What is Boston cream filling made of?

It’s a thick pastry cream made from milk, egg yolks, sugar, cornstarch, and vanilla—rich, smooth, and perfect for boston cream cupcakes.

What are Boston cream cupcakes?

Boston cream cupcakes are vanilla cupcakes filled with pastry cream and topped with chocolate ganache, inspired by the classic Boston cream pie.

Is Boston cream the same as vanilla pudding?

Not exactly. Boston cream is thicker and egg-based, while vanilla pudding is softer and often uses gelatin or starch alone.

What is Bavarian cream vs Boston cream?

Bavarian cream includes gelatin and whipped cream. Boston cream used in boston cream cupcakes is a denser, custard-like filling.

Boston Cream Cupcakes Recipe: 7 Tricks You Must Try

Name: Boston Cream Cupcakes Recipe: Irresistible Creamy Surprise
Prep time: 20 min
Cook time: 20 min
Total time: 2 h
Cuisine: American
Ingredients: 1 cup whole milk; 3 egg yolks; 1/4 cup granulated sugar; 2 tablespoons cornstarch; 1 teaspoon vanilla extract; 1 tablespoon unsalted butter; 1 1/4 cups all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 2 large eggs; 1/2 cup granulated sugar; 1/2 cup unsalted butter, softened; 1/2 cup milk; 1/2 cup semi-sweet chocolate chips; 1/4 cup heavy cream

Ingredients

Scale

1 cup whole milk

3 egg yolks

1/4 cup granulated sugar

2 tablespoons cornstarch

1 teaspoon vanilla extract

1 tablespoon unsalted butter

1 1/4 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

2 large eggs

1/2 cup granulated sugar

1/2 cup unsalted butter, softened

1/2 cup milk

1/2 cup semi-sweet chocolate chips

1/4 cup heavy cream

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Instructions

1. Whisk milk, egg yolks, sugar, and cornstarch in a saucepan over medium heat.

2. Cook until thickened. Remove from heat and stir in vanilla and butter.

3. Pour into a bowl, cover, and refrigerate for at least 1 hour.

4. Cream butter and sugar. Add eggs one at a time, mixing well.

5. Alternate adding flour and milk. Mix into smooth batter.

6. Divide into cupcake liners and bake at 350°F for 18–20 minutes.

7. Cool cupcakes completely. Remove centers with knife or corer.

8. Pipe chilled pastry cream into each cupcake.

9. Warm cream and pour over chocolate chips. Stir into smooth ganache.

10. Spoon ganache over each cupcake. Let set before serving.

Notes

Let cupcakes and pastry cream cool fully before assembly to avoid soggy texture.

Store finished cupcakes in the refrigerator for up to 4 days.

Author: Chef Rita
Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 cupcake
Calories: 280
Sugar: 18g
Sodium: 90mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 4g
Cholesterol: 65mg