There’s just something so nostalgic and comforting about a Boston cream pie. It always reminds me of family gatherings growing up in Massachusetts – that luscious vanilla cake filled with velvety pastry cream and topped with a rich chocolate glaze. My mom made the best Boston cream pie from scratch every year for my dad’s birthday. The whole house would be filled with the most incredible aroma as she carefully tended to the pastry cream on the stovetop.
As a kid, I would impatiently hover around the kitchen, trying to sneak a fingerful of that dreamy custard whenever I could. Mom would shoo me away, telling me I had to wait until after dinner for a slice of the real deal. And it was always worth the wait – that first bite of tender cake giving way to the cool, silky cream and fudgy chocolate topping was absolute heaven.
These days, I satisfy my Boston cream cravings by making the iconic dessert into cupcake form. Portable, poppable, and perfectly portioned, Boston cream cupcakes let you enjoy all the luscious layers in delightful, handheld fashion. They make a wonderful treat for parties, bake sales, or just a cozy night in with loved ones.
What Makes These Boston Cream Cupcakes So Delicious?
- Soft, moist vanilla cupcakes made from scratch
- Real pastry cream (not pudding!) filling with a velvety smooth texture
- Easy chocolate ganache frosting that sets up beautifully glossy
- Make-ahead and storage tips so you can enjoy them at their best
While a bit more involved than some cupcake recipes, I promise these Boston cream cupcakes are worth the effort. Biting through that luscious cream filling and fudgy topping is such an iconic, nostalgic experience. Let’s get baking!
FAQs
Can I use pudding instead of pastry cream? You can, but I really recommend taking the time to make the real deal pastry cream (creme patissiere). It has such a luscious, velvety texture that instant pudding can’t compare to.
Do I have to use corn syrup in the ganache? No, the corn syrup is optional. It just helps give the ganache a beautiful glossy sheen. Leave it out if you prefer.
Can these cupcakes be frozen? I don’t recommend freezing them, as the pastry cream can break down and become grainy when frozen and thawed. They keep nicely refrigerated for up to 5 days though.
How do I get the cupcake cavities so neat? Use a small paring knife to carefully cut out a cone shape from the top of each cupcake about 1-inch deep. Remove this plug, then slice off the pointy bottom so you have a flat “lid” to replace on top of the filling. Recipe Next Page.
