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Home » Dessert » Cupcakes » Boston Cream Cupcakes

Boston Cream Cupcakes

Created: June 17, 2011 Updated: March 23, 2023 by Lyuba Brooke 49 Comments

16.5K shares
Jump to Recipe
Looking for a great Father’s Day treat? Look no further because these Boston Cream Cupcakes are perfection! Soft yellow cake cupcakes filled with homemade custard and topped with chocolate ganache.
 
Boston Cream Cupcakes cut in half collage

cupcake cut in half with boston cream inside and chocolate on top
Happy Father’s Day to my wonderful husband!

We will be celebrating on Friday since he is working Sunday. His favorite is Boston Cream Pie, so I decided to make him some Boston Cream Cupcakes and use my favorite yellow cake recipe… just to mix it up a little.
cupcakes with chocolate on top in a cupcake stand with a sign on top that says dad's cupcakes
The little guy made him a canvas painting…
 

I got his a new Joe DiMaggio book and the little guy helped me wrap it…

 

Tomorrow I shall post the pictured of daddy opening the presents!!

Here we go!!

Ingredients:

For Cream Filling:
1 cup of milk
2/3 cup of heavy cream
1/2 cup granulated sugar
Pinch of salt
4 large egg yolks
3 tablespoons flour
4 tablespoons cold unsalted butter
1 1/2 teaspoons vanilla extract

For Cupcakes:
3/4 cup butter, softened
3 eggs
2 1/2 cups flour
2 1/2 tsp baking powder
1/2 tsp salt
1 1/2 cups sugar
1 1/2 tsp vanilla
1 1/4 cups milk

For Ganache Frosting:
6 ounces semisweet chocolate
3/4 cup heavy cream, boiling

Directions:
Make the cream filling FIRST:
1. Whisk together the egg yolks and sugar until completely combined

Whisking together the egg yolks and sugar in a white bowl with a metal whisk

2. Add flour, whisk  very well and set aside while heating the milk

Whisking together the egg yolks and sugar in a white bowl with a metal whisk

3. Heat milk, heavy cream, butter and salt until simmering

cream and butter in a pan on the stove

4. Slowly add the heated milk mixture into the egg yolk mixture stirring constantly. Whisk well slowly

pouring mixture from pan into bowl with a green whisk

5. Return the mixture into the pot and bring to simmer stirring constantly. The mixture will thicken within 30-45 seconds. Take off heat!

pouring mixture from pan into bowl with a green whisk

6. Whisk in the vanilla, set aside to cool to room temperature

boston cream mixture in a pot with a green whisk

Cupcakes:
1. Preheat the oven to 375, place the cupcake liners into the 12 cup muffin pan
2. Beat the butter is a large mixing bowl for 1 minute
3. Add sugar and beat for another minute

 
beating butter and sugar in a white bowl with a hand mixer

4. Add one egg at the time, beating after each addition

adding egg to the white bowl and creaming all the ingredients together with a hand mixer

5. Beat in vanilla
6. Mix in flour, baking powder, and salt
7. Add milk, beat well for about a minute

mixing all ingredients together in a white bowl with a hand mixer

8. Pour into the muffin pan and bake for 15-20 minutes, until the toothpick inserted into the center of the cupcake comes out clean

cupcake batter in a paper cups in a cupcake pan

Ganache Frosting:
1. Bring the heavy cream to boil, be careful not to let it actually boil or it will raise
2. Pour the boiling cream over the chopped chocolate and stir until melted. Cool to a little warmer then room temperature

adding hot cream to chocolate in a white bowl
stirring melted chocolate in a white bowl with a white spoon

~ Fill a decorating bag with the cream filling. Use a long thin decorating tip. Insert the tip into the baked cupcakes while they are still hot.

putting boston cream into the inside of cupcakes using a pastry bag
cupcakes filled with boston cream in a cupcake pan

~When the cupcakes are completely cooled, spoon the ganache frosting on top of the cupcake and let is slowly spread. If it does not spread too easy, help it with the edge of the rubber spatula very carefully.

cupcakes with chocolate frosting on tin foil

Boston Cream Cupcakes

Soft yellow cake cupcakes filled with homemade custard and topped with chocolate ganache.
5 from 1 vote
Print SaveSaved! Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 40 minutes minutes
Cool:: 45 minutes minutes
Total Time: 1 hour hour 40 minutes minutes
Servings: 12
Calories: 608kcal
Author: Lyuba Brooke

Ingredients

  • For Cream Filling:
  • 1 cup whole milk
  • 2/3 cup heavy whipping cream
  • 1/2 cup granulated sugar
  • Pinch salt
  • 4 large egg yolks
  • 3 tablespoons all purpose flour
  • 4 tablespoons cold unsalted butter
  • 1 1/2 teaspoons vanilla extract
  • For Cupcakes:
  • 3/4 cup unsalted butter softened
  • 3 eggs
  • 2 1/2 cups cake flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cups sugar
  • 1 1/2 tsp vanilla extract
  • 1 1/4 cups whole milk
  • For Ganache Frosting:
  • 6 ounces semisweet chocolate
  • 3/4 cup heavy whipping cream boiling

