These tender and fluffy Boston Cream Pie cupcake recipe yields just 6 perfectly moist one bowl vanilla cupcakes (that are naturally eggless and dairy free, so vegan!), filled with an easy lush vegan pastry cream, and topped with a silky pastry cream frosting that’s dipped in chocolate ganache! Naturally made without eggs and dairy free, these small batch Boston cream pie cupcakes taste just like the real deal- only in cupcake form!

vegan Boston cream pie cupcake on a cooling rack

Tell me about these Boston cream pie cupcakes:

If you love Boston cream pie, then let me introduce you to your new obsession.

Small batch Boston cream pie cupcakes.

We have a deliciously tender and moist vanilla cupcake that’s filled with a silky vegan pastry cream and topped with a pastry cream frosting AND dipped in chocolate ganache.

Basically mini Boston cream pies. Which I still think should be called a cake.

They’re also incredibly easy to make. Like my small batch cookie dough cupcakes, we only need a whisk and a bowl to make the batter (which is based off of my funfetti cupcakes and vanilla cupcakes!).

bitten vegan Boston cream pie cupcake

Then the pastry cream takes just 5 minutes to make, and requires zero eggs nor dairy (we’re using vegan alternatives!). And the rest? So easy. We’ll integrate the remaining pastry cream into our frosting (this is my FAVORITE part) and dip the frosted cupcake in melted chocolate ganache for the finishing touch.

These cupcakes are dreamy, lush, and perfect for those who haven’t attempted to make a cake yet (definitely less intimidating!). You’re going to love them!

Do I need to make them vegan?

As this is a vegan food blog, all of my recipes are vegan. Therefore, I haven’t tested any of them with dairy products. So I can’t say for sure if it will work.

And I will say that the vegan products we use are really simple! You really only need them for the pastry cream and frosting:

  • Vegan heavy cream or coconut cream
  • Vegan cream cheese
  • Vegan butter or coconut oil
  • Dairy free chocolate chips
  • Dairy free milk (I love oat milk!)
vegan Boston cream pie cupcakes on a cooling rack

Making a vegan pastry cream:

The one big worry with pastry cream is scrambling the eggs. You don’t have to worry about that here, because we have the easiest vegan pastry cream that just uses 7 ingredients, all of which are eggless and dairy free.

It’s based off of my classic vegan pastry cream, but reduced in amount so that we have just enough to fill and decorate our Boston cream pie cupcakes.

My biggest tips here:

  • Keep the vegan cream and dairy free milk cold: No need to bring those to room temperature. It’s much easier to mix the cornstarch in if the liquid is cold.
  • Whisk everything together before bringing to heat: You want to actually mix everything cold- it prevents the cornstarch from clumping!
  • You can swap in arrowroot starch if you’d like: It’s also known as arrowroot flour. Either one works!

The best part about these cupcakes is then taking the leftover pastry cream and integrating it into the frosting. I used a cream cheese frosting as my base, then added the remaining pastry cream in.

The result? Ultra lush, silky, and DELICIOUSLY decadent. Like creamy, “buttery,” vanilla with a bit of a tang.

How to dip cupcakes into chocolate ganache:

This part in my concepting for making these Boston cream pie cupcakes made me really nervous. I’ve heard of dipping cupcakes into a chocolate coating before, so I knew it could be done, but what about vegan?

Well, short answer: it absolutely works. Here are my tips:

  1. Chill the frosted cupcakes: Pop the cupcakes into the freezer for just 5-10 minutes, or until your piped cream cheese frosting sets on top and feels cold. You don’t want to leave the cupcakes in there any longer, but just to set the frosting (so don’t worry- your cupcakes will still be really moist!).
  2. Prep the ganache while the cupcakes are cooling: This will give the ganache enough time to cool to room temperature, so that it doesn’t immediately melt off your frosting.
  3. Give the ganache a good stir before dipping: This makes sure that the ganache is super smooth.
  4. Dip, twist, pull: When you’re ready, gently and carefully dip the cupcake into the chocolate ganache to cover just the frosting, twist, and pull up to be right side up again. There you have it!
chocolate ganache on Boston cream pie cupcake

I’m shocked that I actually could do it on the first go, so I know that you absolutely can too! If you need more help, check out my video here on how to easily dip them.

Can I make these cupcakes gluten free?

Absolutely! Swap in my favorite, King Arthur Measure for Measure gluten free flour using either the cup measurements or the gram measurements. It will work just wonderfully!

The remaining components of the recipe are all naturally gluten free, so you’re good to go there.

bitten vegan baton cream pie cupcake

You’re just going to LOVE these small batch Boston cream pie cupcakes!! Seriously, they’re unbelievably vegan, and everyone will be speechless.

Let me know what you think of them in the comments section below! And happy baking 🙂

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

Small Batch Vegan Boston Cream Pie Cupcakes- No dairy, no eggs! pinterest pin

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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vegan Boston cream pie cupcake on a cooling rack

Small Batch Vegan Boston Cream Pie Cupcakes- No dairy, no eggs!

