Makes 12 Cupcakes
Photo by Hannah Kaminsky
These vegan Boston cream cupcakes are soft vanilla cupcakes filled with silky pastry cream and topped with a glossy chocolate ganache. Everything people love about Boston cream pie, in cupcake form.
Vegan Cupcakes Take Over the World came out in 2006 and it genuinely changed things. Not just for me and Terry, but for a lot of people who had been told that vegan baking was not a thing. That book proved otherwise about a thousand times over, and these Boston cream cupcakes were one of the reasons. These were the jaw-dropper. The one people made for office birthdays and watched everyone’s eyes roll back in their heads. Pastry cream has that effect on people.
The vegan vanilla cupcake itself gained its own following. In the book, it’s called “Golden Vanilla Cupcakes” and you can use it for anywhere a vanilla cupcake is required. It’s tender and vanilla-forward with a soft crumb that holds up to being stuffed with pastry cream. The almond extract is optional but I like to use it. It adds a warmth that makes the vanilla feel more complete.
The vegan pastry cream is, well, perfect. Smooth, custardy, just sweet enough, and it sets up beautifully so it stays put inside the cupcake instead of running down your arm and onto your cat. It’s one of those components that’s useful way beyond this recipe, so I’m also posting it as a stand alone Vegan Pastry Cream recipe as well, that you can use for eclairs, tarts, fruit tarts, or just eating with a spoon at midnight. You can make it with vanilla extract or bump it up a bit with vanilla bean paste.
The ganache is the easiest part of the whole operation. Warm soy milk, chopped chocolate, maple syrup, stir. It sets up glossy and thick enough to sit on top of the cupcake without sliding off, but still soft enough to bite through cleanly.
The whole thing comes together in stages, so it’s not a throw-it-together situation. Budget about 3 hours, including chilling time. But none of the steps are hard. Pastry cream first (because it needs to chill), then cupcakes, then ganache while the cupcakes cool. By the time you’re assembling, you’re basically just spooning things into other things.
A tip for filling: stick your finger right into the center of the cupcake to make a cavity. Don’t be shy about it. Then insert the tip of a pastry bag filled with pastry cream, and pipe firmly while pulling up and out. You’ll feel the cupcake expand slightly as it fills. That’s how you know it’s working.
If you made these in 2006 you already know. If you’re making them for the first time, welcome. These cupcakes have been earning their reputation for decades.
A few updates!
I tweaked the recipe slightly from the original book version. The arrowroot in the pastry cream is now cornstarch, because that’s what most people already have and it works the same way. And I dropped the canola oil in favor of olive oil, which is what I use for most of my baking now. Not the fancy “good” olive oil, just like, from Trader Joes or whatever. It has a clean flavor that disappears into the batter. Melted refined coconut oil (cooled to room temperature) also works well. Any neutral oil is fine, or you can use softened vegan margarine (1/2 cup) if you prefer. Also, the title in the cookbook was “Brooklyn Vs Boston”, but google SEO no likey that.
Tips for Perfect Vegan Cupcakes
It’s the little things! Follow these rules and cupcake perfection will be achieved. Most likely.
~Line your muffin pan before you start mixing. Have it ready and waiting so you’re not fumbling with paper liners (or, god forbid, running to the store) while the batter sits there losing its rise.
~Use a spring-release ice cream scoop to fill the liners. It keeps the cupcakes uniform so they bake evenly, and it makes you feel like a professional. A quick spray of cooking oil on the scoop helps the batter slide out cleanly.
~Fill the liners about 2/3 full. I know it’s tempting to go higher but overfilled cupcakes rise into muffin-shaped domes instead of that nice flat top you want for the ganache.
~After baking, let the cupcakes cool in the pan for 5 to 10 minutes, then transfer to a wire rack. If you leave them in the pan too long you risk soggy bottoms (British Bake-Off, anyone?) from trapped steam. And make sure they’re completely cool before you fill and top them. Warm cupcakes melt pastry cream and ganache and then you’re just standing there watching everything slide off. Sadness.
~If your cupcakes are consistently over- or under-baked and the timing seems right, get an oven thermometer. They cost a few dollars and most ovens are off by 15 to 25 degrees. It’s annoying how much this matters.
VEGAN BOSTON CREAM CUPCAKES FAQ
Can I make this into an actual vegan Boston Cream Pie instead of cupcakes? Hells yeah! Pour the batter into a greased and 8-inch round pan and bake at 350°F for about 28 to 32 minutes, until a toothpick comes out clean. Let cool in the pan for 30 minutes, then turn out onto a wire rack to cool completely. Once cooled, split the cake horizontally with a long serrated knife. Spread pastry cream on the bottom half, place the top half back on, and pour ganache over the top, letting it drip down the sides. Now it’s an actual Boston cream pie, which was technically always a cake anyway. Chill for at least an hour before slicing so the pastry cream sets and the layers don’t slide apart on you.
