Boston Cream Pie Cupcakes are the perfect way to enjoy a classic American dessert in a handheld, party-ready format. These cupcakes feature fluffy vanilla cake, a creamy instant pudding center, and a rich, glossy chocolate ganache topping. With layers of texture and flavor, they offer all the nostalgia of the traditional Boston Cream Pie with the added fun of cupcakes. Whether you’re baking for a summer picnic, Fourth of July gathering, or just because, these cupcakes deliver an unbeatable combination of ease and elegance.
Why You’ll Love These Boston Cream Pie Cupcakes
If you’re a fan of layered desserts, these cupcakes are sure to impress. The soft vanilla cake provides a tender bite that balances perfectly with the cool, luscious vanilla cream filling. And the chocolate ganache? It’s smooth, shiny, and absolutely indulgent. These cupcakes are:
- Perfect for make-ahead entertaining
- Easy to portion and serve
- Kid- and crowd-friendly
- A patriotic dessert ideal for summer celebrations
- Just plain delicious
Ingredients
Cake Batter:
- 1½ cups (190 g) all-purpose flour
- 1 tsp (4 g) baking powder
- 1 box (3.4 oz / 96 g) instant vanilla pudding mix
- ¼ tsp (1 g) table salt
- ½ cup (113 g) unsalted butter, room temperature
- ¾ cup (150 g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp (5 ml) vanilla extract
- 1 cup (240 ml) buttermilk
Vanilla Cream Filling:
- 2 boxes (5 oz /142 g each) instant vanilla pudding mix
- 4 cups (960 ml) whole milk
- ½ tsp (2.5 ml) vanilla extract
Chocolate Ganache:
- 1½ cups (270 g) semi-sweet chocolate chips
- 1 cup (240 ml) heavy cream
Step-by-Step: How to Make Boston Cream Pie Cupcakes
- Preheat and Prep: Preheat your oven to 350°F (175°C) and line two standard muffin tins with paper liners.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, instant pudding mix, and salt.
- Cream Butter and Sugar: In a large mixing bowl, beat together the butter and sugar using a hand or stand mixer until the mixture becomes pale and fluffy.
- Add Eggs and Vanilla: Mix in eggs one at a time, followed by the vanilla extract.
- Combine Wet and Dry: Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with dry. Mix until just combined.
- Bake: Spoon the batter into the liners, filling each about two-thirds full, and bake for 18 to 20 minutes until golden and set. Let cool completely on a wire rack.
- Create Filling Holes: Use a small knife or piping tip to cut out a center from each cupcake.
- Make Vanilla Cream: Whisk pudding mix, whole milk, and vanilla until thickened. Chill 10 minutes, then fill the cupcake centers.
- Chill Cupcakes: Place cupcakes in the freezer for 30 minutes to firm up.
- Make Ganache: Melt chocolate chips with cream in a microwave-safe bowl in short bursts, stirring until smooth.
- Top Cupcakes: Spoon ganache over chilled cupcakes. Refrigerate 30 minutes to set.
Helpful Tips
- Always use instant pudding for a fast set and firm texture.
- Full-fat milk ensures the cream filling sets correctly and tastes rich.
- Room-temperature butter and eggs are key to a smooth, even cake batter.
- Let cupcakes cool completely before cutting out the centers to avoid tearing.
- Freeze briefly before ganaching for that flawless, glossy finish.
Substitutions and Variations
- Chocolate cake base: Swap vanilla for chocolate for a twist.
- Flavored fillings: Try banana or white chocolate pudding.
- Ganache alternatives: Use white chocolate or caramel ganache for variation.
- Mini versions: Bake in mini muffin tins for bite-sized treats.
- Whipped topping: Add a swirl of whipped cream for an extra fancy finish.
Storage Instructions
Keep the cupcakes fresh by storing them in an airtight container in the refrigerator for up to four days. If you plan to serve later, wait to add the ganache until just before serving to keep it glossy. These also freeze well (without ganache) for up to 2 months. Thaw in the refrigerator overnight, then top with fresh ganache before serving.
