How to make Vegan Boston Cream Cupcakes recipe

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These vegan Boston cream cupcakes are a delicious and indulgent treat. The cupcakes are light and fluffy, and the creamy vegan custard filling and chocolate ganache topping make them irresistible. The perfect combination of sweet and creamy, these cupcakes are sure to be a hit with vegans and non-vegans alike. Plus, they're easy to make and require no special ingredients, so you can whip them up in no time. Enjoy these vegan Boston cream cupcakes for a special occasion or just for a sweet treat!


Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat together the vegan butter and sugar until light and fluffy. Beat in the vanilla extract and almond milk.
Add the dry ingredients to the wet ingredients and mix until just combined. Divide the batter evenly among the cupcake liners.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow to cool completely before filling.
To make the filling, combine the vegan custard, vegan cream cheese, and vegan heavy cream in a medium bowl. Beat until light and fluffy.
Using a pastry bag or a spoon, fill each cupcake with the custard filling. Place in the refrigerator to chill for 30 minutes.
To make the ganache, place the vegan chocolate chips in a medium bowl. Heat the vegan heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate chips and stir until the chocolate is melted and the mixture is smooth.
Spread the ganache over the cupcakes and allow to set before serving.

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