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 4 reviews
  • Author: Britt Berlin
  • Prep Time: 20
  • Cooling time: 30
  • Cook Time: 22
  • Total Time: 1 hour 12 minutes
  • Yield: 6 1x
  • Category: Cupcakes
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


These tender and fluffy Boston Cream Pie cupcake recipe yields just 6 perfectly moist one bowl vanilla cupcakes (that are naturally eggless and dairy free, so vegan!), filled with an easy lush vegan pastry cream, and topped with a silky pastry cream frosting that’s dipped in chocolate ganache! Naturally made without eggs and dairy free, these small batch Boston cream pie cupcakes taste just like the real deal- only in cupcake form!



Small Batch Boston Cream Pie Cupcakes:

  • 1/2 cup (120 mL) vegan buttermilk, room temperature
  • 1/4 cup (65 g) avocado oil
  • 1/2 cup (100 g) granulated sugar
  • 1/2 tablespoon pure vanilla extract + 1/2 tsp vanilla powder  or vanilla bean paste
  • 1 cup (125 g) all purpose flour or gluten free 1:1 baking flour*
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/8 tsp sea salt
  • 1/2 batch vegan vanilla buttercream or vegan cream cheese frosting

Vegan Pastry Cream Filling:

  • 1/2 cup (120 mL) vegan heavy cream
  • 1/2 cup (120 mL) dairy free milk*
  • 1/4 cup (50 g) sugar
  • 3 tbsp (30 g) cornstarch
  • 1 tsp vanilla bean paste
  • 1/4 tsp sea salt
  • 3 tbsp vegan butter, cold

Vegan Chocolate Ganache:

  • 1/2 cup (100 g) vegan chocolate chips
  • 1/2 cup (120 mL) vegan heavy cream


  1. Prep: Line a half dozen cupcake tin with 6 cupcake liners. Preheat the oven to 350F. Start with making the cupcakes first.
  2. Make the batter: In a bowl, whisk together the avocado oil, sugar, vanilla extract, and vanilla bean paste. Then add in the flour, baking powder, baking soda, and sea salt. As you whisk, pour in the vegan buttermilk and whisk JUST until the dry ingredients are incorporated into the batter.
  3. Bake the cupcakes: Scoop the batter to fill 6 cupcakes. Bake for 20-22 minutes, or until lightly golden and a toothpick comes out clean. Let the cupcakes cool in their cupcake tin for 30 minutes, then transfer them to a cooling rack to cool completely.
  4. While the cupcakes are cooling, make the pastry cream: In a small saucepan WITHOUT heat, whisk together the vegan heavy cream, dairy free milk, sugar, cornstarch, vanilla bean paste, and sea salt. Then bring the saucepan to medium heat, and whisk as the mixture cooks and thickens. Once thickened (about 7 minutes), remove from heat, and add in the vegan butter. Stir until the vegan butter is melted and incorporated. Then transfer the pastry cream to a bowl, and cover lightly with saran wrap. Place the bowl into the fridge to chill until the pastry cream is cold, about 30 minutes.
  5. While the cupcakes are cooling: Make the vegan chocolate ganache by heating up the heavy cream (either in the microwave or on the stovetop) until hot. Then add in the chocolate chips, and let sit for 1 minute to start to melt. Mix vigorously to combine. Then set the chocolate ganache aside to cool to room temperature as the cupcakes are cooling. 
  6. Next, make the frosting: Whether you’ve chosen the buttercream or the cream cheese frosting, make a half batch of whichever frosting you’re using following the instructions in the post. Then cover and set aside as we prepare for assembly! We’ll add the remaining pastry cream to the frosting in Step 8. 
  7. Fill the cupcakes: Once the cupcakes and pastry cream are cooled, you can fill the cupcakes. Slice a small 1/2″ divot into the top of each cupcake (or use a cupcake corer). Spoon the pastry cream into a piping bag and pipe the pastry cream into the cavity of each cupcake. You will have leftover, which we will use for the frosting!
  8. Finish the frosting: Add the remaining pastry cream frosting to the cream cheese frosting, and cream together on high speed until fluffy. It will be soft, which is not a problem! 
  9. Pipe the frosting: Fill a piping bag with a round tip and pipe the frosting on top of each cupcake. Place the cupcakes onto a plate and place the plate into the freezer to chill for 5-10 minutes. This will harden the frosting enough for us to dip the cupcakes into the ganache.
  10. Dip the cupcakes: Once the frosting feels set, remove the cupcakes from the freezer. Stir the chocolate ganache if it has set a bit (you can also do a quick zap in the microwave for 5-10 seconds). Carefully dip the top of one cupcake into the chocolate ganache, twist, and pull back up. Place the cupcake back onto the plate or cooling rack, and repeat for all of the cupcakes.
  11. Serve and enjoy! Serve the cupcakes immediately or store for later covered in the fridge. Enjoy!


Gluten free: Swap in King Arthur Measure for Measure Gluten Free Flour for gluten free Boston cream pie cupcakes.