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Boston cream cupcakes bring the classic vanilla, custard and chocolate combo into an easy handheld dessert. The vanilla cupcakes bake up soft and fluffy, the pudding center stays smooth and creamy, and the chocolate ganache sets into a shiny topping that cracks just right when bitten. The steps are straightforward from start to finish, so it’s a solid choice for a party, bake sale or yummy weekend treat.
Why You’ll Love It
Boston cream cupcakes combine tender vanilla cake, a creamy pudding filling and chocolate ganache. They’re a sweet and delicious make-ahead treat.
Classic flavor combo: Vanilla, chocolate and custard always work together.
Soft bakery-style crumb: Butter and oil keep the cupcakes moist with no heaviness.
Creamy center surprise: Every bite includes that signature pudding filling.
Make-ahead friendly: Components can easily be prepared in stages.
You might also like Boston cream pie, Boston cream poke cake, apple pie cupcakes, Oreo cupcakes and hot chocolate cupcakes.
Boston Cream Pie Cupcake Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
All purpose flour: Forms the structure while keeping the crumb light when mixed gently. For best results, weigh out your flour or spoon and level it into your measuring cup.
Baking powder: Helps the cupcakes rise evenly with a soft dome.
Salted butter: Adds richness and flavor to the vanilla base. Unsalted butter works too with a small pinch of added salt.
Vegetable oil: Keeps the cupcakes tender even after chilling.
Granulated sugar: Sweetens the batter and supports a fine crumb.
Egg whites: Create a lighter texture and clean vanilla color.
Vanilla extract: Brings warmth and classic bakery flavor.
Heavy cream: Adds moisture and richness to the batter and ganache.
Vanilla pudding mix: Creates a smooth, stable filling without extra steps. While you can use egg yolks to make a traditional custard, the pudding mix version is quicker and very reliable.
Whole milk: Thickens the pudding to the right consistency.
Semisweet chocolate chips: Melt smoothly into a balanced chocolate topping.
How to Make Cupcakes with Boston Cream
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Mix the dry ingredients: Whisk flour and baking powder together.
Cream the fats and sugar: Beat butter, oil and sugar until pale and fluffy.
Incorporate eggs and vanilla: Mix until smooth with no streaks remaining.
Finish the batter: Add dry ingredients in stages, alternating with cream, mixing gently.
Bake the cupcakes: Fill cupcake liners in a cupcake pan about two-thirds full and bake until a toothpick inserted into the middle comes out clean.
Cool completely: Let cupcakes rest on a rack before filling.
Make the pudding: Whisk instant vanilla pudding mix with milk until thick and chilled.
Prepare the ganache: Pour hot cream over chocolate and stir until glossy.
Fill and finish: Use a cupcake corer or sharp knife to core the cupcakes, spoon in pudding pastry cream filling and top with ganache.
Substitutions and Variations
Gluten-free version: Use a 1:1 gluten-free baking flour that includes xanthan gum for the cupcakes. Choose a certified gluten-free vanilla pudding mix or make a homemade gluten-free pastry cream to avoid cross-contamination.
Butter swap: Unsalted butter works with a small added pinch of salt.
Oil alternatives: Canola oil or avocado oil keep the flavor neutral.
Milk adjustment: Whole milk can be used in the batter if you reduce the amount to ½ cup instead of ¾ cup.
Time saver: Use a yellow cake mix instead of making the cupcakes from scratch.
Chocolate change: Dark chocolate chips give the ganache a deeper flavor.
Serving Suggestions
Appetizers: Begin your meal with a chicken Caesar salad.
Main dishes: Next, enjoy Korean wings with onion rings or hibachi noodles.
Drinks: Finish with Boston cream cupcakes and perhaps a pistachio latte too.
How to Store
Store: Keep filled cupcakes in an airtight container in the refrigerator for up to 3 days, although they’re best enjoyed within 24 hours for the freshest result.
Freeze: Freeze unfilled cupcakes only in an airtight container for up to 2 months.
Thaw: Thaw frozen cupcakes at room temperature, then fill and top before serving.
