Boston Cream Pie Cupcakes

Boston Cream Pie Cupcakes

Introduction

Boston Cream Pie Cupcakes are a delightful twist on the classic Boston Cream Pie, which is a beloved dessert originating from Boston, Massachusetts. Traditionally made as a single-layer cake filled with rich custard and topped with a glossy chocolate glaze, this cupcake version makes it easier to enjoy and share without the mess of slicing a cake. Perfect for parties, holidays, or any day you need a sweet pick-me-up, these cupcakes combine soft sponge cake, creamy vanilla filling, and a decadent chocolate topping into one irresistible treat.

The History

Boston Cream Pie actually isn’t a pie at all — it’s a sponge or butter cake layered with custard cream and covered in chocolate. The dessert was first created in the mid-19th century by French chef M. Sanzian at the Parker House Hotel (now Omni Parker House) in Boston. It quickly became a favorite among locals and visitors alike, eventually earning the title of Massachusetts’ official state dessert in 1996. The cupcake version brings this historic treat into a more portable, modern format while preserving its signature flavors and textures.

Ingredients Breakdown

• Cake: All-purpose flour, baking powder, salt, unsalted butter, granulated sugar, eggs, milk, vanilla extract
• Filling: Egg yolks, granulated sugar, cornstarch, whole milk, heavy cream, vanilla bean paste or extract
• Glaze: Semi-sweet chocolate chips, heavy cream, light corn syrup, unsalted butter

Step-by-Step Recipe

For the Cupcakes:

1. Preheat oven to 350°F (175°C). Line a standard muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a separate large bowl, beat butter and sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each addition.
5. Mix in vanilla extract. Alternately add flour mixture and milk, beginning and ending with flour.
6. Divide batter evenly among cupcake liners, filling about 2/3 full.
7. Bake for 18–20 minutes or until a toothpick inserted comes out clean.
8. Cool completely before filling and frosting.

For the Custard Filling:

1. In a medium saucepan, whisk egg yolks, sugar, and cornstarch until smooth.
2. Gradually stir in milk and cream. Cook over medium heat, stirring constantly, until thickened and bubbly.
3. Remove from heat and stir in vanilla. Transfer to a bowl, press plastic wrap directly onto surface, and chill for at least 1 hour.

For the Chocolate Glaze:

1. In a microwave-safe bowl, combine chocolate chips, cream, and corn syrup.
2. Microwave in 30-second intervals, stirring between each, until smooth.
3. Stir in butter until fully incorporated. Let cool slightly until thickened but still pourable.

Tips

• To prevent overmixing the cake batter, mix just until ingredients are combined after adding the flour and milk alternately.
• Use room temperature ingredients (especially eggs and milk) for a smoother, more even batter.
• Make the custard ahead of time so it has enough time to chill and firm up properly.
• If the cupcakes dome too much, gently slice off the top to make them flat before filling.
• For neat filling, use an apple corer or small knife to cut a cone-shaped hole in the center of each cupcake, then pipe custard inside.

Variations and Customizations

• Lemon or Almond Infusion: Add lemon zest or almond extract to the custard or cake batter for a different flavor profile.
• Different Fillings: Swap custard with pastry cream, vanilla buttercream, or even dulce de leche for variety.
• Glaze Options: Use white chocolate, dark chocolate, or a simple ganache instead of semi-sweet chocolate glaze.
• Tiered Presentation: Bake two layers per cupcake and fill like mini layer cakes before glazing.
• Gluten-Free: Substitute all-purpose flour with a gluten-free 1:1 flour blend.
• Dairy-Free: Use non-dairy milk, vegan butter, and coconut cream-based custard for a dairy-free version.

Health Considerations and Nutritional Value

While Boston Cream Pie Cupcakes are undeniably indulgent, they can be enjoyed in moderation as part of a balanced diet. Each cupcake typically contains around 300–400 calories, depending on portion size and ingredients used. They are relatively high in fat and sugar due to the butter, cream, and custard, so those watching their intake may want to adjust accordingly.

To make a healthier version:

• Use whole wheat or oat flour in place of all-purpose flour.
• Replace some of the butter with applesauce or mashed banana.
• Opt for low-fat milk and reduced-fat cream in the custard.
• Use dark chocolate (70% cocoa or higher) for the glaze to reduce added sugars.
• Sweeten custard with natural sweeteners like honey or maple syrup in place of sugar.

Ingredients

Cupcakes:

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• ½ cup milk
• 1 tsp vanilla extract

Custard Filling:

• 4 large egg yolks
• ¾ cup granulated sugar
• 3 tbsp cornstarch
• 2 cups whole milk
• ½ cup heavy cream
• 1 tsp vanilla bean paste or extract

Chocolate Glaze:

• 1 cup semi-sweet chocolate chips
• ½ cup heavy cream
• 1 tbsp light corn syrup
• 1 tbsp unsalted butter

Directions

Follow step-by-step instructions under “Step-by-Step Recipe” above.

FAQ

Can I make these cupcakes ahead of time?

Yes! You can bake the cupcakes and prepare the custard and glaze a day in advance. Store cupcakes at room temperature, custard in the fridge, and glaze in an airtight container. Assemble the day of serving for best results.

How do I store leftover cupcakes?

Store assembled cupcakes in the refrigerator for up to 2 days. For longer storage, keep unfilled cupcakes at room temperature for 1 day and custard separately in the fridge for 3 days. Reassemble and glaze before serving.

Can I freeze Boston Cream Pie Cupcakes?

It’s best to freeze the cupcakes unfilled. Freeze cooled cupcakes in an airtight container for up to 2 months. Thaw overnight in the fridge, fill, and glaze before serving.

What if my custard turns out lumpy?

Strain the custard through a fine mesh sieve before chilling to remove any lumps. Stirring constantly while cooking helps prevent clumping.

Is there a quicker way to make the custard?

You can use store-bought pastry cream or instant vanilla pudding as a shortcut. Chill before using for easier piping.

Summary

Boston Cream Pie Cupcakes are soft vanilla sponge cupcakes filled with silky custard and topped with a rich chocolate glaze — a perfect individual-sized version of the classic Boston dessert. Easy to customize, rich in flavor, and always a crowd-pleaser!