If you love classic desserts with a playful twist, this Boston Cream Pie Cupcakes Recipe is about to become your new favorite treat! Imagine the moist, sunny flavor of yellow cake cradling a creamy vanilla pudding center, all enrobed in an irresistible layer of glossy chocolate ganache. Every bite is a bite-sized celebration—with all the nostalgic charm of the original Boston cream pie, but in utterly adorable (and portable) cupcake form.

Boston Cream Pie Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

These cupcakes come together with a handful of simple, accessible ingredients, each playing a starring role in the Boston Cream Pie Cupcakes Recipe. The tender cake, luscious filling, and rich ganache are all thanks to these pantry staples—delivering unforgettable flavor and that classic look you crave.

Yellow cake mix: This gives you a light, fluffy base without fuss—just follow the box instructions for perfect cupcakes every time.
Instant vanilla pudding mix: The secret to a silky-smooth, authentic cream filling. Trust me, it’s worth using instant pudding here for that nostalgic flavor!
Cold milk: Whisks right into the pudding mix to create a dreamy, easily pipeable filling.
Heavy cream: This brings rich, velvety texture to the chocolate ganache topping.
Semi-sweet chocolate chips: Melt down for a decadent ganache that’s perfectly bittersweet and glossy.
Light corn syrup: Not just for shine—this also keeps the ganache gloriously smooth and easy to spoon on.
Vanilla extract: A splash enhances both the pudding and ganache with warm, aromatic depth.
Pinch of salt: Just a dash balances all that sweetness and elevates the chocolate flavor.

How to Make Boston Cream Pie Cupcakes Recipe

Step 1: Bake the Yellow Cupcakes

Preheat your oven to 350°F (175°C) and line a muffin tin with paper cupcake liners. Prepare the yellow cake mix as directed on the box; this usually involves mixing the dry mix with eggs, oil, and water. Divide the batter evenly among the liners, filling each about two-thirds full. Bake for 18 to 22 minutes, or until a toothpick inserted into the center emerges clean. Let the cupcakes cool completely before moving on—you want them cool to the touch so the filling doesn’t melt!

Step 2: Make the Creamy Pudding Filling

While your cupcakes are baking (or cooling), let’s whip up that classic Boston cream filling! In a medium bowl, combine the instant vanilla pudding mix with 2 cups of cold milk. Whisk steadily for about 2 minutes, until you get a thick, dreamy pudding mixture. Pop the bowl into your fridge—chilling will help it firm up and make for neater filling later.

Step 3: Fill the Cupcakes

Once your cupcakes are completely cool, take a small knife or cupcake corer and gently carve out a small plug from the center of each cupcake—just deep enough to hold a spoonful of pudding (don’t cut all the way through). Using a small spoon or a piping bag, fill each hole generously with the chilled vanilla pudding. The secret to perfect Boston Cream Pie Cupcakes Recipe centers is to slightly overfill—so there’s creamy filling in every bite!

Step 4: Make the Chocolate Ganache Topping

Heat 1 cup of heavy cream in a small saucepan over medium heat until it just comes to a gentle simmer. Remove from heat and stir in your semi-sweet chocolate chips, corn syrup, vanilla extract, and that tiny but mighty pinch of salt. Keep stirring gently until your ganache is smooth, glossy, and irresistible. If the mixture’s a bit thick, give it a quick 10-second zap in the microwave and stir again.

Step 5: Top and Set the Cupcakes

Spoon the luscious ganache over each filled cupcake, letting it naturally settle across the top and drizzle down the sides a little (imperfection is delicious here!). For that bakery-style finish, chill the cupcakes in the fridge for 10 to 15 minutes—this helps the ganache set to a perfect sheen. Now they’re ready to dazzle!

How to Serve Boston Cream Pie Cupcakes Recipe

Garnishes

A classic Boston Cream Pie Cupcakes Recipe truly shines on its own, but if you’re feeling fancy, add a swirl of whipped cream or a shower of colored sprinkles. For an elegant finish, try a few chocolate curls or a sprinkle of powdered sugar. These little touches let you give every cupcake a personal, bakery-inspired flair.

Side Dishes

These cupcakes are sweet showstoppers all by themselves, but they also play delightfully well with fresh berries, a cool glass of milk, or a scoop of vanilla ice cream on the side. If you’re serving them at a party, arrange them on a dessert platter alongside fruit skewers or other mini pastries for a gorgeous, crowd-pleasing display.

