If you’re craving a dessert that combines the delightful elements of a classic Boston cream pie in a fun, portable format, look no further than these easy Boston cream cupcakes. Bursting with creamy vanilla pastry filling and topped with luscious chocolate ganache, these cupcakes are sure to become a favorite in your baking repertoire. Let’s embark on this delicious journey together!
The History of Boston Cream Cupcakes
You might be wondering how a delightful cupcake became associated with the classic Boston cream pie. This dessert dates back to the late 1800s and is rooted in Boston’s culinary history. The original Boston cream pie was created by a French chef at the Parker House Hotel and is traditionally made of two layers of sponge cake filled with a rich custard and topped with chocolate glaze. Over time, the pie transformed into various forms, including the cupcake we’re making today.
Boston cream cupcakes keep the spirit of the classic dessert alive while offering an easy, handheld version perfect for parties, picnics, or a cozy night in. They encapsulate the nostalgia and comfort of the traditional dessert while allowing you to enjoy a modern twist.
Why We Love This Boston Cream Cupcakes Recipe!
This recipe stands out for several reasons:
- Irresistible Flavor: The combination of soft, buttery cupcakes, smooth vanilla pastry cream, and rich chocolate ganache is simply irresistible.
- Easy to Make: With straightforward steps and easily accessible ingredients, this recipe is beginner-friendly. You don’t need to be a professional baker to achieve delightful results!
- Versatile: You can customize the recipe to suit your taste or occasion. Add different flavors to the pastry cream or try various chocolate types for the ganache.
Ingredients for Boston Cream Cupcakes
Vanilla Cupcake Base
- 6 tbsp (84g) unsalted butter, softened
- 3/4 cup (155g) granulated sugar
- 6 tbsp (86g) sour cream, at room temperature
- 2 tsp (10ml) vanilla extract
- 3 large egg whites, at room temperature
- 1 1/4 cups (163g) all-purpose flour
- 2 tsp (8g) baking powder
- 1/4 tsp salt
- 6 tbsp (90ml) milk, at room temperature
- 2 tbsp (30ml) water, at room temperature
Pastry Cream Filling
- 2 large egg yolks
- 6 tbsp (78g) granulated sugar
- 1 1/2 tbsp cornstarch
- 1 cup + 2 tbsp (270ml) milk
- 1 tbsp (14g) salted butter
- 1 tsp vanilla extract
Chocolate Ganache
- 12 oz (338g) semi-sweet chocolate chips
- 2 tbsp (30ml) light corn syrup
- 3/4 cup + 2 tbsp (210ml) heavy whipping cream
How to Make Boston Cream Cupcakes
1. Preheat Oven
Start by preheating your oven to 350°F (176°C). Line a standard cupcake pan with paper liners to ensure easy removal later on.
2. Cream Butter and Sugar
In a mixing bowl, cream together 6 tablespoons of softened butter and 3/4 cup of granulated sugar until the mixture becomes light and fluffy. This process incorporates air into the batter, resulting in tender cupcakes.
3. Add Sour Cream and Vanilla
Next, mix in 6 tablespoons of sour cream and 2 teaspoons of vanilla extract. This combination not only adds flavor but also moisture to your cupcakes.
4. Incorporate Egg Whites
Gradually add 3 large egg whites to the mixture, mixing well after each addition. Make sure the egg whites are at room temperature for optimal emulsification.
5. Combine Dry Ingredients
In a separate bowl, whisk together 1 1/4 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/4 teaspoon of salt.
6. Mix Milk and Water
In a small cup, combine 6 tablespoons of milk and 2 tablespoons of water, both at room temperature. This liquid will help create a smooth batter.
7. Combine Ingredients
Alternate adding the dry ingredients and the milk-water mixture into the butter mixture, beginning and ending with the dry ingredients. Mix until just combined to avoid overmixing, which can lead to tough cupcakes.
8. Bake
Fill each cupcake liner about halfway with batter. Bake in your preheated oven for 15-17 minutes or until a toothpick inserted into the center comes out clean. Let them cool in the pan for 2 minutes, then transfer to a wire rack.
9. Cool Completely
Let the cupcakes cool completely before filling them. This step is crucial to prevent the pastry cream from melting.
