Boston Creme Mini-Cupcakes Recipe -
Boston Creme Mini-Cupcakes Recipe

Boston Creme Mini-Cupcakes

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 2 dozen mini cupcakes Change Servings
  • PREP

    30 mins
  • COOK

    15 mins

    2 hrs 20 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Spray 24 mini muffin cups with cooking spray.
  3. 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.
  4. Spoon cake batter into the prepared mini muffin cups, filling them about 2/3 full.
  5. 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.
  6. 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.
  7. Pipe the vanilla pudding into each cupcake with about 1 1/4 teaspoon vanilla pudding.
  8. Freeze filled cupcakes for at least 1 hour to make frosting them easier.
  9. Spread a very thin coating of chocolate frosting over each cupcake; refrigerate cupcakes for 15 minutes.
  10. 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.
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  • 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.

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!


5 Ratings

Nov 25, 2013

A very creative idea! I made the cake from scratch but otherwise followed the steps. Delicious!

Jul 28, 2014

First of all if you use the true Mini Muffin pans this recipe makes lots more than 24. Actually I got over 50 from it using my mini muffin pans. Now maybe it would make 24 regular size muffins????? Also I would not add 2 cups of milk for the pudding to put inside the muffins. It was way too thin.Maybe use 1 1/2. The thing that I am a bit upset with is I had to make something for a funerl dinner and I am not sure these will turn out like they should. I still need to frost them.


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  • Calories
  • 248 kcal
  • 12%
  • Carbohydrates
  • 34.2 g
  • 11%
  • Cholesterol
  • 32 mg
  • 11%
  • 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.

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