When winter sets in and the days grow shorter, there’s no better way to warm the soul than with nostalgic, homemade desserts. One of my all-time winter favorites? Boston Cream Pie Cupcakes. These little beauties are an irresistible spin on the classic Boston Cream Pie a soft vanilla cake filled with luscious custard and topped with glossy chocolate ganache.
I grew up watching my Nonna turn simple ingredients into magic, and this recipe, though American in origin, carries her spirit: patient steps, from-scratch custard, and that quiet joy of sharing a handmade treat. These cupcakes are perfect for winter birthdays, cozy gatherings, or as a sweet reward after a day spent in the cold.
Table of Contents
What Are Boston Cream Pie Cupcakes?
Despite the name, Boston Cream Pie is actually a cake. It originated in the 19th century at Boston’s Parker House Hotel a layered sponge cake filled with pastry cream and topped with chocolate glaze. These cupcakes are a charming, handheld version that gives you all the same layers in perfect balance. A light, buttery cupcake with silky custard tucked inside and a rich chocolate ganache glaze on top. Portable, beautiful, and oh-so-delicious.
You can explore the original Boston Cream Pie history from Omni Parker House
For another unique twist on classic desserts, you might enjoy our Crab Brulee Recipe: A Gourmet Twist on a Classic Dessert.
Why These Cupcakes Are Perfect for Winter
- Rich and warming: The custard and chocolate offer comfort and indulgence.
- Elegant enough for celebrations: A winter dinner party or holiday dessert table.
- Prep-friendly: Make elements ahead to reduce day-of stress.
When the frost hits the windows and you’re curled up with a blanket, a Boston Cream Pie Cupcake is the kind of joy that just makes sense.
Ingredients You’ll Need
For the Vanilla Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, room temperature
- ¾ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup whole milk
For the Pastry Cream Filling:
- 1 cup whole milk
- 3 egg yolks
- ¼ cup granulated sugar
- 1 tbsp cornstarch
- 1 tbsp all-purpose flour
- 1 tsp vanilla extract
- 1 tbsp unsalted butter
For the Chocolate Ganache:
- ½ cup heavy cream
- 4 oz semi-sweet chocolate, finely chopped
- 1 tsp corn syrup (optional, for shine)
Instructions
Step 1: Make the Cupcakes
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin.
- In a bowl, whisk flour, baking powder, and salt.
- Cream butter and sugar until fluffy (2–3 minutes).
- Add eggs one at a time, mixing well. Stir in vanilla.
- Alternate adding dry ingredients and milk, mixing until just combined.
- Fill liners ⅔ full. Bake 18–20 minutes until golden and springy.
- Cool completely on a rack before filling.
Step 2: Prepare the Custard
- Heat milk in a saucepan until steaming.
- In a bowl, whisk yolks, sugar, cornstarch, and flour until smooth.
- Slowly pour hot milk into yolks, whisking.
- Return mixture to pot and cook over medium heat until thick (2–3 minutes).
- Remove from heat, stir in vanilla and butter.
- Cool and refrigerate until ready to use.
If you’re new to making custard, check out this excellent how-to from Serious Eats
Step 3: Fill the Cupcakes
- Use a paring knife or apple corer to remove the center of each cupcake.
- Pipe or spoon cooled custard into the center.
- Replace the trimmed top if desired.
Step 4: Make the Ganache
- Heat cream until just simmering.
- Pour over chopped chocolate, let sit 1 minute.
- Stir until glossy and smooth. Add corn syrup if using.
Step 5: Glaze the Cupcakes
- Spoon ganache over filled cupcakes.
- Let set at room temperature or chill briefly before serving.
Pro Baking Tips
- Room temperature ingredients help ensure even mixing.
- Chill the custard thoroughly—it firms up and pipes easier.
- Use an offset spatula or spoon for controlled ganache topping.
- Make it a project: Bake cupcakes and make custard a day ahead.
For more baking insights, check out our guide on Cupcakes vs. Mini Muffins: The Sweet Truth You Need to Know!