Instructions

  • *Make the cream filling FIRST:
  • Whisk together the egg yolks and sugar until completely combined
  • Add flour, whisk very well and set aside while heating the milk
  • Heat milk, heavy cream, butter and salt until simmering
  • Slowly add the heated milk mixture into the egg yolk mixture stirring constantly. Whisk well slowly
  • Return the mixture into the pot and bring to simmer stirring constantly. The mixture will thicken within 30-45 seconds. Take off heat!
  • Whisk in the vanilla, set aside to cool to room temperature
  • Cupcakes:
  • Preheat the oven to 375, place the cupcake liners into the 12 cup muffin pan
  • Beat the butter is a large mixing bowl for 1 minute
  • Add sugar and beat for another minute
  • Add one egg at the time, beating after each addition
  • Beat in vanilla
  • Mix in flour, baking powder, and salt
  • Add milk, beat well for about a minute
  • Pour into the muffin pan and bake for 15-20 minutes, until the toothpick inserted into the center of the cupcake comes out clean
  • Ganache Frosting:
  • Bring the heavy cream to boil, be careful not to let it actually boil or it will raise
  • Pour the boiling cream over the chopped chocolate and stir until melted. Cool to a little warmer then room temperature
  • ~ Fill a decorating bag with the cream filling. Use a long thin decorating tip. Insert the tip into the baked cupcakes while they are still hot.
  • ~When the cupcakes are completely cooled, spoon the ganache frosting on top of the cupcake and let is slowly spread. If it does not spread too easy, help it with the edge of the rubber spatula very carefully.

Nutrition

Calories: 608kcal | Carbohydrates: 65g | Protein: 9g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 184mg | Sodium: 146mg | Potassium: 316mg | Fiber: 2g | Sugar: 42g | Vitamin A: 1112IU | Vitamin C: 0.2mg | Calcium: 143mg | Iron: 2mg
Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles

Enjoy!! Absolutely delicious!!

close up photo of cupcakes with chocolate on top in a cupcake stand with a sign on top that says dad's cupcakes

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cupcake cut in half with cream inside and chocolate on top

LYUBA

ABOUT LYUBA

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...

16.5K shares

Filed Under: Cupcakes, Dessert, Father's Day

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.

Comments

  1. Cathy says

    April 19, 2016 at 6:04 pm

    These sound delicious, so would you say Heavy Cream is the same as Heavy Whipping Cream? I would like to try these but unable to find Heavy Cream in our grocery store. thanks

    Reply
    • Lyuba says

      April 23, 2016 at 3:07 pm

      yes, heavy cream is the same as heavy whipping cream. I’m sorry about that. Hope you like it!

      Reply
  2. Sammie G says

    September 7, 2013 at 10:53 pm

    Just made these tonight, and they came out pretty well! I’m glad you had step by step pictures…I would have taken the cream filling off the stove way too early if not! Mine took almost ten minutes to thicken. Everything else was pretty easy, although next time I might add a little more flour to the cake, as I live at high altitude and mine turned out just a little flimsy. Thanks so much for a great recipe!

    Reply
    • lyuba says

      September 8, 2013 at 10:08 am

      I’m so glad it turned out well, Sammie! I’ve actually had several readers tell me that they live in high altitude and that there a couple of things they need to do differently. I’ve never baked at high altitude myself, so I’m glad you know what you would need to adjust because I wouldn’t be much help 🙂
      Thank you!

      Reply
  3. yasmeen says

    August 16, 2013 at 2:19 pm

    i tired it and it tasted sooo good but the cream filling didn’t look like the picture, when i wanted to eat it, it was very little

    Reply
  4. Michi says

    July 1, 2013 at 10:38 am

    Hi Lyuba,
    the cupcakes were not only beautiful to look at, the recipe was super delicious! I tweaked it a little bit though (hate to have left over eggs) and would love to do a post on my blog about it, of course linking to yours. I mainly write in German, but have a translation in English as well.
    Would you be ok with that?
    Thanks,
    Michi

    Reply
    • lyuba says

      July 1, 2013 at 1:18 pm

      Hi, Michi!
      You can definitely write the post. You can link back to me as the inspiration/original recipe. Just make sure you use your own photos and don’t copy the recipe exactly (the ingredients are fine to copy, since that’s the ingredients you used 🙂 ). I’m so glad that you liked the cupcakes! Thank you!

      Reply
      • Michi says

        July 2, 2013 at 4:50 am

        Hi Lyuba,
        I definitely will use my own pics and text and will link to you as my inspiration.
        Thanks and again, great post!

        Reply
        • lyuba says

          July 2, 2013 at 9:58 am

          I’m so glad I could inspire! That’s why I’m here 🙂

          Reply
  5. Mandy says

    June 10, 2013 at 6:42 pm

    Pinned and making for Father’s Day. Thanks so much for sharing. They look DELICIOUS!

    Reply
  6. Jennifer @ Delightfully Noted says

    December 29, 2011 at 3:50 am

    Holy moly that first pic seriously makes me want to lick the screen…LOL These sound delicious! Thanks for linking to my “best of 2011” party.

    PS. Love your blog name!

    Reply
  7. Our Italian Kitchen says

    June 28, 2011 at 11:23 pm

    Love these cupcakes! Looks great!

    Reply
  8. ladybehindthecurtain.com says

    June 28, 2011 at 7:11 pm

    Thanks for sharing your yummy recipe with us at Cast Party Wednesday. I hope you come back and visit us tomorrow. You are being featured as one of the top 3 most viewed links check back tomorrow to see if you’re in the number one slot. If you are then I made your recipe! Don’t forget to grab a featured button!Thanks again.I hope to see you there!

    Reply
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Well, hey there!

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read More.

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