Small Batch Vegan Boston Cream Pie Cupcakes

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Small batch vegan Boston Cream Pie Cupcakes topped with chocolate ganache
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Small Batch Vegan Boston Cream Pie Cupcakes

If you love classic desserts with a twist, these Small Batch Vegan Boston Cream Pie Cupcakes are perfect for you! Combining fluffy chocolate cupcakes with creamy filling and rich ganache, this recipe gives you a delightful bite-sized version of the traditional Boston Cream Pie, all while being completely plant-based.

Why Make This Recipe

These cupcakes are not only vegan but also small batch, which means you can enjoy them fresh without worrying about leftovers. They’re perfect for a small gathering, a special treat, or even just a sweet afternoon snack. Plus, the mix of chocolate, cream, and vanilla flavors makes for an irresistible combination that everyone will love!

How to Make Small Batch Vegan Boston Cream Pie Cupcakes

Getting started on these yummy cupcakes is easy! Here’s how you can make them step by step.

Ingredients:

  • 1/2 cup vegan buttermilk (room temperature)
  • 1/4 cup avocado oil
  • 1/2 cup granulated sugar
  • 1/2 tablespoon pure vanilla extract
  • 1/2 teaspoon vanilla powder or vanilla bean paste
  • 1 cup all-purpose flour (or gluten-free 1:1 baking flour)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon sea salt
  • 1/2 cup vegan heavy cream
  • 1/2 cup dairy-free milk
  • 1/4 cup sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon vanilla bean paste
  • 1/4 teaspoon sea salt
  • 3 tablespoons vegan butter (cold)
  • 1/2 cup vegan chocolate chips
  • 1/2 cup vegan heavy cream

Directions:

  1. Prep: Line a 6-cup muffin tin with cupcake liners and preheat the oven to 350°F (175°C).
  2. Make the Cupcake Batter: In a mixing bowl, whisk together the avocado oil, sugar, vanilla extract, and vanilla bean paste. Add the flour, baking powder, baking soda, and sea salt. Pour in the vegan buttermilk and whisk until combined.
  3. Bake the Cupcakes: Divide the batter among the cupcake liners and bake for 20-22 minutes until a toothpick comes out clean. Cool in the tin for 30 minutes before transferring to a cooling rack.
  4. Make the Vegan Pastry Cream: In a saucepan, whisk together vegan heavy cream, dairy-free milk, sugar, cornstarch, vanilla bean paste, and sea salt. Heat over medium heat, whisking until thickened, about 7 minutes. Stir in vegan butter, transfer to a bowl, cover, and chill for 30 minutes.
  5. Make the Chocolate Ganache: Heat vegan heavy cream, add chocolate chips, let sit, then stir until smooth. Set aside to cool.
  6. Prepare the Frosting: Make a half batch of vegan buttercream or cream cheese frosting and set aside.
  7. Fill the Cupcakes: Cut a small divot from the top of each cupcake and pipe in the chilled pastry cream. You will have some leftover for frosting.
  8. Finish the Frosting: Mix remaining pastry cream with frosting until fluffy.
  9. Pipe the Frosting: Fill a piping bag with the frosting and pipe it onto each cupcake. Chill in the freezer for 5-10 minutes to set the frosting.
  10. Dip the Cupcakes: Once set, dip each cupcake in the chocolate ganache and let excess drip off. Return to the plate or cooling rack.
  11. Serve and Enjoy!

How to Serve Small Batch Vegan Boston Cream Pie Cupcakes

These cupcakes are best served chilled. Place them on a pretty plate and enjoy them fresh. They are also great as party treats or for an afternoon picnic!

How to Store Small Batch Vegan Boston Cream Pie Cupcakes

Store the cupcakes in an airtight container in the refrigerator for up to four days. If you’d like to keep them longer, you can freeze them without the ganache for up to three months. Just thaw and dip them in the ganache when you’re ready to serve!

Tips to Make Small Batch Vegan Boston Cream Pie Cupcakes

  • Ensure all your ingredients are at room temperature for the best results.
  • Use a piping bag for easy filling and frosting.
  • Chill the ganache slightly before dipping for a perfect finish!

Variation

Feel free to experiment with flavors! You can add different extracts like almond or lemon for a unique twist. Additionally, consider using fruit filling instead of pastry cream for a fresh flavor.

FAQs

1. Can I make these cupcakes gluten-free?
Yes! You can use gluten-free 1:1 baking flour to make these cupcakes gluten-free.

2. How can I make the filling thicker?
If you want a thicker pastry cream, you can increase the cornstarch by one tablespoon.

3. Can I use another type of dairy-free milk?
Definitely! You can substitute any dairy-free milk, like almond, oat, or soy milk, based on your preference.

Now you’re ready to make these delightful Small Batch Vegan Boston Cream Pie Cupcakes! Enjoy the sweet moments!

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Small Batch Vegan Boston Cream Pie Cupcakes

  • Author: krmibk110
  • Total Time: 60 minutes
  • Yield: 6 cupcakes 1x
  • Diet: Vegan
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Description

Delightful bite-sized vegan cupcakes featuring fluffy chocolate cake, creamy filling, and rich chocolate ganache.

Ingredients

Scale
  • 1/2 cup vegan buttermilk (room temperature)
  • 1/4 cup avocado oil
  • 1/2 cup granulated sugar
  • 1/2 tablespoon pure vanilla extract
  • 1/2 teaspoon vanilla powder or vanilla bean paste
  • 1 cup all-purpose flour (or gluten-free 1:1 baking flour)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon sea salt
  • 1/2 cup vegan heavy cream
  • 1/2 cup dairy-free milk
  • 1/4 cup sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon vanilla bean paste
  • 1/4 teaspoon sea salt
  • 3 tablespoons vegan butter (cold)
  • 1/2 cup vegan chocolate chips
  • 1/2 cup vegan heavy cream

Instructions

  1. Line a 6-cup muffin tin with cupcake liners and preheat the oven to 350°F (175°C).
  2. In a mixing bowl, whisk together the avocado oil, sugar, vanilla extract, and vanilla bean paste. Add the flour, baking powder, baking soda, and sea salt. Pour in the vegan buttermilk and whisk until combined.
  3. Divide the batter among the cupcake liners and bake for 20-22 minutes until a toothpick comes out clean. Cool in the tin for 30 minutes before transferring to a cooling rack.
  4. In a saucepan, whisk together vegan heavy cream, dairy-free milk, sugar, cornstarch, vanilla bean paste, and sea salt. Heat over medium heat, whisking until thickened, about 7 minutes. Stir in vegan butter, transfer to a bowl, cover, and chill for 30 minutes.
  5. Heat vegan heavy cream, add chocolate chips, let sit, then stir until smooth. Set aside to cool.
  6. Make a half batch of vegan buttercream or cream cheese frosting and set aside.
  7. Cut a small divot from the top of each cupcake and pipe in the chilled pastry cream.
  8. Mix remaining pastry cream with frosting until fluffy.
  9. Fill a piping bag with the frosting and pipe it onto each cupcake. Chill in the freezer for 5-10 minutes to set the frosting.
  10. Once set, dip each cupcake in the chocolate ganache and let excess drip off. Return to the plate or cooling rack.
  11. Serve and enjoy!

Notes

Best served chilled. Store in an airtight container in the refrigerator for up to four days.

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Vegan

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 250
  • Sugar: 18g
  • Sodium: 200mg
  • Fat: 14g
  • Saturated Fat: 5g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: vegan dessert, cupcakes, Boston Cream Pie, small batch, chocolate

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