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How to Make Boston Cream Pie Cupcakes

Boston’s must famous cake may be masquerading as pie, but it is still an indulgent slice of comfort. Soft sponge combines with pastry cream and a chocolate topping, bringing together homely flavors in each delicious slice. This easy Boston cream pie recipe takes the classic pie and transforms it into adorable cupcakes, which are perfect for birthdays, celebrations or just rainy Tuesdays! Many loved flavors are refined into a couple of bites of heaven, and this is a recipe you’ll want to bake again and again

Boston Cream Pie Cupcake Recipe

Ingredient list


1 ¾ Cups All Purpose Flour
1 Cup Sugar
1 ½ tsp baking powder
¾ Cup Butter (Cubed)
1 tsp Salt
3 Large Eggs
¾ Cup Milk
1 ½ tsp Baking Powder
1 ½ tsp Vanilla Extract

Pastry Cream

  •   ¼ Cup Heavy Cream
    • 12 oz Cream Cheese (around 1 ½ regular packs)
    • 6 Cups Powdered Sugar
    • 1 tbsp Vanilla Extract

Chocolate Glaze

  • ¾Cup Heavy Cream
  • ¼ Cup Corn Syrup
  • 8 Oz Bittersweet Chocolate
  • ½ tsp Vanilla Extract


For the Pastry Cream

  • Heat the Cream in a saucepan and simmer
  • Whisk the Egg Yolks, Sugar and Salt together before adding the Corn-Starch and whisking until well combined.
  • Remove the pan from the heat and slowly add the Yolk mixture, continuing to whisk constantly
  • Place pan back over a low heat and continue to whisk until the mixture thickens (this should only take a couple of minutes)
  • Remove from the heat and refrigerate for 2 hours.

For the Cupcakes

  • Preheat the oven to 175 C
  • Line a muffin tin with 12 paper cases
  • In a large bowl, mix the Flour, Sugar, Baking Powder and Salt
  • Add in the Butter and combine to a crumb like texture
  • Mix the Eggs in slowly until fully incorporated and then add in the Milk and Vanilla until you have a smooth Batter
    Divide the Batter evenly between the muffin cases and bake for around twenty minutes or until a toothpick comes out clean
  • Set aside on a wire rack to cool

For the Glaze

  • Combine all ingredients in a saucepan and stir over medium heat until the Glaze is smooth and glossy.
  • Set aside until cool

Construct the cupcakes

  • Use a sharp knife to remove a cone of cake from the top of each Cupcake, cutting away the point of the cone to leave a neat disc.
  • Fill each cake with Pastry Cream replacing the cake disc when complete
  • Spread a little of the glaze over each Cupcake and chill for 10 to 20 minutes
  • Serve and enjoy


These might take a little work to put together, but one bite of these Boston Cream Pie Cupcakes and you’ll know it was all worth it. Want to make things simpler? Use pre-prepared pastry cream or vanilla cake mix; the result will still be delicious.

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