What is Boston cream filling made of?

The traditional filling for boston cream cupcakes is a classic pastry cream. It’s made with egg yolks, sugar, whole milk, cornstarch, butter, and real vanilla. It’s gently cooked until thick and smooth. Some shortcuts use vanilla pudding, but if you want the real deal flavor, pastry cream is the way to go.

What are Boston cream cupcakes?

Boston cream cupcakes are a miniature twist on the famous Boston cream pie. They’re made from soft vanilla cupcakes that are filled with a rich vanilla custard and topped with a glossy chocolate ganache. They offer the same flavor layers you’d find in the full-sized pie but in an easy-to-eat cupcake form.

What is Bavarian cream vs Boston cream?

Both are creamy fillings, but they’re not the same. Boston cream is a custard made with eggs and milk, usually thickened with cornstarch. Bavarian cream includes gelatin and whipped cream, making it fluffier and more mousse-like. For boston cream cupcakes, stick to pastry cream for the most authentic taste.

Is Boston cream the same as vanilla pudding?

Not exactly. Vanilla pudding is typically looser and less rich. Boston cream, or pastry cream, has more egg yolks and is cooked to a thicker consistency. That thickness helps it hold inside cupcakes without leaking. It also adds a deep, custardy flavor that vanilla pudding just can’t match.

Boston Cream Cupcakes – Easy Recipe With Custard & Ganache (2025)

Name: Irresistible Boston Cream Cupcakes You’ll Love – A Decadent, Homemade Classic
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 cup sugar; 1/2 cup milk; 1/4 cup unsalted butter, melted; 1 egg; 1 tsp vanilla extract; 1 tsp baking powder; Pinch of salt; 2 egg yolks; 1 cup milk; 1/4 cup sugar; 1 tbsp cornstarch; 1 tsp vanilla extract; 1 tbsp butter; 1/2 cup heavy cream; 4 oz semi-sweet chocolate, chopped

Ingredients

Scale

1 cup all-purpose flour

1/2 cup sugar

1/2 cup milk

1/4 cup unsalted butter, melted

1 egg

1 tsp vanilla extract

1 tsp baking powder

Pinch of salt

For the pastry cream:

2 egg yolks

1 cup milk

1/4 cup sugar

1 tbsp cornstarch

1 tsp vanilla extract

1 tbsp butter

For the ganache:

1/2 cup heavy cream

4 oz semi-sweet chocolate, chopped

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Instructions

1. Preheat oven to 350°F and line a cupcake tin.

2. Whisk flour, sugar, baking powder, and salt.

3. In a separate bowl, mix milk, egg, vanilla, and melted butter.

4. Combine wet and dry ingredients until just mixed.

5. Fill cupcake liners 2/3 full and bake for 15 to 18 minutes. Cool completely.

6. For the cream, heat milk. In a separate bowl, whisk yolks, sugar, and cornstarch.

7. Temper yolks with hot milk, return to heat and cook until thickened.

8. Add vanilla and butter, then chill with plastic wrap pressed on top.

9. Use a knife or melon baller to remove cupcake centers. Pipe cream inside.

10. Heat cream for ganache and pour over chocolate. Stir until smooth.

11. Spoon ganache on top of cupcakes and chill before serving.

Notes

Don’t overmix the batter or the cupcakes will turn dense.

Make sure the pastry cream is fully chilled before filling.

For a twist, add almond extract or espresso powder.

Best enjoyed within 3 days, stored in the fridge.

Author: Emma
Prep Time: 20 minutes
Cook Time: 18 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 210
Sugar: 16g
Sodium: 80mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg