Boston Cream Cupcakes

Boston cream cupcakes combine soft vanilla cake, creamy custard, and rich chocolate ganache for the perfect homemade dessert. Make them for birthdays, holidays, or anytime you crave a bakery-style treat at home.

Jump to Recipe

Boston cream cupcakes have everything you love about the classic dessert in a handheld treat. Moist vanilla cupcakes are filled with creamy custard and topped with a rich chocolate ganache. Each bite delivers the perfect balance of sweet vanilla, smooth filling, and chocolatey goodness. These cupcakes are perfect for parties, birthdays, or any time you crave a bakery-style treat at home.

This recipe is easy to make with simple ingredients and step-by-step directions. Follow the guide below for helpful photos, pro tips, and tricks to get perfect results. We also answer the most frequently asked questions so you can bake with confidence.

This recipe for boston cream cupcakes are worth the time it takes to make them and bring a bakery-style treat right to your kitchen. Soft vanilla cupcakes, creamy custard filling, and rich chocolate ganache create the perfect combination of flavors and textures.

These cupcakes make any celebration sweeter, from birthdays to potlucks and holidays. Skip the bakery and enjoy a homemade dessert that’s easy, fun, and packed with flavor.

What you'll need to make this Boston Cream Cupcakes recipe:

For The Cupcakes:

• 1 (15.25-ounce) box of white cake mix
• 1 cup of water
• ½ cup of vegetable oil
• 4 egg whites

For The Cream Filling:

• 1¾ cups of heavy cream
• 1 (3.4-ounce) box of instant vanilla pudding mix

For The Ganache:

• ¾ cup of heavy cream
• 1 (12-ounce) bag of semi-sweet chocolate chips
• 3 tablespoons of light corn syrup

Boston cream cupcakes can be personalized by swapping out ingredients and adding delicious extras giving your cupcakes a different twist! Here are some of or top substitutions and additions:

• Substitute Cake Mix: Use white or butter cake mix instead of yellow for a slightly different flavor in your cupcakes.
• Add Vanilla Bean: Scrape fresh vanilla bean into the custard for a rich, gourmet vanilla taste.
• Substitute Chocolate: Try milk or dark chocolate chips instead of semisweet for a sweeter or more intense ganache.
• Add Espresso Powder: Mix a pinch into the ganache to enhance the chocolate flavor with a subtle coffee kick.
• Substitute Heavy Cream: Use half-and-half instead of heavy cream for a slightly lighter ganache consistency.

Make the best Boston cream cupcakes right at home! Follow our pictures, step-by-step instructions, and tips and tricks listed below. Let’s get started and bake a batch of rich, chocolate-topped cupcakes filled with creamy custard!

For The Cupcakes

FIRST STEP: Preheat the oven to 350°F. Place paper cupcake liners into the cupcake baking tin and set aside.

SECOND STEP: Mix together the cake mix, water, oil, and egg whites until completely incorporated.

Use a stand mixer or a large mixing bowl and a handheld mixer on medium speed.

THIRD STEP: Spoon the cupcake batter into the cupcake liners, filling them half full.

Bake for 15 to 18 minutes, or until the cupcakes are lightly golden and a toothpick inserted comes out clean. Allow the cupcakes to cool completely.

FOURTH STEP: Leave the cupcakes in the cupcake liner.

Using a sharp knife or a large decorator icing tip, carefully core out only the center of the cupcake, about the size of a quarter.

Be careful not to cut too deep and cut the liner. Do not replace the tops of the cupcakes, leaving them open for the cream.

For The Boston Cream Filling

FIRST STEP: Using a hand mixer and a medium bowl, combine the heavy cream and the instant pudding mix.

Beat at medium-low speed until the pudding starts to thicken.

Cover the vanilla cream with plastic wrap and allow the pudding to chill in the refrigerator until you are ready to fill the cupcakes.

For The Ganache Frosting

FIRST STEP: In a small heatproof bowl, heat the heavy cream for 2 to 2½ minutes. It is essential that the cream is hot when poured over the chocolate chips. 

SECOND STEP: In a medium-sized heat-safe bowl, add the 12-ounce bag of chocolate chips and the light corn syrup.

Once the cream is piping hot, carefully pour the cream over the chips.

Allow the chips, corn syrup, and cream to sit for two to three minutes before whisking to allow the chips to melt

THIRD STEP: Use a whisk to combine the hot cream, corn syrup, and chocolate chips, whisking until the chips are melted.

Cover the ganache with cling wrap and allow the ganache to cool for about 1 to 1½ hours

FOURTH STEP: Once the ganache has cooled, using a stand mixer or a handheld mixer, whip the ganache for one minute until fluffy.

If the ganache is a bit stiff, you can add a half tablespoon of lukewarm heavy cream.

FIFTH STEP: To prepare the ganache frosting for the top of the cupcake, you can use a decorator’s piping bag and a larger frosting tip.

If you don’t have these, you can use a gallon-sized Ziploc bag with a small corner tip cut off. 

For Assembly And Frosting

FIRST STEP: Using either a gallon-sized Ziploc bag with a small section of the corner tip snipped off or a decorator’s bag with no tip, fill the bag one third of the way full of cream.

