READY IN ABOUT 2½ hrs

Boston Creme Mini-Cupcakes

Read Reviews (2)

"Easy to make mini cupcakes that taste like a miniature Boston cream pie! This semi-homemade version of one of my favorite pies is a big hit at potlucks or just for a little snack to have around the house. It is also easy to make in stages and defrosts nicely when ready to serve by just letting them sit out for an hour or so on the counter." — veggiechef

Directions

Preheat oven to 350 degrees F (175 degrees C).
Spray 24 mini muffin cups with cooking spray.
Stir yellow cake mix, water, eggs, and vegetable oil in a bowl until moistened. Beat with an electric mixer on medium speed for 2 minutes.
Spoon cake batter into the prepared mini muffin cups, filling them about 2/3 full.
Bake in the preheated oven until cupcakes have risen and are lightly golden brown, 15 to 19 minutes. Check for doneness after 10 minutes. A toothpick inserted into the center of a cupcake should come out clean. Allow cupcakes to cool for about 20 minutes.
Whisk instant French vanilla pudding mix and milk together in a bowl for 2 minutes. Allow pudding to stand for 5 more minutes to thicken.
Pipe the vanilla pudding into each cupcake with about 1 1/4 teaspoon vanilla pudding.
Freeze filled cupcakes for at least 1 hour to make frosting them easier.
Spread a very thin coating of chocolate frosting over each cupcake; refrigerate cupcakes for 15 minutes.
Spread second, thicker layer of frosting over the first layer. Place small dollop of whipped cream into center of each frosted cupcake and top with a quarter of a maraschino cherry. Refrigerate mini cupcakes until serving time.

Kitchen-Friendly View

PREP 30 mins
COOK 15 mins
READY IN 2 hrs 20 mins

Footnotes

Cook's Note:
I use a syringe (I get mine free at the pharmacy counter by just politely asking) to insert pudding into each cupcake.

Reviews More Reviews

Apr 04, 2012

This was very good, but I have a special kit for inserting the. Frosting... so I didn't. Need to use a seringe. And I did a rainbow cake instead of a plain white cake... Great for Easter. Tux for sharing hope others like it too.

—Honey pot/ Alexia-Rose

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Nov 27, 2012

I made these into full size cupcakes but instead of using canned frosting, I made a simple glaze with the "Satiny Chocolate Glaze" recipe from this site. Soooo simple to use.. just dip the tops and let set in fridge! I didn't use the cherries, and the cream that I used for the center was a little different.. I infused my cream stuffed cupcake filling: (1/2 c solid vegetable shortening, 1 1/4 c powdered sugar, 1 tsp vanilla extract, 3/4 marshmallow fluff, 3 to 4 tbsp milk) with some instant french vanilla pudding. Next time will add some more liquid to it or something cuz it was a little grainy from the instant pudding but everyone still raved about them!! BIG success!

—Judy Cowan

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2 Ratings

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Nutrition

Calories
248 kcal
12%

Carbohydrates
34.2 g
11%

Cholesterol
35 mg
12%

Fat
11.7 g
18%

Fiber
0.4 g
1%

Protein
2.7 g
5%

Sodium
253 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Boston Creme Mini-Cupcakes

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 248
Calories from Fat: 106

% Daily Value *
Total Fat 11.7g 18 %
** Saturated Fat 3.5g 17 %
Cholesterol 35mg 12 %
Sodium 253mg 10 %
** Potassium 100mg 3 %
Total Carbohydrates 34.2g 11 %
Dietary Fiber 0.4g 1 %
Protein 2.7g 5 %
** Sugars 24.2g
Vitamin A 5 %
Vitamin C < 1 %
Calcium 8 %
Iron 7 %
** Thiamin 6 %
** Niacin 7 %
** Vitamin B6 2 %
** Magnesium 3 %
** Folate 15 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.