Cupcakes:

Spoon the chocolate ganache over each filled cupcake letting it drip down the sides then allow the ganache to set before serving.

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One of my favorite parts is the creamy vanilla pudding filling which makes each bite special. I remember sharing these with family on a weekend and how everyone loved the familiar flavors presented in a fun new way.

Storage Tips

Store leftover cupcakes in an airtight container in the refrigerator for up to three days. Bring them to room temperature before serving to enjoy the full flavor and soft texture.

Ingredient Substitutions

To make these dairy-free substitute butter with coconut oil or vegan butter and use plant-based milk. Vanilla pudding can be replaced with coconut cream or custard for a similar creamy filling.

Serving Suggestions

These cupcakes pair beautifully with fresh fruit or a simple cup of coffee. A light dusting of powdered sugar over the ganache adds a lovely touch for special occasions.

Cultural Context

Boston Cream Pie is a classic American dessert that originated in Massachusetts. These cupcakes reinterpret the traditional flavors in a portable form that fits modern lifestyles while keeping the nostalgic charm intact.

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Frequently Asked Questions About Recipes

→ How do I make the ganache glossy?

Heat heavy cream just to a simmer before pouring it over chocolate chips. Let it sit 5 minutes then stir gently until smooth and glossy.

→ Can I prepare the cupcakes ahead of time?

Yes, bake and cool the cupcakes fully before filling and topping. Store in the fridge until ready to serve.

→ What temperature should I bake the cupcakes at?

Preheat the oven to 350°F (175°C) and bake for 18-20 minutes until a toothpick comes out clean.

→ How do I fill the cupcakes with pudding?

Cut a small circle out of each cooled cupcake’s center and spoon vanilla pudding inside before adding ganache.

→ Can these cupcakes be made dairy-free?

Substitute dairy ingredients with plant-based alternatives like vegan butter, nondairy milk, and dairy-free chocolate chips.