This will help keep the cupcake filling process a bit less messy and give a bit more control.

Twist the top unused portion of the bag to help keep air out and give more control of the cream flow.

Place the bag’s tip into the cupcake and use light, even pressure, to fill the cupcake.

Continue until the center of each cupcake is filled. You will have to stop and refill your baggie with cream during the process.

SECOND STEP: To frost the cupcakes, hold the ganache baggie about a half inch from the center surface of the cupcake above the cream.

Using even pressure, squeeze to form the center of the star swirl.

Keeping the tip elevated and using the same amount of pressure, follow the star swirl’s outer line, making a C around the star swirl until the outer swirl lines connect.

Continue until all the cupcakes are frosted.

Serve Boston cream cupcakes for any occasion that needs a sweet and creamy treat! These cupcakes fit every season and bring smiles to kids and adults alike. Here are some of the best ways to serve them:

• Birthday Parties: These cupcakes make birthdays even sweeter with their creamy filling and chocolate topping. Pair them with booty dip or peanut butter fudge for a dessert spread everyone will love.
• Holidays and Gatherings: Serve them at Thanksgiving, Christmas, or family get-togethers for a show-stopping homemade dessert. Add a side of magic custard cake or banana pudding to keep the creamy theme going.
• Weekend Treats: Make a batch just because! These cupcakes turn an ordinary weekend into something special. Enjoy them with homemade hot chocolate or an Oreo milkshake for an extra sweet pairing.

Boston cream cupcakes have become a reader favorite for so many reasons. It's not just about the taste; it's about the simplicity, fun, and rich flavors that make every bite worth it. Here’s why this recipe is a must-bake:

• Easy to Make: Simple steps mean anyone can whip up these bakery-style cupcakes without stress.
• Creamy Custard Filling: The homemade custard adds the perfect smooth and rich center that keeps everyone coming back for more.
• Chocolate Ganache Topping: A thick, glossy layer of chocolate makes each bite taste just like the classic Boston cream pie.
• Perfect for Any Occasion: Whether it’s a birthday, holiday, or just because, these cupcakes always steal the show.
• Kid-Approved: Little hands love grabbing these mini cakes, and the creamy center makes them extra fun to eat.

This cream filled cupcake recipe brings bakery-quality flavor straight to your kitchen, making them an instant favorite for any occasion!

Can I use a different cake mix for Boston cream filled cupcakes?
Yes, you can use white or butter cake mix instead of yellow. The texture stays soft, but the flavor will change slightly.

Why is my custard too runny?
Your custard may be too runny if it didn’t cook long enough. Keep stirring over medium heat until it thickens properly.

How do I keep the chocolate ganache from sliding off?
Let the cupcakes cool completely before adding the ganache. If they are warm, the chocolate won’t set properly.

Do I need to refrigerate cream filled cupcakes?
Yes, refrigerate Boston cream cupcakes because of the custard filling. Keep them in an airtight container for the best freshness.

Can I make Boston cream cupcakes ahead of time?
Yes, you can make Boston cream cupcakes a day in advance. Store them in the fridge until you’re ready to serve.

How do I get the custard inside the cupcakes?
Use a piping bag or a small spoon to fill the centers. Make sure to remove a little cake to hold the filling.

What’s the best way to serve Boston cream cupcakes at a party?
Arrange them on a dessert stand or platter for a bakery-style look. Serve with napkins since the custard filling can get messy.

Should I serve Boston cream cupcakes chilled or at room temperature?
Let them sit at room temperature for fifteen minutes before serving. The custard softens slightly, making them extra creamy and delicious.

Can I decorate Boston cream cupcakes for special occasions?
Yes! Add sprinkles, gold dust, or drizzle extra chocolate on top to match birthdays, holidays, or themed parties.

How do I make Boston cream cupcakes look more like the classic pie?
Use extra ganache and let it drip down the sides for a true Boston cream pie look.

Are Boston cream cupcakes good for kids' parties?
Kids love these cupcakes, but they can get messy. Serve with small plates and forks to make them easier to enjoy.

How can I make these cupcakes look extra fancy?
Pipe whipped cream on top or add a chocolate curl for a bakery-style finish.

Follow these simple directions, tips, and tricks to keep your Boston cream cupcakes fresh. Whether you need to store leftovers, make them ahead, or reheat them, we’ve got you covered.

Can I make Boston cream cupcakes ahead of time?
Yes, bake the cupcakes and prepare the custard a day before. Store them separately in the fridge, then assemble before serving.

What’s the best way to store leftover Boston cream cupcakes?
Keep them in an airtight container in the fridge for up to two days. This keeps the custard fresh and prevents dryness.

Can I freeze Boston cream cupcakes?
Freezing isn’t recommended because the custard can change texture. For the best taste, enjoy them fresh.

How do I store the custard separately?
Store the custard in an airtight container in the fridge for up to two days. Stir before using to keep it smooth.

How should I reheat Boston cream cupcakes?
Let them sit at room temperature for fifteen minutes before serving. This softens the ganache and makes the filling creamier.

