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## How to Make Them
### 1. Bake the cupcakes
Cream butter and sugar, then add eggs and vanilla. Mix in dry ingredients alternately with milk. Divide into cupcake liners and bake at 350°F (175°C) for 18–20 minutes or until golden and springy.
### 2. Make the pastry cream
Heat the milk until warm. In a bowl, whisk sugar, cornstarch, and egg yolk, then slowly add the warm milk. Return to the heat and stir until thick. Off the heat, stir in butter and vanilla. Chill until set.
### 3. Fill the cupcakes
Once the cupcakes are cool, cut a small hole in the center of each (a paring knife or piping tip works great) and fill with the chilled pastry cream.
### 4. Top with ganache
Heat cream until just simmering and pour it over the chopped chocolate. Let sit, stir until smooth, and spoon or dip onto the tops of your cupcakes.
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## When to Serve Boston Cream Cupcakes
– 🎉 Birthday parties
– 🧁 Bake sales
– 🍽️ Dinner parties
– ☕ Afternoon coffee treat
– ❤️ Or just a Tuesday—you don’t need a reason
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## Final Thoughts
**Boston Cream Cupcakes** may be small, but they pack *huge* flavor. They bring the best of both worlds: the elegance of a classic dessert, and the fun, grab-and-go appeal of a cupcake.
So whether you’re baking to impress or just treating yourself, this recipe delivers every time. One bite in, and you’ll understand why we call them **small but mighty**.
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