Boston Cream Pie Cupcakes

These Boston cream pie cupcakes feature soft and buttery white cupcakes filled with vanilla pastry cream and topped with rich chocolate ganache.

As if the classic donut and cake couldn’t get any better….just wait until you try it in cupcake form!

These cupcakes really have it all going on in the dessert department. From the buttery white cake to the vanilla pastry cream to all that incredible chocolate ganache drizzled into every corner, it’s pretty easy to see why these cupcakes are a dessert staple around here.

If you’re up for a bit of a moderate cupcake challenge, these cupcakes will definitely do it for you! They’re not complicated to make, but they do require a bit of extra effort since we’re making the cake from scratch, a homemade pastry cream, and chocolate ganache topping.

Well worth the effort in the end though, trust me.

These Cupcakes feature…

• A soft and light white cake cupcake base
• A silky vanilla pastry cream filling
• Rich chocolate ganache draped over top

Making the Cupcakes

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

• Unsalted butter
• Granulated sugar
• Vanilla extract
• Egg whites
• All-purpose flour
• Cornstarch
• Baking powder
• Kosher salt
• Milk
• Egg yolk
• Semisweet chocolate
• Heavy whipping cream

Tips for Perfect Cupcakes

1. Measure flour correctly – we use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife.
2. Whip room temperature egg whites for batter – this gives the cupcakes a light and fluffy texture.
3. Bring milk to room temperature – this will help the milk mix more cohesively into the butter.
4. Gently fold batter – use a light hand when mixing batter and gently fold so as not to overmix and deflate the egg whites.
5. Chill pastry cream – the pastry cream will set up nicely in about an hour.
6. Use good chocolate for ganache – high-quality chocolate will melt better in the ganache.
7. Allow cupcakes to cool before frosting – the ganache will melt off if you try to frost them while the cupcakes are still warm.

Recipe Variations

Try these ideas for a different twist on these cupcakes.

• Flavor pastry cream – try using almond extract or add 1 tablespoon cocoa powder to the pastry cream.
• Use another frosting – try a vanilla buttercream, whipped chocolate ganache, or chocolate frosting.
• Add nuts – top cupcakes with toasted almonds, pecans, or walnuts.

Storing Cupcakes

Due to the pastry cream filling, these cupcakes must be stored in the refrigerator long-term. Once cupcakes are frosted they store well in an airtight container in refrigerator up to 4 days. Allow the cupcakes to come to room temperature for 30 minutes before serving.

That first bite takes you into the soft, melt-in-your-mouth white cake. Then that second bite takes you into the creamy, vanilla cream and OMG all that rich chocolate ganache…lord have mercy.

Donuts are taking a backseat for awhile and it’s all eyes on these cupcakes!

Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on with #wholeandheavenlyoven.

Try these other keeper cupcake recipes next!

• Strawberry Cupcakes
• Brownie Cupcakes with Cookie Dough Frosting
• Chocolate Cupcakes

This post was updated with new recipe adjustments and photos on 8/21/25.