For a richer flavor, use whole milk instead of skim milk in the pudding. If you don't have a piping bag, you can use a zip-top bag with a corner snipped off to fill the cupcakes with pudding. These cupcakes can be made ahead of time and stored in the refrigerator for up to 3 days.
Boston Creme Mini-Cupcakes
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PREP TIME30 mins
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COOK TIME15 mins
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TOTAL TIME2 hrs 20 mins
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SERVING24 People
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VIEWS30
Delight in these charming mini cupcakes, each a miniature homage to the classic Boston cream pie. This simple recipe is perfect for parties, snacks, or a make-ahead dessert that's sure to impress. The cupcakes also defrost nicely when ready to serve by just letting them sit out for an hour or so on the counter.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate34 g
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Cholesterol32 mg
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Fiber0 g
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Protein3 g
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Saturated Fat4 g
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Sodium253 mg
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Sugar24 g
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Fat12 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350 degrees F (175 degrees C). (5 minutes)
02
StepSpray 24 mini muffin cups with cooking spray. (2 minutes)
03
StepIn a mixing bowl, combine yellow cake mix, water, eggs, and vegetable oil. Stir until moistened, then beat with an electric mixer on medium speed for 2 minutes. (5 minutes)
04
StepSpoon cake batter into the prepared mini muffin cups, filling each about 2/3 full. (5 minutes)
05
StepBake in the preheated oven until the cupcakes have risen and are lightly golden brown, about 15 to 19 minutes. Check for doneness after 10 minutes with a toothpick. Allow cupcakes to cool for about 20 minutes. (45 minutes)
06
StepIn a bowl, whisk together instant French vanilla pudding mix and milk for 2 minutes. Let stand for 5 more minutes to thicken. (7 minutes)
07
StepPipe the vanilla pudding into each cooled cupcake, using about 1 1/4 teaspoons of pudding per cupcake. (10 minutes)
08
StepFreeze the filled cupcakes for at least 1 hour to make frosting easier. (60 minutes)
09
StepSpread a very thin coating of chocolate frosting over each cupcake; refrigerate cupcakes for 15 minutes. (20 minutes)
10
StepSpread a second, thicker layer of frosting over the first layer. Top each frosted cupcake with a small dollop of whipped cream and a quarter of a maraschino cherry. (15 minutes)
11
StepRefrigerate the mini cupcakes until serving time. (30 minutes)
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Grover Collier
Jun 15, 2025So easy to make and everyone loved them. Will definitely make again!
Jabari Mckenzie
Apr 23, 2025These were a huge hit at my daughter's birthday party!
Guiseppe Schaden
Apr 12, 2025The perfect bite-sized treat. I couldn't stop eating them!
Lucious Block
Mar 17, 2025Freezing the cupcakes before frosting is a game-changer. Makes it so much easier!
Alycia Buckridge
Jan 14, 2025I substituted the vanilla pudding with chocolate and it was amazing!