For my husband’s birthday I wanted something classic, comforting, and personal: Boston Cream Pie transformed into individual cupcakes. He was born in Haiti and raised in Boston, so these cupcakes felt like the perfect tribute to his Boston roots. They’re a moist, yellow-style cake filled with thick vanilla cream and crowned with a rich chocolate buttercream. I adapted the recipe to be gluten free, vegan, and free of common allergens so more people can enjoy a nostalgic treat without worry.
I’m proud of how these turned out. The cake layer is tender and slightly spongy, the filling is full and custardy, and the frosting is decadently chocolate. I used a cook-and-serve vanilla pudding for a reliable cream filling, and chose a thick chocolate buttercream instead of a thin ganache so each bite feels balanced. If you want a true Boston Cream Pie cupcake, assemble them generously—the filling makes the cupcake special.
Gluten Free Vegan Boston Cream Pie Cupcakes
A handheld take on Boston Cream Pie: moist yellow cupcakes filled with vanilla pudding and topped with a rich chocolate buttercream. Dairy-free, gluten-free, egg-free, soy-free, peanut- and tree-nut-free when made as written.
Ingredients
- CAKE INGREDIENTS:
- 2 1/2 cups gluten free flour
- 3/4 tsp xanthan gum (omit if your blend already includes it)
- 1 cup granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1 3/4 cups vanilla rice milk
- 1/2 cup neutral oil
- 2 tsp vanilla extract
- 1 Tbsp apple cider vinegar
- Yellow food coloring, optional
- FILLING INGREDIENTS:
- 1 large package vanilla cook-and-serve pudding mix (not instant)
- 1 1/2 cups vanilla rice milk
- CHOCOLATE BUTTERCREAM INGREDIENTS:
- 6 Tbsp dairy-free, soy-free vegetable shortening
- 2 2/3 cups powdered sugar
- 1/2 cup cocoa powder
- 1/3 cup vanilla rice milk
- 1 tsp vanilla extract
Instructions
- Prepare the cake: Preheat the oven to 350°F (175°C). Grease or line cupcake tins.
- Whisk together the dry ingredients: gluten free flour, xanthan gum, sugar, baking powder, baking soda, and salt. In a separate bowl combine the wet ingredients: vanilla rice milk, oil, vanilla extract, and apple cider vinegar. Add the wet to the dry and mix until a smooth batter forms. If you want a classic yellow color, add a few drops of yellow food coloring.
- Spoon batter into the cupcake cups, filling about two-thirds full. Bake 12–18 minutes, or until the tops spring back and edges are lightly browned. Oven times vary—check at 15 minutes. Cool completely on a wire rack.
- Make the filling: Combine the cook-and-serve pudding mix and 1 1/2 cups vanilla rice milk in a small saucepan. Cook over medium heat, stirring, until it comes to a boil. Boil for 1 minute, then remove from heat. Let cool; it will thicken further as it cools.
- Make the frosting: In a mixer, beat the shortening and cocoa powder until evenly combined. Add vanilla rice milk and powdered sugar gradually, alternating, until fully incorporated and fluffy. Add vanilla extract and mix until smooth.
- Assemble: When cupcakes are cool, use a sharp knife to cut out a small cone-shaped piece from the center of each cupcake and discard or snack on it. Spoon or pipe the cooled pudding into the cavity until it reaches the top. Pipe the chocolate buttercream over the filled cupcakes. Store covered in a cool place.
Notes
If you only need these to be vegan (not gluten free), swap the gluten free flour for regular all-purpose flour and omit the xanthan gum. For dairy-free milk options in baking, rice milk works well because it has a neutral flavor and minimal aftertaste.
Nutrition Information (approximate)
Per serving: Calories 315; Total Fat 13g; Saturated Fat 2g; Cholesterol 6mg; Sodium 252mg; Carbohydrates 48g; Fiber 1g; Sugar 35g; Protein 2g.
Quick FAQs
What if I only need these cupcakes to be vegan, not gluten free?
Use regular all-purpose flour and leave out the xanthan gum. The texture will be slightly different but still delicious.
What dairy-free milk do you recommend?
Rice milk is my preferred dairy-free option for this recipe. It has a neutral flavor and works well in both the cake batter and the frosting without leaving a strong aftertaste.
Where can I find more gluten free vegan cakes and cupcakes?
Try other allergy-friendly recipes that focus on gluten-free and vegan baking. Look for recipes that use reliable gluten-free flour blends and stable dairy-free milks for the best texture and flavor.
Cake recipe adapted from Fork and Beans. Frosting recipe inspired by The Allergen-Free Baker’s Handbook by Cybele Pascal. Enjoy these Boston Cream Pie Cupcakes as a nostalgic, allergy-friendly dessert that’s perfect for birthdays and special occasions.