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Boston Cream Pie Cupcakes


This is one of Martha's favorite treats from the February 2009 issue of Martha Stewart Living; it's a delicious bite-size version of the traditional dessert.

  • Yield: Makes 18
boston cream pie cupcakes

Photography: Con Poulos

Source: Martha Stewart Living, February 2009



  1. Preheat oven to 350 degrees. Butter and flour standard muffin tins. Whisk together flour, baking powder, and salt in a small bowl. Warm milk and butter in a saucepan over low heat.

  2. Beat eggs and sugar with a mixer on high speed until thick and pale, about 5 minutes. Beat in dry ingredients.

  3. Bring milk and butter to a boil. With mixer on low speed, add milk mixture to batter, and beat until smooth. Add vanilla. Divide batter among muffin cups, filling each halfway. Bake cupcakes until light gold, about 15 minutes. Let cool in tins for 10 minutes, then transfer to wire racks. Let cool.

  4. Using a serrated knife, cut each in half horizontally. Spread 1 tablespoon vanilla cream on each cupcake bottom. Sandwich with top. Spoon glaze over each and serve immediately.

Reviews Add a comment

  • tonil901
    19 MAR, 2017
    I freaked out after I put the cakes in the oven and THEN read the reviews. But thankfully the reviews were just a bit off. The cake was yummy, very light and just the perfect amount of sweet and vanilla. I did bake them 20 min, but my batter only made 12 so I think that's probably why. I would agree the cake is a bit dry but once the pastry cream was added it was perfect. I chose to fill each cake with the cream instead of cutting the cake in half and creating a layer. I think the cream was able to infuse any missing moisture that may been lacking in the cake. Yummy. Next time I would just go with a simple chocolate glaze instead of a ganache though...or find a way to make it less sweet...maybe use bittersweet chocolate. But I think that's a personal preference. I'll mAke these again! Thanks Martha!
  • vabeach
    17 FEB, 2017
    What a disaster. The cupcakes were dry and tasteless, the end result a nightmare to transfer to a cake plate or to eat without mess and top falling over. I would not make again. Cooking instructions not detailed enough - if you have never made pastry cream, this thickened way too quickly. So disappointed I spent so much time and money on a flawed recipe!
  • blessedus3
    20 SEP, 2014
    I made these this summer for my dear friends 60th birthday party. They were absolutely delicious. I doubled the recipe made a full size cake for the family and served the cupcakes for the rest of the guest. Every single one was eaten up. I will be making these again.
  • marthawithattitude
    24 JUN, 2014
    Very disappointed, wish i didn't work so hard on this recipe :( Good thing they looked so pretty.
  • Saira Mohiddin
    6 DEC, 2013
    Great cupcake recipe! Everyone who disagrees does not know how to follow directions. I kept them in the oven an extra five minutes. Absolutely delish!!
  • ReenieG
    10 SEP, 2013
    The vanilla cream is delicious, but it definitely didn't take as long as the recipe said. Ganache was your typical ganache. Cake was AWFUL. Dry and crumbly - Wish I would have read the reviews before baking! I bake a lot, and this was the worst yellow cake I've ever made. Definitely think this recipe should be updated to one that holds up to the Martha Stewart brand.
  • Kimberly Meier
    7 AUG, 2013
    This is NOT a good recipe. The cake was sense, dry, and had no flavor, and the custard was thick and gloppy. I am a culinary school graduate, so trust me when I say: Go elsewhere for a Boston Cream Cupcake recipe!
  • lisab4x
    17 JUL, 2011
    The yellow cake was very dense. I was expecting something much lighter. Flavor was ok. I would not make these again.
  • KDrausin
    7 JAN, 2011
    I'm a novice in the kitchen and i made these cupcakes with my daughter.(Using the recipe on the video) We had a blast. Take a peek.
  • sugarcookie00
    19 DEC, 2010
    1) Following the written recipe, the vanilla cream thickened WAY to quickly. I then followed the recipe on the video, turned the heat down and it worked much better! 2) Re: presentation. If I cut the cupcakes too low, or not completely straight across, the whole thing would leak and then topple. Cut these close to the top, and make sure it's as straight across as possible! 3) If you're planning to serve these out of your home, think again. They are nearly impossible to transport!