Irresistible Boston Cream Pie Cupcakes

A Little Slice of Heaven: Boston Cream Pie Cupcakes

There’s something magical about the way a classic dessert can transport you back in time. For me, Boston Cream Pie does just that—one bite, and I’m sitting at my grandmother’s kitchen table, the scent of vanilla and custard swirling in the air as she slices into that golden, cream-filled masterpiece. But let’s be honest: sometimes, life calls for something a little more handheld, a little more playful. Enter these Irresistible Boston Cream Pie Cupcakes—all the nostalgia of the original, but perfectly portioned for sharing (or not sharing—I won’t judge!).

Ingredients You’ll Need

Before we dive into baking, let’s gather our ingredients. Trust me, every component here plays a starring role in creating that iconic Boston Cream Pie flavor.

• For the Cupcakes:
  • 1 ½ cups all-purpose flour – The foundation of our tender cupcakes.
  • 1 ½ tsp baking powder – For that perfect rise.
  • ¼ tsp salt – Just a pinch to balance the sweetness.
  • ½ cup unsalted butter, softened – Room temperature is key for a fluffy texture!
  • 1 cup granulated sugar – Sweet, but not overwhelming.
  • 2 large eggs – Bring them to room temperature for smoother mixing.
  • 1 tsp vanilla extract – Pure vanilla makes all the difference.
  • ½ cup whole milk – Whole milk adds richness, but you can substitute if needed.
• For the Custard Filling:
  • 1 ½ cups whole milk – Custard demands creaminess!
  • ½ cup granulated sugar – Sweetens without overpowering.
  • 3 large egg yolks – The golden heart of any custard.
  • 3 tbsp cornstarch – Our thickening hero.
  • 1 tsp vanilla extract – A warm, comforting note.
  • 2 tbsp unsalted butter – For that silky finish.

Let’s Bake: Step-by-Step

Now, the fun part! Follow these steps, and you’ll be rewarded with cupcakes that taste like a hug from the inside.

1. Make the Cupcakes

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. I love using gold or white liners for that classic bakery look.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the softened butter and sugar until light and fluffy—about 3 minutes. Scrape down the sides as needed.
4. Add the eggs one at a time, mixing well after each. Then, stir in the vanilla.
5. Alternately add the dry ingredients and milk, starting and ending with the flour mixture. Mix until just combined—overmixing leads to dense cupcakes!
6. Divide the batter evenly among the liners, filling each about ⅔ full. Bake for 18-20 minutes, or until a toothpick comes out clean.
7. Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Pro tip: Level the tops with a serrated knife if they’ve domed—it makes filling easier later!

2. Prepare the Custard Filling

1. In a saucepan, heat the milk over medium heat until it just begins to simmer. Remove from heat.
2. In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth and pale yellow.
3. Slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs.
4. Return the mixture to the saucepan and cook over medium heat, stirring continuously, until it thickens into a pudding-like consistency—about 5 minutes.
5. Remove from heat and stir in the vanilla and butter until fully incorporated. Transfer to a bowl, press plastic wrap directly onto the surface (to prevent a skin from forming), and chill for at least 2 hours.

Now, take a deep breath and admire your progress. The hardest part is over! In the next half, we’ll tackle the luscious chocolate glaze and the oh-so-satisfying assembly. But for now, maybe sneak a spoonful of that custard—you’ve earned it.