Can I reheat Boston cream cupcakes in the microwave?
No, microwaving melts the ganache and changes the custard’s texture. Let them warm naturally at room temperature for the best results.

Boston Cream Cupcakes

Boston cream cupcakes combine soft vanilla cake, creamy custard, and rich chocolate ganache for the perfect homemade dessert. Make them for birthdays, holidays, or anytime you crave a bakery-style treat at home.

Did you try this recipe?Let our readers know how it turned out by Leaving a Review!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 18 minutes mins

Chill Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 8 minutes mins

Course Cupcakes, Dessert, Desserts

Cuisine American

Servings 24

Calories 299 kcal

Ingredients

  

1x2x3x

Cupcakes

• 15.25 ounces white cake mix
• 1 cup water
• ½ cup vegetable oil
• 4 egg whites

Cream Filling

• 1 ¾ cup heavy cream
• 3.4 ounces instant vanilla pudding mix

Ganache

• ¾ cup heavy cream
• 12 ounces semi-sweet chocolate chips
• 3 tablespoons light corn syrup

DIRECTIONS

 

Cupcakes

• Preheat the oven to 350°F. Place paper cupcake liners into the cupcake baking tin and set aside.
• Using either a stand mixer or a large mixing bowl and a handheld mixer on medium speed, prepare the cake mix according to the instructions on the back of the box.
• Spoon the cupcake batter into the cupcake liners, filling them half full. Bake for 15-18 minutes or until the cupcakes are lightly golden and a toothpick inserted comes out clean. Allow the cupcakes to cool completely.
• Leave the cupcakes in the cupcake liner, use a sharp knife or a large decorator icing tip, carefully core out only the center of the cupcake about the size of a quarter. Be careful not to cut too deep and cut the liner. Do not replace the tops of the cupcake. Leave them open for the cream.

Cream Filling

• Using a handheld mixer and a medium-sized mixing bowl, combine the heavy cream and the instant pudding mix. Beat on medium-low speed until the pudding starts to thicken. Cover with cling wrap and allow the pudding to chill in the refrigerator until filling the cupcakes.

Ganache

• In a heat-safe small bowl, heat the heavy cream for 2 to 2 ½ minutes. It is essential that the cream is hot when poured over the chocolate chips.
• In a medium-sized heat-safe bowl, add the 12-ounce bag of chocolate chips and the light corn syrup. Once the cream is piping hot, carefully pour the cream over the chips. Allow the chips, corn syrup, and cream to sit for 2 to 3 minutes before whisking to allow the chips to melt. Use a whisk to combine the hot cream, corn syrup, and chocolate chips. Continue whisking until the chips are melted. Cover the ganache with cling wrap and allow the ganache to cool for about 1 to 1 ½ hours
• Once the ganache has cooled, using either a stand mixer, or a handheld mixer, whip the ganache for 1 minute until fluffy. (If the ganache is a bit stiff, you can add ½ tablespoon of lukewarm heavy cream)
• To prepare the ganache frosting for the cupcake, you can use a decorators frosting bag and larger frosting tip (Wilton tip 2D or 2A -or- a generic large decorators tip). If you don’t have these, you can use a gallon-sized Ziploc baggie with a small corner tip cut off.

Cupcake Assembly and Frosting

• Using either a gallon-sized disposable Ziploc baggie with a small section of the corner tip snipped off, or a decorator’s bag with no tip, fill the bag ⅓ of the way full of cream. This will help keep the cupcake filling process a bit less messy and give a bit more control. Twist the top unused portion of the bag to help keep air out and give more control of the cream flow. Place the tip of the bag into the cupcake and use light even pressure to fill the cupcake. Continue until all cupcakes are filled. You will have to stop and refill your baggie with cream.
• To frost the cupcakes, hold the ganache baggie about ½ in from the center surface of the cupcake above the cream. Use even pressure, squeeze to form the center of the star-swirl. Keeping the tip elevated and using the same amount of pressure, follow the outer line of the star-swirl. Making kind of a C around the star-swirl until the outer swirl lines connect. Continue until all the cupcakes are frosted.

Notes

TIP: This is an easy recipe to make but requires time to allow the ganache to cool before frosting. Give yourself lots of time to allow for the waiting time.

TIP: If you want to skip the cupcake liners, you may, just make sure you have greased the cupcake pan well so the cake doesn’t stick.

TIP: You can buy a fancy corer to cut the holes in the middle of the cupcake, but a serrated knife will do just fine.

TIP: Adding corn syrup to the ganache helps to give it that glossy shine that makes it presentation perfect.

TIP: For the fancy star swirl, we recommend the Wilton tip 2D or 2A or a generic large decorator's tip.

Nutrition

Serving: 24g | Calories: 299kcal | Carbohydrates: 29g | Protein: 3g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 169mg | Potassium: 124mg | Fiber: 1g | Sugar: 19g | Vitamin A: 372IU | Vitamin C: 0.1mg | Calcium: 66mg | Iron: 1mg

HAVE YOU TRIED THIS RECIPE?Follow me on Pinterest @bestblogrecipes