If you like Boston Cream Pie, you’ll flip over these yummy Boston Cream Cupcakes! Tender, moist, and filled with creamy custard.


For the Pastry Cream:
  1. 1⅓ cups heavy cream
  2. 3 egg yolks
  3. ⅓ cup granulated sugar
  4. 1/8 tsp salt
  5. 4 teaspoons cornstarch
  6. 2 tablespoons unsalted butter, chilled and cut into 2 pieces
  7. 1½ teaspoons vanilla extract

For the Cupcakes:
  1. 1¾ cups all-purpose flour
  2. 1 cup granulated sugar
  3. 1½ teaspoons baking powder
  4. ¾ teaspoon salt
  5. 12 tablespoons unsalted butter, softened but still cool, cut into 12 pieces
  6. 3 eggs
  7. ¾ cup whole milk
  8. 1½ teaspoons vanilla extract

For the Chocolate Glaze:
  1. ¾ cup heavy cream
  2. ¼ cup light corn syrup
  3. 8 ounces bittersweet chocolate, finely chopped
  4. ½ teaspoon vanilla extract

Make the Pastry Cream: 
  • Heat the heavy cream in a medium saucepan over medium heat until simmering, stirring occasionally. Meanwhile, whisk the egg yolks, sugar and salt together in a medium bowl. Add the cornstarch and whisk until the mixture is pale yellow and thick, about 15 seconds.
  • When the cream reaches a full simmer, slowly whisk it into the yolk mixture. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it’s a thick pudding consistency, 1 to 2 minutes. Remove the pan from the heat and whisk in the butter and vanilla extract until the butter is completely melted. Transfer the pastry cream to a small bowl and press plastic wrap directly on the surface. Refrigerate until set, at least 2 hours or up to 2 days.

Make the Cupcakes: 
  • Preheat oven to 350 degrees F. Line a standard 12-cup muffin pan with paper liners and set aside. In the bowl of a stand mixer fitted with paddle attachment, combine the flour, sugar, baking powder and salt on medium-low speed. Add the butter and mix until the mixture resembles coarse sand. Add the eggs, gently mixing until incorporated. Add the milk and vanilla extract; to avoid splatter, blend on low and then increase to medium, mixing until light and fluffy and no lumps remain, about 3 minutes, stopping to scrape the sides and bottom of the bowl halfway through. Batter will be almost a bit “foamy” to the touch.
  • Fill the muffin cups three-quarters full and bake until a toothpick inserted into the center of a cupcake comes out clean, 19-20 minutes. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Make the Glaze: 
  • Combine the heavy cream, corn syrup, chocolate and vanilla in a small saucepan over medium heat, stirring constantly, until smooth. Set the glaze aside to cool and thicken at room temperature at least 1 hour (I let mine sit longer to thicken to a frosting consistency. Chill in fridge a bit, if needed.)