10. Make Pastry Cream
In a saucepan, whisk together 2 egg yolks, 6 tablespoons of sugar, and 1 1/2 tablespoons of cornstarch. Gradually add 1 cup + 2 tablespoons of milk, and cook over medium heat, stirring continuously until thickened.
Once thick, remove from heat and stir in 1 tablespoon of salted butter and 1 teaspoon of vanilla extract. Allow the pastry cream to cool before filling the cupcakes.
11. Prepare Ganache
To make the chocolate ganache, pour 3/4 cup + 2 tablespoons of heavy whipping cream into a saucepan and bring it to a gentle boil. Remove from heat and pour it over 12 oz of chocolate chips and 2 tablespoons of light corn syrup. Whisk until smooth and glossy. Let it cool slightly before using.
12. Assemble Cupcakes
Once the cupcakes are cool, use a cupcake corer or a small knife to remove the center of each cupcake. Fill each cavity with the cooled pastry cream. Dip the top of each filled cupcake into the ganache or use a spoon to drizzle the ganache over the cupcakes.
Expert Tips for Boston Cream Cupcakes
- Use Room Temperature Ingredients: Room temperature ingredients mix better, leading to a smoother batter and a more uniform texture.
- Don’t Overmix: Gently fold ingredients together to keep your cupcakes light and fluffy. Overmixing can lead to dense cupcakes.
- Check for Doneness: Use a toothpick to test if your cupcakes are done.
- Cool Fillings: Make sure both the pastry cream and ganache are cool before filling and topping the cupcakes to maintain their structure.
Variations to Try
Feel free to customize your Boston cream cupcakes:
- Flavored Ganache: Use dark or white chocolate for a different flavor. You could also add a splash of coffee or liqueur for an adult twist.
- Fruit Fillings: Layer fresh strawberries or raspberries along with the pastry cream for a fruity variation.
- Different Cupcake Flavors: Swap vanilla cupcakes for chocolate or lemon cupcakes to add a new flavor dimension.
Serving Suggestions
When serving your Boston cream cupcakes, consider the following:
- Presentation: Arrange them on a decorative platter with fresh berries and mint leaves for a pop of color.
- Beverage Pairing: Pair with coffee, tea, or dessert wine to enhance the experience.
How to Store Boston Cream Cupcakes
To keep your cupcakes fresh:
- Refrigerate in an airtight container for up to 3–4 days. For optimal flavor and texture.
Freezing Instructions
- Freezing Unfilled Cupcakes: Freeze the unfilled cupcakes for up to 3 months. Thaw in the refrigerator before filling and topping with ganache.
- Freezing Ganache: Ganache can also be frozen separately. Reheat gently before using.
Common Mistakes to Avoid
- Overmixing the Batter: This can lead to dense cupcakes, so mix until just combined.
- Overfilling Cupcake Liners: Fill only halfway to prevent overflow during baking.
- Not Cooling Completely: Make sure your cupcakes cool fully before filling to avoid melting the cream.
Frequently Asked Questions about Boston Cream Cupcakes
What is Boston cream filling made of?
Boston cream filling is primarily made from egg yolks, milk, sugar, cornstarch, and vanilla, resulting in a rich, smooth custard.
What is in the middle of a Boston cream?
The center typically contains a creamy pastry filling, giving the cupcake its signature flavor.
How do you put cream in the middle of a cupcake?
Using a cupcake corer or a knife, remove the center of the cupcake and fill the cavity with cream.
Can you freeze Boston cream cupcakes?
Yes, you can freeze the unfilled cupcakes for later use. Just make sure to thaw them completely before adding the filling.
Bake Your Perfect Boston Cream Cupcakes Today!
With this easy Boston cream cupcakes recipe, you have all the tools you need to create a delicious dessert that’s sure to impress. The combination of fluffy vanilla cupcakes, rich pastry cream, and decadent chocolate ganache is perfect for any occasion.
Once you’ve mastered this recipe, consider sharing your creations with family and friends.
More Cupcake recipes you will love!
