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Homemade Boston Cream Cupcakes with Vanilla Bean Custard

Boston Cream Cupcakes with Custard Filling

Alex Carter
These delightful cupcakes feature a tender vanilla sponge filled with creamy, smooth vanilla custard and topped with a rich chocolate ganache glaze. They capture the classic Boston Cream Pie flavors in a perfect handheld dessert.
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Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings 8 servings
Calories 385 kcal

Ingredients
  

Ingredients

  • 1.5 cups all-purpose flour sifted
  • 1 cup granulated sugar
  • 1.5 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened, for cake
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 0.75 cup whole milk divided
  • 2 cups whole milk for custard
  • 0.5 cup granulated sugar for custard
  • 4 egg yolks large
  • 2 tbsp cornstarch
  • 1 tsp vanilla extract for custard
  • 4 oz semi-sweet chocolate chopped, for ganache
  • 0.5 cup heavy cream for ganache

Notes

Storage: Store assembled cupcakes in an airtight container in the refrigerator for up to 3 days. Make-ahead tip: Bake cupcakes and make custard up to 1 day ahead; assemble just before serving. Variation: For a lighter version, use a whipped cream topping instead of ganache. Serve at room temperature for best flavor and texture.