Variations to Try
1. Chocolate Cupcake Base
Swap the vanilla sponge for chocolate cupcakes for a twist.
2. Coffee Ganache Topping
Add a teaspoon of instant espresso to the ganache for depth.
3. Mini Cupcakes
Make 24 minis for a party tray—just reduce bake time to 10–12 minutes.
4. Fruit-Infused Custard
Fold in a bit of raspberry or orange zest to the custard for a seasonal flair.
Storing and Serving Suggestions
- Storage: Keep in the fridge for up to 3 days in an airtight container.
- Serving: Bring to room temp before serving to soften the ganache.
- Freezing: Freeze unfrosted cupcakes. Thaw and assemble before serving.
Boston Cream Pie Fun Facts
- The original Boston Cream Pie was named the official dessert of Massachusetts in 1996.
- It was one of the first desserts to use chocolate icing at a time when most cakes were simply dusted with powdered sugar.
- Despite the word “pie,” it’s classified as a cake—proof that dessert naming is full of surprises!
How to Make These with Kids
Kids love helping with:
- Mixing the batter
- Scooping out cupcake centers
- Piping in the custard (super fun!)
- Drizzling the ganache
Tip: Give them an apron and let them decorate their own cupcake!
Pairing Ideas for a Winter Dessert Table
- Mulled Wine or Hot Chocolate: Pairs beautifully with the rich custard and chocolate.
- Pomegranate Arugula Salad: For a light contrast to dessert.
- Mini Quiches or Savory Bites: Create a full winter spread.
FAQS
Q: Do Boston cream pie cupcakes need to be refrigerated?
Yes, Boston cream pie cupcakes should be refrigerated because they are filled with pastry cream, which is perishable. The custard filling can spoil if left at room temperature for too long. Learn more
Q: Can I use boxed pudding?
You can, but homemade pastry cream gives the best flavor and texture.
Q: Can I make them dairy-free?
Use dairy-free milk for the custard and coconut cream for ganache.
Q: How do I make this gluten-free?
Use a 1:1 gluten-free baking flour blend and check labels on chocolate.
Boston Cream Pie Cupcakes
Equipment
- Cupcake Tin
- Mixer
Ingredients
Vanilla Cupcakes
- 1 1/2 cups all-purpose flour sifted
- 1 cup sugar
- 1/2 cup unsalted butter softened
- 2 eggs room temperature
- 1/2 cup milk room temperature
- 1 tsp vanilla extract pure
- 1 1/2 tsp baking powder
- 1/4 tsp salt
Pastry Cream Filling
- 1 cup milk whole milk preferred
- 2 egg yolks
- 1/4 cup sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
Chocolate Ganache Topping
- 1/2 cup heavy cream
- 4 oz semi-sweet chocolate chopped
Instructions
- Preheat oven to 350°F and line a cupcake tin with liners.
- Cream together butter and sugar, then beat in eggs, vanilla, flour, baking powder, salt, and milk until smooth.
- Divide batter among cupcake liners and bake for 18–20 minutes. Cool completely.
- Meanwhile, make pastry cream by whisking yolks, sugar, and cornstarch. Heat milk, combine slowly, then cook until thickened. Stir in vanilla and cool.
- Cut a small hole in the center of each cupcake and fill with cooled pastry cream.
- Heat heavy cream and pour over chocolate to make ganache. Stir until smooth, then spoon over cupcakes.
Notes
Final Thoughts
Boston Cream Pie Cupcakes are more than just a dessert—they’re a celebration of texture, flavor, and tradition. Each bite offers that cozy custard center, the tender crumb of vanilla sponge, and the decadent shine of chocolate ganache. And during the coldest months, they bring just the kind of warmth we all crave.
Whether you’re making them for a winter birthday, a dinner party, or just to treat yourself on a snow day, these cupcakes are guaranteed to delight. So go ahead—bake a little joy into your winter.
If you make this recipe, tag me on Instagram or drop a comment below. I’d love to see your creations and hear your tweaks!