Red Velvet Cupcake and Ice Cream
Here’s a list of the tools you’ll need for the boston cream cupcakes recipe
Mixing Bowls
Measuring Cups and Spoons
Hand Mixer
Muffin Tin
Cupcake Liners
Skewers
Piping Bag and Tips
Whisk
Rubber Spatula
Cooling Rack
Easy boston cream cupcakes recipe
Ingredients
Vanilla Cupcake Base:
- 6 tbsp 84g unsalted butter, softened
- 3/4 cup 155g granulated sugar
- 6 tbsp 86g sour cream, at room temperature
- 2 tsp 10ml vanilla extract
- 3 large egg whites at room temperature
- 1 1/4 cups 163g all-purpose flour
- 2 tsp 8g baking powder
- 1/4 tsp salt
- 6 tbsp 90ml milk, at room temperature
- 2 tbsp 30ml water, at room temperature
Pastry Cream Filling:
- 2 large egg yolks
- 6 tbsp 78g granulated sugar
- 1 1/2 tbsp cornstarch
- 1 cup + 2 tbsp 270ml milk
- 1 tbsp 14g salted butter
- 1 tsp vanilla extract
Chocolate Ganache:
- 12 oz 338g semi-sweet chocolate chips
- 2 tbsp 30ml light corn syrup
- 3/4 cup + 2 tbsp 210ml heavy whipping cream
Instructions
Preheat Oven
- Start by preheating your oven to 350°F (176°C). Line a standard cupcake pan with paper liners to ensure easy removal later on.
Cream Butter and Sugar
- In a mixing bowl, cream together 6 tablespoons of softened butter and 3/4 cup of granulated sugar until the mixture becomes light and fluffy. This process incorporates air into the batter, resulting in tender cupcakes.
Add Sour Cream and Vanilla
- Next, mix in 6 tablespoons of sour cream and 2 teaspoons of vanilla extract. This combination not only adds flavor but also moisture to your cupcakes.
Incorporate Egg Whites
- Gradually add 3 large egg whites to the mixture, mixing well after each addition. Make sure the egg whites are at room temperature for optimal emulsification.
Combine Dry Ingredients
- In a separate bowl, whisk together 1 1/4 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/4 teaspoon of salt.
Mix Milk and Water
- In a small cup, combine 6 tablespoons of milk and 2 tablespoons of water, both at room temperature. This liquid will help create a smooth batter.
Combine Ingredients
- Alternate adding the dry ingredients and the milk-water mixture into the butter mixture, beginning and ending with the dry ingredients. Mix until just combined to avoid overmixing, which can lead to tough cupcakes.
Bake
- Fill each cupcake liner about halfway with batter. Bake in your preheated oven for 15-17 minutes or until a toothpick inserted into the center comes out clean. Let them cool in the pan for 2 minutes, then transfer to a wire rack.
Cool Completely
- Let the cupcakes cool completely before filling them. This step is crucial to prevent the pastry cream from melting.
Make Pastry Cream
- In a saucepan, whisk together 2 egg yolks, 6 tablespoons of sugar, and 1 1/2 tablespoons of cornstarch. Gradually add 1 cup + 2 tablespoons of milk, and cook over medium heat, stirring continuously until thickened.
- Once thick, remove from heat and stir in 1 tablespoon of salted butter and 1 teaspoon of vanilla extract. Allow the pastry cream to cool before filling the cupcakes.
Prepare Ganache
- To make the chocolate ganache, pour 3/4 cup + 2 tablespoons of heavy whipping cream into a saucepan and bring it to a gentle boil. Remove from heat and pour it over 12 oz of chocolate chips and 2 tablespoons of light corn syrup. Whisk until smooth and glossy. Let it cool slightly before using.
Assemble Cupcakes
- Once the cupcakes are cool, use a cupcake corer or a small knife to remove the center of each cupcake. Fill each cavity with the cooled pastry cream. Dip the top of each filled cupcake into the ganache or use a spoon to drizzle the ganache over the cupcakes.
Notes
- Use Room Temperature Ingredients: Room temperature ingredients mix better, leading to a smoother batter and a more uniform texture.
- Don’t Overmix: Gently fold ingredients together to keep your cupcakes light and fluffy. Overmixing can lead to dense cupcakes.
- Check for Doneness: Use a toothpick to test if your cupcakes are done.
- Cool Fillings: Make sure both the pastry cream and ganache are cool before filling and topping the cupcakes to maintain their structure.