The Perfect Boston Cream Cupcakes Recipe: Sweet Little Treasures

Decadent and creamy boston cream cupcakes have been a beloved dessert for decades.

These classic treats blend rich vanilla cake with silky smooth pastry cream.

Each bite delivers a perfect balance of tender cake and luscious filling.

The chocolate ganache topping adds an irresistible layer of indulgence.

Bakers of all skill levels can master this delightful recipe with ease.

Chocolate and vanilla lovers will absolutely adore these cupcakes.

Keeping Boston Cream Cupcakes Fresh & Soft

• Store Boston Cream Cupcakes in an airtight container in the refrigerator for up to 3-4 days. Place parchment paper between layers to prevent sticking.
• Wrap individual cupcakes tightly in plastic wrap, then aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Keep cupcakes at room temperature for only 2 hours. Refrigerate immediately to maintain freshness and prevent cream spoilage.
• Warm refrigerated cupcakes briefly in the microwave for 10-15 seconds. Alternatively, let them sit at room temperature for 15-20 minutes to soften the ganache and cream.

FAQs

• What makes Boston Cream Cupcakes different from regular cupcakes?

Boston Cream Cupcakes feature a unique combination of vanilla cupcake, rich pastry cream filling, and decadent chocolate ganache topping, mimicking the classic Boston Cream Pie flavors in a handheld cupcake form.

• Can I make the pastry cream ahead of time?

Yes, you can prepare the pastry cream up to 2-3 days in advance and store it covered in the refrigerator until you’re ready to fill the cupcakes.

• Do I need any special equipment to make these cupcakes?

You’ll need a cupcake pan, cupcake liners, a wire cooling rack, and a small knife or cupcake corer to remove the center for filling.

Boston Cream Cupcakes: Sweet Memories Made Easy

• Craft Crowd-Pleasing Dessert: Boston Cream Cupcakes deliver a delightful twist on the classic pie, transforming a traditional favorite into individual, bite-sized treats perfect for parties and gatherings.
• Master Gourmet Techniques: This recipe teaches home bakers sophisticated pastry skills like making ganache and pastry cream, elevating cooking confidence with professional-level results.
• Quick and Impressive Indulgence: Minimal ingredients and straightforward steps allow anyone to create a stunning dessert that looks like it came from a high-end bakery, guaranteeing wow factor with minimal effort.
• Customize Your Sweet Experience: Easily adapt the recipe by adjusting ganache thickness, experimenting with different vanilla extracts, or adding unique toppings to make these cupcakes distinctly yours.

What Goes Into Boston Cream Cupcakes?

• All-Purpose Flour: A key ingredient that provides the structure for the soft and tender cupcakes.
• Granulated Sugar: Adds sweetness and helps create a light texture in the cupcake.
• Butter: Brings rich flavor and moisture to the cupcake base.
• Egg Whites: Help create a light and fluffy cake texture.
• Vanilla Extract: Provides a classic, warm flavor to the cupcake.

• Sour Cream, Milk: Contribute to the moisture and tenderness of the cupcake.

• Baking Soda, Baking Powder: Help the cupcakes rise and become light and airy.

• Egg Yolks: Create a rich and creamy base for the pastry cream.
• Granulated Sugar: Sweetens the pastry cream.
• Cornstarch: Helps thicken the pastry cream to the right consistency.
• Heavy Cream: Adds richness and smooth texture to the pastry cream.
• Vanilla Extract: Enhances the flavor of the pastry cream.

• Chocolate: Provides the intense chocolate flavor for the topping.
• Heavy Cream: Creates a smooth and glossy ganache coating.

Easy Steps For Boston Cream Cupcakes

Step 1: Whip Up The Cupcake Batter

Preheat the oven to 350°F.

• Flour
• Sugar
• Baking soda
• Baking powder

• Butter
• Egg whites
• Vanilla extract
• Sour cream
• Milk

Pour the batter into cupcake liners, filling each about two-thirds full.

Bake for 18-20 minutes until golden.

Transfer cupcakes to a wire rack and let them cool completely.

Step 2: Create Silky Pastry Cream

Warm the heavy cream until it begins to simmer.

• Egg yolks
• Sugar
• Cornstarch

Slowly incorporate the hot cream into the egg mixture, stirring constantly.

Return the mixture to heat and continue stirring until it thickens.

Remove from heat, add vanilla extract, and let the cream chill in the refrigerator.

Step 3: Craft Decadent Chocolate Ganache

Heat heavy cream until it reaches a gentle simmer.

Pour the hot cream over chopped chocolate.

Allow the mixture to sit briefly, then stir until it becomes glossy and smooth.

Step 4: Prepare Cupcake Centers

Once cupcakes have cooled, carefully cut out a small center portion from each cupcake.

Drizzle a teaspoon of ganache into each hole and briefly freeze to set the chocolate layer.

Step 5: Assemble And Finish The Cupcakes

Fill the ganache-lined cupcake centers with the chilled pastry cream.

Dip the top of each cupcake into the remaining ganache, creating a beautiful chocolate coating.

Allow the ganache to set before serving.