Nutritional Information
- Serving Size: 1 cupcake (85 g)
- Calories: 248 kcal
- Carbohydrates: 29 g
- Protein: 4 g
- Fat: 13 g
- Saturated Fat: 8 g
- Cholesterol: 55 mg
- Sodium: 180 mg
- Sugar: 21 g
- Calcium: 72 mg
- Iron: 1 mg
Serving Suggestions
Serve these cupcakes chilled or at room temperature for best texture. They pair beautifully with fresh berries, a dusting of powdered sugar, or a dollop of whipped cream. Dress them up with festive sprinkles for special occasions or display them on a decorative cake stand to elevate their look.
Frequently Asked Questions About Boston Cream Pie Cupcakes
Can I use homemade pudding instead of instant? Instant pudding is highly recommended for this recipe because it sets quickly and keeps its shape, making the filling easy to work with. Homemade pudding may be too soft unless fully chilled and firm.
How far in advance can I make these cupcakes? You can bake and fill the cupcakes up to two days in advance. For best appearance, add the ganache the day you plan to serve them.
What’s the best way to fill the cupcakes? Use a piping bag for the neatest results, but a small spoon will work just as well. Don’t overfill or the cream may overflow once topped.
Can I make these gluten-free? Yes! Just substitute your favorite 1:1 gluten-free flour blend and check that your pudding mix and other ingredients are gluten-free.
How do I know when the ganache is ready? It should be glossy and pourable. If it’s too runny, let it cool slightly before topping the cupcakes.
Conclusion
Thank you so much for stopping by to try these Boston Cream Pie Cupcakes! They’re one of my absolute favorite desserts to make because they combine everything I love in a sweet treat—soft cake, cool creamy filling, and a chocolatey finish that never fails to impress. Whether you’re making them for a celebration or just because, I hope they bring a smile to your face and joy to your kitchen. Happy baking, and I’m so grateful to have you in this wonderful food-loving community!
Print
Boston Cream Pie Cupcakes
- Total Time: 1 hour 40 minutes
- Yield: 20 cupcakes 1x
- Diet: Vegetarian
Description
Boston Cream Pie Cupcakes turn a beloved American dessert into a fun, handheld treat! With soft vanilla cake, a creamy pudding center, and smooth chocolate ganache, they’re perfect for parties, holidays, or just because. Make a batch ahead and enjoy layered sweetness in every bite.
Ingredients
Cake Batter:
1½ cups (190 g) all-purpose flour
1 tsp (4 g) baking powder
1 box (3.4 oz / 96 g) instant vanilla pudding mix
¼ tsp (1 g) table salt
½ cup (113 g) unsalted butter, room temperature
¾ cup (150 g) granulated sugar
2 large eggs, room temperature
1 tsp (5 ml) vanilla extract
1 cup (240 ml) buttermilk
Vanilla Cream Filling:
2 boxes (5 oz / 142 g each) instant vanilla pudding mix
4 cups (960 ml) whole milk
½ tsp (2.5 ml) vanilla extract
Chocolate Ganache:
1½ cups (270 g) semi-sweet chocolate chips
1 cup (240 ml) heavy cream
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C) and line two standard muffin tins with paper liners.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, instant pudding mix, and salt.
- Cream Butter and Sugar: In a large mixing bowl, beat together the butter and sugar using a hand or stand mixer until the mixture becomes pale and fluffy.
- Add Eggs and Vanilla: Mix in eggs one at a time, followed by the vanilla extract.
- Combine Wet and Dry: Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with dry. Mix until just combined.
- Bake: Spoon the batter into the liners, filling each about two-thirds full, and bake for 18 to 20 minutes until golden and set. Let cool completely on a wire rack.
- Create Filling Holes: Use a small knife or piping tip to cut out a center from each cupcake.
- Make Vanilla Cream: Whisk pudding mix, whole milk, and vanilla until thickened. Chill 10 minutes, then fill the cupcake centers.
- Chill Cupcakes: Place cupcakes in the freezer for 30 minutes to firm up.
- Make Ganache: Melt chocolate chips with cream in a microwave-safe bowl in short bursts, stirring until smooth.
- Top Cupcakes: Spoon ganache over chilled cupcakes. Refrigerate 30 minutes to set.
Notes
Use instant pudding mix for fast setting.
Room temperature eggs and butter = fluffier cake.
Full-fat milk sets the pudding best.
Chill before topping for smooth ganache that holds its shine.
Store in the fridge and enjoy within 4 days.
- Prep Time: 20 minutes Chilling Time: 1 hour
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (85g)
- Calories: 248 kcal
- Sugar: 21g
- Carbohydrates: 29g
- Protein: 4g