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Boston Cream Pie Cupcakes

Boston Cream Pie Cupcakes are a delightful fusion of fluffy vanilla cake, rich custard filling, and glossy chocolate glaze. Perfect for any occasion, these mini desserts offer a nostalgic taste of the classic Boston cream pie in a handheld treat. Easy to make and visually stunning, they are sure to impress family and friends alike while satisfying your sweet tooth with every bite.

  • Total Time: 40 minutes
  • Yield: Makes about 12 servings 1x

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter, softened
  • 2 large eggs (room temperature)
  • 1 tsp vanilla extract
  • 1/2 cup whole milk
  • 2 tbsp custard powder
  • 2 tbsp sugar (for filling)
  • 1 cup whole milk (for filling)
  • 1/2 cup dairy-free dark chocolate chips
  • 2 tbsp coconut oil

Instructions

  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
  2. In a bowl, whisk together the flour, baking powder, and sugar.
  3. In another bowl, cream the butter and sugar until fluffy. Add eggs one at a time and mix in the vanilla.
  4. Gradually combine the dry ingredients with the wet mixture, alternating with milk. Mix until just combined.
  5. Fill cupcake liners two-thirds full and bake for 18–20 minutes until a toothpick comes out clean. Let cool completely.
  6. For the filling, heat milk in a saucepan, whisk in custard powder and sugar until thickened; cool before using.
  7. Cut centers from cooled cupcakes and fill with custard.
  8. Melt chocolate chips and coconut oil together; drizzle over filled cupcakes.
  • Author: Jennifer
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake (70g)
  • Calories: 280
  • Sugar: 18g
  • Sodium: 120mg
  • Fat: 14g
  • Saturated Fat: 8g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 0g
  • Protein: 3g
  • Cholesterol: 40mg

Keywords: For added flavor, consider replacing vanilla extract with almond extract or adding citrus zest to the batter. To store leftovers, place them in an airtight container at room temperature for up to three days or refrigerate for up to a week.