Boston Cream Pie Cupcake Recipe with Italian Pastry Cream

Sunday, March 3, 2013

I know these have made their way all across the net. I think I waited way to long to make these with my favorite cupcake batter and then pastry filling. Here is my Italian version! Really easy if your in a hurry just use a yellow cake mix and make the cupcakes to the package instructions, but surely make the filling and the ganache topping that will take this over the top!

I am sure you will enjoy these gems anyway you decide to prepare from totally scratch made or semi homemade, they are irresistible!

Cake Batter for Cupcakes:

(seriously if you are not a baker no problem use a white cake mix and add  the whole eggs not just whites and mix and cook to package instructions)

Homemade Cake Batter

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup half and half, heavy cream or evaporated milk
 6 tablespoons butter softened
4 medium or 3 large eggs
1 cup sugar plus 1 teaspoon
1 1/2 teaspoons  pure vanilla extract

1 can chocolate frosting or homemade chocolate ganache see recipe below
1 recipe Italian pastry vanilla custard filling recipe below or make a box of regular cooked or instant pudding.

*See below for filling and topping

Preheat oven to 350 degrees.

Mix together flour, baking powder, and salt in a small bowl. Warm milk and butter on the stove till boiling on low or I did it in the microwave for 1 1/2 minutes. With electric mixer, beat eggs and sugar on high speed until thick and pale, about 5 minutes. Beat in  all the rest of the dry ingredients.
Bring milk and butter to a boil. Add milk mixture to batter using a low speed on the mixer, beat until smooth. Add vanilla. Divide batter among muffin cups, spray generously each tin, then filling each halfway. Bake cupcakes until golden in color about 15 minutes. Let cool in tins a few minutes.  Let cool.

Using a serrated knife, cut each in half horizontally, face top flat side up. Fill each cupcake with  1 tablespoon cream filling on each cupcake bottom. Sandwich with top. Spoon glaze over each, you can serve or refrigerate until ready for serving these. Store in the refrigerator covered. You can freeze cupcakes and assemble later as well.

Recipes from the original recipes for * Boston Cream Pie
Click below for recipes:

Italian Pastry Cream Vanilla Filling 

* Chocolate Ganache Topping

+claudia lamascolo  Author


  1. Yum, these look absolutely delicious!

  2. I haven't baked them yet. They look really delicious.

  3. Hi Claudia. Came here from the YBR. What a lovely space you have here! The cream pie cup cake recipe sounds so delish. I'm definitely going to try them out sometime.

  4. I hadn't seen these before...they are very tempting.

  5. I don't often comment about desserts, but this looks totally delicious.

  6. I love Boston Cream Pie and for years have wanted to make it but just never got around to it. After seeing this photo I'd like to make it.

    When I visited in my daughter in Boston a couple years ago we went to Mike's Pastry and I had the best one I've ever tasted. I would die to be able to duplicate that. Your's looks wonderful!

  7. Hi Claudia, this look awesome and very tempting. The chocolate topping is finger licking good.;)

    Have a ice week ahead,regards.

  8. Oh my goodness, I love this recipe, Claudia. I have to think of how to low-carb it. Thank you!


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