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    Home » Cake » Cupcakes » Easy Boston Cream Cupcakes

    Easy Boston Cream Cupcakes

    by Lainey · Posted: Oct 23, 2015 · This post may contain affiliate links ·

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    Easy Boston Cream Cupcakes with ganache and vanilla pudding filling

    This Boston Cream Cupcake recipe is easy to follow, delicious, and would make a lovely dessert centerpiece for any party or family gathering! Also, this famous cupcake is usually made using an instant cake mix, but I’m going to teach you how to make it from scratch!

    Easy Boston cream cupcakes

    One of the easiest ways to make Boston Cream Cupcakes (without using cake mix) is foolproof! I used instant vanilla pudding for the filling and it’s so good with the cupcakes!! The ganache is excellent and it’s so easy to make.  Adding the light corn syrup aids the chocolate and makes it easier to make! (At least to me.) One of my favorite cupcake recipes yet!!

    Tips and Procedures: 

    • Adding light corn syrup to the ganache is important as it tends to give out a delicious luster.
    • If you love your ganache to be a bit sweeter, you can use semi-sweet chocolate chips.
    • When adding the vanilla cream pudding, you can place it in a pastry bag and fill the cupcakes as needed

    How to Make this Easy Boston Cream Cupcakes Recipe:

    Gather the ingredients for this Easy Boston Cream Cupcakes and once the ingredients are all ready, let’s begin!

    • unsalted butter softened
    • sugar
    • vanilla extract
    • eggs
    • cups flour
    • baking powder
    • salt
    • buttermilk

    Filling

    • Instant Vanilla Pudding
    • milk

    Ganache

    • heavy whipping cream
    • dark chocolate chips
    • light corn syrup

    Preheat the oven to 350 F, and prepare a muffin pan by using cupcake liners or greasing the pan.

    In a large mixing bowl, beat together the butter and sugar:

    mixing butter and sugar using a stand mixer for easy Boston cream cupcakes recipe

    Add vanilla and eggs what a time, beating after each addition. Set bowl aside:

    wet ingredients of easy boston cream cupcakes recipe

    In another bowl, mix together flour, baking powder, and salt. Alternate adding the flour mixture and butter, beating until well combined:

    adding flour to the wet ingredients of easy Boston Cream Cupcakes

    Fill the batter ¾ of the way full:

    scooping the easy Boston Cream cupcakes batter to the cupcake liners

    Bake for 20-25 minutes or until golden brown and cool completely:

    freshly baked Easy Boston Cream cupcakes on a cooling rack

    To make the filling, in a large bowl add the instant vanilla pudding and 3 cups of milk. Mix until it becomes custard-like. Refrigerate it until ready to use:

    adding milk to the vanilla pudding mix

    To make the ganache, in a small bowl, add the dark chocolate chips and heavy cream, and microwave for 1 minute:

    adding whipping cream to the chocolate chips in a bowl

    Add the light corn syrup and mix until the chocolate thickens:

    mixing the chocolate ganache with light corn syrup as topping for the easy Boston Cream Cupcake

    To assemble the cupcakes, cut the cool cupcakes in half:

    cutting the cupcake in half with a knife

    You can also cut a hole in the middle of the cupcake using a knife, just like so:

    cutting a hole in the middle of the cup[cake using a knife to be filled with vanilla pudding

    Using a spoon add some of the fillings to the bottom of the cupcake, then cover it:

    vanilla pudding in the center of the cupcake

    The cupcake would look like this when you cut it in half after adding some fillings in the middle:

    vanilla pudding in the middle of the Easy Boston Cream cupcake

    You can then slowly drizzle the cupcake with ganache:

    drizzling ganache on top of the easy Boston cream cupcake

    Tadaah! Wasn’t that so easy to do? Easy Boston Cream Cupcakes are best served immediately 🙂

    ready to serve Boston cream cupcakes

    Frequently Asked Questions for the Easy Boston Cream Cupcakes Recipe:

    Q: Why is it called Boston cream cupcake?

    A: Boston Cream pie is the official dessert of Massachusetts, and Boston is the capital of Massachusetts, hence the dessert was named after that capital.

    Q: Should these cupcakes be refrigerated when I make them a day ahead?

    A: You can opt not to chill it but for safe storage, you can keep it refrigerated until you are ready to serve them.


    Here are more cupcake recipes you can try! Happy Baking!

    • 3 Ingredient Chocolate Cupcakes
    • White Chocolate Strawberry Cupcakes
    • Nutella Cupcakes
    • Vanilla Cupcakes
    drizzling ganache on top of cupcake
    Print Recipe Leave a Comment
    5 from 1 vote

    Easy Boston Cream Cupcakes

    One of the easiest way to make Boston Cream Cupcakes without using cake mix and it’s fool proof!
    Author: Lainey

    Ingredients

    • ¾ unsalted butter softened
    • 1 cup sugar
    • 2 teaspoons vanilla extract
    • 3 eggs
    • 1 ½ cups flour
    • 2 teaspoons baking powder
    • ½ teaspoon salt
    • ⅔ cup buttermilk

    Filling

    • Instant Vanilla Pudding
    • 3 cups milk

    Ganache

    • ⅔ cups heavy whipping cream
    • 1 cup dark chocolate chips
    • 1 tablespoon light corn syrup

    Instructions

    • Preheat oven to 350 F, prepare muffin pan by using cupcake liners or greasing the pan.
    • In a large mixing bowl, beat together the butter and sugar. Add vanilla and eggs what a time, beating after each addition. Set bowl aside.
    • In another bowl mix together flour, baking powder, salt.
    • Alternate adding flour mixture and butter, beating until well combined.
    • Fill the batter ¾ of the way full.
    • Bake for 20-25 minutes or until golden brown and cool completely.
    • To make the filling, in a large bowl add the instant vanilla pudding and 3 cups of milk. Mix until it becomes custard like. Refrigerate until ready to use.
    • To make the ganache, in a small bowl add the dark chocolate chips, heavy whipping cream and microwave for 1 minute. Add the light corn syrup and mix until the chocolate thickens.
    • To assemble the cupcakes, cut the cool cupcakes in half, using a spoon add some of the filling to the bottom of the cupcake, then cover it, and then slowly drizzle the ganache.
    • Best served immediately
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    Comments

    1. Cath says

      November 13, 2018 at 6:16 am

      Awesome recipe! Yumminess and goodness in one!

      Reply
      • Lainey says

        September 10, 2019 at 6:23 pm

        I am so glad you loved this recipe Cath! Watch out for more new delicious recipes!

        Reply
    2. Elisabeth Baker says

      March 03, 2022 at 9:55 am

      I don’t understand this recipe. Where does the second addition of butter come from?

      Reply

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