Boston Cream Cupcakes

I had my first piece of Boston Cream Pie last weekend. Shanny, David, Dan and I went to the Nordstroms Cafe in South Coast Plaza and I couldn’t resist getting a slice of my own! Its’ smooth chocolate glaze, sweet custard filling and vanilla cake were teasing me from behind the bakery glass, “Buy me…you know you want to!”- if desserts could talk. I caved…and I’m so glad that I did!
Here is a repost inspired by my amazing piece of Boston Cream Pie from the Nordstroms Cafe.
Boston Cream Cupcakes
Boston Cream Cupcakes
Active Time: 30 minutes
Total Time: 1 hour 30 minutes
Serves: 18
This miniature version of the classic custard pie leaves nothing out, with rich vanilla pudding, buttermilk and a semisweet chocolate glaze.
  • 2 1/2 cups all-purpose flour
  • 3/4 tsp. baking soda
  • 1/2 tsp. each baking powder and salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1 1/4 cups sugar
  • 3 large eggs
  • 2 tsp. vanilla extract
  • 1 cup buttermilk


  • 1 package (3 oz) cook & serve vanilla pudding
  • 1 1/4 cups milk
  • 1/2 tsp. vanilla extract

Chocolate Glaze

  • 8 oz. semisweet chocolate, chopped
  • 1/3 cup each sugar and water
  • 3 Tbsp. unsalted butter, softened

Recipe Preparation

  1. Heat oven to 350ºF. Line 18 muffin cups with paper liners.
  2. In a bowl, whisk flour, baking soda, baking powder and salt until blended.
  3. Beat butter and sugar in a large bowl with electric mixer until light and fluffy, about 2 minutes. Add eggs, one at a time, until well blended. Beat in vanilla extract.
  4. With mixer on low speed, alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture, until just blended.
  5. Spoon about 1/4 cup batter into each muffin cup. Bake 18 to 20 minutes until wooden pick inserted in center comes out clean. Cool 5 minutes; remove from pan to wire rack to cool completely.
  6. Prepare pudding as package directs, using 1 1/4 cups milk. Remove from heat and stir in vanilla. Scrape into a bowl; cover surface directly with plastic wrap and refrigerate until cold.
  7. Place chocolate, sugar and water in a small saucepan over low heat. Cook, stirring, until melted and smooth, about 3 minutes. Remove from heat; stir in butter until it melts and mixture is smooth. Let cool.
  8. Slice off top of cupcakes to come to top of paper liners. Spread cut surface with about 1 Tbsp. filling. Top with cupcake top. Spoon about 1 Tbsp. glaze onto top center of each, easing it over top.


  1. Anonymous says:

    Question do these taste as good as they look? I find often times with all-purpose flour instead of cake flour cupcakes come out much more dense and almost taste like paste.

  2. Brittany says:

    I've never made them myself…this is a repost from Woman’s Day inspired by a Boston Cream Pie I had at Nordstrom’s Cafe. I wouldn't want to give you the wrong advice, but I would suggest using the all-purpose flour. Woman's Day magazine seems to know their stuff 🙂 but do whatever you feel would taste best! Let me know if you make them. I would love to hear the results with the cake flour.

  3. Anonymous says:

    Is it possible to just make the cupcakes using the boxed mix to save on time and ingredients, and then fill them with the vanilla pudding and top with glaze? If so, what flavor cake? I was thinking just the yellow mix, or vanilla but I'm not sure which one would be best. Thoughts?

  4. Brittany - A BIT OF BEES KNEES says:

    I say go for it! I don't see any major problems with using a boxed mix (besides a lighter cake consistency). I would try a yellow cake mix instead of a vanilla. Vanilla cakes tend to have a whiter color, which will take away from the Boston Cream Pie look. Good Luck!

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