Expert Baking Tips For Cream Cupcakes

• Use high-quality butter, real vanilla extract, and fresh egg whites for the most delectable cupcake texture and flavor.
• Mix batter just until combined and avoid overmixing to maintain a moist, tender crumb that melts in your mouth.
• Use a small paring knife or cupcake corer to remove cake centers neatly, ensuring uniform pastry cream distribution.
• Let chocolate ganache cool slightly before dipping to achieve a smooth, glossy chocolate coating that sets perfectly.
• Refrigerate cupcakes in an airtight container for up to 3 days, allowing flavors to meld and maintain optimal freshness.

Fun Variations On Boston Cream Cupcakes

• Gluten-Free Boston Cream Cupcakes: Replace all-purpose flour with gluten-free flour blend, ensuring the same texture and taste for those with gluten sensitivities.
• Vegan Boston Cream Cupcakes: Substitute butter with coconut oil, egg whites with aquafaba, sour cream with coconut yogurt, and milk with almond milk. Use vegan chocolate for ganache and plant-based cream alternatives.
• Low-Sugar Boston Cream Cupcakes: Use stevia or monk fruit sweetener instead of sugar, and opt for dark chocolate with minimal added sugars for the ganache. This variation caters to diabetic or health-conscious individuals.

Best Ways To Serve Boston Cream Cupcakes

• Party Platter Perfection: Arrange cupcakes on a decorative tiered stand for an elegant dessert presentation that'll wow your guests.
• Flavor Companion: Serve alongside fresh berries or a scoop of vanilla bean ice cream to complement the rich chocolate and creamy filling.
• Coffee Corner Delight: Pair these cupcakes with a hot espresso or cappuccino to balance the sweetness and enhance the dessert experience.
• Gifting Gourmet: Package individual cupcakes in clear boxes with a ribbon for a beautiful homemade gift that feels personal and indulgent.

Boston Cream Cupcakes Recipe

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4.8 from 28 reviews

• Total Time: 1 hour 5 minutes
• Yield: 12 1x

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Description

Delightful Boston cream cupcakes merge classic American dessert charm with individual-sized perfection. Creamy vanilla custard and rich chocolate glaze create an irresistible sweet experience you’ll savor with pure culinary joy.

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Ingredients

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Cake Base Ingredients:

• 1 2/3 cups (400 ml) all-purpose flour
• 1 cup (200 g) granulated sugar
• 3/4 cup (170 g) unsalted butter (at room temperature)
• 3 large egg whites
• 1/2 cup (120 ml) sour cream
• 1/2 cup (120 ml) whole milk
• 2 teaspoons pure vanilla extract
• 1/4 teaspoon baking soda
• 1 teaspoon baking powder

Pastry Cream Ingredients:

• 1 cup (240 ml) heavy cream
• 2 large egg yolks
• 3 tablespoons (45 g) granulated sugar
• 1 tablespoon (15 g) cornstarch
• 1 teaspoon pure vanilla extract

Chocolate Ganache Ingredients:

• 1/2 cup (120 ml) heavy cream
• 6 ounces (170 g) semi-sweet chocolate (chopped)

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Instructions

1. Prepare the oven environment at 350°F, ensuring a precise temperature for optimal cupcake development. Combine dry ingredients in a spacious mixing vessel, creating a uniform powder base.
2. Incorporate wet components: butter, egg whites, vanilla, sour cream, and milk. Blend thoroughly until achieving a silky, homogeneous texture without lumps.
3. Distribute batter into cupcake liners, filling each approximately two-thirds full to allow proper rising during baking. Place in preheated oven for 18-20 minutes until golden and springy.
4. Transfer cupcakes to cooling rack, allowing complete temperature reduction before further preparation.
5. For pastry cream, gently warm heavy cream until tiny bubbles emerge around the edges. Simultaneously, whisk egg yolks with sugar and cornstarch into a smooth mixture.
6. Carefully temper egg mixture by gradually introducing hot cream, stirring continuously to prevent curdling. Return to heat, stirring until cream thickens to a pudding-like consistency.
7. Remove from heat, fold in vanilla extract. Cover surface directly with plastic wrap and refrigerate until thoroughly chilled.
8. Create chocolate ganache by pouring simmering cream over finely chopped chocolate. Allow brief resting period, then stir until achieving a glossy, uniform sauce.
9. Using a small tool, carefully excavate a central pocket in each cooled cupcake. Drizzle ganache into these cavities and briefly freeze to set.
10. Generously fill ganache-lined pockets with chilled pastry cream, ensuring complete coverage.
11. Dip cupcake tops into remaining ganache, allowing excess to drip naturally. Let stand until chocolate sets completely.

Notes

• Customize cupcake texture by adjusting flour types, like using cake flour for extra tenderness or adding almond flour for nutty depth.
• Prevent pastry cream from curdling by tempering egg yolks slowly and whisking constantly during heating to maintain smooth consistency.
• more cream creates a thinner glaze, while more chocolate produces a richer, denser topping.
• Make gluten-free by substituting all-purpose flour with almond or coconut flour, ensuring careful measurement to maintain cupcake structure.

• Prep Time: 45 minutes
• Cook Time: 20 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 295 kcal
• Sugar: 21 g
• Sodium: 110 mg
• Fat: 20 g
• Saturated Fat: 12 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.4 g
• Carbohydrates: 24 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 85 mg