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Boston Cream Cupcakes

Author: Lisa Kerhin


For the Filling:

  • 2 small boxes 3.4 oz Instant Vanilla Pudding Mix
  • 4 cups Milk

For the Cupcakes:

  • 1 box Yellow Cake Mix
  • 1 cup milk
  • 1/2 cup butter melted and cooled a bit
  • 3 eggs

For the Frosting

  • 1 container Chocolate Frosting


For the Filling:

  • Prepare pudding according to package instructions.
  • Place in refrigerator to set and chill.

For the Cupcakes:

  • Preheat oven to 350 degrees. Line a muffin pan with paper cupcake liners
  • In a large bowl, combine cake mix, milk, melted butter, and eggs.
  • Beat until smooth (either with a hand mixer or by hand).
  • Fill cupcake liners about 2/3 full.
  • Bake according to cake mix box instructions for cupcakes
  • Remove from oven when they are baked through and allow to cool completely.
  • Using a cupcake corer ( or a knife) remove some of the cake from the center of the cupcake – don’t go all the way down to the bottom. You want your filling to stay inside the cupcake.
  • Take pudding from refrigerator and spoon into a piping bag with a large tip or use an plastic re-sealable bag and snip the corner off.
  • Pipe in pudding into each cupcake to the top.

For the Frosting:

  • Open frosting container and remove foil seal.
  • Microwave for 15 seconds and stir. Repeat this until frosting to the desire consistency. You want it just a bit thinner but not to the point of pourable.
  • Spread a dollop of frosting over each cupcake.
  • Refrigerate for a couple of hours and then serve.