Obviously, you can use the cake recipe for any vanilla cake needs, without the pastry cream or ganache.
How do I turn the cake into sheet cake? For a sheet cake, double the entire cake recipe and pour the batter into a greased and floured 9×13 inch pan. Bake at 350°F for 30 to 35 minutes, until a toothpick comes out clean. Let it cool completely in the pan.
What is vegan pastry cream made of? Soft silken tofu blended with sugar, vanilla, and an agar-thickened soy milk base. Once chilled and blended it’s smooth, custardy, and holds its shape inside the cupcake.
Can I use a different non-dairy milk? Soy milk works best because it curdles reliably with vinegar, which gives the cupcakes their tender crumb. But use whatever unsweetened milk you’ve got on hand. Honestly, it’s probably fine sweetened, too. Sometimes nothing matters.
Can I use a different oil? Any neutral oil is fine. You can also use softened vegan butter (1/2 cup) instead.
Why do I need agar in the pastry cream? The agar sets the pastry cream so it holds its shape inside the cupcake. Without it you’d have something closer to a pudding.
Can I make the pastry cream ahead of time? Yes. It needs at least an hour to chill before blending and then another hour after that, so it’s a good idea to make ahead by at least a day.
How do I fill the vegan boston cream cupcakes? Stick your finger into the center of each cupcake to make a cavity. Insert the tip of a pastry bag and pipe firmly while pulling up and out. You’ll feel the cupcake expand as it fills. That’s how you know it’s working.
What if I don’t have a pastry bag? A zip-top bag with a corner snipped off works fine. Cut the hole a little bigger than you think you need. You can also use a small spoon to fill the cavity after you’ve made the hole with your finger. Just push the pastry cream in and smooth the top so the ganache has a flat surface to sit on.
Can I use a different chocolate for the ganache? Yeah, whatever is vegan and sweetened (AKA not baker’s chocolate). Different chocolates will have different results, obviously, but none will be bad!
How far ahead can I make these? You can assemble them up to a day ahead and keep them in the fridge. The ganache firms up nicely. Let them sit at room temperature for about 15 minutes before serving.
Why did my ganache seize up? The soy milk was probably too hot. Heat it to just barely simmering, not boiling. Pour it over the chocolate, let it sit for a minute, then stir slowly from the center outward.
Boston Cream Cupcakes
Ingredients
For the Golden Vanilla Cupcakes
- 1 cup plain unsweetened soy milk
- 1 teaspoon apple cider vinegar
- 1 1/4 cups all-purpose flour
- 2 tablespoons cornstarch
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup mild olive oil or any neutral oil
- 3/4 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1/8 teaspoon almond extract optional
For the Vegan Pastry Cream
- 1/2 cup plain unsweetened soy milk
- 1/2 teaspoon agar powder
- 4 teaspoons cornstarch
- 5 ounces extra firm silken tofu
- 1/3 cup granulated sugar
- Scant 1/8 teaspoon salt
- 1 1/2 teaspoons pure vanilla extract or two teaspoons vanilla bean paste
For the Chocolate Ganache
- 1/4 cup soy milk
- 4 ounces semisweet vegan chocolate chips or chopped chocolate
- 2 tablespoons maple syrup
Instructions
Make the Pastry Cream
- Pour 1/3 cup soy milk into a small saucepan and sprinkle in the agar powder. Let it sit for 5 minutes, then bring to a gentle boil over medium heat, stirring constantly. Reduce heat and cook about 4 minutes until agar dissolves.
- Whisk the cornstarch into the remaining soy milk. Slowly pour into the saucepan while stirring.
- Cook 1 to 2 minutes until very thick like pudding. Remove from heat and chill at least 1 hour.
- Blend the chilled mixture with silken tofu, sugar, salt, and vanilla until smooth and creamy. Refrigerate at least another hour or until ready to use.
Make the Cupcakes
- Heat oven to 350°F and line a muffin pan with cupcake liners.
- Whisk soy milk and vinegar and set aside a few minutes to curdle.
- In a bowl whisk flour, cornstarch, baking powder, baking soda, and salt.
- In another bowl whisk oil, sugar, vanilla, almond extract, and soy milk mixture.
- Add dry ingredients to wet and mix just until smooth.
- Fill liners about 2/3 full and bake 20 to 22 minutes until a toothpick comes out clean.
- Cool completely before filling.
Make the Ganache
- Bring soy milk to a gentle simmer. Remove from heat and add chocolate and maple syrup. Stir until smooth and glossy. Let cool slightly.
- Microwave method: Combine soy milk, chopped chocolate, and maple syrup in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until the chocolate is melted and smooth. Usually takes 2 to 3 rounds. Don’t overdo it or the chocolate will seize.
Assemble
- Stick your finger into the center of each cupcake to make a cavity. Insert the tip of a pastry bag filled with pastry cream and pipe firmly while pulling up and out. Smooth the top.
- Spoon ganache over the tops.
- Chill about 1 hour before serving.
