Vegan Boston Cream Pie Cupcakes

If you’re craving something indulgent yet totally dairy- and egg-free, these Vegan Boston Cream Pie Cupcakes are the perfect treat. They deliver all the elements of the classic dessert—fluffy vanilla cake, silky pastry cream, and rich chocolate ganache—reimagined in a cute, single-serve format. Whether you’re baking for a special celebration or just want to satisfy your sweet tooth with something luxurious, these cupcakes strike the ideal balance between nostalgic and plant-forward.

A Classic Reimagined

Boston Cream Pie is an iconic dessert, traditionally made as a sponge cake layered with custard and topped with chocolate. In this recipe, we’re keeping all that deliciousness but making it accessible for vegan diets—no eggs, no dairy, no compromise on flavor or texture.

Each cupcake has three dreamy components:

A soft vanilla cupcake base made without eggs or dairy

A creamy vegan custard that mimics classic pastry cream

A glossy dark chocolate ganache that brings it all together

You’ll be surprised how easy it is to recreate this classic in a plant-based way using pantry staples and simple techniques.

Why You’ll Love These Vegan Cupcakes

Dairy-Free and Egg-Free: Perfect for plant-based eaters or anyone with dietary restrictions

Miniature Format: Cute, portable, and perfect for parties or portion control

Crowd-Pleaser: The rich flavor and moist texture impress even non-vegans

Customizable: You can fill them with fruit preserves, flavored creams, or even coffee-infused custard

Tips for Perfect Vegan Custard

The key to that rich pastry cream filling is using non-dairy milk with body (like soy or oat), a bit of cornstarch for thickening, and vegan butter for creaminess. A pinch of turmeric adds a natural yellow tint without altering the taste, and a touch of vanilla rounds out the flavor beautifully.

Make sure to cook the custard slowly over medium heat, stirring constantly to avoid lumps. Once thickened, cool it completely before using to avoid melting the cupcake interior.

Assembling the Cupcakes

Once your cupcakes are baked and cooled, and your custard has set in the fridge, it’s time for the fun part. Use a small knife or cupcake corer to remove the center of each cupcake. Fill with the chilled custard using a piping bag or spoon, then replace the cupcake top like a little hat.

Next, spoon or drizzle the ganache over each cupcake. You can even dip the tops if you like a thick chocolate coating. Refrigerate the assembled cupcakes for 15–20 minutes to let everything set before serving.

Make-Ahead & Storage

These cupcakes can be stored in the refrigerator for up to 3 days in an airtight container. If you want to prep ahead, bake the cupcakes and prepare the custard a day in advance, then assemble just before serving to keep the textures fresh.

Perfect For:

Birthday parties

Potlucks or brunch tables

Celebrating a win (big or small)

Satisfying chocolate cravings

Showing off your plant-based baking skills

Final Thoughts

Vegan Boston Cream Pie Cupcakes are proof that indulgent desserts don’t need eggs or dairy to be delicious. These little cakes bring a taste of tradition and a whole lot of joy, all while staying true to your lifestyle. They’re fun to make, gorgeous to look at, and even better to eat.

Bake a batch, snap some photos, and enjoy this plant-based spin on a classic. Trust us—no one will guess they’re vegan!

Vegan Boston Cream Pie Cupcakes

These Vegan Boston Cream Pie Cupcakes bring the classic dessert into the plant-based world—featuring fluffy vanilla cupcakes filled with creamy dairy-free custard and topped with rich dark chocolate ganache. Perfect for celebrations or any sweet craving!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Resting Time 15 minutes mins

Total Time 1 hour hr

Servings: 12 Cupcakes

Course: Dessert

Cuisine: American

Calories: 310

Ingredients Method Notes

Ingredients

  

• For the Cupcakes:
• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking soda
• ½ tsp salt
• 1 cup non-dairy milk soy or almond
• 1 tbsp apple cider vinegar
• ⅓ cup vegetable oil
• 2 tsp vanilla extract
• For the Vegan Custard Filling:
• 1 ½ cups non-dairy milk oat or soy preferred
• 3 tbsp cornstarch
• ¼ cup sugar
• 2 tbsp vegan butter
• 1 tsp vanilla extract
• Pinch of turmeric for color, optional
• For the Chocolate Ganache:
• ½ cup dairy-free dark chocolate chips
• ¼ cup canned coconut cream or full-fat coconut milk

Method

 

1. Preheat Oven:
2. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
3. Make Cupcakes:
4. In a bowl, mix the non-dairy milk and apple cider vinegar. Let sit 5 minutes to curdle.
5. In another bowl, whisk together flour, sugar, baking soda, and salt.
6. Add the milk mixture, oil, and vanilla to the dry ingredients. Stir until just combined.
7. Divide batter into cupcake liners and bake for 18–20 minutes. Let cool completely.
8. Prepare Vegan Custard:
9. In a saucepan, whisk together non-dairy milk, sugar, and cornstarch over medium heat.
10. Stir constantly until thickened (5–7 minutes).
11. Remove from heat, add vegan butter and vanilla. Stir until smooth.
12. Cool completely in the fridge before filling.
13. Make Ganache:
14. In a small saucepan, heat coconut cream until warm but not boiling.
15. Pour over chocolate chips and let sit 2 minutes. Stir until glossy and smooth. Let cool slightly.
16. Assemble Cupcakes:
17. Use a knife or cupcake corer to remove the center of each cupcake.
18. Pipe or spoon the custard into the hole and replace the top like a cap.
19. Spoon chocolate ganache over each cupcake.
20. Chill & Serve:
21. Chill cupcakes for 15–30 minutes for ganache to set. Serve and enjoy!

Notes

Store cupcakes in the fridge in an airtight container for up to 3 days.

You can prepare the custard and cupcakes a day ahead for easy assembly.

For a nut-free version, use oat milk instead of almond.