Boston Cream Pie Cupcakes

Boston Cream Pie Cupcakes bring all the nostalgic flavors of the classic dessert into a fun and portable treat. Soft vanilla cupcakes are filled with smooth vanilla pudding and topped with a glossy chocolate ganache, making each bite a perfect harmony of texture and taste. These cupcakes are great for celebrations or simply when you crave something special without spending hours in the kitchen.

I first tried these cupcakes at a family brunch and instantly saw how they could replace the more traditional Boston cream pie at parties. Everyone loved the individual portions, and I now make them yearly for birthdays.

Ingredients

• All-purpose flour: for a tender crumb fresh flour ensures the best texture
• Baking powder: to help the cupcakes rise evenly
• Instant vanilla pudding mix: adds flavor and moisture inside the cupcake batter
• Table salt: balances the sweetness and enhances all other ingredients
• Unsalted butter: at room temperature for creamy batter without excess salt
• Granulated sugar: to sweeten and create a soft texture
• Large eggs: at room temperature bind all ingredients and add richness
• Vanilla extract: for warm, aromatic flavor
• Buttermilk: brings slight tang and moisture leading to fluffy cupcakes
• Additional instant vanilla pudding mix: to prepare the creamy filling makes the inside extra luscious
• Whole milk: to make the pudding filling smooth and rich
• Extra vanilla extract: in the pudding to boost flavor
• Semi-sweet chocolate chips: that melt easily into silky ganache
• Heavy cream: creates a smooth and decadent chocolate topping

Step-by-Step Instructions

Preheat the Oven:

Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Line your muffin tin with paper liners to prevent sticking and make cleanup easy.

Mix Dry Ingredients:

In a medium bowl, whisk together the all-purpose flour, baking powder, instant vanilla pudding mix, and table salt. This step ensures an even distribution of leavening and flavor throughout the cupcakes.

Cream Butter and Sugar:

In a large mixing bowl, use a hand mixer or stand mixer to cream the unsalted butter and granulated sugar until the mixture is light and fluffy. This process aerates the batter, leading to a tender cake.

Add Eggs and Vanilla:

Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Stir in the vanilla extract to develop the cake’s warm flavor notes.

Combine Wet and Dry Ingredients with Buttermilk:

Gradually add the dry ingredients to the wet alternately with the buttermilk, mixing just until combined each time. Overmixing can make cupcakes tough, so stop when the batter looks uniform.

Fill and Bake:

Spoon the batter into cupcake liners about two-thirds full to give them space to rise. Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool completely.

Prepare the Filling:

Cut out small circles from the center of each cooled cupcake, creating a well for the filling. In a separate bowl, prepare the vanilla pudding by mixing the instant pudding mix with whole milk and extra vanilla extract following package instructions for a silky texture.

Fill Cupcakes:

Spoon the pudding into the cavity of each cupcake. Once filled, place the cupcakes in the freezer for about 30 minutes to firm up the filling before adding ganache.

Make the Ganache:

Combine the semi-sweet chocolate chips and heavy cream in a microwave-safe bowl. Heat in short bursts, stirring until the mixture is smooth and shiny. This creates the luscious topping.

Top and Chill:

Pour or spoon the chocolate ganache over the chilled cupcakes evenly. Transfer to the refrigerator and let the ganache set fully before serving.

Save

The vanilla pudding filling holds a special place in my heart - it reminds me of my grandmother’s homemade custard. We always looked forward to dessert time, and these cupcakes bring back that same cozy feeling.

Storage Tips

Store finished cupcakes in an airtight container in the refrigerator for up to three days to keep the pudding and ganache fresh. If you want to keep them longer, freeze the cupcakes without ganache for up to a month. When ready to serve, thaw and then add the chocolate topping fresh.

Ingredient Substitutions

You can swap buttermilk with regular milk plus a teaspoon of lemon juice or vinegar to mimic the acidity and tang. For a dairy-free option, use coconut milk pudding mix and a non-dairy cream for the ganache. White chocolate chips can replace semi-sweet for a sweeter ganache taste.

Serving Suggestions

Serve these cupcakes chilled or at room temperature alongside a cup of coffee or tea to balance the sweetness. They also make delightful individual desserts at potlucks or birthdays and pair well with fresh berries for added brightness.

Cultural Context

Boston Cream Pie is an iconic American dessert originating from Boston, Massachusetts. Traditionally a cake layered with custard and chocolate glaze, it has fascinated bakers for decades. These cupcakes are a modern twist that preserve the classic elements but in a more convenient, shareable form for today’s busy lifestyles.

Recipe FAQs

→ What makes the filling creamy in these cupcakes?

The filling uses instant vanilla pudding mixed with milk and vanilla extract, creating a smooth and creamy texture for the cupcake centers.

→ How is the chocolate ganache prepared?

Semisweet chocolate chips are melted with heavy cream until smooth, forming a glossy ganache that is poured over chilled cupcakes.

→ Can I prepare these cupcakes ahead of time?

Yes, the cupcakes can be filled and frozen briefly before adding ganache, making them great for advance preparation.

→ What is the best way to remove the cupcake centers for filling?

Using a small round cutter or a paring knife works well to gently carve out the center without damaging the cupcake edges.

→ How long should cupcakes be baked?

Bake for 18 to 20 minutes at 350°F (175°C) or until a toothpick inserted into the cake comes out clean.