Boston Cream Cupcakes – A Bite-Sized Dessert Everyone Will Love

These Boston Cream Cupcakes are the ultimate combination of fluffy vanilla cake, creamy custard filling, and a glossy chocolate ganache topping. Perfectly portioned and beautifully layered, they capture all the flavor of the classic Boston Cream Pie in a handheld treat. With a few smart ingredient swaps, you can enjoy the richness and decadence of this beloved dessert with a lighter touch—perfect for satisfying your sweet tooth without the guilt.

Why You’ll Love This Recipe

Classic Flavors – Vanilla, custard, and chocolate come together for a timeless dessert.
Decadent but Lightened Up – All the indulgence of Boston Cream without the heaviness.
Handheld Perfection – Easy to serve, no slicing required.
Quick and Easy – Ready in under 30 minutes for a dessert that impresses.

Ingredients

For the Cupcakes:

• 1 cup all-purpose flour
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• 1 egg
• ⅓ cup granulated erythritol (or preferred sweetener)
• ⅓ cup unsweetened applesauce
• ½ cup unsweetened almond milk
• 1 tsp vanilla extract

For the Custard Filling:

• 1 cup unsweetened almond milk
• 2 tbsp cornstarch
• 2 tbsp granulated erythritol
• 1 egg yolk
• 1 tsp vanilla extract

For the Chocolate Ganache:

• ⅓ cup semi-sweet chocolate chips
• 2 tbsp unsweetened almond milk

Instructions

Prepare the Cupcakes
Preheat your oven to 350°F (177°C) and line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

In a separate bowl, beat the egg, erythritol, applesauce, almond milk, and vanilla extract until smooth. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Divide the batter evenly among the liners.

Bake for 12–15 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before filling.

Make the Custard Filling
In a small saucepan, whisk together almond milk, cornstarch, erythritol, and egg yolk over medium heat. Stir constantly until the mixture thickens (about 5 minutes). Remove from heat and stir in vanilla extract. Let it cool completely before filling the cupcakes.

Fill the Cupcakes
Using a small knife, cut a small circle out of the top of each cupcake, about halfway deep. Fill each hole with a spoonful of the cooled custard and place the cut-out piece back on top.

Prepare the Chocolate Ganache
In a microwave-safe bowl, heat the chocolate chips and almond milk in 15-second intervals, stirring in between, until smooth and glossy.

Top and Serve
Spoon the chocolate ganache over each cupcake, spreading it to the edges. Allow it to set for a few minutes before serving.

Nutritional Information (Per Cupcake)

Calories: 110
Protein: 3g
Fat: 4g
Carbohydrates: 16g
Sugar: 5g
Fiber: 2g

Tips for Success

• Cool Completely – Ensure the cupcakes are completely cool before filling to avoid melting the custard.
• Smooth Ganache – Stir the chocolate frequently while melting for a glossy finish.
• Make Ahead Friendly – You can make the custard and cupcakes a day in advance; just assemble before serving.
• Avoid Overbaking – Keep an eye on the cupcakes; a few extra minutes can dry them out.

Why This Recipe Works

By using unsweetened almond milk, applesauce, and erythritol, these cupcakes deliver all the rich, classic flavors of Boston Cream in a lighter, more mindful way. Each bite is a perfect combination of soft vanilla cake, creamy custard, and a smooth chocolate glaze, all while keeping the calorie count in check.

Boston Cream Cupcakes are a dreamy dessert that proves you don’t have to sacrifice flavor for a lighter treat. With their luscious custard centers and smooth chocolate topping, they’re the perfect way to indulge in something sweet while still feeling good about it. Ideal for gatherings or as a special treat for yourself, these cupcakes are sure to impress.