Can I make the Boston Cream Cupcakes ahead of time?

Yes, absolutely! The cupcakes can be baked a day in advance and stored in an airtight container at room temperature. The custard can also be made a day ahead and chilled in the refrigerator. Assemble and glaze your Boston Cream Cupcakes just before serving for the very best results and freshest look.

My custard filling is lumpy. What went wrong?

Lumps usually indicate that the custard wasn't whisked enough during the cooking process, or perhaps the eggs weren't tempered properly, causing them to cook unevenly. Don't worry! You can often fix this by pressing the cooked custard through a fine-mesh sieve to smooth it out before chilling.

How do I store leftover Boston Cream Cupcakes?

Due to the creamy custard filling, these Boston Cream Cupcakes must be stored in an airtight container in the refrigerator. They will keep well for up to 3-4 days. This ensures the custard stays fresh and safe to eat.

Can I use a box cake mix for the cupcakes?

Absolutely! While homemade is always a joy, using a vanilla box cake mix is a fantastic shortcut if you're short on time. You'll still get to enjoy all the delicious flavors of these Boston Cream Cupcakes with less effort on the cake component.

What's the best way to core the cupcakes for the Boston cream filling?

A small paring knife works wonderfully for cutting a cone shape out of the center of each cupcake. Alternatively, you can use a dedicated cupcake corer if you have one. Just be careful not to cut all the way through the bottom of the cupcake!

Why is my chocolate glaze too thick/thin?

Glaze consistency is easy to adjust! If your glaze is too thick, add milk a tiny bit at a time, whisking until it reaches the desired pourable but still thick consistency. If it's too thin, sift in a little more powdered sugar and cocoa powder until it thickens up.

Boston Cream Cupcake Recipe With Custard Filling

Description

Luscious Boston Cream Cupcakes with creamy custard filling and shiny chocolate glaze are an effortless, impressive dessert perfect for any occasion.

Ingredients

Scale

1 ½ cups / 190g All-purpose flour
1 cup / 200g + ½ cup / 100g Granulated sugar
3 whole + 4 yolks Large eggs
1 cup / 240ml + ½ cup / 120ml Whole milk
2 tsp + 1 tsp Vanilla extract
½ cup / 113g + 2 tbsp / 28g Unsalted butter
1 ½ tsp Baking powder
3 tbsp Cornstarch
¼ cup / 22g Unsweetened cocoa powder
1 ½ cups / 180g Powdered sugar
¼ tsp Pinch of salt

Instructions

Prepare Cupcakes: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, cream the butter and granulated sugar until it’s light and fluffy – this takes about 3-5 minutes. Add eggs one at a time, beating well after each, then stir in the vanilla. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with dry, mixing just until combined. Fill cupcake liners 2/3 full. Bake for 18-22 minutes, or until golden and springy to the touch. Let cool completely on a wire rack.
Make Custard Filling: In a medium saucepan, whisk together the egg yolks, ½ cup sugar, cornstarch, and a pinch of salt until smooth. In a separate small saucepan, heat 1 cup milk and 1 tsp vanilla extract over medium heat until it just simmers (do not boil). Slowly drizzle about half of the hot milk mixture into the egg yolk mixture, whisking constantly to temper the yolks. Pour the tempered yolk mixture back into the saucepan with the remaining hot milk. Cook over medium heat, stirring constantly with a whisk, until the custard thickens significantly and coats the back of a spoon – about 5-7 minutes. Remove from heat, stir in the 2 tbsp butter until melted and smooth. Pour the custard into a shallow dish, cover with plastic wrap pressed directly onto the surface to prevent a skin from forming, and chill in the refrigerator for 1-2 hours, or until firm.
Core Cupcakes: Once your cupcakes are completely cool, use a small paring knife or a cupcake corer to remove a small cone from the center of each, about ¾ of the way down. Reserve the tops – they’ll be your little ‘lids’.
Fill Cupcakes: Transfer the chilled custard to a piping bag fitted with a round tip (or simply use a spoon if you don’t have a bag). Pipe generously into each cored cupcake, making sure to fill it well. Place the reserved cupcake tops back on as a lid to keep the custard snug inside.
Prepare Chocolate Glaze: In a small bowl, whisk together the powdered sugar, cocoa powder, ⅛ tsp salt, 2-3 tbsp milk, and ½ tsp vanilla until you have a smooth, pourable glaze. Start with 2 tablespoons of milk and add more a tiny bit at a time until you reach your desired consistency – it should be thick enough to coat but still drip nicely.
Glaze and Finish: Hold each filled Boston Cream Cupcake by the base and gently dip the top into the prepared chocolate glaze. Lift, let any excess drip off, then place on a wire rack to set. Your delicious Boston Cream Cupcakes are now ready!

Notes

Storage: Store Boston Cream Cupcakes in an airtight container in the refrigerator for up to 3-4 days. The custard needs refrigeration. Unfilled cupcakes can be frozen for up to 2 months; thaw before filling and glazing. Do not freeze assembled cupcakes as the custard texture can become watery upon thawing.

Tips for Success:

Perfect Custard: Whisk constantly when making custard, especially when tempering eggs. Continue whisking until it’s thick enough to hold its shape. Ensure it reaches around 160°F (71°C) to cook eggs safely, then chill rapidly. If custard is too thin, return it to low heat and whisk vigorously.
Fluffy Cupcakes: Avoid overmixing the batter; mix just until combined to prevent tough cupcakes. For chocolate cupcakes, substitute ¼ cup of all-purpose flour with ¼ cup unsweetened cocoa powder. If cupcakes sink, it’s often due to overmixing or incorrect oven temperature; check oven calibration.
Smooth Glaze: Sift powdered sugar and cocoa powder before mixing to prevent lumps and ensure a silky finish. Adjust consistency by adding more milk (if too thick) or more powdered sugar/cocoa (if too thin).

Substitutions & Variations:

Swap milk for buttermilk in cupcakes for extra tenderness.
Add a tiny pinch (⅛ tsp) of nutmeg to the custard for depth of flavor.
Use almond extract instead of vanilla in the cake batter for a subtle twist.
For the glaze, substitute semi-sweet chocolate chips (about ½ cup, melted and mixed with a little milk) for cocoa powder and powdered sugar.
Gluten-Free: Substitute all-purpose flour with a quality 1:1 gluten-free baking blend designed for cakes.
Quick Filling Shortcut: Use instant vanilla pudding mix (prepared thick) if time is short, though homemade custard is recommended for these Boston Cream Cupcakes.

Prep Time: 55 minutes
Cook Time: 26 minutes
Category: Desserts
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 0
Sugar: 0g
Sodium: 0mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 0g
Fiber: 0g
Protein: 0g
Cholesterol: 0mg

Keywords: Boston Cream Cupcakes