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A Boston Cream Cupcakes with chocolate ganache on top, revealing creamy custard filling inside after a bite.

Boston Cream Cupcakes

Bakery-style Boston Cream Cupcakes with rich vanilla cake, silky pastry cream, and glossy salted chocolate ganache. The key to perfection? The three-temperature rule for no soggy bottoms, no sliding ganache, and a beautifully balanced sweet-salty finish.
5 from 1 vote
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Course: Dessert, Snack
Cuisine: American, Bakery-style
Keyword: Boston Cream cupcakes Betty Crocker, Boston cream Cupcakes near me, Boston Cream Cupcakes Pioneer Woman, Boston cream cupcakes with cake mix, Boston cream cupcakes with vanilla pudding, Gluten free Boston cream cupcakes
Prep Time: 30 minutes
Cook Time: 20 minutes
Chill Time: 2 hours 30 minutes
Total Time: 3 hours 20 minutes
Servings: 12 cupcakes
Calories: 295kcal
Cost: $14

Equipment

  • 1 Standard muffin tin (12-cup, preferably light-colored metal)
  • 12 Cupcake liners (Paper or foil)
  • 1 Cupcake corer or knife (For removing cupcake centers)
  • 1 Piping bag (Or squeeze bottle)
  • 1 candy thermometer (For monitoring ganache and pastry cream)
  • 1 Offset spatula (For spreading ganache)

Ingredients

For the Vanilla Cupcake Base

  • 1 ½ cups All-purpose flour - Spoon-leveled
  • 1 cup Granulated sugar
  • 1 ½ teaspoon Baking powder
  • ½ teaspoon Salt
  • ½ cup Whole milk - Room temperature
  • ½ cup Vegetable oil - Or melted coconut oil
  • 2 Large eggs - Room temperature
  • 2 teaspoon Vanilla extract
  • ¼ cup Sour cream - Or Greek yogurt

For the Pastry Cream Filling

  • 1 ½ cups Whole milk
  • ⅓ cup Granulated sugar
  • 3 Egg yolks
  • 2 tablespoon Cornstarch
  • 2 tablespoon Unsalted butter
  • 1 ½ teaspoon Vanilla extract - Or vanilla bean paste
  • 1 pinch Salt

For the Salted Chocolate Ganache

  • 6 oz Semi-sweet chocolate - Chopped finely
  • ½ cup Heavy cream - Or full-fat canned coconut cream
  • 1 tablespoon Light corn syrup - For gloss and stability optional
  • ½ teaspoon Vanilla extract
  • Flaky sea salt - 3 flakes per cupcake or to taste

Instructions

  • Preheat your oven to 350°F for even cupcake baking
    A batch of golden vanilla cupcakes baking in a muffin pan inside an oven, with baking ingredients visible nearby.
  • Line a standard 12-cup muffin tin with paper liners
    A pastry chef whisking thick, creamy yellow custard in a stainless steel pot surrounded by baking ingredients.
  • Whisk flour, sugar, baking powder, and salt in a bowl
    A spoon drizzling smooth chocolate ganache over freshly baked cream-filled cupcakes sprinkled with salt.
  • Mix milk, oil, eggs, vanilla, and sour cream together
  • Gently mix wet and dry ingredients until just combined
    A close-up of a vanilla cupcake topped with thick, glossy chocolate ganache, sprinkled with flakes of sea salt, sitting on a wooden board.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 105g | Calories: 295kcal (15%) | Carbohydrates: 35g (12%) | Protein: 4g (8%) | Fat: 16g (25%) | Saturated Fat: 8g (50%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 65mg (22%) | Sodium: 170mg (7%) | Potassium: 110mg (3%) | Fiber: 1g (4%) | Sugar: 22g (24%) | Vitamin A: 400IU (8%) | Calcium: 70mg (7%) | Iron: 1.4mg (8%)
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