Top Tips
Room temperature ingredients: This helps everything blend smoothly.
Gentle mixing: Overworking the batter can make cupcakes dense.
No over-filling: Too much pudding can cause cracking.
Cool before filling: Warm cake will melt the filling and ganache.
Chilled pudding: Makes filling neater and easier to manage.
Boston Cream Cupcakes FAQs
Make Boston cream cupcakes up to a day in advance and keep refrigerated.
Yes, piping gives cleaner centers and more even portions but you can spoon it in if you don’t have a piping bag.
That’s optional and depends on the finished look you prefer.
Boston Cream Cupcakes Recipe
Boston Cream Cupcakes
Equipment
- Electric Mixer or Stand Mixer
- Cupcake Corer or Small Knife
Ingredients
For the Cupcakes
- 1 ½ Cups all-purpose flour, 190g, spooned and leveled
- 1 ½ Teaspoons baking powder
- ½ Teaspoon salt
- ½ Stick salted butter, ¼ Cup, softened
- ¼ Cup vegetable oil
- ¾ Cup granulated sugar
- 3 egg whites, large
- 1 Teaspoon vanilla extract
- ¾ Cup heavy cream, at room temperature
For the Pudding Filling
- 1 Box instant vanilla pudding mix, 3.1-Ounce
- 1 ½ Cups whole milk
For the Chocolate Ganache
- ¾ Cup semisweet chocolate chips
- ⅓ Cup heavy cream
Instructions
- Preheat the oven to 350°F and line a standard cupcake or muffin pan with cupcake liners.
Make the Cupcake Batter
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- In a large mixing bowl, beat the softened butter, vegetable oil, and granulated sugar together until light and creamy, 2 to 3 minutes.
- Add the egg whites and vanilla extract and mix until fully incorporated and smooth.
- Add the dry ingredients in 2 additions, alternating with the heavy cream. Mix just until combined but don’t overmix.
Bake the Cupcakes
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18 to 20 minutes, or until the tops spring back lightly when touched and a toothpick inserted into the center comes out clean.
- Remove from the oven and cool completely.
Make the Pudding Filling
- While the cupcakes cool, prepare the pudding filling by whisking together the vanilla pudding mix and whole milk until thickened.
- Refrigerate until ready to use.
Make the Ganache
- To make the ganache, place the chocolate chips in a heat safe bowl.
- Heat the heavy cream until steaming, then pour over the chocolate chips.
- Let it sit for 2 or 3 minutes, and then stir until smooth and glossy. If the ganache is too thick, microwave it for 10 second intervals until it reaches your desired consistency.
- Set aside to cool slightly.
Fill and Glaze the Cupcakes
- Once cupcakes are fully cooled, use a cupcake corer or small knife to remove the centers.
- Fill each cupcake with a spoonful of pudding, then replace the cupcake tops if desired (I left mine off).
- Spoon or drizzle the chocolate ganache over the tops of the cupcakes.
- Allow the ganache to set slightly before serving.
Notes
Gentle mixing: Overworking the batter can make cupcakes dense.
No over-filling: Too much pudding can cause cracking.
Cool before filling: Warm cake will melt the filling and ganache.
Chilled pudding: Makes filling neater and easier to manage.
Nutrition
Boston cream cupcakes are the kind of dessert that disappears quietly because everyone goes back for another one. The vanilla cupcake is fluffy and soft, the vanilla cream filling tastes like classic custard and the chocolate glaze adds that rich finish without taking over. They’re best the day they’re filled, but they still hold up well in the fridge, which makes them handy when baking ahead for a gathering. Serve them slightly cool or let them sit out a bit so the cake relaxes, then enjoy that first bite where the filling shows up right on cue.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
Hi Bella,
I ran across your recipe, tried it, and loved it. It was easy and tasty. I would hope that you could include metric measurements in future recipes (although you wisely had grams for flour). For example, I live in Japan, and have no idea how big a stick of butter is and had to look it up. Anyway, thanks again.
Hello and thank you for your comments! I’m glad you liked the cupcakes.