There’s something enchantingly nostalgic about Boston Cream Pie. Even though it’s called a “pie,” it’s really a layered cake—a playful contradiction that has made it a bakery favorite since the 19th century. In our house, Boston Cream Pie meant celebration. My grandmother used to make it for birthdays, always with thick vanilla custard tucked between golden sponge cake and glossy chocolate draped on top. When I set out to recreate this classic in cupcake form, I wanted something that would bring that same joy to a smaller table—without any dairy or eggs.

That’s how these Small Batch Vegan Boston Cream Pie Cupcakes were born. They’re tender, sweet, and indulgent, with all the textures and flavors of the original, scaled down for small gatherings or cozy moments alone. They’ve become my go-to when I want to share a treat without making a full cake, and they never fail to spark smiles—especially when that first bite reveals the creamy vanilla filling.

Whether you’re new to vegan baking or a seasoned pro, these cupcakes are simple enough for beginners but impressive enough for any special occasion.

Why You’ll Love This Recipe:

• Perfect for Small Gatherings: Makes just 6 cupcakes—ideal for couples, roommates, or solo indulgence.
• Full of Classic Flavor: All the nostalgic charm of Boston Cream Pie in a tidy, hand-held form.
• Vegan & Dairy-Free: No eggs, no milk, but every bit as rich and satisfying.
• One-Bowl Magic: The cupcakes come together in a single bowl with minimal fuss.
• Elegant Yet Easy: Creamy vanilla pastry cream and smooth chocolate ganache create bakery-quality results.

INGREDIENTS YOU’LL NEED:

For the Vegan Cupcakes:

• 1/2 cup vegan buttermilk (made with 1/2 cup dairy-free milk + 1/2 tbsp apple cider vinegar)
• 1/4 cup avocado oil
• 1/2 cup granulated sugar
• 1/2 tbsp vanilla extract
• 1/2 tsp vanilla powder or vanilla bean paste
• 1 cup all-purpose flour (or gluten-free 1:1 blend)
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/8 tsp sea salt

For the Vegan Pastry Cream Filling:

• 1/2 cup vegan heavy cream
• 1/2 cup dairy-free milk
• 1/4 cup granulated sugar
• 3 tbsp cornstarch
• 1 tsp vanilla bean paste
• 1/4 tsp sea salt
• 3 tbsp vegan butter, cold

For the Chocolate Ganache:

• 1/2 cup vegan chocolate chips
• 1/2 cup vegan heavy cream

Optional Frosting Base:

• 1/2 batch vegan buttercream or vegan cream cheese frosting

How to Make Small Batch Vegan Boston Cream Pie Cupcakes

Step-by-Step Instructions:

1. Make the Cupcakes

Start by preheating your oven to 350°F (175°C). Line a cupcake tin with six paper liners. In a large bowl, whisk together the sugar, avocado oil, vanilla extract, and vanilla paste. The mixture should look glossy and slightly thickened.

Add your vegan buttermilk (the mixture of dairy-free milk and apple cider vinegar). Then sift in the flour, baking powder, baking soda, and sea salt. Stir until just combined—don’t overmix. The batter will be slightly thick but pourable.

Scoop the batter evenly into the liners, filling each about 2/3 full. Bake for 20–22 minutes or until the tops are golden and a toothpick comes out clean. Let the cupcakes cool completely before moving on.

2. Make the Vegan Pastry Cream

In a saucepan (before turning on the heat), whisk together vegan heavy cream, dairy-free milk, sugar, cornstarch, vanilla bean paste, and sea salt. Once smooth, place the saucepan over medium heat.

Whisk constantly until the mixture thickens—about 7–9 minutes. Once thickened like a pudding, remove from heat and stir in the vegan butter until melted and glossy. Transfer to a bowl, cover with plastic wrap (touching the surface to prevent a skin), and refrigerate for at least 30 minutes.

3. Prepare the Ganache

Heat the vegan cream until steaming (not boiling), then pour it over the chocolate chips. Let sit for 1 minute, then stir until smooth and glossy. Let cool to room temperature.

4. Fill the Cupcakes

Use a small knife or cupcake corer to cut out a small circle from the center of each cupcake. Fill a piping bag with the chilled pastry cream and pipe into each cupcake until the center is filled.

5. Frost and Dip

In a bowl, whip the remaining pastry cream with the vegan buttercream or cream cheese frosting. Pipe or spoon onto each filled cupcake. Then freeze the cupcakes for about 10 minutes—this helps the frosting set before the ganache dip.

Dip each cupcake top into the ganache, twisting gently to coat evenly. Let the ganache set, then serve and enjoy.

Helpful Tips:

• Let the Pastry Cream Cool Completely before filling to prevent it from melting the cupcakes.
• Dip Quickly when using the ganache—one smooth motion helps keep the topping neat.
• Store in the Fridge, but let sit at room temp 15 minutes before serving for the best texture.

DETAILS:

• Prep Time: 20 minutes
• Cook Time: 22 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6 cupcakes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegan

Notes:

• Use any neutral oil if you don’t have avocado oil on hand.
• Gluten-free flour works beautifully—just make sure it includes xanthan gum.
• These cupcakes are perfect for customizing. Add a dollop of jam inside with the pastry cream for a fruity twist.

Nutritional Information (Per Cupcake):

• Calories: 350
• Fat: 18g
• Carbs: 45g
• Protein: 3g
• Sugar: 25g
• Fiber: 1g
• Sodium: 150mg

Frequently Asked Questions:

Can I double the recipe?
Yes! Simply double the ingredients and bake 12 cupcakes.

Can I use coconut cream instead of vegan heavy cream?
Absolutely. Full-fat coconut cream is a great substitute.

How long do they last?
They’ll keep in the fridge for 3 days, though best eaten within 48 hours for the freshest taste.

Storage Instructions:

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Freeze unfrosted cupcakes for up to 1 month. Thaw, then fill and frost.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other creamy vegan bakes:

• Salted Caramel Cake: A Sweet Symphony of Comfort and Celebration
• Pumpkin Cream Cheese Frosting
• Mini Lemon Blueberry Tarts
• Cinnamon Crunch Cheesecake

Conclusion:

These Small Batch Vegan Boston Cream Pie Cupcakes are proof that you don’t need a crowd—or animal products—to indulge in a dessert full of tradition and flavor. With their soft sponge, luscious filling, and silky ganache, each bite is a throwback to comforting classics—now made accessible to every lifestyle. Whether it’s a rainy Sunday or a birthday for two, these cupcakes are your ticket to a little slice of joy.

Print