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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!
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Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 15 minutes
Total Time 1 hour
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.