Small Batch Vegan Boston Cream Pie Cupcakes

If you’ve been craving a delightful dessert that’s both vegan and fun to eat, look no further than these Small Batch Vegan Boston Cream Pie Cupcakes! These mini treats bring together the rich flavors of traditional Boston cream pie in a convenient cupcake form, perfect for anyone who wants to enjoy a sweet bite without the fuss. Made with simple vegan ingredients, they’re sure to please both vegans and non-vegans alike.

Why Make This Recipe

Making Small Batch Vegan Boston Cream Pie Cupcakes is a fantastic way to enjoy a delicious dessert without having to bake a large cake. This recipe yields just six cupcakes, making it ideal for small gatherings, weeknight treats, or a quick indulgence. Plus, they are fun to assemble, and you can customize them to your liking! Perfect for impressing your friends or treating yourself, these cupcakes fulfill your sweet tooth in a gentle and compassionate way.

How to Make Small Batch Vegan Boston Cream Pie Cupcakes

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:

Prep: Line a 6-cup muffin tin with cupcake liners. Preheat the oven to 350°F (175°C).
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 just until combined.
Bake the Cupcakes: Divide the batter among the 6 cupcake liners. Bake for 20-22 minutes or until lightly golden and a toothpick comes out clean. Allow them to cool in the tin for 30 minutes, then transfer to a cooling rack.
Make the Vegan Pastry Cream: In a small saucepan (off heat), whisk together vegan heavy cream, dairy-free milk, sugar, cornstarch, vanilla bean paste, and sea salt. Heat the mixture over medium heat, whisking constantly until it thickens (about 7 minutes). Remove from heat and stir in the vegan butter. Transfer to a bowl, cover lightly, and chill in the fridge for 30 minutes.
Make the Chocolate Ganache: Heat the vegan heavy cream until hot (microwave or stovetop). Add the chocolate chips, let sit for 1 minute, then stir until smooth. Set aside to cool.
Prepare the Frosting: Make a half batch of vegan buttercream or vegan cream cheese frosting. Set aside.
Fill the Cupcakes: Once cooled, cut a small divot (1/2 inch) from the top of each cupcake. Pipe the chilled pastry cream into each cupcake. You will have some leftover for frosting.
Finish the Frosting: Mix the remaining pastry cream with the frosting until fluffy.
Pipe the Frosting: Fill a piping bag with the frosting and pipe it onto each cupcake. Chill the cupcakes in the freezer for 5-10 minutes to set the frosting.
Dip the Cupcakes: Once set, dip each cupcake into the chocolate ganache. Let excess ganache drip off and return cupcakes to the plate or cooling rack. Serve and Enjoy!

How to Serve Small Batch Vegan Boston Cream Pie Cupcakes

These cupcakes are best served chilled or at room temperature. They are perfect for events, casual get-togethers, or as a sweet treat after dinner. You can place them on a decorative plate for a lovely presentation, making them visually appealing as well!

How to Store Small Batch Vegan Boston Cream Pie Cupcakes

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. If you want to keep them longer, consider freezing them without the chocolate ganache, and when you’re ready to enjoy, thaw and dip them in the chocolate ganache before serving.

Tips to Make Small Batch Vegan Boston Cream Pie Cupcakes

Measure your ingredients carefully for the best results.
Ensure your vegan buttermilk is at room temperature for a smooth batter.
Don’t overmix the cupcake batter; mix just until combined.

Variation

You can experiment by adding different flavors to the pastry cream, like lemon or almond extract, for a unique twist. You might also consider using different types of non-dairy milk based on your preference.

FAQs

1. Can I make these cupcakes gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free 1:1 baking flour.

2. How do I veganize the buttercream frosting?
You can make a simple vegan buttercream using vegan butter and powdered sugar mixed with a splash of plant-based milk.

3. Can I use a different type of chocolate?
Absolutely! Just ensure the chocolate you choose is dairy-free and suitable for vegans.

Enjoy crafting these delicious Small Batch Vegan Boston Cream Pie Cupcakes! They are sure to make your day a little sweeter.