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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

Source: Martha Stewart Living, February 2009


  • 1 1/2 cups all-purpose flour, plus more for tins
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup whole milk
  • 3 ounces (6 tablespoons) unsalted butter, softened, plus more for tins
  • 3 large eggs
  • 1 cup sugar
  • 1 teaspoon pure vanilla extract
  • Vanilla Cream
  • Chocolate-Ganache Glaze


  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 (26)

  • 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!

  • michelledammit 19 Apr, 2010

    just made these and i gotta say,what a disappointment! first the positives.the cake is good,not great,but good,works perfectly,in the time it's supposed to work.right texture,good crumb,etc.
    now the rest,the filling is boring and bland,more eggy than anything else,and that dosen't matter really,because the overpowering ganache will kill any other flavor around it.
    I will say this,the recipe was easy,a no brainer and worked well,but the flavor profile was seriously lacking.

  • cupcake101 7 Apr, 2010

    I made these in the evening, thinking they would be pretty fast and easy. I ended up baking the cupcakes (which tasted great) and doing the vanilla sauce before going to bed. Big mistake. the cupcakes turned out to be soggy and sticky in the morning, and when I tried to make the chocolate frosting it turned out sour. My point: If you are planning to refrigerate the vanilla sauce overnight, still bake the cupcakes on the day you want to serve them.

  • johanessburg 3 Feb, 2010

    these were nice. my first batch was a little dry but my next batch was goood. the vanilla cream was yum and easy to make .

  • jksett 26 Nov, 2009

    I made these for Thanksgiving and they turned out great, couple variances:

    *I used a yellow cake box mix and it was easier, faster and turned out great.
    *The filling turned out really rubbery (I let it sit in the fridge overnight). I put it in the blender with a stick of room temperature butter and it turned out so good. Very fluffy, buttery, vanilla cream!
    *The ganache works best if you let it sit a couple minutes before pouring over the cupcakes.

  • bloomsbury 2 Jun, 2009

    can salted butter be used

  • shalau 26 May, 2009

    I've made fudge with similar ingredients, make a double boiler. Put water in frying pan, a pot in the pan, your ingredients in the pot. water will heat mixture without scorching. Hope this helps! ;o) Oh and you should be able to freeze them so I think making ahead of time would be ok

  • mollymarie 16 May, 2009

    can the cupcakes be made ahead of time and cooled until ready to serve?

  • Sputnik75 8 Mar, 2009

    I kept track of this recipe after I saw it featured on the show; glad I did! I made these cupcakes today with much success--the consistency of the cake was perfect, the cream filling not too sweet and the chocolate glaze was just right. I will definitely make these again!

  • Exysay 2 Mar, 2009

    You will absolutely love these. They are so easy to make and taste absolutely delicious. The presentation is great too!

  • Surelyyouzest 10 Feb, 2009

    This recipe was disappointing. I took a short cut and used a white cake mix (whole egg variation) and a cutter to [filtered word] out the middle to fill with cream. The cream was way too thick and tasteless. The chocolate ganache was more like chocolate soup. I think the ratio of cream to chocolate was off. I had to add more chocolate to correct it. I assembled a cupcake and sampled it, and then threw out the filling and chocolate. I will frost the remaining cupcakes with regular frosting. It was a waste of good ingredients, and i am glad i didn't put forth the effort to make the cake part of the rceipe from scratch.

  • lglacey 26 Jan, 2009

    I made these cupcakes and they were not very good. They were very dense and dry no flavor. The cream tasted chalky. I was excited about these when I saw them, but they just didnt work out.

  • BakerJen 25 Jan, 2009

    There's a much better recipe in the America's Test Kitchen Baking Cookbook. You put the cream IN the cupcake instead of as a layer and the cupcakes are scrumptious by themselves, a delicious sponge cake recipe. Anyway, I'm sure these are good but they sound difficult. The other one is much more "user friendly." Enjoy!

  • msbetty1 24 Jan, 2009

    This recipe had several errors when compared with the video. According to the video for the cream you use 4 eggs not 2 as listed on the recipe; 2 cups of milk not one as listed. On the video when making the Ganache, the cook said not to whisk because of air bubbles yet the recipe says to whisk. Someone goofed. Ms Betty

  • ReginaMN 24 Jan, 2009

    Cupcake Story HUGE frustration. The cupcakes looked like cornbread. I had to make the vanillla cream twice. The first batch was a rubbery "Ooblek" blob. The second time I cooked it just until it began to thicken. Next time only two T of cornstarch. Chocolate ganache great Microwaved for one minute to completely blend chocolate squares. I put together a lemon cake as back-up. My neighbor called. She LOVED the cupcake I sent as a thank you for borrowing her muffin tin.

  • 1Toffy 24 Jan, 2009

    It is aggravating that the entire recipe is not listed in complete form when you hit the print format for all her recipes. I generally do not leave any negative comments but this is frustating and can be remedied easily.

  • ClarkeEvents 22 Jan, 2009

    I was watching today's show and can't wait to try this one out this weekend. I spent the entire hour salivating!

  • smlittler 21 Jan, 2009

    The cream recipe is right there. Just click on Vanilla Cream in the recipe Ingredient list.

  • Toby5978 21 Jan, 2009

    1856 - The Parker House Hotel (now the Omni Parker House Hotel), served Boston cream pies since their opening in 1856. French chef Sanzian, who was hired for the opening of the hotel, is credited with creating Boston cream pie. This cake was originally served at the hotel with the names Chocolate Cream Pie or Parker House Chocolate Cream Pie. This was the first hotel in Boston to have hot-and-cold running water, and the first to have an elevator.

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