Creative Ways to Present

The Boston Cream Pie Cupcakes Recipe is all about fun presentation! Stack them in a cupcake tower for birthdays, tuck them into cute bakery boxes for teacher gifts, or use mini cupcake wrappers for a bite-sized treat table. For extra pizzazz, tie a ribbon around each cupcake liner or top with small edible gold stars—it’s impossible not to smile when you see these on the table!

Make Ahead and Storage

Storing Leftovers

Store any leftover cupcakes in an airtight container in your refrigerator—they’ll stay fresh and moist for up to three days. A slight chill actually improves the flavor and texture, so don’t be afraid to make them a day in advance if you’re planning ahead!

Freezing

If you’d like to keep your Boston Cream Pie Cupcakes Recipe stash going even longer, you can freeze the cupcakes (before filling and topping) for up to two months. Thaw them completely, then add the pudding and ganache just before serving for a just-made taste, every time.

Reheating

Though these are best served cold or at room temperature, you can let refrigerated cupcakes sit out for 20-30 minutes before enjoying for the most luscious bite. Avoid microwaving filled and topped cupcakes, as the pudding and ganache may melt.

FAQs

Can I use homemade cake batter instead of a mix?

Absolutely! If you have a favorite yellow cake cupcake recipe, feel free to use it as the base. The Boston Cream Pie Cupcakes Recipe is wonderfully flexible—just be sure your cupcakes are cool before filling them.

Do I need special tools to fill the cupcakes?

Not at all. While a cupcake corer makes a neat hole, a small sharp knife works just as well. Even a pointed spoon will do the trick in a pinch!

Can I make the pudding in advance?

Yes! You can prepare the vanilla pudding filling up to one day ahead and keep it chilled until ready to use. It may thicken slightly, so give it a quick whisk before filling the cupcakes.

How can I prevent the ganache from being too runny?

Be sure to simmer the cream just until it starts to bubble, then pour it over the chocolate chips without boiling. If your ganache is too thin, let it cool for a few extra minutes before spooning onto the cupcakes—it will thicken as it cools!

Can I make mini Boston cream cupcakes?

Definitely! Just use a mini muffin pan, adjust your baking time to around 10-12 minutes, and fill each with a small dab of pudding. Mini cupcakes are perfect for parties or sharing a little love.

Final Thoughts

If you’ve never tried making a Boston Cream Pie Cupcakes Recipe at home, this is the one to win you over! Each bite delivers that dreamy combo of tender cake, cool creamy filling, and luxurious chocolate. There’s nothing more joyful than sharing these with family or friends, and I hope they bring a little extra celebration to your kitchen. Don’t wait—give these cupcakes a try and savor every glorious bite!

Boston Cream Pie Cupcakes Recipe

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4.6 from 30 reviews

Author: admin
Total Time: 45 minutes
Yield: 24 cupcakes 1x
Diet: Vegetarian

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Description

Indulge in these decadent Boston Cream Pie Cupcakes that combine the flavors of a classic dessert in a delightful handheld treat. These moist yellow cake cupcakes are filled with creamy vanilla pudding and topped with a rich chocolate ganache.

Ingredients

Scale

Cupcakes:

1 box yellow cake mix (plus ingredients listed on the box)

Vanilla Pudding Filling:

1 package (3.4 ounces) instant vanilla pudding mix
2 cups cold milk

Chocolate Ganache:

1 cup heavy cream
1 cup semi-sweet chocolate chips
2 tablespoons light corn syrup
1 teaspoon vanilla extract
pinch of salt

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Instructions

Preheat and Prepare: Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners. Prepare the yellow cake mix according to the package instructions and fill cupcake liners. Bake until done.
Make Vanilla Pudding: Whisk together pudding mix and milk until thickened. Chill.
Fill Cupcakes: Core cupcakes and fill with vanilla pudding.
Prepare Ganache: Heat cream and mix with chocolate, corn syrup, vanilla, and salt until smooth.
Top Cupcakes: Drizzle ganache over cupcakes.
Chill and Serve: Chill cupcakes before serving.

Notes

To make from-scratch cake instead of using a mix, substitute your favorite yellow cake cupcake recipe.
Refrigerate the cupcakes for up to 3 days in an airtight container. Best served slightly chilled.

Prep Time: 25 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American