If you’re a fan of Boston Cream Cupcakes like me, you’re in for a treat! These delightful little cakes combine all the elements of the classic Boston cream pie but in an adorable, portable cupcake form. The combination of fluffy vanilla cake, creamy custard filling, and rich chocolate glaze creates a dessert experience that’s simply unforgettable.

Why You’ll Love This Recipe

I absolutely adore making these Boston Cream Cupcakes for friends and family because they always get rave reviews! The contrast between the light, fluffy cake, silky smooth pastry cream, and glossy chocolate topping is pure perfection. What I love most about these cupcakes is how impressive they look despite being relatively straightforward to make.

The Boston Cream flavor combination is a timeless classic that never fails to please a crowd. Plus, making the components ahead of time makes the assembly process a breeze when you’re ready to serve!

Recipe Ingredients

For the Pastry Cream:

1⅓ cups heavy cream
3 egg yolks
⅓ cup granulated sugar
⅛ tsp salt
4 teaspoons cornstarch
2 tablespoons unsalted butter, chilled and cut into 2 pieces
1½ teaspoons vanilla extract

For the Cupcakes:

1¾ cups all-purpose flour
1 cup granulated sugar
1½ teaspoons baking powder
¾ teaspoon salt
12 tablespoons unsalted butter, softened but still cool, cut into 12 pieces
3 eggs
¾ cup whole milk
1½ teaspoons vanilla extract

For the Chocolate Glaze:

¾ cup heavy cream
¼ cup light corn syrup
8 ounces bittersweet chocolate, finely chopped
½ teaspoon vanilla extract

How To Make Boston Cream Cupcakes

Make the Pastry Cream: Heat the heavy cream in a medium saucepan over medium heat until simmering, stirring occasionally. Meanwhile, whisk the egg yolks, sugar, and salt together in a medium bowl. Add the cornstarch and whisk until the mixture is pale yellow and thick, about 15 seconds.
When the cream reaches a full simmer, slowly whisk it into the yolk mixture. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it reaches a thick pudding consistency, 1 to 2 minutes.
Remove the pan from the heat and whisk in the butter and vanilla extract until the butter is completely melted. Transfer the pastry cream to a small bowl and press plastic wrap directly on the surface. Refrigerate until set, at least 2 hours or up to 2 days.
Make the Cupcakes: Preheat oven to 350°F. Line a standard 12-cup muffin pan with paper liners and set aside.
In the bowl of a stand mixer fitted with paddle attachment, combine the flour, sugar, baking powder, and salt on medium-low speed. Add the butter and mix until the mixture resembles coarse sand.
Add the eggs, gently mixing until incorporated. Add the milk and vanilla extract; to avoid splatter, blend on low and then increase to medium, mixing until light and fluffy and no lumps remain, about 3 minutes, stopping to scrape the sides and bottom of the bowl halfway through. The batter will be almost a bit “foamy” to the touch.
Fill the muffin cups three-quarters full and bake until a toothpick inserted into the center of a cupcake comes out clean, 19-20 minutes.
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Make the Glaze: Combine the heavy cream, corn syrup, chocolate, and vanilla in a small saucepan over medium heat, stirring constantly, until smooth. Set the glaze aside to cool and thicken at room temperature for at least 1 hour. (I often let mine sit longer to thicken to a frosting consistency. You can chill it in the fridge a bit if needed.)
Assemble the Boston Cream Cupcakes: Using a paring knife, cut into the center of each cupcake at a 45-degree angle about ⅛-inch from the edge and cut all the way around. Remove the cone and cut away all but the top ¼ inch, leaving a small disk of cake.
Fill the inside of each cupcake with room-temperature pastry cream and top with the disk of cake. Spread the chocolate glaze over the top of each cupcake, covering it completely.
Refrigerate the cupcakes until the glaze is set, about 10 minutes. Serve at room temperature.

Expert Tips

Don’t rush the pastry cream – Make sure to whisk constantly when cooking to avoid lumps and prevent the eggs from scrambling.

Room temperature ingredients – For the cupcakes, having your eggs, milk, and butter at room temperature creates a smoother batter and fluffier cupcakes.

Chocolate matters – I recommend using high-quality bittersweet chocolate for the glaze for the best flavor in these Boston Cream Cupcakes.

Press the plastic wrap directly onto the pastry cream to prevent a skin from forming while it chills.

Let the glaze thicken properly before topping your cupcakes so it doesn’t all run off the sides.

Chill the assembled cupcakes for at least 30 minutes before serving to allow all the components to set properly.

Recipe Variations & Possible Substitutions

I love experimenting with my Boston Cream Cupcakes recipe! Here are some variations I’ve tried:

For a chocolate version, substitute ¼ cup of the flour with cocoa powder in the cupcake batter. You can also add a tablespoon of instant espresso powder to the chocolate glaze for a mocha flavor.

If you’re short on time, you can use instant vanilla pudding mix instead of making pastry cream from scratch, though the homemade version is definitely worth the effort!

For a lighter option, substitute half-and-half for the heavy cream in the pastry cream. The texture won’t be quite as rich, but it’ll still be delicious.

Serving and Pairing Suggestions

These Boston Cream Cupcakes are perfect on their own, but I love serving them with fresh berries on the side for a pop of color and freshness. They pair wonderfully with a cup of coffee or espresso to balance the sweetness.

For a special occasion, I sometimes dust the tops with a little edible gold powder after the glaze sets for an elegant touch. When I’m hosting a dessert party, I place these cupcakes on a tiered stand alongside other mini desserts for a beautiful presentation.

Storage and Reheating Tips

These Boston Cream Cupcakes are best enjoyed within 2 days of making them. Store them in an airtight container in the refrigerator, but bring them to room temperature for about 20 minutes before serving for the best flavor and texture.

If you want to prepare components ahead of time, the pastry cream can be made up to 2 days in advance, and the unfilled cupcakes can be stored at room temperature for 1 day or frozen for up to 1 month (thaw completely before filling).

The glaze can be made a day ahead and gently rewarmed until it reaches a pourable consistency.

Recipe FAQs

Can I make these Boston Cream Cupcakes ahead of time? Yes! You can make all components separately ahead of time. I often make the pastry cream and cupcakes a day in advance, then assemble them with the glaze a few hours before serving.

Why did my pastry cream turn out lumpy? This usually happens if you add the hot cream too quickly to the egg mixture or if you don’t whisk constantly while cooking. If this happens, you can strain it through a fine-mesh sieve to remove any lumps.

Can I freeze these cupcakes? I don’t recommend freezing the completed Boston Cream Cupcakes, but you can freeze the unfilled cupcakes for up to a month.

Troubleshooting Tips

If your pastry cream isn’t thickening properly, you might need to increase the heat slightly or cook it a bit longer. Just be sure to whisk constantly to prevent burning.

For cupcakes that dome too much, try reducing your oven temperature by 25 degrees and baking for a few minutes longer.

If your glaze sets before you’ve finished glazing all the cupcakes, gently warm it over very low heat or in the microwave in 5-second intervals until it’s spreadable again.

Sometimes I find the cupcake centers are tricky to cut out neatly. If you’re having trouble, try using a small round cookie cutter or the wide end of a large piping tip to remove the centers more cleanly.